Dal Tadka

Name: Dal Tadka
Cuisine: Asian, Indian
Ingredients: 1 cup (200 g) moong dal (split yellow lentils; see Ingredient Notes); 1 tablespoon coconut oil or neutral-flavored oil of choice; 1 medium yellow onion, chopped; Kosher salt and freshly ground black pepper; 4 garlic cloves, minced; 1-inch (2.5 cm) piece fresh ginger, grated or minced; 1 serrano pepper, diced (omit for mild heat); 1 teaspoon curry powder; 1 teaspoon garam masala; ¼ teaspoon ground coriander; ¼ teaspoon ground turmeric; 1½ cups (300 g) finely diced or pureed fresh tomatoes (10 to 12 ounces/280 to 340 g; see Ingredient Notes); ½ cup (8 g) fresh cilantro leaves and tender stems, chopped, plus more for garnish if desired; 1½ to 2 tablespoons coconut oil or neutral-flavored oil of choice; 1 teaspoon black or brown mustard seeds; ½ teaspoon cumin seeds; 1 to 2 dried red chiles, such as chiles de arbol (optional, for spicy!); 1 or 2 pinches asafetida (a.k.a. hing; see Ingredient Notes; optional; omit if gluten-free); 4 to 6 fresh curry leaves (or 10 to 12 dried; see Ingredient Notes on page 192); Cooked basmati rice or Indian flatbread; Plain vegan yogurt or Mint Yogurt Sauce (page 213); Thinly sliced red onions or pickled red onions (page 168)

4 steps

Updated at: Sun, 10 Aug 2025 20:41:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1250.9 kcal (63%)

Total Fat43.6 g (62%)

Carbs169.4 g (65%)

Sugars30.1 g (33%)

Protein56 g (112%)

Sodium840.8 mg (42%)

Fiber42.9 g (153%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupmoong dal

split yellow lentils

1 tablespooncoconut oil

or neutral-flavored oil of choice

1yellow onion

medium, chopped

kosher salt

freshly ground black pepper

4garlic cloves

minced

1 inchfresh ginger

piece, grated or minced

1serrano pepper

diced, omit for mild heat

1 teaspooncurry powder

1 teaspoongaram masala

¼ teaspoonground coriander

¼ teaspoonground turmeric

300gfresh tomatoes

finely diced or pureed

½ cupfresh cilantro

leaves and tender stems, chopped, plus more for garnish if desired

1 ½ tablespoonscoconut oil

or neutral-flavored oil of choice

1 teaspoonblack mustard seeds

or brown

½ teaspooncumin seeds

1dried red chiles

such as chiles de arbol, optional, for spicy!)

1 pinchesasafetida

hing, optional, omit if gluten-free

4fresh curry leaves

or 10 to 12 dried

basmati rice

Cooked, or Indian flatbread

vegan yogurt

or Mint Yogurt Sauce

red onions

Thinly sliced, or pickled red onions

Instructions

Step 1

1. Soak the lentils in cold water for 15 minutes, then drain.

Step 2

2. Meanwhile, prep the aromatics. In a deep sauté pan, heat the oil over medium-high heat. Once shimmering, add the onions and season with a pinch of salt. Cook until softened and the edges are starting to turn golden brown, 5 to 7 minutes.

Step 3

3. Add the garlic, ginger, and serrano (if using). Cook until the garlic is lightly browned and very fragrant, 60 to 90 seconds. Add the curry powder, garam masala, coriander, and turmeric and stir to coat into the onions. Cook for 30 seconds, stirring almost constantly.

Step 4

4. Deglaze the pan with water—I use 2 to 2½ cups (480 to 600 ml) at this stage (for a looser dal, use 3 cups/720 ml)—and scrape