Tadka Daal is a staple side dish in every South Asian home. Although there are many variations, this one, made with red lentils (Laal Masoor), is the quickest and most straightforward version you'll make.
Why You’ll love this tadka dal recipe
- It's freezer-friendly and I often portion out a batch for future meals, so this is the perfect meal prep recipe, too!
- No presoaking is required, and it takes 30 minutes from stove to table.
- It is protein and fiber-rich. Check out the nutrition section below.
Types of dal
Dal, daal, or dhal is the poor man's protein in the Subcontinent. The name encompasses all split lentils, peas, chickpeas, and beans cooked and spiced. There are many different varieties. Masoor, Moong, Chana, Toor, and Urad are some of the more popular varieties.
At Indian and Pakistani restaurants, menu items such as Dal Fry and Dal Makhani are often made with chana (split pea) or masoor (red lentil).
Growing up in Pakistan, the version made regularly at home was laal masoor, often mixed with mung dal. I can confidently call this the ultimate comfort food (paired with white rice) and South Asian fast food. Ready in under 30 minutes, this dal can beat any fast food delivery.
Masoor dal nutrition
Masoor daal, also known as red lentils, is incredibly rich in nutrients. It is chock-full of protein-18 grams in 1 cup of cooked lentils-and is excellent as an entree for vegan or vegetarian diets. Although high in carbs, masoor daal contains good carbs. It also boasts 16 grams of dietary fiber and contains iron and potassium, which are essential for maintaining a healthy heart.
What you need to make tadka dal
Red lentils: I don’t presoak red lentils, but you can if you experience gas and bloating.
Spices: Red chili powder, turmeric, and salt.
Ghee: For a vegan alternative, use a neutral oil, such as avocado or olive oil.
For the Tadka: Whole cumin, dried red chilies, curry leaves, and garlic are good choices, but many people also add tomatoes, onions, and green chilies.
How to make the best tadka dal
Wash and boil the masoor dal. For this version, we will wash and drain the lentils and cook them in water. Bring to a boil on medium-high heat. Once you see white scum rise to the top, remove it and continue to cook, reducing the heat to medium-low.
Cover and cook for about 30 minutes. Once the 30 minutes are up, remove the lid and check to see if any adjustments to the salt or consistency are needed. The daal will be mushy and easily mashed with the back of a spoon. Lower the heat to a simmer and let the daal reduce to your desired consistency.
Prepare the tarka/bagaar/, or tempering. Meanwhile, in a small pan, add oil and let it heat up. Once the oil starts to shimmer, add the curry leaves, dried red chilies, and whole cumin seeds. Stir until the mixture is nicely coated, and then sauté for about 30 seconds. Next, add the sliced garlic and saute for another 30-60 seconds until the garlic turns golden brown. Pour the whole concoction into the pot of cooked lentils and cover. Let the dal simmer on low while the tempered oil infuses with it, about 2-3 minutes.
WANT TO SAVE THIS RECIPE?
Enter your email address and we'll send it straight to your inbox!
Garnish. Switch off the heat and, once ready to eat, garnish the dal with chopped cilantro, slit green chilies, and a drizzle of lemon juice. Serve hot.
Some helpful tips
- Removing the white scum as it appears is optional, but I would highly recommend it. I find that the dal tastes less starchy if that makes sense.
- Garnish with chopped cilantro just before serving to preserve the leaves’ vibrancy.
- Dal absorbs water, so add more if you want it to be runnier, especially when reheating leftovers.
Storage
Store tadka dal in the fridge for up to five days and freeze for up to three months. Reheat on the stove and add water to achieve the desired consistency.
Alternatively, if you are cooking the dal to freeze, do everything but the tadka/bagar/tempering till you are ready to serve the dal.
Common Questions
I don’t presoak red lentils, but you can if you get gassy and bloated when you eat dal. This may occur due to the high fiber content in lentils. Lentils also contain FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols). These are short-chain carbohydrates that escape digestion and then get fermented by gut bacteria in the colon. This is what produces gas and or bloating. Presoaking for 30 minutes to 2 hours should help.
What to eat with tadka dal
Dal can be enjoyed with white rice or roti/chapati.
Masoor dal is a side dish for many meat-based dishes, such as Karahi Chicken, Tandoori Chicken, and Lamb Chops.
Enjoy this tadka dal with white rice and Kachumbar or pickles for the ultimate Pakistani comfort meal. Sometimes I’ll even eat it as a soup with some gluten-free crackers.
Here are some more vegetarian sides to try
If you try this recipe, I’d appreciate it so much if you would rate it ⭐️⭐️⭐️⭐️⭐️! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
Tadka Daal
Ingredients
- 2 cups red lentils washed and drained
- 3 cups water an inch above the lentils
- 1/4 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon salt or to taste
For the tadka
- 3 tablespoons neutral oil
- 2 cloves garlic sliced
- 1 teaspoon whole cumin
- 4 dry red chiles
- 10 curry leaves
Instructions
- Wash the lentils thoroughly till the water runs clear, drain any excess water and add to a medium-sized pot.
- Add fresh water and, on medium-high heat and add salt, turmeric powder and red chili powder. Stir to incorporate the spices, and bring the lentils to a boil, uncovered.Once they come to a boil, remove any white scum that rises to the top and lower the heat to a medium low.
- Cover the pot and let cook for 30 minutes. When ready the daal will have softened and can easily be mashed with the back of a spoon. Alternatively you can use an immersion blender to achieve a smoother consistency.
- At this point you can add more water to get your desired consistency or dry out some water to make the daal thicker. Taste the daal and adjust the salt.Let the daal simmer uncovered while you prepare the tadka.
For the tadka
- Place a small pan on medium-high heat, add oil and let it heat up. Once the oil starts to shimmer, add the whole cumin, dried red chilies and curry leaves.
- Stir till nicely coated and saute about 30 seconds, now add the sliced garlic and saute another 30-60 seconds till the garlic gets to a golden brown color.
- Pour the whole concoction into the pot of cooked lentils and cover and turn off the heat. Let the daal get infused with the oil for about 2 minutes.
- Once ready to eat, give the daal a good stir to combine everything and optionally garnish with chopped cilantro and a squeeze of lime juice.
Leave a Reply