Warm, richly spiced, and built for a satisfying meal, Teen Daal Tadka (3 lentil curry) is a vegan, vegetarian Gluten-free, Indian, Vegan side dish made with split yellow mung daal, split toor daal, and whole masoor in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
- Yield: 2 people
- Category: Side Dish
- Cuisine: Gluten-free, Indian, Vegan
Ingredients
- 1/2 cup split yellow mung daal ((split and skinless green gram/green mung bean))
- 1/2 cup split toor daal ((split and skinless pigeon pea))
- 1/2 cup whole masoor ((red lentil))
- 2 cups water
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
Tempering:
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds ((Raee))
- 1/2 teaspoon nigella seeds ((Kalonji seeds))
- pinch of asofetida ((hing))
- 5 curry leaves
- 1/2 teaspoon red chili flakes or to taste
- 4-5 cloves of garlic chopped
- 1 medium tomato chopped
- Cilantro for garnish
Method
- Soak the lentils in warm water for an hour to overnight.
- In a pan, heat the oil on medium heat until its nice an hot.
- Add mustard seeds and after a few seconds of sputtering, add nigella(Kalonji) seeds.
- Add in the asofetida(hing) and curry leaves and mix.
- Add in the red chili flakes and garlic and cook till garlic is golden brown.
- Add in tomatoes and cook for a minute.
- Rinse the soaked daal and add it to the pan with the water, salt and turmeric.
- Mix well. Cook covered for 15-20 minutes.
- Serve hot garnished with cilantro and lime wedges !. Serve with basmati rice or as a side dish with Roti, pickles, one or two vegetable stir fry dishes and a salad of onions and cucumbers tossed in lemon juice, salt and black pepper!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
