Daal Tadka

Daal tadka is proof that the simplest food can be the most satisfying — yellow lentils simmered until creamy, then crowned with a sizzling tempering of ghee, cumin, garlic, and dried red chilies. It is wholesome, warming, and ready in about an hour with pantry staples.

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Servings

4 servings

Calories

310

Ingredients

• 1 cup toor daal (split pigeon peas), rinsed
• 3 cups water, plus more if needed
• 1/2 teaspoon turmeric
• 1 teaspoon salt, or to taste
• 1 tablespoon lemon juice
• 4 tablespoons ghee (or coconut oil for vegan)
• 1 teaspoon cumin seeds
• 4 garlic cloves, thinly sliced
• 2 dried red chilies
• 1/2 teaspoon asafoetida (hing), optional
• 1/2 teaspoon red chili powder
• 1/4 cup fresh cilantro, chopped

Instructions

1. Combine the toor daal, water, and turmeric in a pot. Bring to a boil, skim off any foam, then simmer 25 to 30 minutes until completely soft.
2. Whisk or mash the cooked daal until smooth and creamy. Stir in the salt and lemon juice; thin with hot water if it feels too thick.
3. Heat the ghee in a small pan until it shimmers. Add the cumin seeds and let them crackle for 20 seconds.
4. Add the garlic slices and dried red chilies. Fry, stirring, for about 1 minute until the garlic turns light golden — do not let it brown.
5. Stir in the asafoetida and red chili powder, then immediately pour the sizzling tadka over the daal.
6. Stir once, cover the pot, and let it sit 2 minutes so the daal absorbs the aroma.
7. Garnish with fresh cilantro and serve hot with rice or roti.

Pro tips

• Rinse the daal well and skim the foam in the first boil — it gives a cleaner taste and clearer color.
• The tadka must be poured over the daal while it is still sizzling; that sizzle is what carries the aroma into the lentils.
• Keep a close eye on the garlic — golden means sweet and nutty, dark brown means bitter.
• A pinch of asafoetida adds a lovely onion-like depth if you keep the recipe garlic-light.

Frequently asked questions