Masoor Dal Tadka Recipe (Red Lentils & Garlic Tadka)

Masoor dal tadka, cooked red lentils finished with a sizzling garlic tadka, is flavorful, easy for beginners, and a weeknight-friendly meal.
5 from 6 votes

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.

A French oven with masoor dal topped with crispy garlic, mustard seeds, and cilantro.
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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. And in fact, it's a common thought pattern I hear from friends and acquaintances alike.

At the same time, it's such a comforting cuisine, laden with warming spices and complex flavors. So, I set out to dispel this myth for myself and develop a set of recipes that could be both delicious and accessible. Enter this lovely, savory dal; serve it with chapatis or steaming white rice.

👩🏽‍🍳 Cook's Notes

  • 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!)

If you're looking for some menu suggestions, I recommend enjoying this dish alongside my mushroom biryani, peas pulao or paneer butter masala.

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.

For more tasty lentil recipes, try my turkey lentil soup, spiced squash with labneh and lentils, or lentil pot pie. I've also got a roundup of my favorite bean and lentil recipes!

What is a Tadka?

  • There are so many different names for a tadka (from chhonk to baghar), 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. You can use whatever spices you like, from cumin seeds to mustard seeds to chili powder.

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

Ingredient Notes

Ingredients laid out to prepare masoor dal.
Ingredients laid out to make a tadka for dal.

Split Red lentils: 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.

How to Make This Recipe

YouTube video
Water being poured into a pot with split red lentils (masoor dal).

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

Wooden spoon stirring a pot of cooked red lentils.

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.

Wooden spoon stirring a mixture of sauteed onions and chilies.

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 stir in tomato, simmer until a thick paste forms, about 7 - 8 minutes. Add the spices and season with salt to taste.

Cooked masoor dal disintegrated into a soupy texture.

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.

Garlic and mustard seed tadka in a small tadka pan.

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.

A French oven with masoor dal topped with crispy garlic and cilantro.

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

Recipe FAQs

What should the texture of the dal be?

The optimal texture depends on your own preference -- but generally, you want the lentils to almost fully disintegrate into a mushy, creamy texture. Some people like dal quite soupy, while others like a thicker puree.

You can always add more water to loosen it up if you like! Additionally, when lentils cool, they will thicken so you may need to add more water later on (or if reheating the dish).

Help! My spices burned when making the garlic tadka. Can I still use it?

No. Unfortunately, burnt spices taste bitter and inedible. You'll need to throw the oil/spice mixture out and redo it.

What type of pan should I use for making tadka?

You want to use the smallest, narrowest pan you have. The reason for this is that you're essentially trying to fry the spices in the oil.

So, if you use a larger pan, you can still make the tadka, but you may need to tilt the pan to ensure the spices are fully submerged/coated in the oil. There is also a special type of small pan called a tadka pan that you can purchase if you make Indian food often -- see my guide to essential Indian spices for more details on this pan.

Did you try this recipe?

I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.

For even more cozy recipes, be sure to subscribe to my newsletter.

Happy eating! Love, Karishma
The Recipe
A French oven with masoor dal topped with crispy garlic and cilantro.

Masoor Dal Tadka

5 from 6 votes
A flavorful dal made with a base of red lentils, onions, and tomato finished with a crispy garlic oil (tadka).
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yields 4 servings

Ingredients 

For the Masoor Dal:

  • 1 cup split red lentils,
  • 3 cups water, plus more if needed
  • ½ teaspoon ground turmeric
  • 1 tablespoon canola oil, or ghee
  • 1 teaspoon cumin seeds
  • 1 large red onion, halved, peeled, and finely diced
  • 2 garlic cloves, finely minced
  • 1 serrano chili, slit in half lengthwise
  • 1 plum or roma tomato, diced with the juices
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon kashmiri chili powder, optional
  • Salt and black pepper, to taste

For the Crispy Garlic Tadka:

To Finish:

  • 1 handful fresh cilantro, minced
  • 1 lime, for serving
  • Cooked white rice or chapati, for serving

Instructions

Make the Masoor Dal:

  • In a fine mesh strainer, rinse 1 cup split red lentils with water a few times to remove any dirt or debris. Drain the lentils and transfer to a medium (3-quart) stock pot with 3 cups water.
  • Set the stock pot over high heat and bring to a boil. Using a spoon, skim off any of the white foam that comes to the surface.
  • Stir in ½ teaspoon ground turmeric. Reduce the heat to medium-low and simmer for 15 - 25 minutes, or until the lentils are extremely tender and have disintegrated into a somewhat mushy, soupy consistency but still retain some texture.
    Note: If you notice the water has reduced too much, you can add up to an additional ½ cup to ¾ cup of water until it's reached your desired consistency.
  • Meanwhile, set a saute pan with 1 tablespoon canola oil over medium heat. Add in 1 teaspoon cumin seeds and saute until they begin to sizzle.
  • Immediately add 1 large red onion, finely diced, and saute for about 8 - 10 minutes until onions are soft, translucent in the middle, and lightly browned on the edges. Note: You're looking for a golden brown color here, not burnt onions.
  • Add 2 garlic cloves, finely minced, and 1 serrano chili, and saute for 1 minute until aromatic.
  • Stir in 1 plum or roma tomato, diced. Simmer until the tomatoes break down and the tomato-onion mixture resembles a thick, almost paste-like consistency, 7 - 8 minutes.
  • Add 1 teaspoon garam masala, 1 teaspoon ground coriander, and ½ teaspoon kashmiri chili powder (if using). Season to taste with Salt and black pepper.
    Note: At this point, the mixture should taste slightly saltier and full of spice than you'd like it. Once you add the lentils, the flavor will be diluted, so feel free to adjust as necessary if you want more spice or salt.
  • Once the lentils are cooked, add them to the saute pan and stir, simmering for 1 minute. Season again with salt, pepper, or other spices if necessary.

Make the Crispy Garlic Tadka:

  • While the lentils simmer with the aromatics, set a small pan with 1 tablespoon canola oil over medium heat.
  • Add 1 large garlic clove, thinly sliced, and let sizzle until they just begin to turn a pale golden brown color on one side. Flip the garlic and cook on the other side until both sides are pale golden, about 2 minutes.
  • Add 1 teaspoon brown or black mustard seeds (if using). Once the seeds sizzle and pop, about 10 to 15 seconds, immediately take the tadka off the heat and pour over the dal.

Finish the Dish:

  • Garnish with 1 handful fresh cilantro and a squeeze of lime. Divide amongst serving bowls and serve immediately with rice or chapati.

Video

YouTube video

Notes

  • Before proceeding with the recipe, ensure your spices are fresh and aromatic, as older or stale spices may require increased quantities for optimal flavor.
  • Lentils are incredibly bland on their own, so you will want to be generous with the salt!
  • To keep the garlic crispy, pour the tadka on top of the dal just before serving. Even better, serve your dal in individual bowls and pour the hot tadka on top of the serving bowls.
  • Storage: Store leftover dal in an airtight container in the fridge for 4 - 5 days. To reheat, simply transfer it to a stock pot and bring to a gentle simmer until warmed through. While the garlic tadka won't stay crispy, the lentils keep really well for a few days.
  • Note: The nutrition facts does not include rice or chapati.

Nutrition

Calories: 254kcal | Carbohydrates: 34g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 20mg | Potassium: 575mg | Fiber: 16g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 4mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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 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.
Smiling cook chopping vegetables.
Welcome! I'm Karishma

I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!

Smiling cook chopping vegetables.
Welcome! I'm Karishma

I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!

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10 Comments

  1. This was a perfectly easy recipe to follow and the result was a bowl of delicious! Indian recipes can be very complex with the layering of spices and peppers, but this was maximum flavor without being too complicated. I didn’t have fresh tomatoes to I drained some plum tomatoes and chopped up instead. Will definitely make again. Thx!!

    1. So glad you enjoyed! That was my intent; I totally agree that Indian cooking can feel really intimidating, so I'm so happy you found it easy and delicious!

  2. Tried this recipe last night, and it was so damn good! Very easy-to-follow instructions, no over the top ingredients or methods. The inclusion of the ingredients at every step is helpful and even the small tips made a big difference.

  3. I made this for dinner the other night and it was super tasty and very easy to make. It will definitely become a mid-week staple in our house. Thanks for the recipe Karishma!

  4. I made this dal in a cooking class with Karishma, and it completely changed my perspective on dal. To start, the dal was absolutely delicious - the tadka makes such a huge difference and adds so much flavor. But more importantly, Karishma made dal approachable for me. I grew up eating dal and always thought dal would be too time consuming for me to make, but this recipe is easy enough to make regularly and still reminds me of home. Thanks for a wonderful class Karishma!

    1. Hi Humaira!

      Moong dal takes significantly longer to cook compared to masoor dal, so I'd definitely soak it for a few hours to speed up that process (especially if cooking on the stove). If you have a pressure cooker or Instant Pot, it will be much faster. Other than the longer time to cook, the recipe can easily be used for moong dal as well with the same flavorings. I'd cook the moong dal separately, and while it's cooking, saute the onion/garlic/spices, then stir the dal in and top with the finishing tadka. Let me know if you have any more questions on this!