This Dal Tadka is a comforting, protein-packed Indian dish made with yellow lentils simmered until creamy, then topped with a sizzling, spiced tempering of garlic, cumin, and ghee. It’s cosy, flavorful, and ready in about 30 minutes — perfect with rice or warm naan!
Why You’ll Love This Recipe
- Quick & wholesome – This dal comes together fast, making it perfect for weeknights or meal prep.
- Deep, layered flavour – The tadka (tempering) adds a burst of garlicky, smoky spice to the creamy lentils.
- Pantry-friendly – Uses basic ingredients like lentils, garlic, onion, and spices you likely already have.
- Naturally vegan & gluten-free – And still packed with protein and flavour!
Ingredients to make Dal Tadka
- Toor dal – Also called arhar dal, it’s a mild, yellow split lentil commonly used in Indian cooking. You can sub with masoor dal (red lentils) or moong dal in a pinch.
- Turmeric – Adds earthy flavour and a beautiful golden colour. Just ½ teaspoon goes a long way.
- Ghee – Adds richness and traditional flavour to the tadka. Use oil for a vegan version.
- Cumin seeds – Used both in the dal and the tempering for a warm, nutty base.
- Hing (asafoetida) – Optional, but adds a uniquely savoury depth — use just a pinch.
- Red chilli powder – This is Indian chilli powder, not cayenne. Adjust to your spice tolerance.
- Dried red chillies – Add smoky heat to the tadka. You can skip or use just one for less heat.
Substitutions & Variations
- Use moong dal – A lighter version with split yellow moong dal instead of toor.
- Add spinach – Toss in a handful of chopped spinach or kale at the end for a nutrient boost.
- Make it spicy – Add an extra chili to the tadka or a dash of garam masala for more kick.
Dal Tadka
Course: Lunch, DinnerCuisine: IndianDifficulty: Easy4
servings10
minutes20
minutes4
BowlsThis Dal Tadka is a comforting, protein-packed Indian dish made with yellow lentils simmered until creamy, then topped with a sizzling, spiced tempering of garlic, cumin, and ghee.
Ingredients
For the dal:
1 cup toor dal (split pigeon peas)
3 cups water
½ teaspoon turmeric powder
1 teaspoon salt
1 small onion, finely chopped
1 small tomato, finely chopped
2 cloves garlic, minced
1 green chili, slit (optional)
½ teaspoon cumin seeds
For the tadka (tempering):
2 tablespoons ghee or oil
3–4 garlic cloves, thinly sliced
1 teaspoon cumin seeds
2 dried red chilies
½ teaspoon red chili powder
1 pinch hing (asafoetida, optional)
Fresh cilantro, chopped, for garnish
Directions
- Rinse toor dal well. In a pot (or pressure cooker/Instant Pot), combine dal, water, turmeric, salt, onion, tomato, garlic, and green chilli. Bring to a boil, then simmer for 20–25 minutes until soft and mashable. Stir well to make it creamy.
- Heat ghee in a small pan over medium heat. Add cumin seeds and let them sizzle. Add sliced garlic, dried red chillies, and hing. Sauté until garlic is golden brown. Turn off the heat and stir in red chilli powder.
- Pour the hot tadka over the cooked dal. Stir to combine and garnish with chopped cilantro.
- Serve with basmati rice, jeera rice, or warm naan!
Notes
- Soak the dal – If you have time, soak the toor dal for 30 minutes before cooking to reduce cook time and improve texture.
Use an Instant Pot – Pressure cook the dal for 8–10 minutes on high for a super quick version.
Mash the dal – After cooking, give it a quick mash with the back of a spoon or a whisk for that creamy consistency.
Make Ahead & Storage
- Make ahead: Dal can be made 2–3 days in advance. Store the tadka separately if you want to keep it fresh for serving.
- To store: Store in an airtight container in the fridge for up to 4 days.
- To reheat: Warm on the stovetop or in the microwave. Add a splash of water if it thickens too much.
- To freeze: Dal freezes well for up to 1 month. Thaw and reheat with a fresh tadka if desired.
