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Dal Tadka (Restaurant-Style)

Indian food is incredibly diverse but no matter where you go, every region has some sort of dal. This dal tadka features chana dal (split chickpeas) mixed with a spicy tomato gravy and a tadka or chhonk, which is a tempering of spices that may change the way you layer flavor in all of your food. It is the comforting dish that unites every Indian individual and it is best served with basmati rice. 
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Prep Time 15 mins
Cook Time 30 mins
Servings 4

Ingredients
  

  • 1 cup Lotus Foods Organic Brown Basmati Rice
  • 1 cup chana dal
  • 2.5-3 cups water
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tbsp avocado oil *sub any neutral oil
  • ½ red onion, chopped
  • 2 medium tomatoes, chopped
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 2 green chilis, chopped
  • ½ tsp garam masala
  • ¼ tsp red chili powder
  • 2 tbsp vegan butter
  • 1 tsp cumin seeds
  • 2 dry red chilis
  • pinch of hing (asafetida) *optional
  • ½ tsp kashmiri lal *optional or sub ¼ tsp red chili powder
  • lemon juice and cilantro to serve

Instructions
 

  • Cook Lotus Foods Organic Brown Basmati Rice to package instructions. 
  • Pressure cook the dal. In an electric pressure cooker like the Instant Pot, pressure cook on high for 15 minutes. Allow for a natural pressure release. In a regular pressure cooker, it should take 8-10 whistles over a high flame. If you pre-soak the chana dal, you can pressure cook for less time.
  • Add 1 tbsp avocado oil or another neutral oil to a pan. 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 garam masala and red chili powder. Stir for 30 seconds. 
  • Add tomatoes and increase heat to medium high. Cook until tomato juices have evaporated and the tomatoes adhere together. Add everything in the pan to the dal. 
  • For the tadka/chhonk, heat vegan butter in a pan 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/chhonk to your dal. 
  • Serve with lemon juice, cilantro, and rice.