Dal Tadka: Easy Yellow Lentil Recipe (Stovetop or Pressure Cooker)

Published by the India Delight team · How we researchIndependent guideHow we earn money

Updated November 2, 2026

Stock photo: food, curry, indian, cuisine — Photo: tortugamediaservices / Pixabay

As an Amazon Associate we earn from qualifying purchases. We have not tested the products we link to.

Quick answer: Cook 1 cup rinsed toor dal with 3 cups water, turmeric and salt until soft. Make a tadka by heating ghee or oil, popping cumin seeds, then frying garlic, onion, tomato and chili. Stir it into the dal, finish with garam masala and cilantro.

As an Amazon Associate we earn from qualifying purchases.

What you'll need

Pressure cooker
Faster dal
Check price on Amazon
Tadka pan
Tempering spices
Check price on Amazon

Links go to Amazon search results so you can compare current listings, prices and reviews. We have not tested these products.

Dal tadka is everyday comfort food across North India. This version uses pantry spices; see our Indian spices list if any are new to you.

Recipe

Serves: 4 · Time: 40 minutes (20 in a pressure cooker)

Ingredients

1 cup toor dal (or moong dal), rinsed
3 cups water
1/2 tsp turmeric
1 tsp salt, or to taste
2 tbsp ghee or oil
1 tsp cumin seeds
Pinch of asafoetida (optional)
4 garlic cloves, chopped
1 small onion, chopped
1 tomato, chopped
1-2 green chilies, slit
1/2 tsp Kashmiri chili powder
1/2 tsp garam masala
Chopped cilantro and lemon to serve

Method

Simmer the dal, water, turmeric and salt, partly covered, for 30-35 minutes until very soft, stirring now and then (or pressure cook for about 3 whistles).
Whisk the dal lightly so it is creamy; add hot water if too thick.
Heat ghee in a small pan. Add cumin seeds; when they sizzle, add asafoetida and garlic and cook until light golden.
Add onion and cook until soft, then tomato, green chili and chili powder until the tomato breaks down.
Pour the tadka into the dal, simmer 2 minutes, then add garam masala, cilantro and a squeeze of lemon.

Cooking times vary with the age of your lentils.

Variations

Dal fry: cook the onion-tomato base first, then add cooked dal.
Use spinach: stir in a handful of chopped spinach at the end.
Make it vegan with oil instead of ghee.

Frequently asked questions

Which dal is best for dal tadka?

Toor (split pigeon peas) is classic; moong dal cooks faster and is lighter.

Do I need to soak the dal?

No, but a 30-minute soak shortens cooking time.