Teen Daal Tadka (3 lentil curry)

A close up of teen daal tadka garnished with cilantro

5 from 1 vote

Teen Daal Tadka (3 lentil curry)

Teen Daal Tadka (2 Lentil Curry). A quick lentil curry, serve hot topped with fresh cilantro, garam masala, lime juice and serve with fresh dinner rolls!

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Gluten-free, Indian, Vegan

Keyword: lentil curry, quick curry recipe, traditional Indian meal

Servings: people

Author: Vegan Richa

Ingredients

1/2 cup split yellow mung daal (split and skinless green gram/green mung bean)
1/2 cup split toor daal (split and skinless pigeon pea)
1/2 cup whole masoor (red lentil)
2 cups water
1/2 teaspoon turmeric
1/2 teaspoon salt

Tempering:

1 teaspoon oil
1/2 teaspoon mustard seeds (Raee)
1/2 teaspoon nigella seeds (Kalonji seeds)
pinch of asofetida (hing)
5 curry leaves
1/2 teaspoon red chili flakes or to taste
4-5 cloves of garlic chopped
1 medium tomato chopped
Cilantro for garnish

US Customary - Metric

Instructions

Soak the lentils in warm water for an hour to overnight.
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 nigella(Kalonji) seeds.
Add in the asofetida(hing) and curry leaves and mix.
Add in the red chili flakes 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 15-20 minutes.
Serve hot garnished with cilantro and lime wedges !. Serve with basmati rice or as a side dish with Roti, pickles, one or two vegetable stir fry dishes and a salad of onions and cucumbers tossed in lemon juice, salt and black pepper!

Notes

Nutritional value is based on 1 serving

Nutrition

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