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Indian, Mains, Recipes, Vegan  /  January 4, 2024

Dal Tadka

Indian cuisine is incredibly diverse but no matter where you go, every region has some sort of dal. This dal tadka features three types of dal mixed with a spicy tomato gravy and a tadka, which is a tempering of spices that may change the way you layer flavor!

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This dal tadka features three types of dal mixed with a spicy tomato gravy and a tadka, which is a tempering of spices that is transformative!

Dal and rice is one of those meals that made the transition to eating plant-based a little smoother for me because my family will continue eating it forever, so the second recipe of Veganuary Wins is dedicated to the very essential, very comforting dal tadka. It’s also a bang for your buck, great source of protein and fiber, and let me know if I’m wrong, but I think lentils are pretty uncontroversial.

Here I’m using toor dal, moong dal, and chana dal. You can use one of them, two of them, all three, more than three…it’s your dal! You can prepare the dal in a pressure cooker, Instant Pot, or simmer all in one pot for longer.

What makes dal tadka especially flavorful is the base of aromatics, tomatoes, and spices, followed by the final tadka – a method for tempering spices, where the fat carries the aromas of the spices and transforms the dal. Think of it like an extra layer of flavor. The effect that red tights or cool sunglasses have on an outfit? That’s what a tadka is for dal. I usually do cumin seeds, hing, and red chilis in mustard oil or vegan butter, but you can play around with fats and spices to create final products that are totally distinct from each other.

This dal tadka features three types of dal mixed with a spicy tomato gravy and a tadka, which is a tempering of spices that is transformative!
This dal tadka features three types of dal mixed with a spicy tomato gravy and a tadka, which is a tempering of spices that is transformative!

Dal Tadka

Indian cuisine is incredibly diverse but no matter where you go, every region has some sort of dal. This dal tadka features three types of dal mixed with a spicy tomato gravy and a tadka, which is a tempering of spices that may change the way you layer flavor!
Print Recipe
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 1

Ingredients
  

  • ½ cup toor dal
  • ¼ cup moong dal
  • ¼ cup chana dal
  • 4 cups water
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tbsp avocado oil or another neutral oil
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • pinch of hing (asafetida)
  • ½ red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 2 green chilis, minced
  • 2 medium tomatoes, diced
  • ½ tsp garam masala
  • ¼ tsp red chili powder

tadka

  • 2 tbsp vegan butter or oil
  • ½ tsp cumin seeds
  • 1 dry red chili
  • pinch of hing (asafetida)
  • ½ tsp kashmiri chili powder *sub ¼ tsp red chili powder

Instructions
 

  • Rinse the dals and soak for 30 minutes. You can do one kind of dal, all three, even more than three…it's your life and your dal! Soaking isn't absolutely necessary, but it helps cook faster and results in a smoother dal.
  • Pressure cook the dal with water. In an electric pressure cooker like the Instant Pot, pressure cook on high for 6 minutes. Allow for a natural pressure release. In a regular pressure cooker, it should take 4-5 whistles over medium heat. Alternatively, you can simmer the dal in the pot that you prep the aromatic tomato mixture (next step) in!
  • In a pot over medium heat, add oil. Add cumin seeds, mustard seeds, and hing. Let the seeds sputter for a minute, stirring frequently. Add ginger, garlic, and green chilis. Cook until garlic starts to brown, so about 2 minutes. Add onions and cook until translucent and browned, so about 4-5 minutes.
  • Add tomatoes and a big pinch of salt. When the tomatoes clump together in the pot, add garam masala and red chili powder. Add the pressure cooked dal to this pot. Adjust the amount of water and salt if necessary!
  • For the tadka, heat vegan butter or oil in a small pan or ladle over medium heat. (Or medium-high heat for best results. Make sure not to burn the spices!) Then add cumin seeds, dry red chilis, kashmiri lal, and hing. This is called tempering your spices and the process goes by very quickly (within a minute). Immediately add the tadka to your dal.
Keyword dal, Indian recipes

If you like this recipe, you may also like:

Dal Makhani

Whole Masoor Dal


Tags

  • dal
  • Indian
  • indian food
  • lentils

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2 comments

  • Anisha Chandra
    December 3, 2024

    Sorry about that! You add it to the dal and water before pressure cooking.

  • Morgan Mulligan
    October 29, 2024

    The Tumeric mentioned in the ingredients is not added in the recipe. Please advise when it’s added. Thanks

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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