dal-tadka-authentic-yellow-lentils-spiced-tempering

Authentic Dal Tadka: Flavorful Yellow Lentils with Spiced Tempering

TOTAL
45min
PREP
10min
COOK
35min
Easy

Experience the comforting taste of homemade Dal Tadka. This classic Indian dish features tender yellow lentils simmered to perfection and finished with a fragrant, sizzling tempering of spices and aromatics.

250 Calories
15g Protein
30g Carbs
10g Fats

*Nutrition per serving

Dal
Tadka
Lentils
Indian Cuisine

Ingredients

Servings: 4
200g (1 3/4 cups) Yellow Lentils (Toor Dal or Moong Dal)
750ml (3 cups) Water for cooking lentils
1/2 tsp (2.5g) Turmeric Powder
1 tsp (6g) Salt
2 tbsp (30ml) Ghee or Oil
1 tsp (2g) Cumin Seeds
4 cloves Garlic
1 Green Chili
1/4 tsp (0.5g) Asafoetida (Hing)
1-2 Dried Red Chilies
2 tbsp (5g) Fresh Cilantro

Steps

1

Rinse the yellow lentils thoroughly under cold running water until the water runs clear. This removes any dust or impurities. Aim for 3-4 rinses.

2

In a medium saucepan or a pressure cooker, combine the rinsed lentils with 750ml (3 cups) of fresh water, 1/2 tsp (2.5g) turmeric powder, and 1 tsp (6g) salt. Stir to combine.

3

If using a saucepan: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are very soft and have broken down. Skim off any foam that rises to the surface during the initial boil.

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Ensure the heat is low enough to prevent boiling over. If the lentils become too thick, add a little more hot water (about 60-120ml or 1/4-1/2 cup) to reach a porridge-like consistency.

4

If using a pressure cooker: Close the lid and cook on high pressure for 3-4 whistles (or follow your cooker's instructions for lentils). Let the pressure release naturally. Once safe to open, stir the lentils.

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Ensure the lentils are cooked until very mushy for the best texture.

5

Once the lentils are cooked and soft, mash them slightly with the back of a spoon or a whisk to achieve a smooth, creamy consistency. If the dal is too thick, add a little hot water (around 60ml or 1/4 cup) and stir well. Taste and adjust salt if needed.

6

Prepare the Tadka (Tempering): In a small pan or tadka ladle, heat 2 tbsp (30ml) of ghee or oil over medium heat. Be careful not to overheat the ghee, as it can burn the spices.

7

Once the ghee is hot, add 1 tsp (2g) of cumin seeds. Let them sizzle and splutter for about 10-15 seconds until they turn golden brown and fragrant. Do not let them burn.

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The cumin seeds should sizzle immediately. If they don't, the ghee might not be hot enough.

8

Add the finely minced or sliced garlic and the chopped green chili to the pan. Sauté for about 30-60 seconds, stirring constantly, until the garlic turns light golden brown. Be vigilant, as garlic can burn quickly.

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Stirring constantly ensures even browning and prevents burning.

9

Add the optional asafoetida (hing) and the 1-2 dried red chilies. Stir for another 5-10 seconds, just until the dried chilies darken slightly. This releases their flavor into the ghee.

10

Immediately pour the hot tadka mixture over the cooked dal. Be cautious as it will sizzle vigorously.

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Pouring the tadka while it's still sizzling is key to the 'tadka' flavor.

11

Cover the dal pot immediately with a lid for about 1-2 minutes. This traps the aromatic steam from the tadka, infusing the lentils with its flavor.

12

Stir the tadka gently into the dal. Garnish generously with freshly chopped cilantro.

13

Serve hot with steamed basmati rice, roti, naan, or paratha.

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