Tadka Dal

by Edward Daniel
Caption of Tadka Dhal. Image by Edward Daniel (c).

Tadka Dhal is my favourite dish; I have it whenever I go for a curry. I love it because of its simplicity, elegance and taste. It excites me how different restaurants and take away each have their take on this dish.

This is a cheap, simple dish to make with only a few choice ingredients necessary to lift it. Indeed, you don’t need the garnishing’s, the chana dhal on its own is enough.

I really hope you enjoy this dish.

Caption of Tadka Dhal. Image by Edward Daniel (c).
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g chana dhal
  • 800ml filtered water
  • 1tbs turmeric powder
  • 1/2tsp salt
  • For tadka
  • 1 medium tomato
  • 2g curry leaves, dry
  • Onion
  • 2tbs olive oil
  • 2 cloves of garlic
  • 1tbs mustard
  • 1tbs cumin seeds
  • 1tsp tomato puree
  • ½ inch fresh ginger
  • 1 chilli (optional)

Instructions

  1. Pre-soak the dhal overnight or at least for six hours. Drain any excess water.
  2. In a high-speed blender, grind the dhal in 800ml of fresh filtered water.
  3. Pressure cook the dhal with water, turmeric powder and salt for about 30 minutes. Season to taste.
  4. To make the tadka, blend the tomato with the half the curry leaves and optional chilli. Set to one side.
  5. Sauté the onion in oil until translucent. Add the blended tomato and curry leave mixture, together with the remaining ingredients. Heat under a medium heat for a few minutes.
  6. Garnish the tadka on top of the dhal.
  7. Serve – with some nice naan, roti or paratha.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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