Tadka Dal

A comforting and nourishing Indian lentil dish made with toor and moong dal, gently simmered on the stovetop and finished with a fragrant tadka of cumin, garlic, onion, and chilli. This Tadka Dal recipe is simple, wholesome, and full of flavour—perfect for cosy nights or sharing with loved ones. Serve with steamed rice or Indian bread for a complete meal.

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Course: Dinner, Lunch

Cuisine: Indian

Diet: Vegan, Vegetarian

Prep Time: 10

Cook Time: 45

Servings:

Calories: 228kcal

Author: Nellie Kerrison | Relish Mama

Cost: $12

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

• Smoky Flavour: For a restaurant-style smoky touch, use the dhungar method—place a small bowl with hot charcoal in the dal, pour in a drop of ghee, cover tightly for 2–3 minutes, then remove.
• 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.

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