Vegan Dal Tadka

Dive into the rich and satisfying flavors of Vegan Dal Tadka, a plant-based twist on a classic Indian comfort dish. This aromatic recipe combines tender yellow split peas (toor dal) simmered with turmeric, then elevated with a bold tadka—a sizzling blend of coconut oil, cumin seeds, garlic, ginger, and green chilies. A medley of tomatoes, onions, and warm spices like garam masala and coriander creates a luscious, flavorful base, while fresh cilantro and a splash of lemon juice add brightness. Perfect with steamed rice or warm roti, this dish is as nourishing as it is delicious. Ready in under an hour, this protein-packed, gluten-free meal is ideal for cozy weeknight dinners or impressing guests with authentic Indian flavors.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Yellow split peas (toor dal)
• 4 cups Water
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida
• 4 units Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 2 units Green chilies, chopped
• 1 medium Onion, finely chopped
• 1 medium Tomato, chopped
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the yellow split peas under cold water until the water runs clear.

Step 2

In a large pot, combine the rinsed split peas with 4 cups of water, turmeric powder, and salt. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are soft and fully cooked. Stir occasionally and skim off any foam that forms on top.

Step 4

In a separate pan, heat the coconut oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until they become fragrant.

Step 5

Add asafoetida, minced garlic, grated ginger, and green chilies to the pan. Sauté for about 2 minutes until the garlic is golden brown.

Step 6

Add the chopped onion to the pan and sauté until it becomes translucent.

Step 7

Stir in the chopped tomato, red chili powder, garam masala, and coriander powder. Cook for 5-7 minutes until the tomato softens and the mixture becomes thick.

Step 8

Pour the cooked spice mixture over the simmered lentils and mix well to combine. Simmer for an additional 5 minutes to allow the flavors to meld.

Step 9

Adjust salt if necessary and stir in the lemon juice for a touch of freshness.

Step 10

Garnish with chopped fresh cilantro before serving.

Step 11

Serve hot with steamed rice or roti.

Nutrition Facts

Serving size	(1496.9g)

Amount per serving	% Daily Value*
Calories	1069.1

Total Fat 32.8g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2445.0mg	0%
Total Carbohydrate 148.6g	0%
Dietary Fiber 36.5g	0%
Total Sugars 15.8g
Protein 50.9g	0%

Vitamin D 0IU	0%
Calcium 343.2mg	0%
Iron 15.3mg	0%
Potassium 3552.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.0%

Protein: 18.6%

Carbs: 54.4%