Tadka Daal - Tempered Lentil Curry

  • Wash the dal a few times in water.
  • Cover the dal with about 3 times the volume of water.
  • Add the turmeric powder, salt and garlic. Cook until the dal is tender, about 30 minutes. Set aside.
  • Heat the oil in a pan, add the whole red chillies and cumin seeds and when they crackle, add the chopped onion.
  • Sauté onion until it is golden brown, then add green chillies, ginger and tomato.
  • Add coriander powder, turmeric, deggi mirch and water (about 2 tbsps ).
  • When the water has evaporated and the oil has separated, the spices are ready. This will take about 5 minutes. Season it with salt. Add the contents of the saucepan to the cooked lentils.
  • Finish with lemon juice and fresh coriander.

Note: You may replace the lentils with tinned chickpeas or legumes of your choice.

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  • 500g moong dal/ chana dal/ red lentils
  • ½ tsp turmeric powder 
  • 2-3 garlic cloves, bruised with the back of a knife
  • Salt to taste
  • Water for boiling
  • 3 tbsps sunflower oil
  • 2 whole dried red chillies, broken in half
  • 1 tsp cumin seeds
  • 1 large onion, chopped
  • 2 green chillies, chopped
  • 1 tbsp chopped ginger  
  • 100g chopped tomato ( fresh better or you can use tinned as well)
  • 1 ½ tsp coriander powder
  • ½ tsp turmeric
  • 1/2 tsp red chilli powder
  • Bunch of fresh coriander leaves
  • Juice of ½ lemon