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Plant-Based Whole30 Dal Tadka

When you're craving a bowl of warm, comforting, and delicious goodness, this Plant-Based Whole30 Dal Tadka will hit the spot!
Course dinner, Main Course, Soup
Keyword Plant-based
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

Dal (Lentils)

  • 1 cup split pigeon peas (toor dal)
  • 3-4 cups water
  • 1.5 tbsp Avocado oil
  • 1/2 tsp cumin seeds
  • 2 cloves of garlic chopped
  • 1 1-inch piece of ginger grated or finely chopped
  • 1 medium onion chopped
  • 1 green chili finely chopped
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 2 medium tomatoes finely chopped
  • 1 tsp salt, or to taste
  • 2 tbsp chopped fresh cilantro

Tadka (Tempering)

  • 2 tbsp avocado or olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 3 cloves of garlic sliced
  • 1/2 tsp Kashmiri chili powder or paprika

Garnish

  • more chopped fresh cilantro
  • lemon wedges

Instructions

Stovetop

  • ADD dal into your pot and rinse them well until the water runs clear, then soak them for 20 minutes. Drain them one last time.
  • POUR 4 cups of water into the pot with your clean dal. Bring this to a boil over medium heat, then reduce the heat and allow the dal to simmer for 20 minutes or until the dal is soft and mushy. Remove any scum that forms on top of the dal while simmering. While the dal is cooking we will make the seasoning.
  • HEAT 1 1/2 Tbsp avocado oil in a medium size pan. Once hot, add your cumin seeds. Once they start to sizzle add the garlic, and ginger, and sauté on low heat until fragrant.
  • ADD the chopped onions and green chilies and continue to sauté until slightly golden.
  • REDUCE the heat and add the turmeric and coriander powder. Give a quick stir.
  • STIR in the tomatoes along with salt and sauté until the tomatoes become soft. The mixture should be nice and aromatic.
  • POUR your seasoning mixture from the pan into the pot of cooked dal and simmer for about 5 to 6 minutes. If you find the dal is too thick, you may need to add a bit more water.
  • TASTE for seasoning and add more salt at this stage if needed.
  • ADD the chopped fresh cilantro and turn off the heat.
  • TRANSFER your hot dal to its serving bowl and make the tadka (tempering).
  • PLACE a small frying pan, ideally with no more than a 4” circumference on a low flame and add 2 tbsps of avocado and heat through.
  • ADD the cumin seeds and fennel seeds and let them cook on low heat until aromatic.
  • ADD the garlic and fry until aromatic and slightly brown.
  • STIR in the Kashmiri chili powder or paprika.
  • REMOVE the pan from the heat and add the tadka (tempering) to your dal
  • GARNISH with more fresh cilantro and a squeeze of lemon.
  • SERVE with cauliflower rice and enjoy!

Instant Pot

  • ADD dal into your pot and rinse them well until the water runs clear.
  • POUR 3 cups of water into the pot with your clean dal. Set your instant pot to high-pressure cook. Make sure your vent is closed and cook for 10 minutes.
  • ALLOW the pressure to release naturally. When you open the pot, give the dal a little mash with the back of your spoon. Add more water if you needed at this point.
  • FOLLOW steps 3 onwards from the stovetop method.