Tadka Dal Recipe
20 May 2025
A Hug in a Bowl: My Favourite Tadka Dal Recipe
There’s something really comforting and nourishing about Dal.
Dal is not flashy. It doesn’t ever try to steal the spotlight. But it’s often the dish I turn to when I crave something nourishing, warming, full of flavour but minus any fuss.
This Tadka Dal recipe is one I’ve been making for years. The lentils simmer away gently until soft and creamy, and then they’re finished with a hot spiced oil called a tadka – which is an infusion of cumin, garlic, and other aromatics that’s poured over the top right before serving. The moment the tadka hits the dal is pretty special and is well worth the small amount of effort.
When our girls were young, this was a regular in our home. It’s affordable, filling, and can be easily adapted. It can be made milder for little ones, or a bit more punchy if you like things spiced up (like I do). Just adjust the chillies.
And the beauty of dal tadka is that it’s pretty versatile. Whether you’re using toor dal, moong dal, or even red lentils, it welcomes whichever you might have in your pantry. You can keep the spices simple or layer them up. It’s not fancy but it is made special with time, care, and good ingredients.
That final tadka step is the moment where everything comes together. It’s fast and simple, but it brings much flavour and aroma. The ghee (or oil) sizzles with spices and chilli, and then it’s poured straight over the dal just before serving. A quick stir, a scattering of fresh coriander, and you’re done.
There may be a couple of ingredients in this tadka that you’re not yet familiar with. Let me introduce them here, so they don’t feel foreign anymore (if they did). Hopefully, they’re also relatively easy to find (though maybe not always at your local supermarket).
Asafoetida (hing) is a pungent, golden powder used in small amounts to add depth and savouriness, almost like a hint of onion or garlic. It’s often used in Indian vegetarian cooking to lift the flavour of lentils and legumes.
Kasuri methi are dried fenugreek leaves. They add a beautiful, slightly bittersweet, aromatic note to curries and dals. Similar to a cross between celery leaf and maple. A little goes a long way so don’t splash it about.
Both Asafoedita and Kasuri Methi are easy to find online & also at spice shops and any Indian or international grocer. A quick Google search should help you locate them nearby.
If you’re new to Indian cooking and looking for an authentic dal recipe, this is a lovely one. It’s super satisfying & also easy enough to make on a weeknight.
You’ll find the full Tadka Dal recipe below, with clear steps and tips to help you get the flavour just right.
And if Indian cooking has your heart or you are intrigued to explore more of India’s food and culture, I invite you to our India Food & Culture Tour this September. This is an incredible tour that is a beautiful opportunity to explore India on a deeper level. It’s a rich and sensory experience that will allow you to feel the skin of India – exploring markets, kitchens, and the incredible warmth of Northern India. You can find he link directly below or feel free to reach out to me directly to learn more and chat further.
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The full Tadka Dal recipe is just below & I hope you love it very much. Happy cooking.
Love Nellie
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Tadka Dal Recipe
Tadka Dal
Equipment
- Large saucepan (for cooking the dal)
- Frying pan or small saucepan (for making the tadka)
- Fine mesh sieve (for rinsing lentils)
- Chopping board and knife
- Wooden spoon or silicone spatula
- Citrus juicer (optional)
- Ladle or serving spoon
Ingredients
For the Dal
- ¾ cup toor dal split pigeon peas
- ¼ cup moong dal yellow lentils
- 1 litre water plus more if needed
- 1 carrot finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon salt
For the Tadka
- 2 tablespoons ghee or neutral oil for a vegan version
- 1 tablespoon cumin seeds
- 3 dried red chillies
- 1 pinch asafoetida hing (see notes in the blog post above)
- 1 brown onion (small - med in size) finely chopped
- 2 teaspoons grated ginger
- 1 clove garlic finey chopped or minced
- 1 green chilli slit (optional)
- 1 medium tomato chopped
- ½ teaspoon red chilli powder adjust to taste
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi dried fenugreek leaves, crushed (see notes in the blog post above)
- Juice of ½ lemon
- Fresh coriander leaves chopped, to garnish
Instructions
Cook the Dal
- Rinse the toor and moong dal well under cold water until the water runs clear.
- Place in a large saucepan with 3 cups of water, turmeric, and a little salt.
- Bring to a boil, then reduce heat to low and simmer (uncovered). Skim off any foam that appears on the surface. Cook for approximately 10 minutes. Add the carrot, turmeric and salt. Cook for another 10-15 minutes or until the lentilss are soft and beginning to break down but still have a bit of texture. Stir occasionally and top up with a little more water if needed to prevent drying out & sticking.
- Once tender, mash just lightly with a spoon, or fork or potato masher to thicken and mash the lentils, a little. Taste for seasoning.
Prepare the tadka (while the lentils are cooking)
- In a separate pan, heat the ghee (or oil) over medium heat.
- Add cumin seeds and let them sizzle. Add dried red chillies and asafoetida (hing); stir briefly.
- Add the onion and cook for 6-8 minutes on low het, to soften and colour gently. Stir in the ginger, garlic, and green chilli. Cook until fragrant.
- Add the chopped tomatoes and cook until soft and the oil begins to separate. Stir in the chilli powder and garam masala. Combine.
- Pour the cooked dal into the tadka mixture and stir to combine. Simmer for a few minutes, allowing the flavours to meld. I often fish out the dried chillies to pop them on top for serving.
- Add crushed kasuri methi and finish with a good squeeze of lemon juice.
To Serve
- Top with the dried chillies (if you fished them out of the tadka) and fresh coriander leaves. Serve warm with steamed rice or jeera rice and your choice of your favourite Indian bread. Also lovely served alongside curries.
Notes
• Lentil Swaps: Masoor dal or chana dal can be used for variation in flavour and texture.
• Adjusting Heat: Tailor the spice level by varying the green chillies or red chilli powder.
Nutrition
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