We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dal Tadka is a comforting Indian dish where creamy lentils are cooked with turmeric and salt, then elevated with a sizzling tadka of ghee, cumin seeds, dried red chilies, garlic, onion, and tomato. The final touch of fresh cilantro and lime juice brings brightness to the dish. Serve it hot over basmati rice for a satisfying meal.
Want to keep this recipe for later? We can email it to you!
Combine the rinsed lentils, water, turmeric, and salt in a pressure cooker or pot. Cook until the lentils are soft and creamy. Mash lightly with a spoon and set aside.
Heat the ghee over medium heat in a small pan. Add the cumin seeds and let them splutter.
Add the dried red chilies, asafoetida, and chopped garlic. Sauté until the garlic turns golden.
Add the chopped onion and sauté until translucent.
Add the tomato and cook until it softens.
Pour the hot tempering (tadka) directly over the cooked dal. Stir well and let it simmer together for 2 minutes to meld the flavors.
Garnish with fresh cilantro and a squeeze of lime juice. Serve hot over steaming basmati rice.
Want to keep this recipe for later? We can email it to you!
You can substitute ghee with oil for a vegan version.
Adjust the number of dried red chilies based on your spice preference.
Pressure cooking the lentils will save time compared to cooking them in a pot.
Can I use other types of lentils?
Yes, you can use red lentils or green lentils, but the texture and flavor may vary slightly.
How do I make this dish vegan?
Replace ghee with oil to make the dish vegan.
Can I skip asafoetida?
Yes, asafoetida adds a unique flavor but the dish will still be delicious without it.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
What can I serve with Dal Tadka?
Dal Tadka pairs well with steamed basmati rice, naan, or roti.
