🌮 Dal Tacos (Indian–Mexican Fusion)

Yield: 8 small tacos (serves 3–4)
Total time: 40–50 min (using a pressure cooker/Instant Pot)

Ingredients

A) Dal Filling

• Mix dal (moong + masoor + chana) – 1 cup (200 g), rinsed
  Sub: all moong or all masoor works too

• Water – 2½ cups (pressure cooker) or 3½ cups (pot)

• Onion – 1 medium, finely chopped

• Tomato – 2 medium, finely chopped (or ¾ cup puree)

• Ginger–garlic paste – 1 tsp

• Green chilli – 1, finely chopped (optional)

• GoGro Spices

  • Cumin seeds – ½ tsp

  • Coriander powder – 1 tsp

  • Kashmiri red chilli – 1 tsp (adjust)

  • Turmeric – ¼ tsp

  • Garam masala – ½ tsp

• Salt – ¾–1 tsp, to taste

• Oil or ghee – 1½ tbsp

• Lemon juice – 1–2 tsp

• Fresh coriander – 2 tbsp, chopped

B) Quick Slaw (crunch!)

• Cabbage – 1 cup, thinly shredded

• Carrot – ½ cup, julienned (optional)

• Onion – ½ small, thinly sliced

• Lemon juice – 1 tbsp

• Salt – 2 pinches

• Chaat masala / black pepper – ½ tsp

C) Sauces & Shells

• Small corn tortillas or mini rotis/chapatis – 8
  Sub: hard taco shells, khakhra, or mini roomali wraps

• Yogurt sauce: curd ¼ cup + salt 2 pinches + roasted jeera ¼ tsp + lemon ½ tsp
  (Vegan: use coconut/soy yogurt or a quick tahini–lemon drizzle)

• Optional: grated cheese ¼ cup, salsa, avocado, or jalapeños

Step-by-Step Method

1) Cook the dal

• Pressure cooker/Instant Pot: Add rinsed dal + water + turmeric + ½ tsp salt.
  Pressure cook 4–5 whistles (stovetop) or 8–10 min high pressure (IP), natural release 5 min.

• Pot: Simmer covered 25–30 min till soft.

Goal: Dal should be soft but not watery—we’ll finish it thick.

2) Temper & build flavour

1. Heat oil/ghee in a pan. Add cumin seeds; let them crackle.

2. Add onion; sauté till light golden.

3. Add ginger–garlic and green chilli; sauté 30–40 sec.

4. Add tomatoes; cook till mushy and oil separates (5–6 min).

5. Stir in coriander powder + Kashmiri chilli + a pinch of salt; cook 30 sec.

3) Combine & thicken

• Add cooked dal to the pan. Mix well and simmer 5–7 min to a thick, scoopable consistency.

• Finish with garam masala, lemon juice, and fresh coriander. Taste and adjust salt/chilli.

4) Make the quick slaw & sauce

• Toss cabbage, carrot, onion with lemon, salt, and chaat masala/pepper. Keep crisp.

• Whisk the yogurt sauce (or vegan alternative).

5) Warm shells & assemble

• Warm tortillas/rotis on a tawa till soft and slightly charred spots appear.

• Assemble: Spread a little yogurt sauce → spoon thick dal → top with slaw → optional cheese/salsa/avocado → squeeze of lemon.

6) Serve

• Serve immediately so the shells stay crisp and the slaw stays fresh. Add extra chilli flakes or jalapeños if you like heat.

Chef Tips

• Texture is king: Keep dal thick (think “sloppy joe” consistency). If runny, simmer uncovered 2–3 min.

• Protein boost: Stir in boiled chana or rajma (¼ cup) at the end.

• Smoky note: Add a tiny smoked paprika pinch or give a quick dhungar (coal smoke) for 30 seconds.

• Meal prep: Dal filling keeps 3 days refrigerated; reheat with a splash of water.

Variations

• Vegan: Use oil, plant yogurt, skip cheese.

• Gluten-free: Use corn tortillas or lettuce cups.

• Jain: Skip onion/garlic; use asafoetida (hing) and extra tomato + kasuri methi for depth.

• Kid-friendly: Reduce chilli; add a little cheese.

Approx Nutrition (per taco, without cheese)

~140–170 kcal | Protein 6–8 g | Carbs 22–25 g | Fat 3–5 g
(Varies by shell type and toppings.)

Shopping list from GoGro (quick ref)

Moong/Masoor/Chana dal • Cumin • Coriander powder • Kashmiri chilli • Turmeric • Garam masala • Chaat masala • Oil/Ghee • Lemon • Corn tortillas/atta.