By Dal Tadka is one of India’s most beloved comfort foods — a velvety, golden lentil curry finished with a sizzling tadka (tempered spice) that infuses every bite with warmth. Made with split yellow lentils and a handful of pantry spices, it’s effortlessly vegan, incredibly nutritious, and deeply satisfying.
Whether you serve it over basmati rice or scoop it up with roti, this is the kind of dish that tastes like it took hours but comes together in under 40 minutes.
22g Protein
320g Calories
48g Carbs
9g Fibre
Ingredients
- 1 cup toor dal (split pigeon peas)
- ½ cup red lentils (masoor dal)
- 1 medium onion, finely chopped
- 2 tomatoes, diced
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1½ tsp coriander powder
- 1 tsp garam masala
- ½ tsp red chilli powder
- 2 tbsp mustard/sunflower oil
- Salt to taste
- Fresh coriander to garnish
Method
- Rinse & pressure cook the toor dal and masoor dal together with 3 cups of water, turmeric, and a pinch of salt. Cook for 3–4 whistles (or 15 mins in a pot). Mash lightly and set aside.
- Make the masala: Heat 1 tbsp oil in a pan. Add cumin seeds and let them splutter. Add onions and sauté until golden, about 7 minutes. Stir in ginger and garlic for 1 minute.
- Add tomatoes and cook until pulpy and the oil separates, around 5 minutes. Add coriander powder, chilli powder, and half the garam masala. Stir well.
- Combine dal + masala, adjust water to your desired consistency, and simmer for 8–10 minutes on low heat. Taste and season.
- Tadka finish: In a small pan, heat remaining oil, add a pinch of cumin, dried red chilli, and remaining garam masala. Pour sizzling over the dal, cover for 2 minutes, then garnish with fresh coriander.
💡 Pro tip: Adding masoor (red) lentils alongside toor dal boosts protein and makes the texture silkier. You can also stir in a spoonful of peanut butter for extra protein and a nutty depth — it sounds unusual, but works beautifully.