Main · Indian
Dal tadka
Yellow lentils, soft and savoury, finished with a sizzling spiced ghee tadka.
Dal tadka is everyday Indian comfort food, cooked lentils finished with a sizzling tempering of spices in hot ghee or oil. The tadka, poured over at the end, is what gives the dish its aroma and shine. It is cheap, nourishing, and naturally vegetarian.
Ingredients
- 250 g yellow split moong or toor dal, rinsed
- 1 tsp turmeric
- 1 tomato, chopped
- 3 tbsp ghee or butter
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 3 garlic cloves, sliced
- 1 dried chilli, opt
- 1 tsp garam masala
- coriander, to serve
Method
- Simmer dal with turmeric, tomato, and 1L water until soft and breaking down.
- Salt the dal. Mash gently for a creamy texture.
- Heat ghee. When shimmering, add cumin, mustard. They'll pop. Add garlic and chilli; cook till garlic is gold.
- Pour the sizzling tadka over the dal. Stir in garam masala.
- Top with coriander. Eat with rice or roti.
Tips
- Rinse the lentils until the water runs clear, then simmer until soft and creamy before tempering.
- Make the tadka last, frying cumin, garlic, and dried chilli in hot ghee until fragrant, then pour it over.
- Mash a little of the cooked dal against the pot to thicken it without any extra ingredients.
Common questions
What lentils are used in dal tadka?
It is commonly made with toor (split pigeon peas) or masoor (red lentils), sometimes a mix. Both cook down soft and creamy.
What does the tadka do?
The tadka is hot fat infused with spices, poured over at the end to add a burst of aroma and flavour to the cooked lentils.