Masoor Dal Tadka Recipe (Red Lentils & Garlic Tadka)

Looking for a cozy, comforting dal? This masoor dal tadka recipe features aromatic spiced red lentils topped with crispy garlic oil. It's a reader favorite, and for good reason -- it's easy, flavorful, and make-ahead friendly.

Though I grew up eating Indian food almost every day, it wasn't until a few years ago that I learned how to cook it myself. I often found Indian cooking intimidating; each dish felt like a laundry list of ingredients and components.

At the same time, I found Indian food so comforting, laden with warming spices and complex flavors. I set out to dispel this myth for myself and develop a set of recipes that could be both delicious and accessible. I'm SO excited to share this recipe with you!

What Makes This Dish Special

This is one of my favorite masoor dal recipes and an ideal comfort food!

• A crispy garlic tadka topping MAKES this dish. Inspired by a recipe by Nik Sharma, I opted to thinly slice pieces of garlic and fry them in hot oil until crisp and golden-brown.
• In addition to a tadka topping, the lentils simmer in an aromatic base of onion, ginger, garlic, and spices for extra flavor (also technically a tadka, but we'll get into that later!).
• After some prep work, the whole meal comes together on the stovetop in less than an hour (no need for a pressure cooker!)

For more tasty lentil recipes, try my turkey lentil soup, carrot and lentil soup, spiced squash with labneh and lentils, or lentil pot pie.

What is Masoor Dal?

Masoor dal typically refers to orange-red lentils cooked in water until they disintegrate into a thick, creamy, porridge-like liquid. The texture is similar to a lentil soup. In the supermarket, you can look for lentils labeled 'Masoor Dal' or 'Split Red Lentils.'

It's essential to purchase split lentils that are orange in color, as masoor dal can also be purchased whole. Whole masoor dal (or whole red lentils), on the other hand, is brown.

What is a Tadka?

• There are so many different names for a tadka, a technique that involves adding spices to a hot oil to extract the essential flavor compounds.
• Phodni is the Marathi word, and it means to “break open”, as in breaking open the essential flavors from the spice. In laymen's terms, it simply refers to the process of sizzling whole and ground spices in oil.
• In India, the most common names I’ve heard of are tadka, chhonk, or phodni.

Want to learn more about the tadka technique? Check out my comprehensive Guide to Cooking with Indian Spices.

You can use whatever spices you like, from cumin seeds to mustard seeds to chili powder. For the sake of simplicity, I will use the word tadka from now on as it is the most commonly used term to describe this process.

Key Ingredients

Red lentils: You will need split red lentils (also known as masoor dal) for this recipe. You can purchase red lentils at most large supermarkets or specialty Indian stores. Make sure to rinse the lentils thoroughly before cooking, as they can often have a little bit of dirt or debris in the packaging.

Spices: Here, we're using a mix of whole spices and ground spices. Cumin seeds, turmeric, garam masala, and coriander can easily be found at most grocery stores and supermarkets in the spice section. Brown/black mustard seeds can be a little more difficult to find in a typical supermarket, but you can purchase them at a specialty Indian grocery store or online.

Tomato: In Indian cooking, fresh roma or plum tomatoes are recommended, even in the depths of winter. Canned tomatoes are often too acidic; their flavors are too intense, and their texture does not break down in the same way as their fresh counterparts.

If you can't find roma or plum tomatoes, opt for a larger beefsteak tomato. Avoid using cherry or grape tomatoes, which will not break down properly to create a paste.

For a full list of ingredients and their quantities, refer to the recipe card.

Variations

There are numerous ways to make this dish your own! I recommend trying this recipe once, as is, then using it more as a guide than a “strict” set of instructions. I’d love to see what you come up with!

1. Simplify: Most dals traditionally don’t have both a starting tadka (used to make the base) and a finishing tadka (used for topping); I like it for additional flavor, but you can omit either the base or topping for a simpler version.
2. Try other lentils: Try this recipe with another "soupy" lentil variety, like yellow lentils. Do note you may need a longer soaking/cooking time for other varieties like chana dal or moong dal.
3. Play around with the flavors: Add some minced ginger to the base, or swap out the mustard seeds with cumin seeds. Try lemon juice in place of lime juice.

Serving Suggestions

This masoor dal pairs wonderfully with chapatis or steaming white rice. If you're looking for some menu suggestions, I recommend serving this dish alongside my mushroom biryani, peas pulao or paneer butter masala.

How to Make This Recipe

Step 1 - Prep: Rinse lentils in a fine mesh strainer to remove debris. Drain and transfer to a medium stockpot with 3 cups water.

Step 2 - Cook the lentils: Bring to a boil over medium-high heat, skim off any foam, and stir in turmeric. Simmer for 15 - 25 minutes until lentils are tender but still textured.

Step 3 - Saute the aromatics: In a separate pan, saute cumin seeds in oil until sizzling over medium-low heat. Over medium heat, add the diced onions and cook for 8 - 10 minutes until golden brown.

Add garlic and green chili, then saute for 1 minute. Stir in tomato, simmer until a thick paste forms, about 7 - 8 minutes. Add the spices and season with salt to taste.

Step 4 - Combine: Add the cooked dal to the pan and stir to combine. This is a good time to add any additional water and seasonings to reach your desired consistency.

Step 5 - Make the tadka: In a small pan, heat vegetable oil. Add sliced garlic cloves and sizzle until pale golden. Flip and cook the other side. Add mustard seeds if using, sizzle for 10 - 15 seconds. Pour over the dal.

Step 6 - Serve: Garnish with cilantro, squeeze lime. Divide amongst serving bowls and enjoy!

Storage and Reheating Instructions

Store leftover dal in an airtight container in the fridge for 4 - 5 days.

To reheat the dal, simply transfer it to a saucepan or stockpot and bring to a gentle simmer until warmed through. While the garlic tadka won't stay crispy, the dal on the whole keeps really well for a few days.

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