Simple 1 Pot Dal (+ A Little Tarka Pan) - Indian
For the Dal
For the Tarka
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Wash the lentils
Pour 1 cup of red lentils into a sieve and wash them thoroughly under running water until the water runs clear.
Chop tomatoes
Chop 2 large, juicy tomatoes into small pieces.
Combine dal ingredients
Add the washed red lentils to a pot. Pour in 5 cups of water. Add the chopped tomatoes, 1 teaspoon of fresh ginger-garlic paste, 1.5 teaspoons of turmeric, and salt to taste. Stir well.
Cook the dal
Place the pot on high heat until it starts bubbling. Once bubbling, the flame to a lower side of medium (slightly higher than the lowest, lower than medium) and put the lid on. Let it cook for about .
Mash the dal
After , remove the lid. Use a ladle to press into the lentils, mashing them against the side of the pot to achieve a nice, consistent texture.
Prepare the tarka
Heat a small pan (tarka pan) on the stove. Add 2 blocks of butter. Once the butter is melted and bubbling, add a tiny pinch of hing (asafoetida) and 1 teaspoon of cumin seeds. Add finely sliced red onion and some chopped garlic. Stir and cook until the onions and garlic are nicely browned, being careful not to blacken them.
Add Kashmiri red chili powder
Just towards the end of cooking the tarka, add a little Kashmiri red chili powder for a nice red color. Stir quickly.
Infuse the dal with tarka
Immediately pour the hot tarka into the cooked dal and quickly put the lid back on to trap the aromas. Stir the tarka into the dal.
Garnish and serve
Ladle the dal into a serving bowl. Squeeze fresh lime juice over it. Garnish with fresh coriander, green chilies, red chilies, and some of the browned onions from the tarka. Serve hot with rice and a side salad.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Ginger (fresh)?
- 1/2 tsp ground ginger (per 1 tbsp fresh)
- 1/2 tsp ginger paste (per 1 tsp fresh)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- You can mix different lentils
Such as moong dal or arhar dal (split pigeon peas), with the red lentils.
- You can use ghee insteadIngredient swap
You can use ghee instead of butter for the tarka.
Helpful Tips
Small details that can improve the final result.
Your Notes
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