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Dal Tadka (Yellow Lentil Curry)

Pot of yellow dal tadka with spices
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Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Dal tadka is everyday comfort food across India: soft, creamy lentils finished with a tadka, which is spices sizzled in hot fat and poured over at the end for aroma.

Masoor dal cooks fastest, while toor dal gives the classic flavor. Serve with rice or flatbread.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

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Photo credits: Anil Sharma on Unsplash; Photo 2: Nosh Caterers on Pexels; Photo 3: Muhammad Khawar Nazir on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: ,
Servings: 4
Description
Comforting yellow lentils finished with a sizzling garlic-cumin tempering. A vegan, protein-rich staple ready in 40 minutes.
Ingredients
    Dal
  • 200 g toor dal or masoor dal (1 cup, rinsed)
  • 3 cups water
  • ½ tsp ground turmeric
  • 1 tsp salt
    • Tadka
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 4 cloves garlic (sliced)
  • 2 dried red chilies
  • 1 small onion (chopped)
  • 1 tomato (chopped)
  • ½ tsp red chili powder
  • ½ tsp garam masala
  • fresh coriander and lemon juice (to finish)
Instructions
  1. 1
    Cook the rinsed dal with the water, turmeric and salt until completely soft: about 25-30 minutes simmering for toor dal (15-20 for masoor), or 3 whistles in a pressure cooker. Whisk until creamy.
  2. 2
    Heat the oil or ghee in a small pan. Add the cumin and, when it sizzles, add the garlic and dried chilies until golden.
  3. 3
    Add the onion and cook 4 minutes, then the tomato and chili powder for 3 minutes.
  4. 4
    Pour the tadka into the dal and stir. Simmer 3 minutes.
  5. 5
    Finish with garam masala, coriander and a squeeze of lemon.
Note
Do not burn the garlic, or the tadka turns bitter. Add hot water if the dal thickens too much. Keeps 4 days in the fridge and freezes well for 3 months.
Read it online: https://culinary-artisan.com/recipe/dal-tadka/