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Chef Priya
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Smoky Yellow Lentils with Spiced Ghee Tadka

Dal Tadka

(48 reviews)
"

This was my comfort food growing up. On days when everything else felt overwhelming, a bowl of dal tadka and rice made it all okay again.

"
Smoky Yellow Lentils with Spiced Ghee Tadka
Prep time:10 mins
Cook time:35 mins
Total time:45 mins

Protein

13g

Carbs

34g

Fat

12g

Calories

290 kcal

Servings:
4
VegetarianGluten Free

Ingredients

toor dal (split pigeon peas)1 cup
(rinsed well)
water3.50 cups
saltto taste
ghee2 tbsp
garlic3 cloves
(thinly sliced)
onion1 small
(finely chopped)
tomato1 medium
(chopped)
fresh cilantrofor garnish

Spices

turmeric0.50 tsp
cumin seeds1 tsp
mustard seeds0.50 tsp
dried red chilies2
red chili powder0.50 tsp

Directions

Cook the Dal

  1. In a saucepan or pressure cooker, combine rinsed toor dal, turmeric, salt, and water.
  2. Simmer covered for 25–30 minutes (or 7–8 minutes in a pressure cooker) until the dal is soft and mashable.
  3. Whisk or mash lightly until creamy, adding a splash of hot water if needed to adjust consistency.

Make the Tadka (Tempering)

  1. In a small pan, heat ghee over medium heat.
  2. Add cumin seeds and mustard seeds. Let them sizzle for a few seconds.
  3. Add dried red chilies and sliced garlic. Sauté until the garlic turns golden.
  4. Add chopped onions and cook until lightly browned. Then add tomatoes and red chili powder.
  5. Cook the mixture until tomatoes soften and oil begins to separate.
Chef's tip: This tempering should be hot and aromatic—pour it directly over the dal just before serving for the best flavor.

Finish and Serve

  1. Pour the hot tadka over the cooked dal and stir gently.
  2. Garnish with chopped cilantro and serve with steamed rice or roti.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.