How To Make Creamy Vegan Dal Tadka Without Ghee Or Butter

This creamy vegan dal tadka is a comforting Indian lentil dish made without ghee or butter, yet it retains the rich taste and aroma of the traditional version. Using red or yellow lentils, coconut milk, and a tempering of fragrant spices, it offers a wholesome, plant-based alternative that is naturally gluten-free. The coconut milk brings a velvety texture, while the tadka of mustard seeds, cumin, garlic, and chillies gives it depth and warmth. Served with rice or roti, it makes for a nourishing meal at any time of the day.

prep time 00 Hour 05 Mins

cook time 00 Hour 20 Mins

chef Isha Bharadwaj

Vegan dal tadka can be just as flavourful as the classic version when prepared with the right balance of spices and cooking methods. This recipe replaces ghee or butter with oil and swaps dairy cream for coconut milk, allowing it to remain rich while being completely plant-based. Red lentils (masoor dal) or yellow lentils (moong dal) cook quickly, making it a convenient choice for weeknights or when you want a healthy homemade meal without long preparation times.

The dish begins with boiling the lentils until soft, followed by adding turmeric for colour and mild earthiness. The coconut milk is stirred in towards the end, creating a smooth, creamy consistency. The highlight is the tadka, hot oil infused with mustard seeds, cumin seeds, garlic, green chillies, and dried red chillies, poured over the dal just before serving. This sizzling tempering releases bold aromas that transform the dish.

Nutritionally, the lentils offer protein, fibre, and essential minerals, while coconut milk adds

Tips and Tricks

1 If you have the time, you can soak the lentils for 30 minutes before cooking. Soaked lentils cook faster in a hard-anodised pressure cooker, and give the dal a creamier finish without extra coconut milk.

2 Coconut oil brings a subtle sweetness and South Indian-style aroma, while mustard oil gives a sharp, punchy depth. If using mustard oil, heat it in a heavy-bottom kadai until it begins to smoke lightly, then lower the flame before adding the spices so they do not burn.

3 For a smokier, more restaurant-like flavour, you can add a ‘dhungar’ (smoke infusion) by heating a small piece of charcoal until red hot, placing it in a bowl inside the cooked dal, and pouring a little oil over it before covering the kadai or deep pot for 2 minutes. Remove the charcoal before serving.

4 If you want more vegetables in your dal, finely chop spinach or methi leaves using a sharp knife or an electric chopper towards the end of the cooking process. This not only adds nutrition but also layers of flavour without changing the core taste.

5 When making the tadka, avoid adding garlic too early to the hot oil, as it can burn quickly and taste bitter. Add it once the mustard and cumin seeds have finished spluttering, and keep the flame on medium to maintain control over the cooking.

Step 1

Rinse the lentils well until the water runs clear. In a saucepan, add the lentils and 3 cups of water. Bring to a boil, then reduce the heat and simmer for 12–15 minutes, until the lentils are soft and fully cooked.

Step 2

Add turmeric and salt to the cooked lentils. Stir in coconut milk and let it simmer for 2–3 minutes over low heat. Turn off the heat and keep aside.

Step 3

For the tadka, heat oil in a small pan. Add mustard seeds and let them crackle. Add cumin seeds, garlic slices, green chillies, and dried red chillies. Sauté until the garlic turns light golden and aromatic.

Step 4

Pour the hot tadka over the dal. Garnish with fresh coriander leaves.

Step 5

Serve hot with rice, roti, or paratha, with a lemon wedge on the side.

Frequently Asked Questions

Yes, you can replace coconut milk with cashew cream, almond cream, or simply mash some cooked lentils to achieve a creamy texture.

Yes, cook the rinsed lentils with water and turmeric for 2–3 whistles, then proceed with the coconut milk and tadka steps.

Coconut oil gives a lovely South Indian flavour, while mustard oil adds a punch. Neutral oils like sunflower also work well.

Yes, you can omit or reduce the number of chillies to suit your spice preference.

It will stay fresh for up to 3 days in an airtight container. Reheat gently on the stove, adding a splash of water if it thickens.

Calories 220 Kcal

Total Fat 9 g

Carbs 28 g

Protein 10 g

ESSENTIAL ITEMS

1 cup Red or yellow lentils (masoor or moong dal)

3 cups Water (for boiling)

0.5 cup Coconut milk

0.5 tsp Turmeric powder

as per taste Salt

2 tbsp Oil (sunflower, coconut, or mustard)

0.5 tsp Mustard seeds

1 tsp Cumin seeds

3 piece Garlic cloves (thinly sliced)

2 piece Green chillies (slit lengthwise)

2 piece Dried red chillies

chopped Fresh coriander leaves, a handful

to serve Lemon wedge

OPTIONAL

1 piece Onion small (finely chopped)

Recipe by:

Isha Bharadwaj

24 Recipes

View Profile