Dal Tadka with Basmati Rice

By · Reviewed by AislePrompt Editorial · ·

A fragrant Indian lentil stew simmered with aromatic spices, finished with a tempering of cumin and mustard seeds, served over fluffy basmati rice. This indian (gluten-free) ready in about 50 minutes pairs yellow split peas, water, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 15 min Cook: 35 min Serves 4 Indian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup yellow split peas under cold water, then add to a pot with 1.5 cups water; bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until soft.
  2. Step 2: In a small bowl, mix 1/2 cup plain yogurt with 1/4 cup vegetable oil, 1 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric, and 1/2 teaspoon red chili powder to form a paste.
  3. Step 3: Once split peas are tender, add 1/2 cup tomato puree and 1/4 cup water to the pot, stirring to combine.
  4. Step 4: Heat 1/4 cup vegetable oil in a small pan over medium heat; add 1 large onion, finely chopped, and sauté until golden (5-7 minutes).
  5. Step 5: Add 2 garlic cloves, minced, and 1-inch ginger, minced, to the onion; cook for 1 minute until fragrant.
  6. Step 6: Stir the yogurt paste into the split pea mixture and simmer for 5 minutes, stirring occasionally, until thickened.
  7. Step 7: Serve hot over 2 cups cooked basmati rice.

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Frequently asked questions

How long does Dal Tadka with Basmati Rice take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Dal Tadka with Basmati Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow split peas from drying out.

Can I substitute ingredients in Dal Tadka with Basmati Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dal Tadka with Basmati Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Dal Tadka with Basmati Rice gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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