A delicious Indian dal tadka that's simple and sublime.
If you love a good Indian dahl, open your hearts and tastebuds to what could very well be the most delicious dal you will ever eat: this restaurant style dal tadka. It's made with a blend of three types of healthy lentils -- toor dal, moong dal and masoor dal -- it's creamy, garlicky and smoky, and it's perfectly spiced. The tadka or tempering of mustard seeds and ginger stirred in at the finish takes this dal from gorgeous to sublime. Serve with basmati rice or roti.
Dal tadka is a dish you'll often spot on an Indian restaurant menu. It's a simple but very tasty dal made with just a few basic spices and herbs and without any veggies added to it, except, often, tomatoes.
It's a creamy and comforting dal, with that perfect blend of fire from garlic and red chili pepper and tang from tomatoes. Top all of this amazing goodness with a "tadka" or tempering of hot oil with mustard seeds cracked wide open to disperse their amazing flavor into the lentils and you have a recipe for comfort.
What is "tadka"?
A "tadka" (tarka or chaunk (Hindi), thalippu (Tamil), baghar (Gujarati), phodani (Marathi) or phoron (Bengali)) is the flavored oil tempering that most Indian recipes begin or end with. In addition to enhancing the flavor of the recipe, the spices in a tadka also have health benefits and are believed to aid digestion.
To make a tadka you heat a fat, usually ghee or vegetable oil, add a few spices, like mustard seeds and/or cumin seeds, asafetida, chili peppers, herbs like ginger and garlic, and, sometimes, garam masala spices like cloves, cardamom and cinnamon.
You let the spices roast and bloom and, sometimes, crackle and sputter in the oil, which usually takes seconds. You then add this hot, flavored oil to the rest of the recipe to infuse it with the flavors of the tadka, magnifying its deliciousness.
A tadka can change the flavor profile of a recipe entirely, taking it from ho-hum to mindblowing. It is an extremely valuable tool in an Indian cook's arsenal and in this dal tadka it really makes the magic happen.
Why you'll love this dal tadka recipe
- It's divinely delicious. A tadka dal, also called dal fry, is hands-down one of the most tasty foods you will eat. It tastes amazing and the garlic and tempering take it to a new level of deliciousness.
- It's easy to make. If you have a pressure cooker cooking lentils is the easiest thing in the world--and perhaps the fastest. An Instant Pot does the job just as nicely. But even if you have to cook the lentils on the stovetop in a pot it isn't a difficult job by any means and it's done fairly fast. After that it takes minutes to put the dal together.
- It's healthy. We Indians love our dals because they are so good for you: they are a protein powerhouse and can be one of the most important sources of this nutrient for vegans and vegetarians. Lentils are also loaded with dietary fiber and they are a great source of good-for-you minerals. Add to it the plethora of benefits of eating garlic, ginger, tomatoes and chili peppers and you have a recipe for great health.
- It's everyone friendly. Like most dals, dal tadka is gluten-free, soy-free and nut-free. While restaurant and homemade dal tadka could often feature ghee, this version is, of course, exquisitely vegan.
Ingredients
- Lentils: ⅓rd cup toor dal (also called tuvar dal or arhar dal or split yellow pigeon peas), ⅓rd cup masoor dal (pink lentils), ⅓rd cup moong dal (split yellow mung lentils).
- ½ teaspoon turmeric powder: Most Indian dal recipes include turmeric for health and color, and this one is no exception.
- 2 tablespoon vegetable oil: Indians use a range of oils in their cooking depending on where in India they are. I use avocado oil, which is flavorless and has a high smoking point. Peanut oil is a safe bet, as are other oils like safflower oil, sunflower oil and canola oil.
- 1 teaspoon cumin seeds. For wonderful earthy, smoky flavor.
- 6-8 large cloves garlic. This adds amazing garlicky flavor.
- 2 green chili peppers like serrano. You can use less or deseed the peppers for less heat.
- ¼ cup cilantro. For freshness and lemony flavor.
- 1 large tomato. Tomato adds freshness and tang.
- 1 teaspoon amchur or mango powder: Also for the tangy undertone. Use lemon or lime juice if you can't source it.
- Salt to taste
- 1 teaspoon mustard seeds
- 1-inch piece ginger
- 2 dry red chili peppers, like Kashmiri red chili peppers or byadgi chili peppers. You can use Mexican arbol peppers, which are spicier.
- ½ teaspoon red chilli powder (optional). Alternatively you can also use ½ teaspoon garam masala, although I don't find this necessary.
How to make dal tadka (step-by-step instructions with photos)
- Step 1. Prep the dal.
- Cook the dal: Place the dals (rinse first) in a pressure cooker with turmeric and 3 cups water. Cook for three whistles if using an Indian style pressure cooker or for 10 minutes in an Instant Pot set to pressure-cook. Allow the cooker to release manually or force-release after 10 minutes. Follow manufacturer directions on how to force-release safely.
- Whisk the dal. Whisk the dal so it becomes smooth and creamy. Set aside.
- Step 2. Make the first tadka.
- In a saute pan or Dutch oven heat a tablespoon of vegetable oil. Add cumin seeds and, when they begin to darken, add the garlic. Saute the garlic for a few seconds until it turns lightly golden, then add in the green chili peppers followed by half the cilantro. Stir-fry for a few seconds.
- Step 3. Add tomatoes and water.
- Add the tomatoes and saute a minute or two. Pour in the cooked dal and add a cup of water. Mix. You can add more water if you want a thinner consistency. I would advise adding at least a cup because dals tend to thicken as they stand.
- Step 4. Add flavorings.
- Add the amchur and the kasoori methi. Add salt to taste. Mix well and bring to a boil, then turn down heat and simmer for five minutes. Stir a couple of times in between to make sure nothing is sticking to the bottom.
- Step 5. Make the second tadka.
- Make the final tadka by heating the remaining tablespoon of oil in a small skillet. Once the oil is hot (not smoking) add the mustard seeds. They should begin to sputter rightaway. Add the julienned ginger and stir-fry for a few seconds. You can also add some red chili powder (like paprika) to the oil if you want a bit more color and heat in the recipe, but this is optional.
- Step 6. Pour the tadka over the dal and mix.
- Stir in the tadka and the remaining cilantro.
Watch a video of how to make dal tadka
What to serve with the dal tadka
- Serve this dal tadka with rice or roti and a vegetable side like this Easy Pepper Mushroom Stir-Fry or these Bombay Potatoes or this 15-minute Shredded Brussels Sprouts Stir-Fry.
- Dal tadka is also delicious with Jeera Rice. Serve with Vegan Cucumber Raita on the side.
Expert tips for the best dal tadka
- Cook the lentils until they are mushy. In most Indian dals you are not looking for the lentils to hold their shape -- you want them to blend into a creamy consistency. This gives you the best flavor and texture. There are a few exceptions to this, like cholar dal and panchmel dal, where chana dal, which tends to hold its shape, is used. A pressure cooker or an Instant Pot does a great job of cooking dals perfectly and if you make dals often it's worth investing in one.
- Don't overcook the tomatoes. In many Indian recipes we reduce the tomatoes until the oil separates, but you don't want to go that far here. You want the tomatoes to retain their sweetness and their natural tanginess, so cook them for just a minute or two before adding the next ingredient.
- Make sure the tadka oil is hot. When you heat oil for tadka, make sure it is very hot, but not smoking, before you add mustard seeds to it. Mustard seeds and cumin seeds and other spices won't crackle and sputter in lukewarm or inadequately hot oil and will leave a bitter aftertaste in your recipe. If the oil is smoking, on the other hand, you could burn the spices and herbs before they release their flavors into the oil. The oil is at the perfect temperature if the mustard seeds begin to sputter as soon as you add them to the skillet.
- Don't walk away when making the tadka. A tadka is a quick process, usually taking no more than a few seconds. Don't begin heating the oil or add spices to it and walk away--you will almost certainly burn the tadka.
- Don't wait for everything to sputter. If you wait to hear every mustard seed you added sputter and crack open you will likely overheat and burn the tadka. Add the other ingredients, in this case the ginger, as soon as the seeds first begin to sputter.
- Turn down the heat when you begin adding seeds and spices to the hot oil. Yes, the oil should be very hot when you add the spices and seeds to it. But once the oil has heated turn down the heat to low and then add the tadka ingredients. Otherwise the sputtering seeds, and the oil coating them, can start a fire in your skillet.
Storage and reheating instructions
- Refrigerate: Store dal tadka leftovers in the fridge for up to three days.
- Freeze: You can store dal tadka in an airtight container in the freezer for up to three months.
- Reheat: To reheat dal tadka, defrost if frozen. The dal will thicken on standing so add some water to it to thin it out. Always check if you need more salt after adding water to a dal. Reheat on the stove or in the microwave.
Frequently asked questions
You definitely can. To cook the dal on the stovetop quickly, soak the dal beforehand, for about 3-4 hours or even overnight if you have the time. Drain out the water, then place the dals in a saucepan with enough water to cover by two inches. Bring to a boil, cover the pot, turn down the heat and let the dal simmer for 20-30 minutes or until cooked and very tender. Whisk and proceed.
Certainly. If you can use only one, use either toor dal or masoor dal. Or use a mix of two dals. Use one cup of the dal if using just one type, or half a cup each if using two. You need a total of one cup dry lentils in all.
You can add an onion before adding the tomatoes to the pot and after you've sauteed the garlic. I don't love onion in this recipe, however, because I like the flavor of the garlic to shine through.
I'd describe the spice level as moderate to spicy, although some Indians I know might not find it spicy at all. To cut down on the heat, reduce the number of green chili peppers and red chili peppers to one each. You can also slit the green chili peppers in half instead of mincing them, which will make it easier to fish them out before you eat the dal.
Absolutely so. This dal tadka has eight grams of protein, six grams of fiber and just 165 calories per hearty serving. It doesn't get any healthier than this.
More dal recipes you might like
- South Indian Green Tomato Dal
- Tomato Dal
- 10-minute Vegan Dal with Basic Tomato Onion Sauce
- Vegan Dal Makhani
- Instant Pot Masoor Dal
Dal Tadka
Equipment
- Pressure cooker or Instant Pot or saucepan with lid
- Saute pan or Dutch oven or saucepan
Ingredients
- ⅓ cup toor dal (arhar dal or toor dal or split pigeon peas)
- ⅓ cup masoor dal (pink lentils)
- ⅓ cup moong dal (split mung lentils)
- ½ teaspoon turmeric
- 2 tablespoons vegetable oil (divided)
- 1 teaspoon cumin seeds
- 6-8 large cloves garlic (crush each clove by smacking it with a knife, then thinly slice it)
- 2 green chili peppers (like serrano, minced or finely chopped. For less heat in the recipe deseed or simply split the pepper in half instead of mincing it)
- ¼ cup cilantro (divided. Chop the cilantro, also called coriander leaves, finely)
- 1 large tomato (finely chopped)
- 1 teaspoon amchur (dried mango powder. You can sub with 1 tablespoon lemon juice, but if using lemon add it at the end of cooking)
- 1 tablespoon kasoori methi (dried fenugreek leaves. Crush in your palms when adding)
- Salt to taste
- 1 teaspoon mustard seeds
- 1-inch piece ginger (julienned, or cut into thin strips)
- 2 dried red chili peppers (like Kashmiri red chili peppers or byadgi chili peppers, each broken into two. You can use Mexican arbol peppers, but they are spicier.)
- ½ teaspoon red chili powder (like paprika, optional)
Instructions
- Cook the dal: Place the dals (rinse first) in a pressure cooker with turmeric and 3 cups water. Cook for three whistles if using an Indian style pressure cooker or for 10 minutes in an Instant Pot set to pressure-cook. Allow the cooker to release manually or force-release after 10 minutes. Follow manufacturer directions on how to force-release safely. (See FAQs for instructions on cooking dal without pressure cooker)
- Whisk the dal. Whisk the dal so it becomes smooth and creamy. Set aside.
- Make the first tadka. In a saute pan or Dutch oven heat a tablespoon of vegetable oil. Add cumin seeds and, when they begin to darken, add the garlic. Saute the garlic for a few seconds until it turns lightly golden, then add in the green chili peppers followed by half the cilantro. Stir-fry for a few seconds.
- Add tomatoes, dal and water: Add the tomatoes and saute a minute or two. Pour in the cooked dal and add a cup of water. Mix. You can add more water if you want a thinner consistency. I would advise adding at least a cup because dals tend to thicken as they stand.
- Add flavorings: Add the amchur and the kasoori methi. Add salt to taste. Mix well and bring to a boil, then turn down heat and simmer for five minutes. Stir a couple of times in between to make sure nothing is sticking to the bottom.
- Make the second tadka: Make the final tadka by heating the remaining tablespoon of oil in a small skillet. Once the oil is hot (not smoking) add the mustard seeds. They should begin to sputter rightaway. Add the julienned ginger and stir-fry for a few seconds. You can also add some red chili powder (like paprika) to the oil if you want a bit more color and heat in the recipe, but this is optional.
- Pour the tadka over the dal and mix. Add remaining cilantro.
Video
Recipe notes
- Cook the lentils until they are mushy. In most Indian dals you are not looking for the lentils to hold their shape -- you want them to blend into a creamy consistency. This gives you the best flavor and texture. There are a few exceptions to this, like cholar dal and panchmel dal, where chana dal, which tends to hold its shape, is used. A pressure cooker or an Instant Pot does a great job of cooking dals perfectly and if you make dals often it's worth investing in one.
- Don't overcook the tomatoes. In many Indian recipes we reduce the tomatoes until the oil separates, but you don't want to go that far here. You want the tomatoes to retain their sweetness and their natural tanginess, so cook them for just a minute or two before adding the next ingredient.
- Make sure the tadka oil is hot. When you heat oil for tadka, make sure it is very hot, but not smoking, before you add mustard seeds to it. Mustard seeds and cumin seeds and other spices won't crackle and sputter in lukewarm or inadequately hot oil and will leave a bitter aftertaste in your recipe. If the oil is smoking, on the other hand, you could burn the spices and herbs before they release their flavors into the oil. The oil is at the perfect temperature if the mustard seeds begin to sputter as soon as you add them to the skillet.
- Don't walk away when making the tadka. A tadka is a quick process, usually taking no more than a few seconds. Don't begin heating the oil or add spices to it and walk away--you will almost certainly burn the tadka.
- Don't wait for everything to sputter. If you wait to hear every mustard seed you added sputter and crack open you will likely overheat and burn the tadka. Add the other ingredients, in this case the ginger, as soon as the seeds first begin to sputter.
- Turn down the heat when you begin adding seeds and spices to the hot oil. Yes, the oil should be very hot when you add the spices and seeds to it. But once the oil has heated turn down the heat to low and then add the tadka ingredients. Otherwise the sputtering seeds, and the oil coating them, can start a fire in your skillet.
Van
This dal is a family favorite. We eat it with your jeera rice.
Vaishali
Great to hear! So happy you've loved it.
lisa
Great recipe. Tasted like I was back in India! Thanks.
Vaishali
Glad you liked it!
Rosalie Q K (quincesandkale)
I did end up making this and it is delicious. I wrote it up on my blog and gave you a shout out. I changed some of the pulses because I didn't have the ones you have in the recipe but it was still great .
Vaishali
Hi Rosalie, so glad you tried it. Thanks for linking to the recipe. 🙂
Patty
OK, so this was my second recipe -- I am now officially in love with your site and Indian vegan cooking. This was so deeply flavorful and soothing...wow is all I can say. Thank you so much for opening my eyes to the amazing flavors of vegan Indian food.
Vaishali
So lovely to hear!!
Rosalie Q K (quincesandkale)
I have been craving some dhal lately so this is now on my list to make. Not the next couple of days though, the temperature will be 41C. That's 106F!
Vaishali
Oh my god, that sounds unbearably hot! Do stay cool.
Vaishali
Thanks, Patty. Hope you try!
Patty
Yum! This will be my first ever attempt at making Indian food....it looks so good. Thank you for this.