Dal Tudka Recipe
Vegetarian. Yellow lentils seasoned with fresh garlic, tomatoes, cumin seeds and onion seeds. Served with rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dal
Tadka / Seasoning
Rice (to serve)
Method
Dal
Rinse and cook dal
Rinse 1 cup dal under cold water until the rinse runs clear. Drain.
In a medium pot or pressure cooker, add the rinsed dal, 3 cups water, 1 tsp turmeric and 1 tsp salt. If using a pressure cooker, cook on medium-high until 4–5 whistles (about 12–15 minutes) then reduce heat and let depressurize naturally. If using a pot, bring to a boil, then simmer uncovered for 25–30 minutes until the dal is very soft and breaking apart, skimming foam as needed.
Once cooked, mash the dal lightly with the back of a spoon to reach a slightly creamy consistency. Stir in 1 tablespoon ghee or oil and keep warm. Adjust thickness with up to 1/2 cup hot water if too thick.
Tadka / Seasoning
Heat 2 tablespoons oil and 1 tablespoon ghee (if using) in a small skillet or tadka pan over medium heat.
When oil is hot, add 1 teaspoon cumin seeds and let them sizzle and darken slightly (about 20–30 seconds). Add a pinch of asafoetida immediately after the seeds begin to pop.
Add 1/2 cup finely chopped onion and cook, stirring, until translucent and starting to brown at the edges (3–4 minutes).
Add 1 cup chopped tomatoes, 1/2 teaspoon red chili powder, 1 teaspoon ground coriander and 1/2 teaspoon garam masala. Cook, stirring occasionally, until tomatoes break down and oil separates from the masala (about 5–6 minutes). If the mixture looks too dry, add 1–2 tablespoons water.
Taste and adjust salt. Stir in 1/2 teaspoon dry mango powder (amchur) or 1 tablespoon lemon juice to brighten the flavors. Remove from heat.
Combine tadka with dal
Pour the hot tadka/tempering over the cooked dal. Cover the pot and let sit 2–3 minutes to allow flavors to meld. Stir gently to combine.
Garnish with 2 tablespoons chopped fresh cilantro before serving.
Rice (to serve)
Rinse 1 cup basmati rice until the water runs clear. Drain and set aside for 10 minutes.
In a small saucepan, bring 1.5 cups water to a boil with 1/4 teaspoon salt and 1/2 tablespoon oil or ghee. Add the drained rice, stir once, reduce heat to low, cover and cook for 12–15 minutes or until water is absorbed and rice is tender.
Turn off heat and let rice stand covered for 5 minutes. Fluff with a fork before serving.