Dal Tadka
Yellow lentils tempered with spices
Ingredients
- 200 g Toor dal (split pigeon pea)
- ½ tsp Ground turmeric
- 1 Tomato
- 4 cloves Garlic
- 1 tsp Cumin seeds
- 2 Dried chilies
- 2 tbsp Ghee
- 1 tsp Salt
- 240 g Basmati rice
- 3 tbsp Cilantro (optional)
Method
- Rinse the basmati rice until the water runs clear, then cook it in twice its volume of water, covered, until tender and the water is absorbed, about 15 minutes.
- Rinse the dal and chop the tomato and garlic.
- Simmer the dal with the turmeric, tomato, salt, and plenty of water until soft and broken down, about 25 minutes.
- While the dal simmers, sizzle the cumin, garlic, and dried chili in the ghee until the garlic is golden.
- Pour the sizzling spiced ghee over the dal and stir it through.
- Scatter over the cilantro and serve with rice.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Dal Tadka
Dal tadka is one of India's most beloved comfort foods, a bowl of soft yellow lentils crowned with a tadka — the tempering of whole spices bloomed in hot fat that gives the dish its name. Built on toor dal (split pigeon pea) simmered with turmeric and tomato until it breaks down, it is the archetype of everyday Indian cooking: unfussy, inexpensive and endlessly satisfying. The signature move happens at the very end, when cumin, garlic and dried chili are sizzled in ghee and poured over the pot so the fragrant fat crackles into the lentils.
The eating experience is all about that contrast — mellow, savory dal underneath and a bright hit of toasted garlic and cumin on top, with the dried chilies adding a whisper of heat. It is loose enough to eat with a spoon and pours generously over rice, and cilantro adds a fresh finish. Ready in about thirty-five minutes and naturally high in both protein and fiber while staying light, dal tadka is the kind of reliable vegetarian main that works as easily for a quiet weeknight as it does as part of a larger spread.
Dal Tadka: frequently asked questions
What's the difference between dal tadka and dal makhani?
Dal tadka is a lighter yellow lentil dish, typically made from split lentils like toor (pigeon pea) or a mix of masoor/moong/chana dal, cooked simply and finished with a "tadka" — a sizzling tempering of ghee, cumin, garlic, dried chilies, and sometimes tomato and asafoetida — poured over the top. Dal makhani is a richer, heavier Punjabi dish built on whole black lentils (sabut urad/black gram) and often a few kidney beans (rajma), slow-simmered for hours and enriched with butter and cream, giving it a dark, thick, velvety texture. In short, the difference is the lentil (split yellow vs. whole black), the cooking time (quick vs. long-simmered), and the fat content (light ghee temper vs. buttery, creamy).
What's the difference between dal tadka and dal fry?
Both are North Indian lentil dishes (usually toor/arhar or a mix with masoor/moong) served with a spiced ghee or oil tempering, and the two names are often used loosely or interchangeably. The classic distinction is in when and how the tempering (tadka) is added: in dal tadka, the cooked dal is finished by pouring a fresh tempering of ghee, cumin, garlic, dried chilies and often kashmiri chili on top just before serving. In dal fry, aromatics like onion, ginger, garlic and tomato are sautéed first and the boiled dal is then cooked (or "fried") into that masala base, giving a more homogenous, thicker, sautéed flavor rather than a distinct crackling topping.
How many calories are in Dal Tadka?
A serving has about 475 calories — 16.2g protein, 83.5g carbs, 8.5g fat, 9.5g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Dal Tadka gluten-free?
Based on its ingredients, Dal Tadka has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Dal Tadka dairy-free?
Not as written — it uses Ghee. Swapping it for a plant-based alternative makes it dairy-free.
How long does Dal Tadka take to make?
About 35 minutes start to finish, but only around 11 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Dal Tadka?
The core ingredients are essential, but you can leave out cilantro — it's optional and mainly there for extra flavor or finish.
How many servings does Dal Tadka make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.