By The foodoodle kitchen · Published September 20, 2026
Dal Tadka
Vegan yellow lentils finished with a sizzling tempering of cumin, garlic and chili; a weeknight staple.
Serves 4 · Prep 10 min · Cook 20 min · 30 min total · Easy
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Ingredients
- 200 g yellow lentils, washed and drained
- 1 l water
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tsp turmeric powder
- 2 green chilies, slit lengthwise
- 1 tbsp cumin seeds
- 4 garlic cloves, thinly sliced
- 2 tbsp vegetable oil
- 0 salt, to taste
- 2 tbsp fresh coriander, chopped
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Method
- In a pot, combine yellow lentils and water. 2 min
- Bring to a boil, then reduce to a simmer. 1 min
- Add chopped onions, turmeric, and salt. Cook until lentils are soft, about 15 min. 15 min
- In a separate pan, heat vegetable oil over medium heat. 2 min
- Add cumin seeds and let them splutter, about 30 sec. 1 min
- Add sliced garlic and slit green chilies. Sauté until golden, about 2 min. 2 min
- Add chopped tomatoes and cook until soft, about 2 min. 2 min
- Pour the tempering over the cooked lentils and stir well. 1 min
- Garnish with fresh coriander before serving. 1 min
