Dal Tadka Recipe
This recipe is for a comforting dal tadka, a classic Indian lentil dish with tempered spiced oil. To make the dal, cook lentils with turmeric and vegetable stock until creamy. In a separate pan, heat oil with cumin and coriander seeds, then add onions, ginger, garlic, green chili, and spices. Stir in tomato paste, lemon juice, and cooked lentils. Finish with fresh coriander. For the tempering, melt dairy-free butter with Kashmir
Serves: 2
40 minutes
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- 200g lentils
- 700ml water
- 1 cube vegetable stock
- 1/2 tsp turmeric
- 3 tbsp vegetable oil
- 1/2 tsp cumin
- 1/2 tsp coriander seed
- 1 white onion, diced
- 1 thumb fresh ginger, grated
- 6 garlic cloves, minced
- 1 green chilli, minced
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tsp mustard seed
- 1 tsp dried fenugreek leaves
- 1-2 tbsp tomato paste
- Juice of half a lemon
- Handful of minced coriander
- 2 tbsp dairy-free butter
- 2 dried Kashmiri chilli
- 1 tsp Kashmiri chilli powder
🔄Issy Sedgwick's Suggested Substitutes
Lentils Any type of lentils such as red lentils, green lentils, or yellow lentils
Vegetable stock cube Vegetable broth or bouillon
Turmeric Curry powder or cumin
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