Dinner Tonight: Tadka Dal Recipe

By
Nick Kindelsperger
Nick Kindelsperger is a contributing writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at the Chicago Tribune.  His food writing appears in The Washington Post, Newsweek, Epicurious, Baltimore Sun, Serious Eats, Grub Street, New York Magazine, and Tasting Table, among others.
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Updated Aug. 09, 2018

My infatuation with vegetarian Indian cuisine continues. Tadka dal combines masoor dal (red or pink hulled lentils) with a hell of a lot of onions and spices. It doesn't quite sound like enough to make a satisfying meal, but the result is a creamy, slightly spicy stew that is astonishingly good and hard to keep from downing in just one sitting.

I found this recipe in Saveur, and my only worry was finding the right kind of lentils. I finally tracked them down in the bulk section of Whole Foods. My only previous experience with lentils has been with the green variety, which can make a mean soup when paired with pork. But I've never explored their use in Indian cuisine. It's the star of this dish, and it breaks down after 20 minutes into a fragrant, luscious puree.

The only animal product to come close to this guy is butter—lots of it. Like a whole stick. Of course, you'll need to turn that into ghee, and here is a great recipe for doing so. It does take a little time, but it is relatively painless. I've also seen ghee sold in enormous plastic bottles at a local grocery store if you can't be bothered, but I don't really see the point. You could also safely just use butter, but it certainly won't taste as gloriously nutty and fragrant.

Recipe Facts

4.5

(2)

Prep: 5 mins
Cook: 55 mins
Total: 60 mins
Serves: 2 servings

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Ingredients

  • One 2-inch piece ginger, peeled, sliced

  • 6 cloves garlic, crushed

  • 1/2 cup ghee

  • 2 medium yellow onions, thinly sliced

  • 1/2 teaspoon cayenne pepper

  • 1 tablespoon ground coriander

  • 2 teaspoons ground cumin

  • 2 teaspoons turmeric

  • 1 1/2 cups masoor dal (hulled red lentils)

  • Salt

  • 2 teaspoons black mustard seeds

  • 1 teaspoon cumin seeds

  • 2 Thai green chiles, stemmed and sliced

Directions

  1. Add the ginger, garlic, and 1/4 cup of water to a blender and process until smooth.

  2. Pour half of the ghee into a large pot set over medium-high heat. Dump in the onions and cook, stirring often, until they are well browned, about 20 minutes.

  3. Pour in the garlic and ginger puree along with the cayenne, coriander, ground cumin, and turmeric. Cook until the water has nearly evaporated, about 5 minutes.

  4. Pour in 4 cups of water along with the lentils. Bring to a boil, then reduce to a simmer and cook for 20 minutes, stirring occasionally.

  5. Add the rest of the ghee to a large skillet over medium-high heat. Toss in the mustard seeds, cumin seeds, and chiles. Cook, stirring occasionally for about 2 minutes. Ladle some of the lentils into a bowl and pour some of the ghee and chile mixture on top.

Nutrition Facts (per serving)
875 Calories
57g Fat
75g Carbs
25g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 875
% Daily Value*
Total Fat 57g 73%
Saturated Fat 33g 163%
Cholesterol 131mg 44%
Sodium 1158mg 50%
Total Carbohydrate 75g 27%
Dietary Fiber 23g 84%
Total Sugars 14g
Protein 25g
Vitamin C 26mg 131%
Calcium 179mg 14%
Iron 13mg 72%
Potassium 1490mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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