Dal Tadka: A Simple Lentil Dish Finished With Ghee

Dal Tadka

Prep time: 10 minutes | Cook time: 35 minutes | Serves: 4

Ingredients

• 1 cup red or yellow lentils, rinsed
• 4 cups water
• 1/2 tsp turmeric
• 1 tsp salt, plus more to taste
• 3 tbsp ghee, divided
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 3 garlic cloves, thinly sliced
• 1 small onion, finely diced
• 1 tomato, diced
• 1/2 tsp ground coriander
• Pinch of cayenne (optional)
• 2 to 3 dried red chilies (optional)
• Fresh cilantro, chopped, for garnish

Instructions

1. In a pot, combine the lentils, water, turmeric, and salt. Bring to a boil, then reduce to a simmer and cook for 20 to 25 minutes, until the lentils are soft and starting to break down. Skim off any foam that rises to the surface.
2. While the lentils cook, heat 2 tablespoons of ghee in a separate small pan over medium heat. Add the onion and cook for 4 to 5 minutes until softened and starting to turn golden.
3. Add the garlic and cook for another minute, then add the tomato, ground coriander, and cayenne if using. Cook for 3 to 4 minutes until the tomato breaks down.
4. Stir this mixture into the cooked lentils and simmer together for 5 minutes to combine.
5. For the tadka (tempering), heat the remaining 1 tablespoon of ghee in a small pan until shimmering. Add the cumin seeds, mustard seeds, and dried chilies if using. Cook for 30 to 60 seconds, until the seeds start to pop and become fragrant - watch closely, as this happens quickly.
6. Immediately pour the hot tempered ghee and spices over the finished dal.
7. Garnish with fresh cilantro and serve hot, with rice or ghee roti.

Notes

The tadka step should happen right before serving - pouring the hot, spiced ghee over the dal at the table (or right before) preserves the aroma and sizzle that's part of the dish's traditional presentation.