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Vegan Red Lentil Dal (Masoor Dal Tadka)

5 from 1 reviews

A hearty Indian dish of spiced red lentils simmered to a luxuriant stew, perfect over rice or with a side of naan. Naturally vegan and gluten-free.

Ingredients

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Instructions

  1. Cook the lentils. Place lentils in a saucepan with water, and bring to a boil, then lower heat and simmer, cooking uncovered until the lentils begin to break down, about 20 minutes. Skim off any foam that rises to the top during cooking. Remove from heat and set aside.
  2. Make the tadka. In the meantime, heat coconut oil over medium heat until shimmering, then add mustard and cumin seeds. Cover and wait for mustard seeds to pop, then immediately add chopped onion, curry leaves, ginger, chilies and a pinch of salt, and cook for 4-5 minutes until onions are softened and translucent. Add garlic and remaining spices, and cook for 60 seconds, then add tomatoes, stirring and cooking for another 2-3 minutes until softened.
  3. Combine the lentils, tadka, and coconut milk. Add the spice mixture and coconut milk to the lentils, and cook for another 5-7 minutes, or until the flavors have melded. Add lime juice, then taste and adjust seasonings as necessary. Serve hot over basmati rice, garnished with cilantro.

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