Organic Mixed Dal Tadka Recipe

by Palvesh Patel last updated -

 Likes  Comments

Organic mixed dal tadka is made of 5 different lentils: red lentils, split chickpea lentils, split black gram, split pigeon peas and split green mung beans. As these lentils are split they don’t require to be soaked for a long time before cooking. This makes it easy to digest. This Indian dish is high in dietary fiber and an excellent source of protein. Once the mixed dal is cooked, tempered spices are added, which is known as tadka. The tempered spices add flavor to the dal preparation. Organic mixed dal tadka is vegetarian and gluten-free. For a vegan version, just replace the butter or ghee with oil.

Organic mixed tadka dal in a saucepan, garnished with coriander leaves

Organic Mixed Dal Tadka

Perfectly balanced organic vegetarian/gluten-free/vegan, healthy dish, made with organic lentils and spices for flavor and great taste.
0 from 0 votes
Print Pin Rate
Cuisine: Indian
Appliance: Pressure cooker
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4 people
Author: Palvesh Patel

Ingredients

  • 1 cup mixed lentils organic (130g)
  • 2 tbsp sunflower oil cold-pressed, organic
  • 1 tsp Himalayan salt/sea salt
  • 1/2 tsp turmeric organic
  • 1 inch cinnamon stick organic
  • 3 cloves organic
  • 1 tsp black mustard seeds organic
  • 1 tsp cumin organic
  • 1/4 tsp asafoetida/hing organic
  • 5-6 curry leaves
  • 1 medium onion finely chopped
  • 1/2 tsp black pepper organic
  • 1 tbsp ghee/butter organic
  • 3 cloves garlic grated
  • 1/2 tin tomatoes organic, chopped, blended
  • 2 tsp coriander and cumin powder organic
  • 1/4 tsp garam masala organic
  • 1/2 tsp red chilli powder organic
  • 1/2 tsp Kashmiri chilli powder organic
  • 1 tsp tamarind paste organic
  • 2 tbsp coriander/cilantro chopped, fresh
  • 1 inch ginger grated
  • 1 green chilli chopped

Instructions

Cook the dal

  • Soak 1 cup of mixed lentils for 3 hours if you are using a pressure cooker to make the preparation. If not, soak it overnight.
  • Wash and drain the lentils until the water runs clear. Add water to the pan, boil the lentils, and remove the froth.
  • Add 1tsp of salt and ½ tsp of turmeric.
  • Cook the dal in a pressure cooker for 4-5 whistles or 30 minutes. If you're using a pan, boil it for an hour until the lentils are soft and cooked. 

Prepare the ‘tadka’ dal

  • To a pan, add 2 tbsp of oil at medium to high heat
  • Add 1 inch stick of cinnamon and 3 cloves
  • Add 1 tsp of black mustard seeds. Wait for them to start popping. Turn the heat down a little when that happens.
  • Add ½ tsp cumin seeds, followed by ¼ tsp of asafoetida, and curry leaves
  • Thereafter, add chopped onions followed by a pinch of salt and some black pepper. Stir the onions on medium heat, till they turn golden brown.
  • Add 1 tbsp of ghee or butter, and then add garlic/ginger/green chili to it. Lower the heat if required, and ensure that you do not burn the garlic/ginger. Cook the same for 3-4 mins until the onions start to brown.
  • Add ½ a tin of tomatoes, followed by coriander/ cumin powder, garam masala, red chilli powder, and Kashmiri chilli powder (a spicy variant of red chill powder). Cook for 10 mins and stir.
  • Add 1 tsp of tamarind paste (this is optional. One can also use 1tsp of lemon juice instead of the tamarind paste). Cook with a lid for 15-20 mins until the tomatoes separate from the oil.
  • Take off the heat and add this ‘tadka’ to the boiled lentils
  • Add coriander leaves to the preparation. 
  • When the dal is cooked remove cinnamon sticks and the whole cloves before serving.

Notes

Serve it with basmati rice OR parathas/chappati (Indian flat bread).

Connect With Us

If you have tried this recipe, we would love your feedback in the comments section below. And while we can’t taste it, we would love to see how it turned out! You can connect with us on Facebook or Instagram and tag your picture with #organicfactsrecipes.

Do you wish to share your winning recipes with us? Please click here and fill in the details to get started.

DMCA.com Protection Status
References
About the Author

Palvesh Patel is a health and nutrition enthusiast who set up Wholesome Fine Foods, in 1996, that imports and distributes health and fine Food products in the United Kingdom. In the last few years, he has specialized in a range of Organic foods, certified by EU and USDA standards.

Rate this article
Average rating 4.5 out of 5.0 based on 1 user(s).

More Recipes:

A bowl of mixed berries on a napkin

Mixed Berry Salad Recipe

To make mixed berry salad, wash & dry arugula leaves & the berries. Slice the strawberries but keep the other berries whole. Add the berries on top of the leaves. Read more!

READ MORE
Peanut butter cookies on butter paper with fresh peanut lying around them

Traditional Peanut Butter Cookie Recipe

To make peanut butter cookies, beat the butter really hard for 2 minutes until it becomes creamy. Add brown & white sugar to it & beat it for 2 minutes. Read full recipe here!

READ MORE
Fresh aloe vera, a bowl of aloe vera gel and a bowl of sliced aloe vera on a wooden table

How To Make Aloe Vera Gel From Fresh Aloe Vera Leaves

To make aloe vera gel, wash the leaves under cold water to remove any dirt on the skin. Using a vegetable peeler, peel off the skin of the aloe vera leaf. Read more!

READ MORE

Latest Health News:

A woman clinician injecting a young girl.

Increase Screening Of Asymptomatic People For COVID Control

With the coronavirus pandemic showing signs of slowing down, there is an increased need for precaution to ensure that it does not flare up again. New research,…

READ MORE
Group of wood figurines huddled together with one figure outside the group.

Pandemics, Epidemics Can Worsen Social Prejudices

A time of crisis can exacerbate our social prejudices, particularly bigotry and xenophobia. A study, published in the journal Proceedings of The Royal Society,…

READ MORE
Graphic of the human brain

Research Reveals How Memory Works

Why do our memories not get muddled with other new events? Why are they long-lasting? Researchers from the University of Bristol may have found answers to…

READ MORE