Simple Indian Dal Tadka
User Reviews
5
Simple Indian Dal Tadka
Description
Simple Indian Dal Tadka uses toor dal lentils cooked with turmeric until tender while retaining some liquid, providing a lightly creamy texture. The dal base is prepared by sweating cumin seeds in ghee, followed by sautéing onions and green chili, then adding tomatoes and ground spices like cumin powder, coriander, and Kashmiri red chili powder, which imbue the dish with warmth and balance without overwhelming heat.
The combination of cooked lentils with this spiced tomato-onion base creates a mildly spiced, comforting dal with depth from the various whole and ground spices. A final tadka (tempering) made by frying mustard seeds, cumin seeds, dried chilies, and chili powder in ghee is poured over the dal for a fresh layer of aroma and texture just before serving.
Dal Tadka is traditionally served alongside rice or Indian bread, making a wholesome main or side dish. The recipe notes suggest adjustments for cooking different lentils, use of pots and pans, and timing tips, ensuring the lentils achieve the proper softness and the spice flavors meld without burning.
Ingredients
For making lentils:
- 1 cup toor dal split yellow pigeon peas - substitute with moong dal or masoor dal as needed
- 4 cups water for stove top, use 2.5 cups for Instant Pot or pressure cooker
- 1 teaspoon Turmeric
For making dal base:
- 1 teaspoon ghee
- 1 teaspoon cumin seeds
- ½ onion medium, chopped
- 1-2 Thai green chili pepper Thai chili preferred, use Serrano otherwise
- 2 tomato medium, chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon Kashmiri red chili powder
- 1.5 teaspoon salt
- 2 tablespoon cilantro chopped
For the the tadka, i.e. tempering:
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 red chili peppers optional, dried, Indian
- ¼ teaspoon Kashmiri red chili powder substitute with paprika
Instructions
Make the lentils:
- Rinse and clean lentils thoroughly, a couple of times typically does the trick - soak in water for 15 mins
- Drain lentils, add water and turmeric - cover and bring to boil ( 2-3 mins)
- When water starts bubbling vigorously, reduce heat to a simmer (low to medium) for 30 minutes - if lentils feel hard, cook for 5 more minutes
- Final product should be soft, with some liquid left - if there's a ton of additional liquid, drain into a cup and save some for later (for when you make the dal base)
Make the dal base:
- 5 mins before lentils are cooked, heat ghee in a pan and add cumin seeds - toast for a minute
- Add chopped onions, green chili - saute until fragrant (~3 min)
- Add tomatoes and deglaze pan (i.e. crush tomatoes to release juices)
- Add cumin powder, coriander powder, chili powder and salt and mix well - this is the dal base and cook together for 3 to 5 minutes (paprika works here too)
- Add dal base to the lentils and let it cook, covered for 5 minutes - add up to half a cup of reserved water to get dal to your desired consistency
Make the tadka:
- While the lentils are cooking, prepare the tadka in the same pan you used for the dal base: add ghee, and let it melt
- Once ghee has melted, add mustard and cumin seeds - let it splutter
- Add dried red chili (optional) + red chili powder and mix (~30 seconds)
- Pour tadka over cooked dal, garnish with chopped cilantro and serve hot
Notes
- Use one pot for cooking lentils and a separate pan for preparing the dal base and tempering for best results.
- Toor dal, moong dal, or masoor dal can be used; cooking times vary among these lentils.
- Pressure cookers or Instant Pots reduce cooking time to about 30 minutes total.
- Add whole spices to hot ghee first when tempering, then add ground spices shortly to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 924mg | 39% |
| Potassium | 196mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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