Dal Tadka with red lentils, spice tadka, coriander and rice
Indian Recipe

Dal Tadka

For Dal Tadka red or yellow lentils are softly cooked with turmeric. Shortly before serving, a tadka of ghee, cumin, garlic, chilli, tomato and Garam Masala comes over.

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Total time 40 min
Calories 430 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Dal Tadka with lentils and spice butter

Dal Tadka is simple, but timing counts. The lentils should be soft and creamy, the tadka fresh and fragrant. Spices may blossom in hot ghee but not burn. Only in the end will everything be brought together.

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Recipe

Dal Tadka

Dal Tadka consists of softly cooked lentils and a hot spice tadka made of ghee, cumin, garlic, chilli and spices. The Tadka brings the main flavour.

Ingredients

4 servings

Method

  1. 1

    Cook lentils

    Boil lentils with water, turmeric and salt and cook softly for 20 to 25 minutes. Add water if needed.

  2. 2

    Dal creamy stir

    Smash lenses slightly with a spoon until the Dal is creamy. Keep warm.

  3. 3

    Start Tadka

    Heat ghee or oil. Roast cumin seeds, garlic, ginger and chilli briefly until it smells.

  4. 4

    Add tomato and spices

    Add tomatoes, Garam Masala and chilli powder to the tadka and let it boil for 3 minutes.

  5. 5

    Merge

    Place Tadka over the Dal, season with lemon juice and coriander and serve hot.

Kitchen know-how

Tips for Dal Tadka

Control consistency

Dal thickens while standing. Stir with hot water or broth again creamy.

Do not burn Tadka

Garlic and spices should smell but not get dark. It's very fast.

Merge at the end

Fresh Tadka just before serving gives the Dal the best scent.

Variations

How to adapt this recipe

Toor Dal is classic, but needs longer than red lenses and should be soaked in beforehand.

Replace ghee with neutral oil or coconut oil. The tadka still remains aromatic.

Nutrition per serving

430kcal
58.0 gCarbohydrates
22.0 gProtein
12.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Dal Tadka

Red lenses, yellow lenses or Toor Dal are suitable. Red lenses cook the fastest.

Tadka is hot fat with roasted spices and aromatics. It is given at the end over the Dal.

Lentils absorb liquid while standing. Simply stir creamy again with hot water or broth.

Yes, replace Ghee with oil. Tastefully, the dish remains round when the spices are freshly roasted.

Keep cooking

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