Name: Dal Tadka – North Indian Style
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 cup Red lentils (Masoor Dal); 2 tablespoons Oil; 1 medium, chopped Red onion; 1 inch piece, grated Ginger; 2 cloves, chopped Garlic; 1/2 teaspoon Turmeric powder; 1 teaspoon Coriander powder; 3 cups Water; 1/4 to 1/2 teaspoon Garam Masala; 1.5 tablespoons (from 1/2 lemon) Lemon juice; 1 3/4 teaspoons Salt; 2 tablespoons Ghee; 1 teaspoon Cumin seeds; Pinch Asafoetida; 2-3 Dried red chilies; 1/2 teaspoon Kashmiri chili powder; Chopped, for garnish Fresh cilantro; Cooked Basmati rice; To taste Achaar (Indian pickle); To taste Yogurt; For serving Pappad (crispy lentil wafer); For serving (alternative to pappad) Potato chips

Ready in

55 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

40 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by VICE on YouTube

Summary

Dal Tadka is a quintessential comfort food from South Asia, featuring creamy lentils topped with a flavorful ghee tempering. This North Indian recipe is wholesome, nutritious, and easy to make, perfect for a satisfying meal.

Adjust servings

Tap an ingredient to mark it ready0 of 22 ready

All Ingredients - For the Dal

Red lentils (Masoor Dal) 1 cup
Oil 2 tablespoons
Red onion 1 medium, chopped
Ginger 1 inch piece, grated
Garlic 2 cloves, chopped
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Water 3 cups
Garam Masala 1/4 to 1/2 teaspoon
Lemon juice 1.5 tablespoons (from 1/2 lemon)
Salt 1 3/4 teaspoons

All Ingredients - For the Tadka (Tempering)

Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida Pinch
Dried red chilies 2-3
Kashmiri chili powder 1/2 teaspoon

All Ingredients - For Serving (Optional)

Fresh cilantro Chopped, for garnish
Basmati rice Cooked
Achaar (Indian pickle) To taste
Yogurt To taste
Pappad (crispy lentil wafer) For serving
Potato chips For serving (alternative to pappad)

Tools You'll Need

Pot
Pan
Bowl

Spice level: FieryFor chiliheads only — taste before serving.

From:GingerGaram masalaRed chiliKashmiri chiliChili

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)

⚠ Contains Allergens

Dairy

Step-by-Step Instructions

Step 1: Rinse the Lentils

Rinse 1 cup of red lentils (Masoor Dal) under cold water until the water runs mostly clear. This helps remove any impurities and excess starch.

Step 2: Prepare Aromatics

Chop 1 medium red onion. Peel a 1-inch piece of ginger, then grate it. Chop 2 cloves of garlic.

Step 3: Sauté Onions, Ginger, and Garlic

Heat 2 tablespoons of oil in a pot over medium-high heat. Add the chopped onions and until they become translucent. For a deeper flavor, you can continue to brown them slightly. Add the grated ginger and chopped garlic and fry for a short period, about , until fragrant.

Step 4: Add Spices and Lentils

Add 1/2 teaspoon of turmeric powder and 1 teaspoon of coriander powder to the pot. Mix well and the spices for about to release their aroma. Then, add the drained lentils to the pot and stir to combine with the aromatics and spices.

Step 5: Cook the Dal

Pour 3 cups of water into the pot with the lentils. Bring the mixture to a boil, then the heat to a fast . Cook for approximately , or until the lentils are creamy and have a smooth texture. Stir occasionally to prevent sticking.

Step 6: Season the Dal

Once the dal has reached a creamy consistency, stir in 1/4 to 1/2 teaspoon of garam masala (adjust based on blend intensity) and 1.5 tablespoons of lemon juice. Add 1 3/4 teaspoons of salt, or to taste, and mix thoroughly.

Step 7: Prepare the Tadka

In a small pan (a tadka pan is ideal), heat 2 tablespoons of ghee over medium-high heat. Test the heat by dropping a single cumin seed; if it dances and bubbles, the ghee is ready. Add 1 teaspoon of cumin seeds, a pinch of asafoetida, and 2-3 dried red chilies. Stir briefly, then add 1/2 teaspoon of Kashmiri chili powder for color. Cook for about until the spices are fragrant and the chilies darken slightly.

Step 8: Finish and Serve

Pour the hot tadka directly over the cooked dal in the serving bowl. To ensure all the flavorful ghee and spices are transferred, scoop a small amount of dal into the tadka pan and then pour it back into the main bowl. Garnish with fresh chopped cilantro. Serve the Dal Tadka hot with basmati rice, achaar, yogurt, and pappad or potato chips.

Pro Tips

• Brown the onions a little longer for a deeper flavor profile.

• Adjust the amount of garam masala based on its intensity and your preference.

• If the dal becomes too thick, add a little more water. If it's too watery, boil it off a bit longer.

• Using a small pan with a small surface area for the tadka helps heat the oil/ghee quickly and evenly.

Variations

• Use different types of lentils for varied textures and flavors.

• Experiment with different types of onions like leeks or spring onions.

• If vegan, use a mild-flavored, high-heat oil instead of ghee for the tadka.

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Dal Tadka – North Indian Style