Dinner
Dal tadka – North Indian lentils with ghee tempering
North Indian everyday classic: creamy yellow lentils topped with a sizzling tadka of cumin, garlic, and dried chili in ghee. Served with rice or bread.
Rate:
40 min total
4 servings
Very Easy
Ingredients
servings
Units
Dal
- 7.1 oz Yellow lentils (toor dal or moong dal)
- 1 tsp Turmeric
- 1 tsp Salt
- 2½ cup Water
- 1 stk Tomato, chopped
Tadka
- 2 tbsp Ghee
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 3 fed Garlic, sliced
- 2 stk Dried red chilies
- ½ tsp Asafoetida (hing)
- 1 håndfuld Fresh cilantro, chopped
Instructions
- 1
Cook the lentils
- Rinse the lentils in cold water. Cook them with water, turmeric, and salt for about 20–25 min until soft and partly broken down. Add the chopped tomato for the last 5 min and stir.
25 minPot - 2
Make the tadka
- Heat ghee in a small pan. Add cumin seeds and mustard seeds — when they start to splutter, add asafoetida, garlic slices, and dried chilies. Fry for about 1 min until the garlic is golden.
- Pour the sizzling tadka directly over the cooked lentils. Garnish with fresh cilantro and serve immediately.
3 minPan
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Details
Dietary
Restrictions
- Contains ghee (dairy)
Storage
Fresh
- • Duration: 3 days
- • Temperature: 5°C
- • Method: Store in the fridge. Make fresh tadka when reheating.
Frozen
- • Duration: 90 days
- • Temperature: -18°C
- • Method: Freeze the dal without tadka. Thaw and make fresh tadka.
Tips
Preparation
- • Toor dal gives the most classic flavour. Moong dal cooks faster and produces a milder dal.
Cooking
- • The tadka must be poured over immediately — the sizzle and steam are part of the dish.
Author
N
Nordmad
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
Nordmad