Vegan Tarka Dahl Recipes

TARKA DAL

Steps:

• In a medium sized bowl, wash the split yellow peas well. Drain off their water and rinse again, repeating until the washing water runs off clear.
• Add the split yellow peas and water to a saucepan and bring to the boil. Skim off any foam which rises to the top and discard. Reduce to simmer, cover and allow to cook for 30-40 minutes, or until the lentils are tender. Stir regularly while cooking.
• Once cooked, drain off most of the lentil water and break up the lentils using a whisk. Set aside to cool.
• While the lentils are cooling, put the oil in a medium, high sided frying pan or shallow saucepan and place over a medium heat.
• Add the single sliced clove of garlic to the oil and, very carefully, move it around the pan until it is very lightly browned - don't allow it to burn. Remove the garlic from the oil with a spatula and set aside on a piece of kitchen towel.
• Add the curry leaves to the oil, mustard seeds and cumin seeds and fry for a minute until fragrant. Add the onion and ginger and cook for a few minutes until the onion starts to turn translucent. Meanwhile blend the tomatoes and remaining garlic in a blender until smooth. Add to the onions and cook for a minute.
• Add the ground spices to the pan, along with a good pinch of salt and pepper and stir to combine. Add the water, stir and lower the heat to simmer. Allow the sauce to cook for around 20 minutes until the oil starts to rise to the top.
• Add the lentils to the sauce and stir well to combine. Allow to simmer for a few more minutes and then remove from the heat.
• Top the dal with the fried sliced garlic and the bunch of coriander, torn roughly. Serve with rice or roti.

TARKA DHAL

Steps:

• Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it's a thick, soupy consistency.
• While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
• Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.

EASY TARKA DHAL RECIPE ( RESTAURANT STYLE)

Steps:

• Wash the lentils at least 4-5 times in water until clear. Drain and set it aside.
• Add lentils, water, turmeric powder, green chilies (optional) to the saucepan and simmer over medium-high heat and cook until tender. Skim the foam on the top. Cooking lentils can take between 18- 20 minutes
• Once the lentils are cooked, simply whisk it through for a smooth consistency. Add another 1/4 -1/2 Cup water if the dal is too thick.
• Season with salt.
• Place the washed lentils, 3 cup of water, turmeric, salt, green chilies to the inner pot of the Instant Pot. Secure the lid and turn the vent to sealing. Pressure cook on HIGH for 5 minutes and NPR.
• Heat 1 tbsp ghee/oil in another pan and add cumin seeds, fennel seeds,dried red chillies and allow the seeds to pop.
• Add onion, ginger garlic and fry for 3 minutes until translucent.
• Add the tomatoes, spice powders, salt and cook for 4-5 minutes.
• Pour the prepared Tarka to the lentils and stir. Cook again for another 1 minute.
• Garnish with coriander leaves and Serve restaurant dal Tarka with roti/rice for a comforting Indian meal.

VEGAN TARKA DAHL

Steps:

• Soak the yellow split peas overnight, drain and rinse.
• Add to pan of cold water. add veg stock cube and garam masala.
• Bring to boil and simmer for 30 minutes or until soft, drain and set aside.
• Heat the mustard and onion seeds in a frying pan until the mustard seeds start to pop usually about 30 secs to a minute; add the ghee and oil and bring to a high heat.
• Add the onions, stirring frequently. Turn down the heat and add the garlic and ginger. Stir and cook for a further two minutes and add the spices, stirring well.
• Add the cooked yellow split peas, adding a little more oil or ghee if necessary. Add the spinach and molasses/sugar and a 1/2 cup of water. Bring to a low simmer and cook gently for 5-10 minutes.
• Serve with naan bread.

EASY VEGAN DAL TADKA

Steps:

• Rinse the lentils and add to a pressure cooker with enough water to cover, salt and the turmeric. Cook for 10 minutes or until both lentils are well cooked, set aside.
• In a pan on medium heat, melt 1 tbsp of coconut oil before adding the ginger and garlic. Cook for one minute while stirring and then add in the chopped onion and sauté for another 2-3 minutes.
• Next add in the chopped tomatoes, tomato paste, chilli powder, dried coriander, garam masala, salt and pepper. Mix to combine and cook for 2 minutes or so until tomatoes are reduced and spices are fragrant - feel free to add a splash of water to keep things from drying up.
• Add the tomato mixture to the cooked dal and stir through, then allow the dal to boil and simmer before turning off he heat and adding in the fresh coriander.
• In the same pan that you cooked the tomato mixture in, add the second tbsp of coconut oil, cumin seeds and red pepper flakes if using. Fry until fragrant and then add on top of the dal mixture and stir through. Taste and adjust seasonings as needed.
• Add in the coconut cream at the end and stir through until well incorporated, if desired.