Indian · Dinner

Dal tadka

Name: Dal tadka
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup toor dal split pigeon peas, rinsed; 1/2 cup red masoor dal, rinsed; 5 cups water, plus more as needed; 1 teaspoon turmeric; 2 teaspoons kosher salt, divided; 3 tablespoons ghee, divided; 1 teaspoon cumin seeds, divided; 1 medium yellow onion, finely chopped; 1 serrano chile, finely chopped; 1 tablespoon grated ginger; 3 garlic cloves, minced; 2 medium tomatoes, finely chopped; 1 teaspoon ground coriander; 1/2 teaspoon garam masala; 4 garlic cloves, thinly sliced; 2 dried Indian red chiles; 1/4 teaspoon asafoetida; 1/2 teaspoon Kashmiri chile powder; 1/2 cup chopped cilantro; 6 cups steamed basmati rice

Creamy toor and masoor dal cooked with onion and tomato, then awakened at the table by a sizzling ghee tempering of cumin, garlic, dried chile, asafoetida, and paprika.

About 1 hrTotal

About 1 hrActive

$Cost

EasyDifficulty

Makes 6 servings

Equipment

Any lidded pot of at least two quarts works; a very large pot loses heat faster.
Best value
Cuisinart MultiClad Pro 2-quart Saucepan
View at Amazon
Built for frequent use
All-Clad D3 2-quart Saucier with Lid
View at All-Clad
Another workable path: Any lidded pot of at least two quarts works; a very large pot loses heat faster.
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How we chose
Research-backed · reviewed Aug 2026
We compared two-quart stainless pans for even heat, pouring, lid fit, handle behavior, induction compatibility, durability, and value. Independent side-by-side testing informed the tier distinction; manufacturer specifications established construction and care. Kwilt has not made this soup in these pans.
Cuisinart MultiClad Pro 2-quart Saucepan: The responsive tri-ply construction and two-quart size suit a small soup while remaining useful for grains and sauces. Trade-off: Its conventional corners hold onto food more than a rounded saucier, and the finish is less refined than the All-Clad.
All-Clad D3 2-quart Saucier with Lid: The fully bonded body and rounded base make stirring and pouring easy while the lid holds a small soup warm. Trade-off: Its premium price is difficult to justify for an occasional soup if a basic lidded saucepan already covers the job.
Another workable path: Any lidded pot that comfortably holds at least two quarts works. Avoid an oversized pot if possible; the shallow soup loses heat faster while you finish the omelet.
Sources
The Kitchn saucepan comparison
Cuisinart exact model listing
All-Clad D3 product details

Ingredients

1× recipe · Makes 6 servings

1 cup toor dal split pigeon peas, rinsed
1/2 cup red masoor dal, rinsed
5 cups water, plus more as needed
1 teaspoon turmeric
2 teaspoons kosher salt, divided
3 tablespoons ghee, divided
1 teaspoon cumin seeds, divided
1 medium yellow onion, finely chopped
1 serrano chile, finely chopped
1 tablespoon grated ginger
3 garlic cloves, minced
2 medium tomatoes, finely chopped
1 teaspoon ground coriander
1/2 teaspoon garam masala
4 garlic cloves, thinly sliced
2 dried Indian red chiles
1/4 teaspoon asafoetida
1/2 teaspoon Kashmiri chile powder
1/2 cup chopped cilantro
6 cups steamed basmati rice

Instructions

Combine both dals, water, turmeric, and 1 teaspoon salt. Simmer partially covered until collapsing and creamy, 30 to 40 minutes, whisking and adding hot water to a pourable consistency.
Heat 1 tablespoon ghee in a saucepan, bloom half the cumin, then cook onion and chile until golden. Add ginger and minced garlic 1 minute, then tomatoes, coriander, and remaining salt until jammy.
Stir onion-tomato masala into dal with garam masala and simmer 8 minutes; adjust salt and thickness. Transfer to a heatproof serving bowl.
Immediately heat remaining ghee in a . Add remaining cumin, sliced garlic, and dried chiles; fry until garlic is pale gold. Turn off heat and stir in asafoetida and Kashmiri chile powder for 5 seconds.
Pour the sizzling tadka over the dal at the table, cover 30 seconds to trap aroma, then scatter cilantro and serve with rice.

IndiaIndian restaurant and household cooking

From the table

About this recipe

Dal tadka pairs cooked lentils with a tempering of hot fat and spices. Dal combinations and tadka aromatics vary widely; this branch uses toor and masoor dal, an onion-tomato masala, then a final cumin, garlic, chile, and asafoetida sizzle.

Tadka means a hot-fat tempering, and dal tadka's identity depends on that aromatic second-stage finish rather than simply cooking spices with lentils. Restaurant versions often combine toor and masoor for body. The final chile powder enters off heat because it burns quickly in ghee. This Kwilt version follows the reviewed household adaptation: Prioritize repeated Indian technique agreement over absent rating widgets, preserve the restaurant-style mixed dal, and make the second tempering an observable service event rather than just another sauté step.

Sources

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