Comforting Yellow Lentils (Dal Tadka)

Amid the harried lives most of us tend to lead, a simple lentil dal tadka offers a calming reprieve. It really is like this. Don’t believe me? Give it a try!

Dal Tadka has just a few ingredients, simply prepared, and it is very easy to make. Its simplicity makes it highly comforting with basmati rice and a side of cooked greens, South Indian style.

Dal Tadka is a lentil soup, flavored with spices tempered in ghee or oil (the tadka).

The spices used for the tadka vary throughout India, Bangladesh, Pakistan, and Sri Lanka, where this cooking method is popular.

In this recipe, I call for cumin seeds, black mustard seeds, ginger, turmeric, green chili, and shallots.

Spices subjected to the tadka treatment are made infinitely more fragrant and flavorful by the addition of heat and fat. It takes just a few seconds of dancing aromatics while you enjoy the beauty of it all, and your dal will be forever transformed.

There are a few different types of dal (lentils) that can be used to make a dal tadka. In this recipe I recommend moong dal and toor dal, but chana dal works just as well.

Friends of mine made this with red lentils (masoor dal), and you could also get away with using split yellow peas. Speciality golden lentils would also work nicely. The trick is to use a lentil that breaks down into mush. The common brown and green lentils don't break down.

What Is Moong Dal?

Moong dal (sometimes called mung beans) are a tiny lentil; probably the tiniest lentil you have ever seen. It is oval in size, about an eight of an inch on the long edge. The lentil is flat, and pale yellow, like the inside of a banana.

When you cook moong dal it breaks down into a very soft consistency. If you don’t use enough water it can get gummy. Using the right amount of water is key to getting the right texture.

I also recommend combining moong dal with toor dal to improve the texture. Of course, to do this, you will need to purchase two different dals. Check my link here for buying recommendations.

When I cook pulses I usually like to use a pressure cooker, but I think moong dal will be my exception to that rule.

Moong dal cooks wonderfully in a saucepan in about 30 minutes, and it keeps more of its texture and resists getting gummy. (If you decide to combine moong with toor dal, a pressure cooker is recommended.)

Moong dal may be available at your local grocery store. Look for it on the bottom shelf. Another option is to buy it on Amazon or from Pure Indian Foods, which I recommend on my shop page.

Recipe for Yellow Lentils (Dal Tadka)

Course: Main Course

Cuisine: Indian

Keywords: curry, dal, lentils

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 servings

Calories: 176kcal

Author: Andrea at Buttered Veg

Dal Tadka is one of the most basic dals you can make. Its simplicity makes it highly comforting. I recommend enjoying it with basmati rice and a side of cooked greens.

Helpful Kitchen Tools:

• Pressure cooker
• Instant Pot

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Ingredients

For cooking the dal

• ¾ cup moong dal, (see notes)
• 1 ½ cups water
• pinch turmeric powder
• pinch Himalayan pink salt

For the tadka tempering

• 1 tablespoon ghee, (see notes)
• ½ teaspoon black mustard seeds, (optional, see notes)
• ½ teaspoon cumin seeds
• 1 teaspoon fresh ginger root, minced
• 1 tablespoon shallot, finely chopped
• a pinch asafetida, (optional, see notes)
• a pinch red chili powder (substitute with cayenne pepper)
• 1 teaspoon turmeric powder
• 5-6 curry leaves, (optional, see notes)
• ¾ teaspoon Himalayan pink salt

Instructions

Cook the dal

• Rinse moong dal in cold water 2–3 times until the water runs clear. Add to pressure cooker or saucepan along with water, turmeric powder, and a pinch of salt.
• Choose one of the following cooking methods:

  1. Instant Pot: Reduce the amount of water to 1 ¼ cup. Ensure the steam valve is on “sealing,” and set the timer to cook on High Pressure for 10 minutes. Allow the pressure to come down naturally for 15 minutes. After that, force release any remaining pressure by carefully opening the steam valve to “venting.” Open the lid and remove it.

  2. Stovetop pressure cooker: Use high heat to bring the pressure up to high (when you hear the first whistle), then reduce the heat slightly. Cook under pressure for 6 minutes. Allow the pressure to come down naturally for 10 minutes, then open the lid safely.

  3. Saucepan method: Bring to a boil, then reduce heat and simmer for 30 minutes, or until the dal becomes very soft. Add more water if necessary so that the dal remains covered.

  Reference: How to Cook Beans

Make the dal tadka

• Heat ghee in a small skillet on medium heat. Add black mustard and cumin seeds, and sauté until the mustard seeds begin to pop and the cumin begins to brown.
• Add the ginger and shallots. Continue to sauté until the onion starts to brown.
• Add the asafetida, red chili powder, and turmeric powder, and stir for a few seconds to release the aroma. Add the curry leaves and stir for about 30 seconds. Turn off the heat.
• Pour the tadka over the cooked dal, and add salt. Stir well, bring back up to a boil, and simmer for a few minutes to combine the flavors. Taste, and adjust for salt. Finish with a splash of fresh lemon if you like.

To serve

• For a complete meal, serve with basmati rice, and a cooked vegetable. You could either spoon the dal on top of the rice, or mix the rice and dal together to create the dish known as “dal rice.” For exceptional taste, add a dab of ghee on top of your dal just before serving.

Notes

If you do not have ghee, substitute with a mixture of half butter and half vegetable oil.

Ghee is a form of clarified butter with a nutty, buttery taste, that is commonly used in Indian cooking. Ghee is generally safe for people with lactose intolerance. It has a high smoke point of 485 degrees Fahrenheit and it is shelf stable at room temperature.

Ghee is widely available outside India. To learn more about ghee and where to buy it, see Quality Ghee & Ghee Buying Tips.

Moong dal is so tiny that it is not necessary to soak it first, but if you have time, I believe soaking is always better when cooking with dried pulses. 2-4 hours is sufficient. If you need, you can always keep it in the fridge overnight.

I mentioned in the post that you could consider combining moong dal with toor dal in equal portions. If you choose this option, I would recommend using a pressure cooker, because the toor dal will take longer to cook.

Black mustard seeds are ubiquitous in South Indian cooking. They have a pungent and nutty flavor, much more so than the yellow mustard seeds commonly used in the West.

If you do not have black mustard seeds, just leave them out of the recipe. I encourage you to invest in this wonderful spice when you are ready.

Asafetida is a powder made from the sap of a plant relative of fennel. It is commonly used in Indian cooking, but virtually unknown in the West.

Asafetida is very unique, and nearly impossible to substitute. It is a wonderful spice, with a slightly sulphur taste somewhat comparable to onions or shallots. I highly recommend investing in it when you are ready.

Curry leaves, also known as kari patta, are small, fragrant, somewhat citrusy leaves that grow wild in India, but are difficult to find in the West unless you visit an Indian grocery store.

You can usually find a package of fresh curry leaves in the refrigerated section of an Indian grocery store. Once you bring them home, store them in the freezer, and they will keep for months.

It is very worth using curry leaves if you can find them, but their flavor is subtle, so if you cannot source them, just leave them out.

Visit my Guide to Indian Ingredient Substitutions for where to buy these, and other Indian spices.

Nutrition

Calories: 176kcal | Carbohydrates: 24g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 28mg | Potassium: 12mg | Fiber: 4g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 25.3mg | Calcium: 25mg | Iron: 1.7mg

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