Dal tadka, a vegetarian recipe from India

Name: Dal tadka
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: India
Ingredients: 250 g red lentils or toor dal; 1 tsp ground turmeric; 1 tsp salt; 2 tbsp ghee (or oil for a vegan version); 1 tsp cumin seeds; 1 onion, finely sliced; 3 garlic cloves, chopped; 2 cm piece of ginger, grated; 2 tomatoes, diced; 1 green chilli, split; ½ tsp red chilli powder; 1 tsp garam masala; Fresh coriander and lemon juice, to serve

Dal tadka

Local name: दाल तड़का

The great Indian classic, soft yellow lentils finished with a sizzling spiced butter poured over at the last moment.

Published on 3 October 2025·Updated on 26 September 2026

Gluten-free#lentils#turmeric#spices#main course#budget

Method

Rinse the lentils until the water runs clear. Put them in a pan with 750 ml water, the turmeric and the salt.
Bring to the boil, skim, then simmer for 20 to 25 minutes until very soft. Whisk lightly to break them down.
Meanwhile, heat the ghee in a frying pan. Add the cumin seeds and let them sizzle for 20 seconds.
Add the onion and cook until golden, about 5 minutes. Stir in the garlic, ginger and green chilli and cook for 1 minute.
Add the tomatoes, chilli powder and garam masala. Cook until the tomatoes collapse.
Pour this tadka over the hot lentils, stir, and simmer for 5 minutes to bring everything together.
Serve with basmati rice, or chapatis if you are not avoiding gluten, topped with coriander and a squeeze of lemon.

The word tadka refers to the technique of tempering spices in hot fat. It is what gives the dish its depth. Swap the ghee for coconut or sunflower oil to make it vegan.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.

Frequently asked questions

What is the difference between red lentils and toor dal?

Red lentils cook in about twenty minutes and break down completely into a mild purée. Toor dal, split pigeon peas, take longer and keep a more earthy taste and slightly more structure. Either works; just adjust the timing.

Why skim the foam at the start?

That foam comes from impurities and surface starch on the lentils. Left in, it clouds the dal, makes the pot boil over easily and leaves a dull aftertaste. Rinsing until the water runs clear already cuts most of it.

How do I make a vegan version without losing flavour?

Use coconut or sunflower oil instead of ghee, as the recipe allows. Ghee brings a nutty note: make up for it by browning the onion a little longer and making sure the cumin really sizzles in the hot oil.

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Dal tadka

Method

The techniques this recipe uses

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Nutrition per serving

Frequently asked questions

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