Dal Tadka

Name: Dal Tadka
Total time: 53 min
Yield: 4 servings
Ingredients: 200 g Yellow split lentil; 900 ml Water; 100 ml Water; 0.25 tsp Ground turmeric; 150 g Yellow onion; 4 clove Garlic; 15 g Ginger; 2 piece Green chilli; 200 g Plum tomatoes; 10 g Cilantro / coriander leaf; 30 ml Ghee; 1 tsp Cumin seeds; 0.5 tsp Mustard seeds; 2 piece Dried red chillies; 1 pinch Asafoetida; 0.25 tsp Ground turmeric; 1 tsp Ground coriander; 0.5 tsp Ground cumin; 0.5 tsp Chilli powder; 1 tsp Salt; 15 ml Ghee; 1 piece Lemon

53 min · 27 min active · makes ~1.75 l · Medium

Yellow split lentils cooked with plum tomatoes and garlic, finished with a tempering of dried red chillies and turmeric. Serves 4.

See more →

Dal Tadka

Yellow split lentils cooked with plum tomatoes and garlic, finished with a tempering of dried red chillies and turmeric. Serves 4.

See more →

TOTAL TIME

53 min

ACTIVE TIME

27 min

QUANTITY

~1.75 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/19

Tools0/14

Ingredients

0/19 gathered · 4 servings

200g

1,000ml

0.5tsp

150g

4clove

15g

2piece

200g

10g

45ml

1tsp

0.5tsp

2piece

1pinch

1tsp

0.5tsp

1tsp

1piece

#	Quantity	Notes	State
1	200g	—	—
2	1,000ml	—	—
3	0.5tsp	—	—
4	150g	—	—
5	4clove	—	—
6	15g	—	—
7	2piece	—	—
8	200g	—	—
9	10g	—	—
10	45ml	—	—
11	1tsp	—	—
12	0.5tsp	—	—
13	2piece	—	—
14	1pinch	—	—
15	1tsp	—	—
16	0.5tsp	—	—
17	0.5tsp	—	—
18	1tsp	—	—
19	1piece	—	—

Tools

20 items

Serveware

1 item

Procedure

53 steps

1 of 53

Tip the lentils into a colander and rinse them under cold running water, stirring with your hand, until the water runs completely clear.

Yellow split lentil · 200 g

⏱ 1 min

ResultYellow split lentilused in step 4

2 of 53

Pour 900 ml of water into a large saucepan.

Water · 900 ml

⏱ 10s

ResultMeasured water

3 of 53

Measure 100 ml of water into a small bowl and set it aside as loosening water for later.

Water · 100 ml

⏱ 10s

ResultWaterused in step 46

4 of 53

Tip the rinsed lentils into the saucepan of water.

Yellow split lentil · step 1

⏱ 5s

ResultYellow split lentil and measured water

5 of 53

Add a quarter teaspoon of turmeric to the saucepan.

Ground turmeric · 0.25 tsp

⏱ 5s

ResultYellow split lentil and measured water and ground turmeric

6 of 53

Bring the lentils to a vigorous boil over high heat, skimming off any white foam that rises to the surface with a slotted spoon.

⏱ 5 min

ResultBoiled lentils

7 of 53

Reduce the heat to low and simmer the lentils, partially covered, until they are completely soft and beginning to break down into a thick, porridge-like consistency.

⏱ 30 min

ResultCooked lentils

8 of 53

Peel the yellow onion

Yellow onion · 150 g

⏱ 20s

ResultPeeled yellow onion

9 of 53

Finely chop the peeled yellow onion

Peeled yellow onion · step 8

⏱ 1 min

ResultFinely chopped yellow onion

10 of 53

Transfer the finely chopped onion to a small bowl and set aside.

Finely chopped yellow onion · step 9

⏱ 5s

ResultFinely chopped yellow onionused in step 31

11 of 53

Peel the 4 cloves of garlic

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

12 of 53

Mince the peeled garlic cloves

Peeled garlic cloves · step 11

⏱ 30s

ResultMinced garlic

13 of 53

Transfer the minced garlic to a small bowl.

Minced garlic · step 12

⏱ 5s

ResultMinced garlic

14 of 53

Peel the ginger

Ginger · 15 g

⏱ 20s

ResultPeeled ginger

15 of 53

Finely chop the peeled ginger

Peeled ginger · step 14

⏱ 30s

ResultFinely chopped ginger

16 of 53

Add the finely chopped ginger to the bowl with the garlic.

Finely chopped ginger · step 15

⏱ 5s

ResultFinely chopped ginger and minced garlic

17 of 53

Finely chop the 2 green chillies

Green chilli · 2 piece

⏱ 30s

ResultFinely chopped green chilli

18 of 53

Scrape the chopped green chilli into the bowl with the garlic and ginger.

Finely chopped green chilli · step 17

⏱ 5s

ResultFinely chopped ginger and minced garlic and finely chopped green chilliused in step 33

19 of 53

Roughly chop the plum tomatoes

Plum tomatoes · 200 g

⏱ 45s

ResultRoughly chopped plum tomatoes

20 of 53

Transfer the roughly chopped tomatoes to a small bowl.

Roughly chopped plum tomatoes · step 19

⏱ 5s

ResultRoughly chopped plum tomatoesused in step 40

21 of 53

Place the coriander leaves in the colander and rinse them under cold running water, then shake dry.

Cilantro / coriander leaf · 10 g

⏱ 20s

ResultWashed coriander leaves

22 of 53

Transfer the washed coriander leaves to a small bowl and set aside.

Washed coriander leaves · step 21

⏱ 5s

ResultWashed coriander leavesused in step 54

23 of 53

Measure 30 ml of ghee into the frying pan.

Ghee · 30 ml

⏱ 5s

ResultGhee

24 of 53

Set the frying pan over medium-high heat until the ghee shimmers and is fully melted.

⏱ 1 min

ResultHot ghee

25 of 53

Add the cumin seeds to the hot ghee.

Cumin seeds · 1 tsp

⏱ 5s

ResultHot ghee and cumin seeds

26 of 53

Add the mustard seeds to the pan.

Mustard seeds · 0.5 tsp

⏱ 5s

ResultHot ghee and cumin seeds and mustard seeds

27 of 53

Let the seeds sizzle and pop in the hot ghee, swirling the pan gently, until the mustard seeds begin to jump and the cumin smells toasty.

⏱ 30s

ResultTempered seeds

28 of 53

Drop the dried red chillies into the pan.

Dried red chillies · 2 piece

⏱ 5s

ResultTempered seeds and dried red chillies

29 of 53

Add the asafoetida to the pan.

Asafoetida · 1 pinch

⏱ 5s

ResultTempered seeds and dried red chillies and asafoetida

30 of 53

Stir for a few seconds until the chillies darken slightly and the asafoetida is fragrant.

⏱ 15s

ResultBloomed spices

31 of 53

Tip all the finely chopped onion into the pan.

Finely chopped yellow onion · step 10

⏱ 5s

ResultBloomed spices and finely chopped yellow onion

32 of 53

Cook the onion over medium heat, stirring regularly, until it is deeply golden and softened at the edges.

⏱ 8 min

ResultGolden onion base

33 of 53

Add the garlic, ginger and green chilli to the pan.

Finely chopped ginger and minced garlic and finely chopped green chilli · step 18

⏱ 5s

ResultFinely chopped ginger and minced garlic mixture

34 of 53

Stir-cook over medium heat until the raw smell of the garlic and ginger is gone and the mixture is fragrant.

⏱ 2 min

ResultSoftened garlic, ginger and chilli onion base

35 of 53

Sprinkle the remaining ¼ tsp of turmeric into the pan.

Ground turmeric · 0.25 tsp

⏱ 5s

ResultSoftened garlic and ginger mixture

36 of 53

Add the ground coriander to the pan.

Ground coriander · 1 tsp

⏱ 5s

ResultSoftened garlic and ginger mixture

37 of 53

Add the ground cumin to the pan.

Ground cumin · 0.5 tsp

⏱ 5s

ResultSoftened garlic and ginger mixture

38 of 53

Add the red chilli powder to the pan.

Chilli powder · 0.5 tsp

⏱ 5s

ResultSoftened garlic and ginger mixture

39 of 53

Stir the ground spices into the onion mixture and cook for 30 seconds, stirring constantly, until the spices smell fragrant and no longer raw.

⏱ 30s

ResultSpiced onion masala

40 of 53

Tip the chopped tomatoes into the pan.

Roughly chopped plum tomatoes · step 20

⏱ 5s

ResultSpiced onion masala and roughly chopped plum tomatoes

41 of 53

Cook over medium heat, pressing and stirring the tomatoes frequently, until they break down completely, the masala thickens and the ghee begins to separate around the edges.

⏱ 5 min

ResultTomato masala

42 of 53

Scrape all the tomato masala into the saucepan of cooked lentils.

Tomato masala · step 41

⏱ 10s

ResultTomato masala and cooked lentils

43 of 53

Add the salt to the dal.

Salt · 1 tsp

⏱ 5s

ResultTomato masala and cooked lentils and salt

44 of 53

Stir everything together thoroughly so the masala is evenly combined with the lentils.

⏱ 15s

ResultMasala-stirred dal

45 of 53

Simmer the dal gently over low heat, stirring occasionally, until it is thick and creamy.

⏱ 10 min

ResultThickened dal

46 of 53

Pour the reserved water into the dal and stir to loosen it to a pourable, creamy consistency.

Water · step 3

⏱ 5s

ResultWater and thickened dal

47 of 53

Stir the dal well and keep it warm over the lowest heat while you make the final tadka.

⏱ 15s

ResultSeasoned dal

48 of 53

Measure 15 ml of ghee into the small frying pan.

Ghee · 15 ml

⏱ 5s

ResultGhee

49 of 53

Set the small frying pan over high heat until the ghee is very hot and just beginning to smoke.

⏱ 45s

ResultSmoking hot gheeused in step 53

50 of 53

Juice the lemon into the sixth small bowl

Lemon · 1 piece

⏱ 20s

ResultLemon juice

51 of 53

Pour the fresh lemon juice into the dal and stir it in.

Lemon juice · step 50

⏱ 10s

ResultLemon juice and seasoned dal

52 of 53

Ladle the hot dal into a serving bowl.

Lemon juice and seasoned dal · step 51

⏱ 20s

ResultLemon juice and seasoned dal

53 of 53

Pour the smoking hot ghee tadka over the surface of the dal in one swift motion so it sizzles dramatically on contact.

Smoking hot ghee · step 49

⏱ 5s

ResultSmoking hot ghee and lemon juice and seasoned dal

Total Time53 min

#	Product	Action
1	200 g	Tip the lentils into a colander and rinse them under cold running water, stirring with your hand, until the water runs completely clear.⏱ 1 minResultYellow split lentilused in step 4
2	900 ml	Pour 900 ml of water into a large saucepan.⏱ 10sResultMeasured water
3	100 ml	Measure 100 ml of water into a small bowl and set it aside as loosening water for later.⏱ 10sResultWaterused in step 46
4	Yellow split lentilstep 1	Tip the rinsed lentils into the saucepan of water.⏱ 5sResultYellow split lentil and measured water
5	0.25 tsp	Add a quarter teaspoon of turmeric to the saucepan.⏱ 5sResultYellow split lentil and measured water and ground turmeric
6	—	Bring the lentils to a vigorous boil over high heat, skimming off any white foam that rises to the surface with a slotted spoon.⏱ 5 minResultBoiled lentils
7	—	Reduce the heat to low and simmer the lentils, partially covered, until they are completely soft and beginning to break down into a thick, porridge-like consistency.⏱ 30 minResultCooked lentils
8	150 g	Peel the yellow onion⏱ 20sResultPeeled yellow onion
9	Peeled yellow onionstep 8	Finely chop the peeled yellow onion⏱ 1 minResultFinely chopped yellow onion
10	Finely chopped yellow onionstep 9	Transfer the finely chopped onion to a small bowl and set aside.⏱ 5sResultFinely chopped yellow onionused in step 31
11	4 clove	Peel the 4 cloves of garlic⏱ 30sResultPeeled garlic cloves
12	Peeled garlic clovesstep 11	Mince the peeled garlic cloves⏱ 30sResultMinced garlic
13	Minced garlicstep 12	Transfer the minced garlic to a small bowl.⏱ 5sResultMinced garlic
14	15 g	Peel the ginger⏱ 20sResultPeeled ginger
15	Peeled gingerstep 14	Finely chop the peeled ginger⏱ 30sResultFinely chopped ginger
16	Finely chopped gingerstep 15	Add the finely chopped ginger to the bowl with the garlic.⏱ 5sResultFinely chopped ginger and minced garlic
17	2 piece	Finely chop the 2 green chillies⏱ 30sResultFinely chopped green chilli
18	Finely chopped green chillistep 17	Scrape the chopped green chilli into the bowl with the garlic and ginger.⏱ 5sResultFinely chopped ginger and minced garlic and finely chopped green chilliused in step 33
19	200 g	Roughly chop the plum tomatoes⏱ 45sResultRoughly chopped plum tomatoes
20	Roughly chopped plum tomatoesstep 19	Transfer the roughly chopped tomatoes to a small bowl.⏱ 5sResultRoughly chopped plum tomatoesused in step 40
21	10 g	Place the coriander leaves in the colander and rinse them under cold running water, then shake dry.⏱ 20sResultWashed coriander leaves
22	Washed coriander leavesstep 21	Transfer the washed coriander leaves to a small bowl and set aside.⏱ 5sResultWashed coriander leavesused in step 54
23	30 ml	Measure 30 ml of ghee into the frying pan.⏱ 5sResultGhee
24	—	Set the frying pan over medium-high heat until the ghee shimmers and is fully melted.⏱ 1 minResultHot ghee
25	1 tsp	Add the cumin seeds to the hot ghee.⏱ 5sResultHot ghee and cumin seeds
26	0.5 tsp	Add the mustard seeds to the pan.⏱ 5sResultHot ghee and cumin seeds and mustard seeds
27	—	Let the seeds sizzle and pop in the hot ghee, swirling the pan gently, until the mustard seeds begin to jump and the cumin smells toasty.⏱ 30sResultTempered seeds
28	2 piece	Drop the dried red chillies into the pan.⏱ 5sResultTempered seeds and dried red chillies
29	1 pinch	Add the asafoetida to the pan.⏱ 5sResultTempered seeds and dried red chillies and asafoetida
30	—	Stir for a few seconds until the chillies darken slightly and the asafoetida is fragrant.⏱ 15sResultBloomed spices
31	Finely chopped yellow onionstep 10	Tip all the finely chopped onion into the pan.⏱ 5sResultBloomed spices and finely chopped yellow onion
32	—	Cook the onion over medium heat, stirring regularly, until it is deeply golden and softened at the edges.⏱ 8 minResultGolden onion base
33	Finely chopped ginger and minced garlic and finely chopped green chillistep 18	Add the garlic, ginger and green chilli to the pan.⏱ 5sResultFinely chopped ginger and minced garlic mixture
34	—	Stir-cook over medium heat until the raw smell of the garlic and ginger is gone and the mixture is fragrant.⏱ 2 minResultSoftened garlic, ginger and chilli onion base
35	0.25 tsp	Sprinkle the remaining ¼ tsp of turmeric into the pan.⏱ 5sResultSoftened garlic and ginger mixture
36	1 tsp	Add the ground coriander to the pan.⏱ 5sResultSoftened garlic and ginger mixture
37	0.5 tsp	Add the ground cumin to the pan.⏱ 5sResultSoftened garlic and ginger mixture
38	0.5 tsp	Add the red chilli powder to the pan.⏱ 5sResultSoftened garlic and ginger mixture
39	—	Stir the ground spices into the onion mixture and cook for 30 seconds, stirring constantly, until the spices smell fragrant and no longer raw.⏱ 30sResultSpiced onion masala
40	Roughly chopped plum tomatoesstep 20	Tip the chopped tomatoes into the pan.⏱ 5sResultSpiced onion masala and roughly chopped plum tomatoes
41	—	Cook over medium heat, pressing and stirring the tomatoes frequently, until they break down completely, the masala thickens and the ghee begins to separate around the edges.⏱ 5 minResultTomato masala
42	Tomato masalastep 41	Scrape all the tomato masala into the saucepan of cooked lentils.⏱ 10sResultTomato masala and cooked lentils
43	1 tsp	Add the salt to the dal.⏱ 5sResultTomato masala and cooked lentils and salt
44	—	Stir everything together thoroughly so the masala is evenly combined with the lentils.⏱ 15sResultMasala-stirred dal
45	—	Simmer the dal gently over low heat, stirring occasionally, until it is thick and creamy.⏱ 10 minResultThickened dal
46	Waterstep 3	Pour the reserved water into the dal and stir to loosen it to a pourable, creamy consistency.⏱ 5sResultWater and thickened dal
47	—	Stir the dal well and keep it warm over the lowest heat while you make the final tadka.⏱ 15sResultSeasoned dal
48	15 ml	Measure 15 ml of ghee into the small frying pan.⏱ 5sResultGhee
49	—	Set the small frying pan over high heat until the ghee is very hot and just beginning to smoke.⏱ 45sResultSmoking hot gheeused in step 53
50	1 piece	Juice the lemon into the sixth small bowl⏱ 20sResultLemon juice
51	Lemon juicestep 50	Pour the fresh lemon juice into the dal and stir it in.⏱ 10sResultLemon juice and seasoned dal
52	Lemon juice and seasoned dalstep 51	Ladle the hot dal into a serving bowl.⏱ 20sResultLemon juice and seasoned dal
53	Smoking hot gheestep 49	Pour the smoking hot ghee tadka over the surface of the dal in one swift motion so it sizzles dramatically on contact.⏱ 5sResultSmoking hot ghee and lemon juice and seasoned dal
Total Time		53 min

Serving

Scatter the fresh coriander leaves over the top of the dal.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	338kcal
	14g
	13g
	7g
	42g
	6g
	9g
	612mg

Ingredients0/19

Tools0/14

Recipe

Dal Tadka

Yellow split lentils cooked with plum tomatoes and garlic, finished with a tempering of dried red chillies and turmeric. Serves 4.

What you’ll doYou will rinse and simmer lentils until they break down into a thick porridge, then separately cook down a tomato masala of onions, garlic, ginger and spices. Combine them and adjust the consistency with reserved water. Finally, heat ghee until smoking and pour it over the finished dal, finishing with fresh coriander and lemon juice.

Serves4

Total53 min

LevelMedium

Ingredients

Yellow split lentil200 g
Water1,000 ml
Ground turmeric0.5 tsp
Yellow onion150 g
Garlic4 clove
Ginger15 g
Green chilli2 piece
Plum tomatoes200 g
Cilantro / coriander leaf10 g
Ghee45 ml
Cumin seeds1 tsp
Mustard seeds0.5 tsp
Dried red chillies2 piece
Asafoetida1 pinch
Ground coriander1 tsp
Ground cumin0.5 tsp
Chilli powder0.5 tsp
Salt1 tsp
Lemon1 piece

Tools

Small frying panLarge saucepanWork surfaceFrying panWater bowl (small bowl)Yellow onion bowl (small bowl)Garlic bowl (small bowl)Plum tomatoes bowl (small bowl)Washed leaves bowl (small bowl)Lemon juice bowl (small bowl)Chef's knifeSlotted spoonCitrus juicerWooden spoonColanderPeelerLadleServing bowlChopping boardPan lid

Method

Tip the lentils into a colander and rinse them under cold running water, stirring with your hand, until the water runs completely clear.

Result · Yellow split lentil · used in step 4

1 minColanderYellow split lentil · 200 g

Pour 900 ml of water into a large saucepan.

10sLarge saucepanWater · 900 ml

Measure 100 ml of water into a small bowl and set it aside as loosening water for later.

Result · Water · used in step 46

10sWater bowl (small bowl)Water · 100 ml

Tip the rinsed lentils into the saucepan of water.

5sLarge saucepanYellow split lentil · step 1

Add a quarter teaspoon of turmeric to the saucepan.

5sLarge saucepanGround turmeric · 0.25 tsp

Bring the lentils to a vigorous boil over high heat, skimming off any white foam that rises to the surface with a slotted spoon.

5 minLarge saucepan, Slotted spoon

Reduce the heat to low and simmer the lentils, partially covered, until they are completely soft and beginning to break down into a thick, porridge-like consistency.

30 minLarge saucepan, Pan lid

Peel the yellow onion

20sChopping board, Chefs knifeYellow onion · 150 g

Finely chop the peeled yellow onion

1 minChopping board, Chefs knifePeeled yellow onion · step 8

Transfer the finely chopped onion to a small bowl and set aside.

Result · Finely chopped yellow onion · used in step 31

5sYellow onion bowl (small bowl)Finely chopped yellow onion · step 9

Peel the 4 cloves of garlic

30sChopping board, Chefs knifeGarlic · 4 clove

Mince the peeled garlic cloves

30sChopping board, Chefs knifePeeled garlic cloves · step 11

Transfer the minced garlic to a small bowl.

5sGarlic bowl (small bowl)Minced garlic · step 12

Peel the ginger

20sChopping board, PeelerGinger · 15 g

Finely chop the peeled ginger

30sChopping board, Chefs knifePeeled ginger · step 14

Add the finely chopped ginger to the bowl with the garlic.

5sGarlic bowl (small bowl)Finely chopped ginger · step 15

Finely chop the 2 green chillies

30sChopping board, Chefs knifeGreen chilli · 2 piece

Scrape the chopped green chilli into the bowl with the garlic and ginger.

Result · Finely chopped ginger and minced garlic and finely chopped green chilli · used in step 33

5sGarlic bowl (small bowl)Finely chopped green chilli · step 17

Roughly chop the plum tomatoes

45sChopping board, Work surface, Chefs knifePlum tomatoes · 200 g

Transfer the roughly chopped tomatoes to a small bowl.

Result · Roughly chopped plum tomatoes · used in step 40

5sPlum tomatoes bowl (small bowl)Roughly chopped plum tomatoes · step 19

Place the coriander leaves in the colander and rinse them under cold running water, then shake dry.

20sColanderCilantro / coriander leaf · 10 g

Transfer the washed coriander leaves to a small bowl and set aside.

Result · Washed coriander leaves · used in step 54

5sWashed leaves bowl (small bowl)Washed coriander leaves · step 21

Measure 30 ml of ghee into the frying pan.

5sFrying panGhee · 30 ml

Set the frying pan over medium-high heat until the ghee shimmers and is fully melted.

1 minFrying pan

Add the cumin seeds to the hot ghee.

5sFrying panCumin seeds · 1 tsp

Add the mustard seeds to the pan.

5sFrying panMustard seeds · 0.5 tsp

Let the seeds sizzle and pop in the hot ghee, swirling the pan gently, until the mustard seeds begin to jump and the cumin smells toasty.

30sFrying pan

Drop the dried red chillies into the pan.

5sFrying panDried red chillies · 2 piece

Add the asafoetida to the pan.

5sFrying panAsafoetida · 1 pinch

Stir for a few seconds until the chillies darken slightly and the asafoetida is fragrant.

15sFrying pan, Wooden spoon

Tip all the finely chopped onion into the pan.

5sFrying panFinely chopped yellow onion · step 10

Cook the onion over medium heat, stirring regularly, until it is deeply golden and softened at the edges.

8 minFrying pan, Wooden spoon

Add the garlic, ginger and green chilli to the pan.

5sFrying panFinely chopped ginger and minced garlic and finely chopped green chilli · step 18

Stir-cook over medium heat until the raw smell of the garlic and ginger is gone and the mixture is fragrant.

2 minFrying pan, Wooden spoon

Sprinkle the remaining ¼ tsp of turmeric into the pan.

5sFrying panGround turmeric · 0.25 tsp

Add the ground coriander to the pan.

5sFrying panGround coriander · 1 tsp

Add the ground cumin to the pan.

5sFrying panGround cumin · 0.5 tsp

Add the red chilli powder to the pan.

5sFrying panChilli powder · 0.5 tsp

Stir the ground spices into the onion mixture and cook for 30 seconds, stirring constantly, until the spices smell fragrant and no longer raw.

30sFrying pan, Wooden spoon

Tip the chopped tomatoes into the pan.

5sFrying panRoughly chopped plum tomatoes · step 20

Cook over medium heat, pressing and stirring the tomatoes frequently, until they break down completely, the masala thickens and the ghee begins to separate around the edges.

5 minFrying pan, Wooden spoon

Scrape all the tomato masala into the saucepan of cooked lentils.

10sLarge saucepanTomato masala · step 41

Add the salt to the dal.

5sLarge saucepanSalt · 1 tsp

Stir everything together thoroughly so the masala is evenly combined with the lentils.

15sLarge saucepan, Wooden spoon

Simmer the dal gently over low heat, stirring occasionally, until it is thick and creamy.

10 minLarge saucepan

Pour the reserved water into the dal and stir to loosen it to a pourable, creamy consistency.

5sLarge saucepanWater · step 3

Stir the dal well and keep it warm over the lowest heat while you make the final tadka.

15sLarge saucepan, Wooden spoon

Measure 15 ml of ghee into the small frying pan.

5sSmall frying panGhee · 15 ml

Set the small frying pan over high heat until the ghee is very hot and just beginning to smoke.

Result · Smoking hot ghee · used in step 53

45sSmall frying pan

Juice the lemon into the sixth small bowl

20sLemon juice bowl (small bowl), Citrus juicerLemon · 1 piece

Pour the fresh lemon juice into the dal and stir it in.

10sLarge saucepanLemon juice · step 50

Ladle the hot dal into a serving bowl.

20sServing bowl, LadleLemon juice and seasoned dal · step 51

Pour the smoking hot ghee tadka over the surface of the dal in one swift motion so it sizzles dramatically on contact.

5sServing bowlSmoking hot ghee · step 49

Scatter the fresh coriander leaves over the top of the dal.

Result · Dal Tadka

10sServing bowlWashed coriander leaves · step 22

Printed 7 October 2026