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Dal Tadka

Dal Tadka

Updated November 4, 2026

Creamy yellow lentils finished with sizzling spiced butter (tadka), cumin, garlic, and dried chiles. Indian comfort food.

Tadka (also called chaunk or tempering) is a technique, not an ingredient. Yellow lentils (toor dal or moong dal) cook quickly without soaking.

This is everyday home cooking across India. Asafoetida (hing) is traditional; skip if unavailable.

Cook time
45 min
Rating
…

Ingredients

Scale
Measurement units
  • Yellow lentils (toor dal or moong dal), rinsed
  • Water
  • Ground turmeric
  • Salt
  • Tomato, diced
  • Ghee
  • Cumin seeds
  • Dried red chilies
  • Garlic cloves, sliced thin
  • Asafoetida (hing), optional
  • Fresh cilantro, chopped
  • Lemon wedges

Instructions

Cook the lentils
Cook the lentils
Make the tadka
Make the tadka
Equipment: small pan for tadka
Finish and serve
Finish and serve

Tomorrow's Meal

Dal Tadka Stuffed Flatbread with Crispy Edges

Leftover dal spread thick on flatbread, pan-fried until the bread crisps and the dal caramelizes at the edges, served with yogurt and pickles

You'll need to pick up:

Flatbread or roti (store-bought or homemade)Neutral oil for pan-fryingPlain yogurtPickled vegetables or lime wedges

Quick overview:

  1. 1.Warm leftover dal gently if stiff; it should be spreadable but not soupy
  2. 2.Lay flatbread on work surface and spread 3-4 tablespoons dal evenly across, leaving 1/2-inch border
  3. 3.Heat 1 tablespoon oil in large skillet over medium-high heat
  4. 4.Place dal-spread flatbread in skillet and cook 2-3 minutes until bottom is golden and crispy
  5. 5.Fold in half or roll loosely, press gently, cook another 1-2 minutes per side until bread is deeply browned
  6. 6.Serve hot with dollop of yogurt and pickles on the side

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