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5 from 22 votes

Vegan Masoor Dal Tadka Indian Split Red Lentil Dal

Restaurant-Style Masoor Dal Tadka (Indian split Red lentil Dal tempered with whole spices) is easy and to make, super comforting, creamy, and oh so flavorful! Glutenfree Soyfree nutfree coconutfree
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Keyword: masoor dal
Servings: 4
Author: Vegan Richa

Ingredients

  • 1 cup split red lentils , masoor dal
  • 3 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric

For the first tempering:

  • 1 teaspoons oil
  • 1 medium-size red onion thinly sliced
  • 2 garlic cloves minced
  • 1 teaspoon minced ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 medium tomato chopped
  • 1/4 teaspoon salt
  • 1 tablespoon yogurt or 2 tablespoon coconut cream

For the second tempering:

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 2 bay leaves
  • 2 hot indian green chilies or serrano pepper slit or sliced or use 2 dried red chili instead or use mild chilies of choice
  • 1/2 teaspoon dried fenugreek leaves kasuri methi
  • 1 garlic clove julienned
  • 1/2 inch ginger thinly sliced or julienned
  • 1/4 teaspoon paprika
  • a good pinch of ground cloves
  • cilantro and lemon juice for garnish
US Customary - Metric

Instructions

  • Make your dal: Wash the lentils really well then soak in water for 10 minutes. Drain then add to a saucepan with the water, salt, and turmeric and cook over medium heat until the lentils are cooked to preference. Partially cover and cook so that the water doesn't completely evaporate. You can add more water after 15 minutes if the lentils are too thick. Depending on your stove and saucepan, you'll need 15-20 minutes for the lentils to cook.
    Instant Pot: To cook the lentils in an instant pot, pressure cook for 3 minutes, then quick release after 10 mins.
  • Make the first tempering: In a medium skillet, add the oil, add the onion and garlic and a good pinch of salt and cook until the onion is golden brown. You can add few drops of water in between to deglaze if the onion is starting to scorch too much or sticking to the pan.
  • Once the onion is golden brown, transfer half of the mixture to another bowl to use as garnish later. Add in the ginger, coriander, cumin and mix well.
  • Cook for a minute then add your tomato and 2 tablespoons water and 1/4 teaspoon salt. Mix well and cook until the tomato is tender.
  • Mash the large pieces and add in 1 tablespoon yogurt or 2 tablespoons of non-dairy cream such as cashew cream or coconut cream and mix in.
  • Then mix the cooked dal in this tempering and bring to a boil. Taste and adjust salt and flavor. (Adjust consistency at this point to preference. Add more water for thinner dal and bring to just about a boil ) Transfer the masoor dal to your serving dish.
  • Now make the second tempering: heat the oil in a small skillet. Once the oil is hot, add the cumin seeds and wait for the cumin seeds to change color and get fragrant. You should smell toasty cumin seeds far and wide!
  • Add the bay leaves, green chilies, kasuri methi, ginger, garlic, and mix well and cook until the green chilies and garlic are somewhat golden.
  • Add in the paprika, ground cloves, mix in and take off heat.
  • Add the reserved caramelized onion as well and swirl it in. Drizzle the tempering all over the dal in the serving dish.
  • Garnish with some cilantro and some lemon juice if needed. Serve with some Gobi aloo (cauliflower potatoes), bhindi masala (okra), cabbage, or poriyal (spiced green bean carrot ) . Serve with Naan or Glutenfree flatbread or basmati rice.

Video

Notes

  • Lentil subs: You can use other split Dals or a mix of Dals as well. Use petite yellow lentils (moong dal -will take 25 mins to cook in saucepan and 8 mins in instant pot), or split pigeon pea( toor dal - 35 mins in saucepan and 10-14 in instant pot), split black gram lentils (Urad dal, 25 mins saucepan, 4 mins instant pot) . Whole red lentils will take 25 mins in saucepan and 6 mins in instant pot
  • No Onion Garlic: use zucchini instead of onion. Julienne it and let it get golden on some edges. Omit the garlic and add a pinch of asafetida (hing) or add 1/2 teaspoon dried fenugreek leaves 
  • Scale up: This recipe is easily double or tripled. You’ll need a tad less water to cook the lentils with increased amounts. also adjust the heat. Use less peppers and heat components to begin with and add more later if needed 
Recipe origin: This dal tadka is adapted from my Indian kitchen book version. I added toasted fenugreek as I have loving  the toasted flavor from making all the baked Indian casseroles. The ground clove addition is inspired by chef Ranveer Brar dals 

Nutrition

Calories: 222kcal | Carbohydrates: 32g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 452mg | Potassium: 586mg | Fiber: 15g | Sugar: 3g | Vitamin A: 347IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 4mg