Description
A comforting and flavorful Indian dal tadka made with soft cooked lentils and finished with a fragrant tempering of spices, garlic, onion, and tomatoes. This hearty dish pairs perfectly with rice or flatbread for a satisfying meal.
Ingredients
- 1 cup yellow lentils (toor dal or split pigeon peas)
- 3 cups water
- 2 tablespoons ghee or oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 medium tomato, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1–2 dried red chilies
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lemon juice (optional)
Instructions
- Rinse the lentils thoroughly under running water until the water runs clear.
- Place the lentils in a pot with water and turmeric powder.
- Cook for 25–30 minutes until the lentils are soft and tender, stirring occasionally and adding more water if needed to maintain a slightly soupy consistency.
- In a separate pan, heat ghee or oil over medium heat.
- Add cumin seeds and mustard seeds and allow them to sizzle for a few seconds.
- Add dried red chilies, chopped onions, garlic, and ginger. Sauté until the onions become soft and lightly golden.
- Add the chopped tomatoes, red chili powder, and salt. Cook until the tomatoes soften and the spices blend well.
- Pour the prepared tadka mixture into the cooked lentils and stir well.
- Simmer the dal for about 5 minutes so the flavors combine.
- Stir in garam masala, chopped cilantro, and lemon juice before serving.
Notes
- You can mix different lentils like red lentils or split yellow moong dal for a different texture.
- Add a small knob of butter at the end for a richer flavor.
- Spinach or chopped green chilies can be added for extra color and spice.
- Extra garlic or a pinch of smoked paprika can deepen the flavor of the tadka.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add a splash of water while reheating if the dal becomes too thick.
- This dish can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 5 mg
