Simple Lentil Tadka
This Simple Lentil Tadka recipe elevates humble cooked lentils (dal) with a vibrant, aromatic tempering of spices and aromatics, creating a comforting and flavorful dish perfect for any meal.
For 4 servings
Rinse the dal thoroughly under cold water until the water runs clear. If using Toor Dal, soak it for 15-20 minutes (optional, but helps with faster cooking).
In a medium pot or pressure cooker, combine the rinsed dal, 3 cups of water, turmeric powder, and half a teaspoon of salt.
If using a pot: Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are soft and mushy. Skim any foam that rises. If using a pressure cooker: Cook for 3-4 whistles on medium heat, then let the pressure release naturally.
Once cooked, mash the dal lightly with the back of a spoon or whisk to achieve a smooth, creamy consistency. Add more hot water if needed to reach your desired thickness. Adjust salt to taste. Keep warm.
Heat ghee or mustard oil in a small tempering pan (tadka pan) or a small skillet over medium heat until shimmering.
Add cumin seeds and dried red chillies. Let them sizzle until the cumin seeds turn golden brown and fragrant (about 15-20 seconds). Be careful not to burn them.
Immediately add asafoetida (hing), minced garlic, grated ginger, and slit green chilli (if using). Sauté for 30-60 seconds until the garlic turns light golden and fragrant. If using, add chopped onion and curry leaves and cook until the onion is translucent.
Carefully pour the hot tadka directly over the cooked dal in the pot. It will sizzle vigorously. Immediately cover the pot with a lid for a minute to infuse the smoky flavors into the dal.
Gently stir the dal to incorporate the tadka. Garnish with fresh chopped cilantro and a squeeze of fresh lemon or lime juice, if desired.
Serve hot with steamed rice, roti, or naan for a complete and satisfying meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, use a heavy-bottomed pot or a pressure cooker for cooking the dal to prevent scorching and ensure even cooking.
- 2Don't skip the asafoetida (hing); it adds a unique savory depth and aids digestion, especially with legumes.
- 3Control the spice level by adjusting the number of dried red chillies and green chillies. For milder dal, remove the seeds from the chillies.
- 4Always cover the dal immediately after pouring the tadka to trap the aromatic steam and infuse the flavors deeply into the lentils.
Adapt it for your goals.
Lentil Type
Experiment with other lentils like Masoor Dal (red lentils) for a quicker cook time, or a mix of different dals for a more complex flavor profile.
Vegetable BoostVegetable Boost
Add finely chopped tomatoes, spinach, or bottle gourd (lauki) along with the lentils for added nutrition and texture.
Smoky FlavorSmoky Flavor
For a smoky 'dhungar' effect, place a small steel bowl with a burning charcoal in the dal, drizzle a teaspoon of ghee over it, and cover for 2-3 minutes before serving.
Why this is on our healthy list.
Rich in Plant-Based Protein
Lentils are an excellent source of plant-based protein, essential for muscle repair, growth, and overall body function, making this a great vegetarian option.
High in Dietary Fiber
Packed with dietary fiber, this dish supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Nutrient-Dense Spices
The spices used in tadka, such as turmeric, cumin, and ginger, offer anti-inflammatory properties, antioxidants, and digestive benefits, enhancing the nutritional value of the meal.
Frequently asked questions
Yes, cooked dal can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a little water if needed to adjust consistency. You can prepare the tadka fresh just before serving for the best flavor.
