Dal Tadka

Dal Tadka is a traditional Indian dish made with lentils, spices, and tempered with butter fried herbs and spices. It is healthy, comforting, and full of rich nutrients. This recipe is a vegan rendition of this dal dish, using vegan butter. 

Rich Dal Tadka served with rice and garlic naan

1 cup toor dal or masoor dal (split pigeon peas or red lentils)

2 cup water 

2 tbsp canola oil 

2 tbsp vegan butter (I used Miyoko's, because it browns well)

1 tomato

1 onion

2 cloves garlic

1 tsp ginger 

1 whole Indian red dried chili

1 bay leaf

1/2 tsp hing (optional)

1 tbsp kasuri methi (dried fenugreek)

2 tsp turmeric

1 tsp pepper

1 tsp coriander powder

2 tsp garam masala 

1 tsp chili powder

2 tsp cumin seeds

1. Bring a pot to heat and add water. Once water comes to a boil, add the dal and let it cook for about 30 minutes, stirring occasionally. 

2. In the meantime, chop your onion, tomato, ginger, and garlic. 

3. In a wok, add your canola or vegetable oil. Add 1 tsp cumin seeds, minced garlic and minced ginger. Saute these until aromatic. 

4. Add the onion and saute until translucent. Then add turmeric and tomato. Add a pinch to salt to allow the tomatoes to sweat. 

5. Once the lentils have cooked, transfer everything from the pot into the wok and stir. Season with more salt and pepper, add garam masala, kasuri methi, coriander powder, and chili powder. Now would be a good time to taste again and adjust anything you would like.

6. In a small pot, add butter, the rest of the cumin seeds, bay leaf, and dried red chili. Let it saute until the cumin seeds begin to pop. 

7. Pour the seasoned butter over the dal. Then top with fresh cut cilantro and serve. Enjoy!