Dal Tadka (Yellow Lentils with Spiced Tempering)
Local name: दाल तड़का
In short: Soft yellow lentils finished with a sizzling tempering of ghee, cumin, garlic and red chilies. A simple, smoky North Indian dal for rice or roti. It takes about 55 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Dal tadka is the everyday lentil dish of North Indian homes and restaurants alike. Split pigeon peas and moong cook until soft, then a base of onion and tomato goes in and, at the very end, a sizzling tempering of ghee, cumin, garlic and red chilies. That last pour gives the dal its smoky, toasted aroma. Eat it with rice for a simple supper, or with roti and a dry vegetable dish.
Instructions
- Rinse the two dals until the water runs clear. Put them in a pot with the water, turmeric and salt and bring to a boil, skimming off any foam.
- Cover and simmer for 35 to 40 minutes, stirring now and then, until the dal is completely soft. In a pressure cooker, 10 minutes at high pressure does the job. Whisk until partly smooth and add hot water if it is thicker than a loose porridge.
- While the dal cooks, heat 1 tbsp ghee in a pan over medium heat. Cook the onion for 5 minutes until golden, then add the ginger for 30 seconds.
- Add the tomatoes, chili powder and ground coriander and cook for 5 minutes until the tomatoes collapse and the fat separates.
- Stir the tomato base into the dal with the garam masala and simmer for 5 minutes so the flavors join.
- For the tadka, heat 1 tbsp ghee in a small pan until it shimmers. Add the cumin, and when it sizzles, add the red chilies, garlic and asafoetida. Cook for about 30 seconds, until the garlic is pale gold.
- Pour the sizzling tadka over the dal, stir in the lemon juice and fresh coriander, and serve hot with rice or roti.
Tips
- Garlic goes from golden to bitter in seconds. Take the pan off the heat the moment it turns pale gold, because it keeps cooking in the hot ghee.
- Leftover dal thickens in the fridge. Loosen it with hot water when reheating, and pour over a fresh tadka for a just-made flavor.
Questions and answers
What is tadka?
Tadka, also called tarka or chaunk, means spices fried briefly in hot ghee or oil and poured over a dish at the end. It releases fragrance and gives dal its restaurant-style aroma.
Can I use other lentils for dal tadka?
Yes. Split red lentils (masoor) cook in about 15 minutes and go very soft. Chana dal tastes nuttier but needs soaking and a longer cook, around an hour.
How do I make dal tadka vegan?
Replace the ghee with neutral oil or coconut oil. The dish stays rich because the lentils carry most of the flavor.
How long does it take to make Dal Tadka (Yellow Lentils with Spiced Tempering)?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Dal Tadka (Yellow Lentils with Spiced Tempering)?
About 210 kcal per serving, with 9 g of protein, 26 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 210 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 26 g |
| Fat | 8 g |
| Fiber | 8 g |
| Sugar | 4 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
