Dal Tadka

Name: Dal Tadka
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup yellow lentils (toor dal or chana dal), rinsed; 3 1/2 cup water; 1/2 tsp ground turmeric; 1 tsp salt; 2 plum tomato, diced; 2 tbsp neutral oil (or vegan butter); 1 tsp cumin seeds; 4 garlic cloves, thinly sliced; 2 dried red chilies; 1/4 tsp asafoetida (hing); 1/2 tsp garam masala; 2 tsp fresh lemon juice; 1/4 cup fresh cilantro, chopped

45 minEasyServes 4290 cal/serving

IndianDinnerStovetopVeganVegetarianHigh FiberHalal-friendlyGluten-FreeNut-FreeEgg-FreePork-FreeAlcohol-Free

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Ingredients

1 cup yellow lentils (toor dal or chana dal), rinsed
3 1/2 cup water
1/2 tsp ground turmeric
1 tsp salt
2 plum tomato, diced
2 tbsp neutral oil (or vegan butter)
1 tsp cumin seeds
4 garlic cloves, thinly sliced
2 dried red chilies
1/4 tsp asafoetida (hing)
1/2 tsp garam masala
2 tsp fresh lemon juice
1/4 cup fresh cilantro, chopped

Instructions

1

Combine 1 cup rinsed yellow lentils (toor dal or chana dal), 3 1/2 cup water, 1/2 tsp ground turmeric, and 2 diced plum tomato in a large saucepan. Bring to a boil over high heat, skimming any foam.
2

Reduce heat to medium-low, partially cover, and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are completely soft and breaking down into a thick, creamy consistency. Add more water if the dal thickens too quickly.
3

Stir in 1 tsp salt and 1/2 tsp garam masala. Taste and adjust seasoning. Squeeze in 2 tsp fresh lemon juice and stir.
4

Make the tadka (tempering): heat 2 tbsp neutral oil (or vegan butter) in a small skillet over medium-high heat until shimmering. Add 1 tsp cumin seeds and let them sizzle for 20 seconds. Add 4 thinly sliced garlic cloves, 2 dried red chilies, and 1/4 tsp asafoetida (hing) and cook for 1 minute until the garlic is golden.
5

Immediately pour the hot tadka over the dal. It will sizzle dramatically. Stir to partially combine, leaving some swirls of the tempering visible.
6

Garnish with 1/4 cup chopped fresh cilantro and serve with rice or roti.

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Questions

What is Dal Tadka?

Creamy yellow lentils simmered with tomatoes and finished with a dramatic sizzling tempering of ghee-fried cumin, garlic, and dried chilies. A staple of Indian home cooking that is as warming as it is simple. This reference files it under Indian dinner: made on the stovetop, rated easy and about 45 minutes start to finish.

How much time should I plan for Dal Tadka?

As written, 45 minutes: 10 of prep and 35 of cooking. The longest single stretch is step 2, at 30 minutes.

Is there a substitute for asafoetida in Dal Tadka?

The entry for Dal Tadka calls for 1/4 tsp asafoetida (hing). In its place: A little minced garlic and onion, cooked in the oil at the same point, covers the savory role.

Is Dal Tadka spicy?

Moderately. The heat in Dal Tadka comes from 2 dried red chilies. For a milder plate, remove the seeds and ribs from the dried chilies, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Dal Tadka?

One serving (the recipe makes 4) is about 290 calories, with 14 g protein, 32 g carbohydrate and 2 g fat, plus 8 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

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