Vegan Mixed Dal Tadka
This deeply comforting bowl is built on two kinds of lentils — red masoor and yellow moong — simmered until they collapse into a thick, velvety base that's rich without a drop of dairy or meat in sight. The real magic happens in the tadka, a sizzling tempering of cumin seeds, mustard seeds, and dried red chiles that pop and crackle in hot oil before the onion, garlic, ginger, and tomatoes are layered in and cooked down into a deeply fragrant masala. That whole skillet gets poured straight into the lentils, and the combined simmer is what transforms good into genuinely great. A finish of garam masala and fresh lemon juice lifts everything and keeps the flavors bright rather than heavy. Plant-based eating can sometimes feel like you're giving something up, but this is one of those recipes where the ingredients are naturally built for the job — lentils are the protein, the spices are the depth, and nothing feels missing. It serves four, making it an easy weeknight staple or a meal-prep win that only gets better the next day.
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Learn more →Ingredients
4 servings
For the dal
- ½ cup red lentils (masoor dal), rinsed
- ½ cup yellow split lentils (moong dal), rinsed
- 4 cups water
- ½ tsp ground turmeric
- 1 tsp salt, plus more to taste
For the tadka
- 2 tbsp neutral oil (such as sunflower or canola oil)
- 1 tsp cumin seeds
- ½ 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
- ½ tsp ground cumin
- ½ tsp kashmiri red chile powder or mild paprika
- ½ 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, 20–25 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 30–45 seconds. Add the dried red chiles and cook for 15 seconds, watching closely as they can darken quickly.
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