Vegan Tarka Dahl Food

VEGAN DAL

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent and softened, about 5 minutes. Stir in the lentils, tomatoes and 3 1/2 cups water and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the lentils are tender, 10 to 15 minutes.
• Stir in the curry powder, curry paste, garam masala, garlic powder, onion powder, chili powder, turmeric and some salt and pepper. Reduce the heat to low and stir in the coconut milk.
• Serve with the basmati rice, lime wedges and cilantro.

TARKA DHAL

Steps:

• Combine the masoor lentils, water and turmeric.
• Bring to a lively simmer uncovered. Uncovered is key. I've had lentils boil over on me more times than I can count. Now I start them uncovered. Problem solved.
• Once the lentils come to a simmer, reduce heat to low and cover.
• Cook lentils until they completely break down into a creamy consistency. You will not be able to discern individual lentils. This should take somewhere around 40 minutes.
• Add the salt. You will adjust the seasoning at the end.
• Heat the oil over medium heat.
• Add the kashmiri chilies if using. Cook until the edged just start to bubble.
• Flip the kashmiri chilies. Add the mustard seeds and cumin seed and fry briefly. They should crackle a bit and dance around.
• Turn the heat down a bit and add onion. Cook until the onions are translucent.
• Add the green chilies, curry leaves and methi and continue to cook for around 2 minutes.
• Stir in the tomato paste or fresh tomatoes if using. Cook for 20-30 seconds then add the tarka to the dahl..
• Stir to thoroughly combine.
• Adjust consistency to your taste with little bit of water (I like it a bit runny).
• Add the cilantro and lemon juice to taste.
• Adjust salt. Around a half a tsp give or take. Creep up on it. You can add salt. You can't take it away.
• Enjoy.

THE BEST EASY DAL RECIPE

Steps:

• Rinse the lentils in a sieve, then put them in a large saucepan with the turmeric, several grinds of salt and 3 cups (700ml) of water. Bring to the boil and then simmer for 20 minutes, until soft and broken down.
• Now is a good time to put your rice on, if you're making rice.
• Meanwhile, gather and prep your tarka ingredients. You want everything chopped and measured, ready to go, before you start cooking because you will be adding ingredients to the pan in very quick succession. You may even wish to line everything up in the order it goes in the pan.
• Now make your tarka. Heat the olive oil in a frying pan and fry the onions until soft and slightly browned. Add the sliced garlic and stir until slightly browning before adding the minced garlic, chili and ginger. Once fragrant, push all of the onions, garlic and ginger to the sides of the pan and add the cumin seeds and fenugreek seeds to the middle of the pan to toast them, just for a few moments until the toasty scent comes out. Then turn off the heat and immediately add the butter and garam masala, coriander and smoked paprika (+ chili powder, if using). The residual heat of the pan will melt the butter so it can very lightly fry the ground spices.
• Once the lentils are cooked, stir in the lemon juice.
• Once ready, pour the tarka mix into the lentils and stir through. Allow the dal to sit, off the heat, for at least 5 minutes. (I use this time to chop coriander and heat up some naan breads.)

TARKA DAL

Steps:

• Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35 to 40 minutes, or until the lentils are just tender, adding more water as necessary.
• When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
• Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown.
• Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
• Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt, and freshly ground black pepper. Stir in the chopped cilantro just before serving.

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.

DAL TADKA (TARKA DAAL)

Steps:

• Heat the oil in a large lidded pot over a medium heat, then add the onion and cook until soft. Add garlic and ginger and cook, stirring, for 3 minutes or until soft but not browned.
• Stir in the chopped tomatoes, turmeric, garam masala and chili flakes and cook for 3-4 minutes, stirring often.
• Rinse the chana dal well until the water runs clear, then add it into the pot, along with the water. Stir well and bring to the boil. If any froth forms, skim it off with a spoon.
• Put the lid onto the pan, reduce the heat and simmer for 35 minutes, stirring occasionally. You may need to add a little more water so it doesn't scorch. Stir in the salt.
• When the dal is just about finished cooking, make the tadka.
• First, prepare/measure all of the tadka ingredients.
• Heat the oil in a frying pan over a medium/low heat. Once it's very hot, add the cumin, mustard seeds and chili. It will quickly (in less than a minute) crackle and pop. It's ready!
• Pour the oil and spices (tarka) over the dal and stir in or serve on top. Serve sprinkled with chopped coriander/cilantro alongside rice or naan bread.

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.