Tadka Yellow Lentils Recipe

Rinse and Soak

Rinse the lentils under cold running water until water runs clear. Optional: soak for 15–30 minutes to reduce cooking time and improve texture; drain.

Cook Lentils

Combine rinsed lentils, 3 cups water, turmeric and half the salt in a medium saucepan or pressure cooker. If using a saucepan, bring to a boil, skim any foam, then reduce heat to low, cover, and simmer for 25–30 minutes until lentils are very soft and breaking apart, stirring occasionally and adding a little water if needed. If using a pressure cooker/Instant Pot, cook on high pressure for 8–10 minutes with a natural release for 10 minutes. Mash lightly with the back of a spoon to reach a creamy consistency. Stir in the chopped tomato and simmer 3–5 minutes to soften the tomato. Taste and adjust salt.

Adjust Consistency

If dal is too thick, add hot water 1/4 cup at a time to reach desired soup-like but slightly thick consistency typical of tadka dal. Keep warm on very low heat while you prepare the tadka.

Prepare Tadka

Heat ghee or oil in a small frying pan or tadka pan over medium heat until shimmering. Add cumin seeds and mustard seeds. When they begin to pop (10–20 seconds), add a pinch of asafoetida.

Sauté Aromatics

Add sliced garlic and sauté until edges just begin to brown (about 30–60 seconds). Add grated ginger, slit green chilies and chopped onion. Reduce heat to medium-low and sauté until the onion is soft and golden, about 6–8 minutes, stirring occasionally so garlic doesn’t burn.

Spice It

Stir in red chili powder, ground coriander and garam masala; cook for 20–30 seconds to bloom the spices. If the tadka looks dry, add 1–2 teaspoons of water to help the spices release their aroma.

Combine Tadka with Dal

Pour the hot tadka carefully into the pot of cooked lentils and stir immediately to combine. You should hear a sizzle as the flavours infuse. Taste and adjust seasoning. Add lemon juice and chopped cilantro, stirring through.

Finish

If using, stir in 1 tablespoon butter for a richer finish. Cover the pot for a couple of minutes to let flavours meld.

Transfer dal to a serving bowl. Spoon any remaining tadka from the pan over the top. Garnish with cilantro sprigs and optional fried garlic chips or sliced green chilies. Serve hot with steamed basmati rice, jeera rice, naan, roti or as part of a Smoke Plates offering.