Dal Tadka (Yellow Lentils)

Yellow lentils simmered until creamy and finished with a sizzling tadka of cumin, garlic, chiles and tomato. Vegan; serves 6.

Naturally gluten-freeVeganVegetarianDairy-freeLow-carbNo added sugarFreezer-friendly

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 10 min
  • Cook 35 min
  • Total 45 min
  • Yield 6 servings
  • Heat 🌶🌶 Medium
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Dal tadka yellow lentils with tempered spices and cilantro

Dal is the everyday comfort food of India. The lentils cook down into a soft, soupy porridge, and the tadka (spices bloomed in hot oil and poured over at the end) is what makes it sing.

Serve it with rice for a simple, complete meal.

Instructions

  1. Cook the lentils. Simmer the lentils, water, turmeric and salt, partly covered, 25 to 30 minutes, stirring now and then, until soft and creamy. Whisk to break them down and add water if it is too thick.
  2. Make the tadka. Heat the oil in a small skillet over medium-high heat. Add the cumin seeds and dried chiles and fry until the cumin darkens, then the garlic until golden, then the onion for 4 minutes and the tomato, chili powder and garam masala for 2 minutes more.
  3. Combine. Pour the sizzling tadka over the dal, stir in the lemon juice and cilantro and serve.

Nutrition per serving (estimated)

190Calories
25 gCarbohydrates
8 gFiber
16 gNet carbs
9 gProtein
7 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeVeganVegetarianDairy-freeLow-carbNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Red lentils (masoor dal) cook in 15 minutes and work the same way.
  • Use ghee in the tadka if you are not making it vegan.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 5 days, or freeze up to 3 months. It thickens as it sits; whisk in hot water when reheating. Make a fresh tadka to pour over reheated dal if you like.

Questions about this recipe

What does tadka mean?
Whole and ground spices fried in hot oil or ghee, poured over the dish at the end.
Is dal vegan?
Yes, made with oil as written.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

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