[ ./recipes/mains/dal-tadka.md ]
★ INDIAN · MAINS
Dal
Tadka.
SERVES
4
TOTAL
45m
ACTIVE
20m
LVL
EASY
// SUMMARY
The everyday dal of millions – humble red lentils transformed by a sizzling spiced oil finish. The tadka (tempering) is where the magic happens: cumin, garlic, and dried chilies hit hot oil and release their aromas in seconds. Simple ingredients, profound flavor.
// INGREDIENTS
| 200 | g | red lentils (masoor dal) |
| 700 | ml | water |
| 0.5 | tsp | turmeric powder |
| 0.5 | tsp | salt |
| 3 | tbsp | ghee or vegetable oil |
| 1 | tsp | cumin seeds |
| 4 | cloves garlic, thinly sliced | |
| 1 | medium onion, finely diced | |
| 2 | dried red chilies | |
| 0.5 | tsp | red chili powder |
| 2 | medium tomatoes, chopped | |
| 0.5 | tsp | garam masala |
| — Fresh coriander for garnish | ||
// METHOD
- 01
Rinse the lentils in several changes of water until the water runs clear.
- 02
Add lentils to a pot with 700ml water, turmeric, and salt. Bring to a boil.
- 03
Reduce heat to medium-low. Simmer uncovered for 20-25 minutes, stirring occasionally, until lentils are completely soft and broken down. Add more water if needed – the consistency should be like a thick soup.
- 04
While dal simmers, prepare the tadka. Heat ghee in a small pan over medium-high heat.
- 05
Add cumin seeds. When they splutter (about 10 seconds), add dried chilies and sliced garlic.
- 06
Fry until garlic is golden (30 seconds), then add onions. Cook until softened and lightly browned, about 5 minutes.
- 07
Add chili powder and tomatoes. Cook until tomatoes break down, about 3-4 minutes.
- 08
Pour the hot tadka over the cooked dal – it should sizzle dramatically.
- 09
Stir in garam masala. Taste and adjust salt. Garnish with fresh coriander.
// NOTES
- — The tadka must be hot and the dal must be hot when combined – the sizzle is essential for flavor development.
- — Masoor dal (red/orange lentils) cook fastest. Yellow dal (toor/arhar) takes longer but has deeper flavor.
- — A pressure cooker cuts the dal cooking time to 10 minutes.
- — Leftovers thicken significantly – add water when reheating.
// VARIATIONS
- → Dal Fry: Add more onion and tomato to the tadka for a richer version.
- → Palak Dal: Stir in a handful of fresh spinach at the end.
- → Dhaba Style: Add a spoonful of cream or butter before serving for richness.