Dal Tadka
AI-generated image
Vegetarian Gluten-free Indian

Dal Tadka

A comforting Indian lentil dish finished with a fragrant tempering of ghee, cumin, garlic, and dried chilies. The dal is creamy, gently spiced, and brightened with fresh cilantro and lemon.

50 min 4 servings Medium
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How to prepare

1
Combine the rinsed split pigeon peas, 750 ml of the water, turmeric, and half of the salt in a heavy saucepan. Bring to a boil over medium-high heat, then skim any foam from the surface.
2
Reduce the heat to low, partially cover, and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are fully tender and begin to break apart. Add a little of the remaining water if the pot becomes dry.
3
Mash the lentils lightly with the back of a spoon until mostly smooth but still textured. Stir in the remaining salt and enough water to make a pourable, thick soup consistency; keep warm over low heat.
4
Heat 1 tablespoon of the ghee in a small skillet over medium heat. Add the cumin seeds and cook for 20 to 30 seconds, until they sizzle and smell nutty.
5
Add the chopped onion and cook for 4 to 5 minutes, stirring often, until softened and lightly golden. Add the sliced garlic and dried chilies, then fry for 1 to 2 minutes until the garlic is pale golden and fragrant; do not let it burn.
6
Pour the hot tempering over the warm dal, scraping in all the spices and ghee. Stir once or twice, then rest for 2 minutes so the aromatics infuse the lentils.
Garlic and cumin tempering poured over creamy dal AI-generated image
7
Stir in the lemon juice and chopped cilantro. Taste and adjust the salt, then serve hot with the remaining ghee drizzled over the top if desired.
Finished dal tadka garnished with cilantro and dried chili AI-generated image

Why this recipe works

Split pigeon peas provide a creamy base while the final tadka adds contrasting aroma, texture, and warmth. Lemon and cilantro keep the rich lentils lively rather than heavy.

Storage and reheating

How to store it

Refrigerate cooled dal in an airtight container for up to 4 days. Store rice separately if serving with it.

How to reheat it

Reheat gently in a saucepan over medium-low heat with a splash of water, stirring until steaming hot throughout. Adjust the seasoning before serving.

Nutrition / serving

295kcal
14.56 gprotein
43.65 gcarbs
8.29 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 20 Aug 2026 · updated 27 Aug 2026

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