Eating plant-based has never been easier than with this simple Indian lentil dish that’s the perfect comfort meal!
Every Indian knows dal tadka. In fact, it’s probably one of the first foods we are fed as children—a simple stir-fried lentil dish, dal tadka is to Indian children what grilled chicken is to the Western world. Served either alongside a piping hot roti, or Indian flatbread, or more commonly atop a scoop of steaming basmati or jasmine rice, dal tadka is the perfect comfort food.
Also referred to as paruppu or pappu in the Southern Indian states, the word dal refers to pretty much any lentil in the Northern regions. Where it gets interesting, though, is the tadka, or “tempering.” A typical tadka is prepared by sautéing certain spices and herbs in hot oil, a mixture which then garnishes the dish. The tempering helps roast the spices, bringing out a certain roasted, nutty quality to them, while also adding a layer of flavor to the dish at hand.
While tadkas are used for multiple dishes, they really shine atop dals where the dish is made up of simpler ingredients, allowing the tadka to shine and lend the gravy a certain smokiness and aromatic notes that make the dish so much more satisfying.
If you’ve eaten Lentil Soup before, this is lentil soup 2.0. It’s rich, hearty, and surprisingly healthy, promising to warm you up on a cold or rainy night, especially when paired with your carb (or two) of choice.
Is Dal Tadka Healthy?
Dal tadka is perhaps one of the healthiest Indian gravies or curries made in every household. While many gravies use heavy cream or whole milk to achieve a rich, luscious texture, lentils lend themselves to being comforting and creamy, often without needing to add an additional fat source. In addition, this dal tadka is a nutritional powerhouse at nine grams of protein and seven grams of fiber per serving.
The use of certain aromatic ingredients such as ginger, cumin seeds, mustard seeds, and garlic boosts the dish’s nutritional profile, while a healthy dose of turmeric adds to its anti-inflammatory and immune-boosting properties. Tempering the spices in the oil of your choice makes this dish naturally vegan and gluten-free, and pairing the lentils with a high-quality carbohydrate, such as brown rice, makes for a dish that’s equally satisfying and nutritious.
Why You Will Love This Dal Tadka Recipe
The secret to this dal tadka—or really, any dal tadka—lies in its simplicity. It’s creamy and comforting without the frills, bells, and whistles that make other popular South Asian dishes such as butter paneer or spicy tandoori chicken. It’s also extremely easy to make. Of course, a large punch of flavor arrives in the form of the tadka, wherein frying and blooming your staple aromatics and spices in the fat of your choice (oil, in this case) helps draw out and infuse deep flavors in the dish. This is largely thanks to the tempering process, which releases essential oils that deepen the dish’s flavor, aroma, and taste, making a satisfying meal that is naturally gluten-free, soy-free, nut-free, and often dairy-free as well.
FAQs & Tips
This dal tadka is one of the easiest dishes to store. It stays good for up to 5 days when stored in an airtight container in the fridge. Simply reheat the dal in the microwave or on the stovetop when you’re ready to dig in, and pair it with your favorite grain of choice for a hearty, sumptuous meal.
Absolutely! You can cook and lightly mash the lentils as the recipe instructs before cooling them and storing them in an airtight container in the refrigerator. When ready to proceed, reheat the lentils and continue the recipe from step 3.
While we’ve provided instructions for a basic tadka, everyone does theirs just a little bit differently. Feel free to throw in some thinly-sliced shallots, fennel seeds, or even a pinch of asafoetida, more commonly known as hing in Indian households, to draw out the dish’s allium notes and enhance the dish’s digestive powers. For a flavor that’s heavier in warming spices, perhaps apt for the fall season, you can even incorporate whole spices such as whole cinnamon sticks, whole cloves, and whole cardamom pods, seasoning at the end with amchur, or dried mango powder.
Serving Suggestions
While dal tadka is satisfying simply on its own or atop a bowl of steamed rice, it is often part of a larger Indian spread. Pair it with this Turmeric Rice to double its anti-inflammatory properties or, if you’re keeping things low-carb, it goes equally well with this Curried Cauliflower Rice. It’s a perfectly scoopable side to some classic Naan, and in my house, pairing dal tadka with a cooling Raita is an absolute must. And if you want to add a little crunch to your bowl, you can top your meal with some Roasted Chickpeas, packing an additional protein punch. Dal tadka is extremely versatile and forgiving, so don’t be afraid to customize your bowl to your liking!
Dal Tadka Recipe
Ingredients
- 1 cup toor dal split pigeon peas
- 3 cups water for cooking dal, plus more if needed
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt adjust to taste
- 2 tablespoons neutral oil
- 3/4 teaspoon cumin seeds
- 3 garlic cloves minced
- 2 1/2 teaspoons minced ginger
- 1 green chili chopped
- 2 medium tomatoes chopped
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Chopped cilantro for garnish
- Juice of 1 lemon
Instructions
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Rinse toor dal thoroughly. Soak for 30 minutes, then drain.
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In a pot, combine the dal with water, turmeric, and salt. Bring it to a boil, then reduce the heat and simmer for 25 to 30 minutes until the dal is soft. Lightly mash it to create a creamy texture. If the mixture is too thick, add more water to thin it out.
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Heat oil in a skillet over medium heat. Add cumin seeds and allow them to sizzle. Mix in minced garlic, ginger, and chopped green chili.
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Sauté for 1-2 minutes before adding chopped tomatoes and cooking until they are softened. Then, incorporate garam masala and red chili powder.
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Pour the hot spice mix (tadka) over the cooked dal and stir well. Garnish with chopped cilantro and squeeze the juice of 1 lemon on top before serving.
Nutrition
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