North Indian
Dal Tadka
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Dal Tadka is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre, the protein alongside, and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Rinse the lentils, then simmer them with the water and turmeric until soft and broken down, about 20 minutes, stirring now and then.
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Stir the chopped tomato, coriander, and salt into the lentils and cook 5 minutes more, adding water if it gets too thick.
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Heat the ghee in a small pan over medium heat and add the cumin seeds and dried chilies until they sizzle.
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Add the onion and garlic and fry until deep golden, about 6 minutes.
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Pour the sizzling tempering over the dal and stir it through.
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Finish with cilantro and serve over the basmati rice.
Watch how to cook Dal Tadka
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Dal Tadka, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Dal Tadka carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Lauki Chana Dal (Bottle Gourd and Lentils) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 460 kcal
- Protein
- 17 g
- Carbs
- 75 g
- Fat
- 10 g
- Fiber
- 7 g
- Sugar
- 3 g
- Sodium
- 520 mg
- Saturated fat
- 6 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Dal Tadka takes about 35 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.