Skip to main content
Epicurious
Cookbooks

Tadka Dhal

By Anjali Pathak

4.1

(13)

Image may contain Food Meal Dish and Plant
Photo by Martin Poole

This is probably the most famous lentil dish coming out of India—yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it would grace our family dinner table at least once a week when I was growing up. There are lots of different recipes for flavoring the oil (tadka), so play around with your spice pantry and see what you come up with. If you don’t have half of these spices, then don’t worry; just add a tablespoon of your favorite spice paste and it will taste just as delicious.

Recipe information

  • Total Time

    1 hr

  • Yield

    Serves 4

Ingredients

1 1/2 cups dried toor dhal (yellow lentils/yellow split peas), rinsed in several changes of water
1 teaspoon ground turmeric
2 black cardamom pods (optional)
3 tablespoons vegetable oil
2 cinnamon sticks
4 green cardamom pods
6 cloves
2 teaspoons black mustard seeds
1 teaspoon cumin seeds
2 scallions, finely sliced
2–3 chiles, any color, seeded if you don’t like it fiery, some chopped and the rest left whole
2 fat cloves garlic, finely chopped
1 tablespoon peeled and finely chopped fresh ginger
6 cherry tomatoes, cut in half
Good pinch of sea salt, or to taste
1 teaspoon sugar, or to taste
Juice of 1/2 lemon, or to taste
Lots of chopped cilantro, to garnish

Preparation

  1. Step 1

    Gently boil the lentils in a large saucepan of cold water (around 4 cups will do) and stir in the turmeric and black cardamom pods (if using)—this will add a subtle smoky flavor. Allow to cook for around 45 minutes, or until the lentils have softened and started to break down. Skim off any foam that sits on the top and give the lentils a stir every now and again in case they begin to stick on the bottom. If they boil dry, add more water.

    Step 2

    Once the lentils have softened, turn down the heat and make the tadka. Gently heat the oil in a skillet and add the cinnamon sticks, green cardamom pods and cloves. When the cardamoms have turned white and the heads of the cloves have swollen, you are ready to stir in the mustard and cumin seeds. When they are sizzling, stir in the scallions, chiles, garlic and ginger.

    Step 3

    After a minute, stir through the tomatoes and turn off the heat. Pour the tadka into the dhal so that it floats on top. This is the traditional way to serve it, with the scented oil sitting on top, but I prefer to stir it through. Season with salt, sugar and lemon juice. Finally, stir through plenty of chopped cilantro and serve with some rice or fresh bread for the ultimate comfort food.

Image may contain: Plant, Food, Produce, Vegetable, Bean, and Lentil
Reprinted from The Indian Family Kitchen: Classic Dishes for a New Generation by Anjali Pathak. Copyright © 2015 by Octopus Publishing Group Ltd. Published in the United States by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon or Bookshop.
TagsDalCherry TomatoTomatoVegetableSplit PeaBean and LegumeChileCilantroHerbs & SpicesMainSideDinnerGluten FreeVeganVegetarianWeeknight MealsSimmerCookbooks

See Related Recipes and Cooking Tips

Read More
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Thai Curry Puff (Ga-ree Puff)
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!