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Classic Tadka Dal: Simple Yellow Lentil Stew

A close-up overhead shot of a white bowl filled with bright yellow dhal, topped with a dark, spicy tempering (tadka).
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Learn how to make authentic, flavorful Tadka Dal at home with this easy recipe. This simple lentil stew uses basic ingredients and features a traditional tempering for maximum comfort and taste.

Ingredients

Scale
  • 1 cup Toor Dal (Split Pigeon Peas) or Masoor Dal (Red Lentils)
  • 4 cups Water
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Salt (or to taste)
  • 1 tablespoon Ghee or neutral oil
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Mustard seeds
  • 2 Dried red chilies
  • 1/4 teaspoon Asafoetida (Hing)
  • 1 medium Onion, finely chopped
  • 1 teaspoon Ginger, minced
  • 1 teaspoon Garlic, minced
  • 1 medium Tomato, chopped
  • 1/4 cup Fresh cilantro, chopped (for garnish)

Instructions

  1. Rinse the dal thoroughly under cold water until the water runs clear.
  2. Combine the rinsed dal, water, and turmeric powder in a medium pot or pressure cooker.
  3. Cook the dal until it is very soft and mushy. If using a pot, this takes about 40-50 minutes on low heat, stirring occasionally. If using a pressure cooker, cook for 3-4 whistles.
  4. Once cooked, whisk the dal until smooth. Add salt and adjust water consistency to your preference for a stew-like texture. Keep warm.
  5. Prepare the tadka (tempering): Heat the ghee or oil in a small pan over medium heat.
  6. Add cumin seeds and mustard seeds. Wait until the mustard seeds begin to splutter.
  7. Add the dried red chilies and asafoetida. Cook for 10 seconds until fragrant.
  8. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  9. Add the minced ginger and garlic. Cook for 1 minute until the raw smell disappears.
  10. Add the chopped tomato. Cook until the tomatoes soften and break down, about 5-7 minutes.
  11. Pour the entire tempering mixture (tadka) over the cooked dal. Stir gently to combine.
  12. Simmer the dal for 2 minutes to allow the flavors to meld.
  13. Garnish generously with fresh cilantro before serving. Serve hot with rice or roti.

Notes

  • For a richer flavor, use Toor Dal (Split Pigeon Peas). For a quicker cooking time, use Masoor Dal (Red Lentils).
  • If you do not have asafoetida, you can omit it, but it adds a distinct savory depth to the tempering.
  • This dal pairs perfectly with plain steamed Basmati rice or whole wheat roti.
  • You can add a squeeze of fresh lemon juice just before serving for brightness.

Nutrition

Find it online: https://cookingbyjade.com/classic-tadka-dhal-recipe/