Anti Inflammatory Vegan Mixed Dal Tadka
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Learn more āIngredients
4 servings
For the dal
- Ā½ cup red lentils (masoor dal), rinsed
- Ā½ cup yellow split lentils (moong dal), rinsed
- 4 cups water
- Ā½ tsp ground turmeric
- 1 tsp salt, plus more to taste
For the tadka
- 2 tbsp neutral oil (such as sunflower or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 tsp cumin seeds
- Ā½ tsp black mustard seeds
- 2 dried red chiles
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp fresh ginger, finely grated
- 2 medium tomatoes, finely chopped
- 1 tsp ground coriander
- Ā½ tsp ground cumin
- Ā½ tsp kashmiri red chile powder or mild paprika
- Ā½ tsp garam masala
- 1 tsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the rinsed red lentils, yellow split lentils, water, turmeric, and 1 tsp salt in a large saucepan. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered, stirring occasionally and skimming any foam that rises, until both lentils are completely soft and beginning to break down, 20ā25 minutes. The mixture should be thick and porridge-like; add a splash of water if it becomes too stiff.
- 2
While the lentils cook, heat the neutral oil in a small skillet over medium-high heat until shimmering. Add the cumin seeds and mustard seeds and cook until the mustard seeds begin to pop and the cumin turns a shade darker, about 30ā45 seconds. Add the dried red chiles and cook for 15 seconds, watching closely as they can darken quickly.
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