Dal tadka
दाल तड़का
Tempered lentils — the everyday pot, finished with ghee, cumin and chilli in hot fat.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: दाल तड़का.
- Prep
- 10 min
- Cook
- 35 min
- Rest
- None
- Total
- 45 min
- Difficulty
- Easy
- Spice
- Mild
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Dal tadka is boiled lentils (often toor or masoor) finished with a tadka: spices cracked in ghee or oil and poured over so they hiss. It should taste of the tempering, not of a bland beige soup. Rice or roti on the side.
What you'll need
10 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Simmer rinsed lentils with turmeric and water until soft, 25–30 minutes. Salt. Mash a little for body.
30 min
Step 2
Heat ghee. Crack cumin, then garlic, chilli and optional onion-tomato. Pour the hissing fat over the dal.
5 min
Nutrition
Per serving · estimate
- Calories
- 156 kcal
- Protein
- 6.3 g
- Carbs
- 15.9 g
- Fat
- 7.8 g
- Saturated fat
- 4.4 g
- Fibre
- 4.7 g
- Sugar
- 3 g
- Sodium
- 889 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Vegetarian
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Ghee → Oil
Vegan. Less of the dairy-sweet finish.
Tips
- A pinch of asafoetida in the tadka is the North Indian smell if you have it.
- Toor dal is the usual restaurant pot. Masoor is faster.
History & culture
North Indian home food and dhaba lunch. Every house argues about which dal and how thin.
Lentils are older than any restaurant menu. The named tadka finish is the plate people search for.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Dal tadka take?
45 min all in — 10 min prep, 35 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
6 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Frying pan.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Ghee → Oil. Vegan. Less of the dairy-sweet finish.
Any tips from this recipe?
A pinch of asafoetida in the tadka is the North Indian smell if you have it. Toor dal is the usual restaurant pot. Masoor is faster.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
Similar dishes
Jeera rice
जीरा राइस
Cumin-tempered rice — the quiet plate that makes a gravy make sense.
Easy
Chole
छोले
Chickpeas in a dark, sour-spiced gravy — Punjabi chana that wants bhatura or rice, not a mild hummus energy.
MediumMedium heat
Doenjang jjigae
된장찌개
The everyday soybean-paste stew: zucchini, tofu, a little chilli, and a broth that tastes like someone's house.
Easy