Vegan Mixed Dal Fajitas

This is a tasty, comforting, vegan fajita made with protein rich dals, and with assorted toppings. The dals are a super source of proteins and in this recipe a mixture of dals is cooked, and pan-fried to use as a meat substitute. 

This recipe is kind of a fusion recipe. Dal based foods are a staple in Indian cuisine. This recipe will remind you of a few standard dal recipes across the cuisine. The dal is ground to the consistency like how we do Paruppu Urundai Sambhar (dal dumplings in a spicy tangy gravy). Dals are also steamed and pan fried for healthier snacks, like kothambir wadi (Check here for Masoor Dal Kothambir Wadi and a Taco). Masala urundai kuzhambu and masala vada have fennel in them and this dal mixture has this spice giving its characteristic touch. A combination of all these makes this a very comforting one and when in a fusion way, this is always a super hit in our home. 

This recipe uses a mixture of dals. Each dal has a different profile of proteins and when using a mixture, the more the benefits. Toor dal, split yellow moong dal, orange masoor dal, and urad dal are used. In addition to that roasted dalia powder is also used. Channa dal can also be used in this recipe. If adding chana dal, adjust the quantity of other dals. Or if adding as an extra dal, adjust salt and spice accordingly an you make a couple more fajitas.

Fajita, a Mexican classic, is usually made with grilled meats and veggies with toppings. Instead of grilling, it can be done in a cast-iron pan too. This recipe used dal for meat substitute. Dals are one of the super meat substitutes with amazing nutrient profiles. There are may ways to substitute meat with plant based foods. Check the recipes I shared all along my culinary journey of A-Z Noodles From Around The World theme with vegan substitutions.

Assembling the fajita is easy. This gives wide variety of option of toppings and hence this is very much customizable. Everyone is happy fixing their own with preferred toppings. Some of the topping suggestion are:

• Guacamole or sliced avcados
• Fresh Pico de Gallo
• Vegan cream or regular cream
• Mole
• Cilantro
• Grilled veggies

Fajita, a Mexican tasty dish, is made vegan with the fusion of Indian cuisine. Dals are always amazing and it makes a satisfying meal be it a simple everyday dal or masala vada that makes every occasion special, or any dal based sweets. This fusion fajita is sure to secure a spot across all age groups as it pleases both the generations with comforting flavors and satisfying appeal! Don't you agree? Fusion is always fun and if you are up to it try this Handvo Waffle!

This week, Priya suggested "Healthy Lentils" as our theme for this week's Foodie Monday Blog Hop. As soon as she suggested, I had a few on my mind to share. But this fajita is the winner! This comforting dal fajita is my share for the event.

There are many ways dal could be used to make a comforting meal like this or great appetizers, savories and even sweets. Dals have numerous possibilities. Ram Laddo, Keerai Vadai,  and Medhu Vada are classic snacks or appetizers. Instant Pot Dal Dhokli and Instant Pot Veggie Dal are amazing, tasty, and delicious stews that can be had as such!

I am also linking this to Sundays on Silverado, Full Plate Thursday, Share The Wealth, and Happiness is Homemade.

Ingredients

Makes 10-11 fajitas

For the dal

Toor dal - 1/4 cup

Split yellow moong dal - 1/4 dal

Orange masoor dal - 1/4 cup

Urad dal - 1/4 cup

Dried red chili - 2 to 4

Kashmiri red chili - 1 or 2

Fennel seeds - 1/2 tsp

Water - 3 tbsp

Roasted dalia - 3 tbsp

Rice flour - 3 tbsp

Salt - 1 tsp

Turmeric - 1/3 tsp

Chives - 1 tsp, chopped

Cilantro - 2 tbsp

Oil - 1 tbsp

Water for soaking

For the Fajita seasoning

Smoked paprika - 1 tsp

Cayenne - 1 tsp

Salt - 1 tsp

Garlic powder - 1 tsp

Onion powder - 1 tsp

Oregano - 1 tsp

Black pepper powder - 1/4 tsp

Cumin powder - 1 tsp

For the assembly

Corn tortillas - 10 or 11

Oil - 3-4 tbsp

Colored red bell pepper - 1 cup each color, sliced (red, orange, yellow, green)

Onion - 1 cup, sliced

Slices of avocado

Pico de gallo

Cream (regular/vegan)

Mole

Cilantro

Method

Wash and soak the dal for one to two hours.

Drain the water completely. Grind the dal with salt, red chilies, turmeric and 3 tablespoon water to a smooth paste.

Transfer the dal mixture to a bowl. Grind the roasted dalia to a fine powder and add to the dal mixture. Add the rice flour, fennel seeds, and herbs and mix. The consistency will be like kind of spreadable jam. 

Transfer this to a  well greased plate and spread . Steam for 8-10 minutes. Cool completely.

In the meantime, add the fajita seasoning to a bowl and mix.

When cool, cut into 1-in wide segments. Set aside.

Divide the fajita seasoning and add one portion each to the veggies and the cooked dal pieces. Drizzle one or to tablespoons oil and mix to coat the seasoning well.

Heat fajita pan or your grill or any cast-iron pan over medium heat. When it is hot, drizzle a tablespoon oil and cook the dal strips and the veggies for 3-4 minutes until they turn crispy and get a char. Flip them and cook for another 2-3 minutes. Heat the tortillas.

Serve it hot with tortillas, and assorted toppings.