Tulo

Easy Dal Tadka Recipe

A bowl of golden dal tadka topped with sizzled cumin and mustard seeds, cilantro, and a wedge of lime, served next to a plate of steamed basmati rice.
Photo by Muhammad Khawar Nazir on Pexels

Split red lentils need no soaking and turn creamy in under 30 minutes, and the tempered-spice finish (tadka) is a nearly foolproof way to build real Indian flavor from a handful of pantry spices, no long ingredient list or specialty grocery trip required.

Prep
10 min
Cook
35 min
Total
45 min
Servings
4

Ingredients

Servings4
  • 1 cup red lentils (masoor dal)
  • 3 cups water
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 2 tbsp ghee or neutral oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 medium tomato, chopped
  • 1/2 tsp garam masala
  • 1/4 cup cilantro, chopped

Nutrition per serving

Calories
140
Protein
6g
Carbs
16g
Fat
7g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Rinse the red lentils in a fine-mesh strainer under running water until it runs mostly clear.
  2. 2In a medium pot, combine the rinsed lentils, water, turmeric, and half the salt. Bring to a boil, then reduce the heat to low, cover partially, and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and starting to break down into a thick, porridge-like consistency.
  3. 3While the lentils cook, heat the ghee in a small skillet over medium heat. Add the cumin seeds and mustard seeds and cook for 30-45 seconds, until they sizzle and the mustard seeds start to pop.
  4. 4Add the chopped onion and cook, stirring often, for 5-6 minutes, until softened and golden at the edges.
  5. 5Stir in the garlic, ginger, and green chili, and cook for about 1 minute, until fragrant.
  6. 6Add the chopped tomato and cook for 4-5 minutes, mashing it lightly with the back of a spoon, until it breaks down into a thick, jammy paste.
  7. 7Stir in the garam masala and remaining salt, then pour the entire spiced mixture (the tadka) into the pot of cooked lentils.
  8. 8Stir everything together and simmer for 5 more minutes, adding a splash of hot water if the dal is thicker than you'd like.
  9. 9Taste and adjust salt. Garnish with chopped cilantro and serve hot over steamed rice or with flatbread.

Tips & variations

  • Swap in yellow split peas (toor dal) for a heartier, slightly nuttier dal; increase the simmer time in step 2 to 35-40 minutes since they take longer to soften.
  • Stir in a spoonful of plain yogurt or a splash of coconut milk at the end for a creamier, milder dal.
  • No mustard seeds on hand? Leave them out and use a little extra cumin; the dish will still taste balanced.
  • Adjust heat by using more or less green chili, or removing the seeds and ribs from the chili before slicing for a milder version.

Storage & reheating

Store cooled dal in an airtight container in the refrigerator for up to 4 days. It thickens considerably as it sits, so reheat on the stovetop or in the microwave with a splash of water stirred in to loosen it back to a pourable consistency. Dal tadka also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Split red lentils don't need soaking, unlike whole beans or chickpeas, which is exactly why this is a good starting point for anyone new to Indian cooking.
  • If the seeds jump out of the pan the moment they hit the oil, the pan is too hot; pull it off the heat for a few seconds before adding the onion.

FAQ

What's the difference between dal and curry?

Dal specifically refers to a dish made from split lentils or peas cooked down until soft. Curry is a broader term for spiced, sauced dishes that can include meat, vegetables, or paneer, and doesn't necessarily involve lentils at all.

Can I make this in an Instant Pot?

Yes. Cook the rinsed lentils with the water, turmeric, and salt on high pressure for 8 minutes with a natural release for 10 minutes, then prepare the tadka separately in a skillet and stir it into the pressure-cooked lentils.

Is dal tadka vegan?

Yes, as long as ghee is swapped for a neutral oil like avocado or sunflower oil; every other ingredient in the recipe is naturally plant-based.

What should I serve with dal tadka?

Steamed basmati rice, roti, or naan all work well for scooping. A side of sliced cucumber, onion, and lime (kachumber) adds crunch and cuts through the richness.

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