Dal, or lentils, is a comfort food and satisfying indulgence all in one! Made using simple ingredients and aromatic spices that are tempered in hot oil, dal tadka is loaded with delicious flavor and so quick and easy to make!
Dal, also known as lentils, are one of the most comforting, wholesome, and satisfying foods! It’s not just the name of an ingredient, but also the name of one of the most popular dishes for South Asians and a staple throughout many homes.
The recipes vary slightly from home to home and depending on the type of lentils and desired consistency. Some dal is made on the drier side to be enjoyed with flatbread, like my moong dal (split yellow lentils),and some is made to resemble a soup/stew like consistency, like this dal tadka.
How to Make Dal
Here is a brief overview of how to make dal, broken down into 3 simple parts. The full recipe with ingredients and detailed instructions can be found on the recipe card.
The Dal
The first step is washing the lentils and soaking them in clean water to make them more digestible. Then the dal is boiled in water with turmeric until it’s tender. You don’t want to dry out the water so cook low & slow until the dal is fully cooked through. You know it’s ready when the dal is soft and mushy and the mixture looks blended.
The First Tadka
This first tadka is the most important since it’s where all the flavors are created. Tadka, also known as tempering, is a technique that involves cooking spices in hot oil! This process adds incredible savoriness and bold flavors without taking much time. All of the whole and ground spices are cooked in hot oil until the mixture develops a deeper color and the oil starts to rise and separate. Then the boiled dal is poured into the mix and we move onto the second tadka.
The Second Tadka
The second and final tadka, adds an extra kick of flavors and of course, a lovely presentation! This is done by quickly heating a few whole spices in hot oil or ghee to enhance their flavors before pouring into the dal. I used whole red chili, a few thinly sliced onions, and red chili powder. Optional add ons include cumin seeds, kashmiri red chili powder, chopped garlic, fresh curry leaves, mustard seeds, and asafoetida.
Notes & Tips
- I used 1/2 cup pink masoor dal (red split lentils) and 1/2 cup mung dal (split yellow lentils). Use both if you have them or you can use just 1 cup of either dal.
- I highly recommend using fresh ingredients for best flavors! I made fresh ginger garlic paste using a mortal & pestle. You could do the same or mince them. And use roma tomatoes instead of canned ones.
- Deglaze the pan with a splash of water as needed.
- Wait until the onions are golden brown before adding the tomatoes and spices…takes a few minutes but this is crucial for dal & many South Asian recipes.
- The second tadka takes less than a minute so make sure to have all your ingredients ready and keep an eye on it to avoid burning.
To Serve & Store
Many enjoy dal with warm basmati rice, it’s a classic combination! But dal also serves deliciously with butter or garlic naan and even roti (flour tortilla).
Topping options include pickled red onions, achar, lemon juice, cucumber & tomato salad, and chili garlic crunch/oil for more spice. You could even enjoy it on it’s own, like lentil soup, if you prefer.
Leftovers can be stored in an airtight container in the refrigerator for a few days. To reheat, warm the dal in a microwave or stovetop as necessary.
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Dal Tadka
Ingredients
For the dal:
- 1/2 cup (90 g) masoor dal (red split lentils)
- 1/2 cup (100 g) moong dal (yellow split lentils)
- 3 1/2 cups (840 ml) water
- 1/4 tsp turmeric powder
The first tadka:
- 1 tsp cumin seeds
- 1 tbsp ginger garlic paste or 1/2 tbsp of each, minced
- 1 serrano, split in half lengthwise
- 2 whole red chili
- 1 medium (about 200 g) yellow onion – finely chopped see note
- 2 small/medium (160-180 g) roma tomatoes – chopped
- 1.5 tsp salt or to taste
- 2 tsp coriander powder
- 2 tsp red chili powder (+/- to your preference)
- 1/2 tsp turmeric powder
- 1/8-1/4 tsp garam masala
The second tadka:
- 1 whole dried red chili
- 1/4 tsp red chili powder
- a few thinly sliced onions see note
- oil or ghee
Other
- squeeze of lemon juice (optional)
- chopped coriander leaves to garnish (optional)
Instructions
The Dal:
- Start by washing the lentils with water until it runs clear and then soak in clean water for at least 30 minutes.
- When ready to cook, drain the water and add the lentils to a sauce pan or pot with 3 & 1/2 cups (840 ml) of fresh water and 1/4 tsp of turmeric. Boil over high heat until the foam develops on top. Skim off the foam, then cover and reduce the heat to low.
- Let this continue to cook on low heat, stirring occasionally, until the lentils are soft, mushy, and cooked through. You want the mixture to be slightly thickened and not too watery. Refer to pictures if necessary.
- Once the dal has cooked, take it off the heat and set aside. Do not drain the water.
The First Tadka
- Add oil to a pot and once it's hot add the cumin seeds, whole red chilis, ginger, garlic, and serrano. Saute while stirring on medium heat until fragrant.
- Then add the chopped onions and fry until lightly golden in color, do not brown.
- Then add the tomatoes and salt and cook until the tomatoes soften up a little.
- Then add the ground spices (coriander, red chili, turmeric, and garam masala), mix well, and cook for a few minutes until it develops a deeper color and the oil rises and separates on the sides.
- Then pour the boiled dal along with it's water into the pot of spices and mix everything together. Taste and adjust for salt as needed. Cover and let it simmer on low heat for a few minutes to let the flavors blend. In the meantime, prepare the second tadka.
The Second Tadka:
- Heat oil or ghee in a small pan and once hot, add a few thinly sliced onions and the dried red chili. Fry on medium/high until the onions soften, stirring frequently to avoid burning.
- Then turn off the heat and add 1/4 tsp of red chili powder. Mix for a few seconds and then pour it in the dal.
- Taste test and if desired, add a squeeze of lemon juice and top with fresh coriander leaves.
- Serve the dal warm with rice, naan, or roti and enjoy!
Notes
- Try using fresh ingredients since they lend better taste, making the dal more tasty!
- Deglaze the pan with a splash of water, as needed.
- I made the ginger garlic paste at home using a mortal & pestle. You can do the same if you have one or just mince equal parts of each.
- This recipe uses 1 medium onion and since onion is used in both tadkas, I like to chop most of it and leave a handful of thinly sliced pieces for the second tadka. You can also chop the entire onion and leave 1-2 tbsp on the side for the second tadka.
