Daal Tadka (Tempered Lentil Soup)

5 from 1 vote

Daal Tadka (Tempered Lentil Soup)

A simple and delicious Daal Tadka (Indian lentil soup side dish). Easy to make and healthy. Vegan and Gluten Free Recipe.

Prep Time30

Cook Time20

Total Time50

Course: Side Dish

Cuisine: Gluten-free, Vegan

Keyword: healthy indian dish, lentil soup, vegan daal

Servings: people

Author: Vegan Richa

Ingredients

1 cup split yellow mung daal
2 cups water
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 medium tomato (optional)

Tempering:

1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
pinch of asofetida (hing)
5 curry leaves
1 dry red chili
4-5 cloves of garlic chopped
1 teaspoon vegan butter

US Customary - Metric

Instructions

Soak the daal in warm water for half an hour
In a pan, heat the oil on medium heat until its nice an hot.
Add mustard seeds and after a few seconds of sputtering, add cumin and coriander seeds.
Add in the asofetida(hing) and curry leaves and mix.
Add in the red chili and garlic and cook till garlic is golden brown.
Add in tomatoes and cook for a minute.
Rinse the soaked daal and add it to the pan with the water, salt and turmeric.
Mix well. Cook covered for 10-15 minutes.
Add in the butter and take off heat!
Serve hot garnished with cilantro and lime wedges !. The Daal goes well with basmati rice or as a side dish with Roti and and any dry vegetable stir fry.

Notes

Variations: can use other split daals like toor, masoor(pink), individually or in combination. Add in onions and or tomatoes to the tempering. Add in spices like fennel seeds or bay leaves to the tempering.
Nutritional value is based on 1 serving

Nutrition

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