Dope Dal Tadka

Dope Dal Tadka

Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Dinner
Cuisine: Indian
Keyword: Curry, Dal, Lentils

Ingredients

  • 16 oz. dried garbanzo beans
  • 2 cup split yellow or red lentils
  • 2-3 teaspoons coconut oil
  • 2 medium yellow onion chopped
  • 8 garlic cloves finely chopped
  • 3 inches fresh ginger finely chopped
  • 3 serrano pepper diced
  • 1-2 14.5 oz cans coconut milk lite (based on preference)
  • 2 teaspoon kosher salt plus more to taste
  • Black pepper to taste
  • 2 14.5 oz cans diced tomatoes
  • fresh cilantro roughly chopped

Ground Spices

  • 3 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • 3 teaspoon garam masala

Tadka

  • 2 tablespoons coconut oil
  • 3 teaspoon black mustard seeds can substitute brown mustard seeds
  • 3 teaspoon cumin seeds
  • 8-10 curry leaves
  • 2 dried red chile peppers

Instructions

  • Add 16 oz. of dried garbanzo beans and 6-8 cups of water to the Instant Pot. Cook on high pressure for 50 minutes, allowing natural release. Once finished, drain the beans and put to the side.
  • If serving over rice, start cooking the rice in the rice cooker.
  • While the beans are cooking, soak the lentils in cold water for 15 minutes. Drain when done.
  • Heat up the oil in the Instant Pot. Once hot, add the onions and cook until softened. Add the ginger, garlic, green chili and cook for another minute.
  • Add the ground spices for 30 seconds, stirring constantly, adding water as needed if the mixture dries out.
  • Deglaze the pan with water (if using 1 can of coconut milk add 4 cups of water, if using 2 cans add 2 cups of water). Add the coconut milk, soaked and drained lentils, salt, black pepper, garbanzo beans, and diced tomatoes. Assess the liquid in the pot – add more water for a soupier version.
  • Pressure cook at high pressure for 10 minutes. Allow a natural pressure release for 10 minutes.
  • Make the tadka on the stove, as indicated in the recipe. Pour the tadka over the finished dal. Finish with cilantro and yogurt.

Notes

  • Serving Options: white basmati rice or Indian flatbread, vegan coconut yogurt, fresh cilantro
  • Recipe adapted from: https://www.rainbowplantlife.com/blog/restaurant-style-vegan-dal-tadka