Description
Dal tadka is the everyday lentil dish found in virtually every Indian household, and for good reason — it is cheap, nourishing, and endlessly satisfying. Red lentils cook down into a creamy, golden stew, then get hit with a sizzling tempering of ghee, cumin seeds, dried chiles, and garlic that transforms the whole bowl. That final tadka — the sizzle of spices hitting hot fat — is where the magic lives.
Ingredients
Units
- 1 cup red lentils (masoor dal), rinsed until water runs clear
- 3 cups water
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- 2 dried red chiles
- 8 fresh curry leaves (optional)
- 4 cloves garlic, thinly sliced
- 1 medium yellow onion, finely diced
- 1 medium tomato, finely chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Combine the rinsed lentils, water, turmeric, and salt in a medium saucepan. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat to low, cover, and simmer 20 to 25 minutes until the lentils are completely broken down and creamy. Whisk to smooth out any lumps.
- While the dal simmers, prepare the tadka. Heat the ghee in a small skillet over medium heat. Add the cumin seeds and mustard seeds. When they begin to pop and sputter, add the dried red chiles and curry leaves. Cook 10 seconds.
- Add the sliced garlic and cook until just golden, about 1 minute. Add the onion and cook 5 minutes until softened. Add the tomato, coriander, and chili powder. Cook 3 minutes until the tomato breaks down.
- Pour the entire tadka — fat, spices, and all — directly into the pot of cooked lentils. It should sizzle dramatically. Stir to combine.
- Add lemon juice and adjust salt to taste. The dal should be the consistency of a thick soup — add a splash of hot water if it is too thick.
- Garnish with cilantro and serve with steamed rice or roti.
Notes
- Rinsing the lentils thoroughly until the water runs clear removes surface starch and prevents the dal from becoming gummy.
- The tadka must be poured into the dal while the ghee is still sizzling hot. That contact is what blooms the flavors and creates the aromatic punch.
- Red lentils do not need soaking and cook faster than any other legume, making this one of the quickest protein-rich meals you can make.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4
- Sodium: 580
- Fat: 10
- Carbohydrates: 32
- Fiber: 8
- Protein: 14
- Cholesterol: 15