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A simple and delicious Daal Tadka (Indian lentil soup side dish). Easy to make and healthy. Vegan and Gluten Free Recipe. Jump to Recipe
Another one of the Daal series. One of the simplest recipes! This method of cooking makes the khadi daal that my dad likes.. The lentils are not mushy but retain their shape (depends on cooking time. They can still get mushy and pasty if cooked too long).
Khara biscuit on top is puff pastry sprinkled with sea salt and carom seeds(ajwain) and baked!
Enjoy!
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.
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
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
Calories: 412kcal, Carbohydrates: 68g, Protein: 25g, Fat: 5g, Sodium: 600mg, Potassium: 1332mg, Fiber: 17g, Sugar: 7g, Vitamin A: 435IU, Vitamin C: 57.9mg, Calcium: 165mg, Iron: 7.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This came out really good… some nigella and methi seeds found their way into it with the other spices in some minor kitchen disorder but no harm was done. I really love curry leaves so I like it when their flavour gets to shine in a simple dish. Also, it’s nice to have a few one-pot dal recipes that only need attention at the beginning 🙂