Dal Tadka Yellow Indian Lentils

Yes, daily! I grew up on some type of dal every single day, that’s how common it is in Indian homes. And there are endless variations and styles from home to home and state to state, some simple and some not so simple.

What is Dal Tadka?

Some of you might not be aware of this curried lentil dish, like my husband. When I met him seven years back he knew next to nothing about Indian food. I was quite excited to try this comfort food on him. He wasn’t too keen when I mentioned lentils, as he was only familiar with American style brown lentil soups. But then one bite into it… I do remember the expression on his face… and he was blown away by the flavor. So yes, it is a soupy Indian lentil dish, generally served with rice. The literal translation of dal tadka is lentil tempering. Tadka, or tempering, is the technique of adding spices to hot oil or ghee. This is then added as a seasoning, either at the start or end, to the dish. Common spices for tempering include cumin seeds (jeera), mustard seeds, chilies, curry leaves and even garlic. This dal can be made with different types of lentils. Sometimes I mix a few varieties together. I myself love it with toor dal. It is available in Indian grocery stores. If you don’t have one nearby, you can always get any of these ingredients online. So no more excuse that I don’t have Indian things in my pantry!

Ingredients Needed

Toor dal – My base. Onion – In most Indian dishes. Tomatoes – Another staple. Green chili or jalepenõ – For a little kick. Ginger and garlic – I must have my ginger garlic paste! Masala spices – Turmeric powder, coriander powder and red chili powder. Tadka spices – Cumin seeds, mustard seeds, curry leaves and dry red chilis. Ghee – For tempering. You can make this dish vegan by substituting with oil. Cilantro – For garnishing.

Authentic Dal Tadka Recipe

Most lentils take a long time to cook in a regular pot. You need them nice and soft. You can cook them super quick in an Instant Pot or pressure cooker, which we use in India. In, fact I brought mine with me when I moved to the States! I will walk you through my method, but if you are using an Instant Pot or just plain stove top, check the notes in the recipe card. First, I wash my dal in a pot, changing the water several times, until the water appears clear. In my pressure cooker, I add the dal, 4-5 cups of water, salt and a dash of turmeric. I seal the lid as instructed by the manufacturer and cook over medium-high heat. After six whistles, I remove it from the heat. I do not remove the lid at this point, the pressure must go down. I let it sit for 10 minutes before removing the lid. I check the dal, and if it is not fully cooked, I add two additional whistles, using the same safety precautions. While the dal is cooking, I chop my onion, tomatoes, and green chilis. I mash the ginger and garlic into a rough paste using a mortar and pestle. Now, I start my first tempering. Yes, this dal tadka has two temperings: one at the beginning and one at the end. In a large pot, I heat up 2 tablespoons of ghee (or oil) over medium-high heat. Once it’s piping hot, I add half of my mustard and cumin seeds. I let them pop a bit and then add half of my curry leaves. Don’t worry if you can’t find these, I often make it without them, but they do impart a distinctive flavor. I’m careful with these temperings, as they tend to splatter. Once I get those nutty aromas, about 10 seconds after adding the curry leaves, I add in the diced onion and sauté until it is lightly browned. Then, I add the chopped green chili and ginger garlic paste, and sauté for one minute. Next, I mix in the tomatoes, red chili powder, coriander powder and turmeric. I sauté this masala mixture until it has a nice homogeneous consistency, about 10-15 minutes. Now it’s time to add my cooked dal and mix well. Some people prefer their dal a little runny and some like it thick. You can adjust to the desired consistency by adding water. Now, I boil everything for 10 minutes. I taste and add salt if needed. Then, I throw in a nice handful of cilantro. You can finish it off right here… But if you want the restaurant quality flavors, you need a second tempering. In a small vessel (I have a special tadka pot, but any small pan will work), I heat 3-4 tablespoons of ghee or oil over medium-high heat. Here, the dal takes the turn from skinny to sinful! Heat it up then repeat the tempering process starting with your remaining mustard and cumin seeds, followed by 6-7 more curry leaves, but this time adding dried red chilis along with the curry leaves. Again, be cautious of splattering oil. Add a pinch of red chili powder at the end. Now I pour my tadka mixture in my prepared dal. It looks beautiful and your home will be filled with some amazing aromas. I mix everything well and serve my homemade dal tadka over nice hot rice, garnishing it with more cilantro. A side of my tomato cucumber raita goes hand in hand with this dal-rice combination.

Can I make this with other lentils?

You sure can, just follow the same steps as above. The flavor will be different depending on the type, but will still be yummy. These toor dal are very mild lentils, as are red lentils. Brown or green lentils have a stronger, more distinctive flavor. You can even mix and match! This dal tadka needs a few ingredients, but if you are missing one or two it will still turn up A-AMAZING! Give it a try, you are going to love this classic plant based meal, which every single Indian eats every single day. When I am on the look out for meatless dishes with a boost of taste, Indian food is the answer! This one is my favorite, and in no time it’s going to be your favorite too! For many more Indian delicacies and other treats from around the world, be sure to subscribe to GypsyPlate. And while you’re here, check out my collections of the best Lentil Recipes and best Curry Recipes.