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Bowl of yellow dal tadka topped with sizzling cumin, garlic and dried chilli tempering, with rice

Dal Tadka (Everyday Yellow Dal)

Comforting yellow lentils finished with a sizzling tempering of ghee, cumin, garlic and dried chilli. Simple, cheap and ready in about 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the dal
  • 1 cup toor dal (split pigeon peas) 200 g, or red lentils (masoor dal)
  • 3 cups water 720 ml, plus more as needed
  • 0.5 tsp ground turmeric
  • 1 tsp salt
For the tadka
  • 2 tbsp ghee or oil for vegan
  • 1 tsp cumin seeds
  • 0.5 tsp black mustard seeds optional
  • 2 dried red chillies
  • 1 pinch asafoetida (hing) optional; choose a gluten-free brand if needed
  • 4 garlic cloves thinly sliced
  • 1 small onion finely chopped
  • 1 medium tomato finely chopped
  • 0.5 tsp Kashmiri chilli powder
  • 0.5 tsp garam masala
  • 2 tbsp fresh cilantro chopped
  • 1 tsp lemon juice

Equipment

  • 1 Pressure cooker or heavy pot
  • 1 Small pan

Method
 

  1. Rinse the dal in several changes of water. Pressure cooker: cook with the water, turmeric and salt for 3 to 4 whistles (about 10 minutes at high pressure). Stovetop: simmer, partly covered, for 35 to 40 minutes for toor dal or 20 minutes for red lentils, until completely soft.
  2. Whisk the dal until smooth and creamy, adding hot water to get a pourable, soupy consistency. Keep it warm.
  3. For the tadka, heat the ghee in a small pan over medium heat. Add the cumin and mustard seeds and let them sizzle and pop, then add the dried chillies and asafoetida.
  4. Add the garlic and cook for 30 to 60 seconds until light golden. Add the onion and cook for 4 to 5 minutes until soft, then add the tomato and chilli powder and cook for 3 minutes.
  5. Pour the dal into the pan (or the tadka over the dal) and simmer together for 2 minutes. Stir in the garam masala, cilantro and lemon juice.

Notes

Serve with: steamed basmati rice and a spoonful of lime pickle, or with roti.
Make ahead: keeps in the fridge for 3 to 4 days. It thickens as it cools; add hot water when reheating.
Restaurant finish: make a second small tadka with 1 tbsp ghee, a pinch of chilli powder and a few garlic slices, and pour it on top just before serving.
Outside India: red lentils (masoor dal) are sold in every supermarket and cook in about 20 minutes. Toor dal is sold in Indian grocery stores.