Cooking Lucid
Dal Tadka
Creamy yellow lentils finished with a sizzling tempering of ghee, cumin, garlic, and dried chilies. The everyday comfort food of every Indian household — simple, soul-warming, and essential.
Prep 10 min
Cook 35 min
Total 45 min
Serves 6
Ingredients
Step 1 — Cook the lentils
- 1 cup toor dal (split pigeon peas)
- 1 cup moong dal (split mung beans)
- 4 cups water
- ½ tsp turmeric
- 1 tsp salt
- 1 medium tomato (chopped)
- 1 green chili (slit)
Step 2 — Make the tadka (tempering)
- 3 tbsp ghee
- 1 tsp cumin seeds
- 4 garlic cloves (thinly sliced)
- 1 dried red chili
- Pinch of asafoetida (hing)
- ½ tsp red chili powder
Step 3 — Serve
- Basmati rice
- Roti or naan
- Pickle and papadum
Instructions
- 1
Cook the dal
Pressure cook or simmer both dals with water, turmeric, salt, tomato, and green chili until completely soft and mushy, about 25–30 minutes. Whisk until smooth. Adjust consistency with hot water if needed.
- 2
Prepare the tadka
Heat ghee in a small pan until shimmering. Add cumin seeds, then garlic and dried chili. When garlic turns golden, add asafoetida and chili powder. Pour the sizzling tadka directly over the dal.
- 3
Serve
Stir gently and serve hot with steamed rice, roti, pickle, and crispy papadum.
Nutrition per serving: 220 cal · 12g protein · 28g carbs · 8g fat · 8g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
