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.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 35 min
- 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.
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 minStep 2
Heat ghee. Crack cumin, then garlic, chilli and optional onion-tomato. Pour the hissing fat over the dal.
5 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
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. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: AugustineKajur via Wikimedia Commons (CC BY-SA 4.0). https://commons.wikimedia.org/wiki/File:Dal%20Tadka-Delhi.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Dal tadka take?
45 min all in — 10 min prep, 35 min cook. That is the time on this recipe, not a guess.
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.
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.
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