Classic Indian Dal Tadka with Slow-Simmered Lentils

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

An authentic Punjabi-style lentil curry with a perfect balance of spices, slow-cooked to tender perfection and finished with a fragrant tempering of cumin and garlic. This Indian-inspired vegetarian recipe, ready in about 80 minutes, pairs masoor dal, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 200g masoor dal under cold water until water runs clear; soak in 400ml water for 30 minutes, then drain.
  2. Step 2: Heat 2 tbsp vegetable oil in a heavy pot over medium heat; add 1 finely chopped onion and sauté until golden (8-10 minutes) without browning.
  3. Step 3: Add 3 minced garlic cloves, 10g grated ginger, and 1 tsp cumin seeds; cook for 2 minutes until fragrant, then stir in 1 tsp coriander powder and 1/2 tsp turmeric.
  4. Step 4: Add drained masoor dal, 500ml water, and 100g tomato puree; bring to a simmer and cook uncovered for 45 minutes until dal is tender and easily mashed.
  5. Step 5: Stir in 1 tsp garam masala and 15g chopped cilantro; cook uncovered for 5 more minutes until thickened to a spoon-coating consistency.

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