This vegan-friendly Dal Tadka is packed with flavorful spices, hearty lentils, and it couldn't be easier to make. This is Indian comfort food at its best.
In a large pot, combine the soaked and drained yellow lentils, water, turmeric powder, and salt. Bring to a boil, then simmer on low heat for about 20-25 minutes or until the lentils are soft and fully cooked.
Mash the Dal:
Once the lentils are cooked, use a back of a spoon or a potato masher to mash them slightly for a creamier texture. If the mixture is too thick, add a little water to reach your desired consistency.
Prepare the Tadka:
In a separate small pan, heat the olive oil. Add the chopped onion and cook for 4-5 minutes, until it turns golden.
Add mustard seeds and cumin seeds, and let them pop.
Add the garam masala, ground coriander, and red chili powder. Stir to coat the onions with spices. Then add the minced garlic and ginger, and cook for another minute, until fragrant.
Stir in the chopped tomatoes and cook for another 5 minutes. If the mixture begins to feel too dry, add a bit of additional oil.
Combine Dal and Tadka:
Combine the tadka and the cooked lentils.
Stir well. Add the fresh lemon juice now for a bit of tang.
Garnish and Serve:
Garnish with chopped fresh cilantro. Serve with steamed rice or your favorite Indian bread like naan or roti.