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A bowl of Indian lentil curry, known as dal tadka, with dried red chilies and fresh herbs on top.
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Easy Stovetop Dal Tadka

Dal Tadka is a creamy, flavorful Indian curry. Made from yellow lentils, diced tomatoes, and lots of herbs, it's packed with protein and fiber and a great vegetarian dinner option that the entire family will love.
Prep Time8 minutes
Cook Time45 minutes
Soaking Time (for Lentils)45 minutes
Course: Dinner
Cuisine: Indian
Servings: 4
Calories: 348kcal
Author: Shani W.

Equipment

  • Strainer
  • Bowl (to soak lentils)
  • Chef's Knife
  • Mortar and Pestle (optional)
  • Pot
  • Wooden Spoon
  • Large Skillet
  • Small Skillet

Ingredients
  

Lentils

  • 1 cup toor dal (also known as split yellow pigeon peas or lentils)
  • 4 ½ cups water
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt

Cooking the Dal

  • 3 cloves garlic (you need 5 cloves total for this recipe)
  • 1 inch fresh ginger (or 2 tablespoons ginger paste)
  • 2 count serrano peppers (or green chiles)
  • ½ count red onion
  • 3 tablespoons ghee (you need 4 tablespoons total for this recipe)
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 cup diced tomatoes
  • cooked lentils (from above)

Tadka

  • 3 tablespoons ghee
  • 2 - 3 count dried red chilies
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2 cloves garlic (thinly sliced)
  • 1 teaspoon smoked paprika
  • 3 - 4 tablespoons freshly chopped cilantro (for garnish)

For Serving

Instructions

Preparation

  • To begin, rinse the lentils and cold water until the water runs clear.
    Drain, then soak in cold water for at least 45 minutes.
  • Pour in the soaked and drained lentils, 4 ½ cups of water, 1 teaspoon turmeric, and 1 teaspoon salt to a large pot.
  • Bring to a boil before lowing the heat to medium and cooking, uncovered, for about 30 minutes.
    The lentils should be soft and tender once you're done. If needed, add half cups of water at a time while they are boiling.
  • Meanwhile, crush or finely mince 3 cloves of garlic, the ginger, and the Serrano peppers. Thinly slice the other 2 cloves of garlic for later. Set aside.
    Remove the pepper seeds before mincing for less heat.
  • Go ahead and dice your onion into small pieces.

Creating Dal

  • Heat up 3 tablespoons of ghee on medium heat in a large skillet.
  • Pour in the diced onion and cook until it slightly caramelizes. Be sure to stir occasionally.
  • Next, add in the crushed garlic, ginger, and peppers from above. Cook for another few minutes until the pan is aromatic.
  • Pour in a spice mixture of salt, turmeric, and chili powder. Sauté for 1 minute, until fragrant.
  • Add your diced tomatoes into the skillet and cook until softened.
  • Finally, pour in the boiled dal. Let the pot simmer for another 4 - 5 minutes.
    Dal too thick for your preference? Add about a half cup of water to the skillet.

Tadka

  • While the dal is setting up, go ahead and heat up the remaining 3 tablespoons of ghee in a small skillet.
    Add in the dried red chilies, allowing them to get rehydrated in the ghee.
  • Add 1 teaspoon each of cumin seeds and mustard seeds. Be careful not to burn them.
  • Pour the remaining 2 cloves of thinly sliced garlic and smoked paprika right into the hot pan.
    Quickly stir and remove from heat after about 10 seconds to prevent burning.
  • Drizzle the tadka over the dal before serving. It should sizzle and crackle on contact.
  • Garnish each bowl with freshly chopped cilantro.
    Serve with basmati rice and/or fluffy garlic naan. Enjoy!

Nutrition

Calories: 348kcal | Carbohydrates: 28g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 1211mg | Potassium: 209mg | Fiber: 8g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 3mg