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 easiest 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 in my home was the 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 or red lentil is extremely nutrient-dense. It is chock-full of protein—18 grams in 1 cup of cooked lentils—and is great 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, essential for muscle and heart health.
What you need to make tadka dal
Red lentils or laal masoor. I don’t presoak red lentils but you can if you get gassy and bloated when you eat daal. This is because of the high fiber content in lentils. Lentils also contain FODMAPs (fermentable oligo-, di-, mono-saccharides 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 – 2 hours should help.
Spices like red chili powder, turmeric ( not only for its health benefits but also for its beautiful yellow color!), and salt.
Ghee For a vegan version, use a neutral oil like avocado or olive oil.
For the Tadka Whole cumin, dried red chilies, curry leaves, and garlic are good choices but many people add tomatoes, onions, and green chilies as well.
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 over, remove the lid and check to see if any adjustments to the salt and or the consistency need to be made. The daal will be mushy and easily mashed with the back of a spoon. Lower to a simmer at this time and let the daal reduce to your desired consistency.
Prepare the tarka/bagaar/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 nicely coated and saute 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.
Garnish Switch off the heat and once ready to eat, garnish the dal with some 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 the chopped cilantro when just ready to eat to keep the vibrancy of the leaves.
- 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 thin out to 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.
I don’t presoak red lentils but you can if you get gassy and bloated when you eat dal. This may happen because of the high fiber content in lentils. Lentils also contain FODMAPs (fermentable oligo-, di-, mono-saccharides 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 – 2 hours should help.
While curry is more heavily spiced and often contains a tomato-onion base, dal is typically boiled lentils that have been tempered with aromatics and spices.
What to eat with tadka dal
Dal can be enjoyed with white rice or roti/chapati.
You can enjoy masoor dal as a side with many meat-based dishes like Karahi Chicken, Tandoori Chicken, and Lamb Chops.
For the ultimate Pakistani comfort meal, enjoy this tadka dal with white rice and Kachumbar or pickles. 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.
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