North Indian Home-Style Dal Tadka
Comforting yellow lentils cooked until creamy, finished with a sizzling tempered spice oil of cumin, garlic and tomatoes.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •medium saucepan
- •small frypan
- •wooden spoon
- •measuring spoons
- •chef knife
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9 g
- carbs
- 32 g
- fibre
- 8 g
- protein
- 12 g
- calories
- 260 kcal
Instructions
- 1
Place the rinsed toor dal, water, half the turmeric, and half the salt into a medium saucepan.
- 2
Bring the pot to a boil over high heat, skimming off any white froth from the surface.
- 3
Reduce the heat to low, cover partially, and simmer for twenty-five minutes until the lentils are completely tender.
- 4
Whisk the cooked dal lightly with a wooden spoon to create a smooth, creamy consistency.
- 5
Melt the ghee in a small frypan over medium heat until shimmering hot.
- 6
Add the cumin seeds and fry for thirty seconds until fragrant and sizzling.
- 7
Add the chopped onion, sliced garlic, grated ginger, and slit chilli to the frypan.
- 8
Cook the aromatics for five minutes until the onion edges turn golden brown.
- 9
Stir in the diced tomatoes, garam masala, and remaining turmeric, cooking until the tomatoes soften into a paste.
- 10
Pour the hot tempered mixture (tadka) immediately over the simmering dal in the saucepan.
- 11
Simmer the combined dal for two minutes, then taste and adjust the salt as needed.
- 12
Garnish with freshly chopped coriander leaves before serving hot.
Chef's tips
For a richer depth, let the garlic turn lightly golden in the ghee without burning. If the boiled dal looks too thick, stir in 50 to 100 ml of boiling water before adding the tadka.
Ingredient substitutions
- ghee → vegetable oil or mustard oil for a dairy-free and vegan alternative
- toor dal → yellow moong dal or red masoor dal, reducing boiling time slightly
Storage
Store leftover dal in an airtight container in the fridge for up to four days.
Reheating
Reheat in a small saucepan over medium-low heat, stirring in a splash of water to loosen the lentils.
Common mistakes to avoid
- •Burning the garlic or cumin seeds in the ghee, which creates an unpleasant bitter taste.
- •Not boiling the dal long enough, leaving tough, grainy lentils rather than a creamy broth.
- •Allowing the cooked dal to sit off the heat too long before pouring over the sizzling tadka.
Serving suggestions
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