Dal Tadka is a traditional Indian dish that combines the mildness of yellow lentils with the bold flavors of a hot spice tempering. The name comes from 'tadka', the Indian technique of frying seeds and spices in hot oil to release their essential oils. It is a comforting, nutritious meal perfect for exploring Indian cooking without complexity.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 250 g peeled yellow lentils (toor or masoor)
- 1 large onion finely chopped
- 2 garlic cloves thinly sliced
- 3 cm fresh ginger piece grated
- 2 medium tomatoes diced
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1/2 tsp asafoetida (hing) optional
- 2 tbsp sunflower or coconut oil
- 1 green chili finely chopped
- 1 bunch fresh cilantro chopped
- Salt to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cook 20 min
Rinse 250 g of peeled yellow lentils under running water until the water runs clear. Place them in a pot with 750 ml of water and 1 tsp of turmeric. Bring to a boil, reduce heat to medium, cover, and cook for 20 minutes until tender but not completely mushy. The trick is adding turmeric to the water so the lentils absorb the color and flavor from the inside, preventing a pale result.
- Step 2 Pan 7 min
Meanwhile, prepare the base sofrito: in a wide pan over medium-high heat, heat 1 tbsp of oil and sauté the finely chopped onion for 5 minutes until translucent. Add the sliced garlic and grated ginger, cooking for 2 more minutes without letting them burn. The key is keeping the heat controlled to caramelize the onion without bitterness.
- Step 3 Pot / simmer 8 min
Incorporate the diced tomatoes into the pan and cook for 8 minutes, stirring occasionally. The tomatoes must reduce completely until they form a thick, oily mass. If the mixture sticks, add a tablespoon of hot water. This step develops the acidic and sweet base that balances the spices perfectly.
- Step 4 Pan 1 min
In a small pan or tadka vessel, heat 1 tbsp of oil over high heat for 1 minute. Add the mustard and cumin seeds. Remove from heat the moment the mustard seeds start popping and crackling (approx. 30 seconds). Never leave them on the heat outside of it, as they turn bitter instantly.
- Step 5 Mix 5 min
Immediately pour the infused spice oil over the cooked lentils and tomato mixture. Stir with a wooden spoon to incorporate all the liquid and seeds. Let it rest covered for 5 minutes so the aromas integrate. The residual heat from the lentils will finish cooking the spices without burning them.
- Step 6 Serve
Adjust salt to taste and add the chopped green chili and fresh drained cilantro. If you prefer a creamier texture, gently mash one-third of the lentils with the back of a fork before serving. Serve hot in individual bowls, accompanied by basmati rice or freshly made naan bread.