Tamatar Dal

I’ve developed a huge affinity and outright craving for pulses since becoming plant-based. The flavors, textures and rich assortment of recipe ideas using all things pulsed (legumes and grains) is far more interesting to me than the bland taste of meat. And no one offers such a variety quite like the people of the Indian subcontinent. Most of these dishes using dried (mostly split) legumes are called Dal – a term used to describe many soups and thick curries.

I tend to explore many ideas when I prepare a dish, drawing my inspiration from various sources. This idea is inspired by a recipe I encountered in Raghavan Iyer’s cookbook, Indian Cooking Unfolded. I made a few discretionary changes to suit my tastes…like adding red lentils to the recipe in order to create a creamier texture.

Yield: makes about 2 liters (2 quarts)

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions