Dal Tadka with Cumin-Spiced Yogurt and Fresh Coriander
A perfectly balanced Indian lentil curry featuring slow-cooked masoor dal with tempering of cumin and mustard seeds, served with cooling yogurt. This indian-inspired vegetarian ready in about 70 minutes pairs rinsed masoor dal, water, medium, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 cup, rinsed masoor dal
- 3 cups water
- 1 medium, finely diced onion
- 1 inch, grated ginger
- 2 cloves, minced garlic
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 cup, chopped fresh cilantro
- 1/2 cup plain yogurt
Instructions
- Step 1: In a medium pot, combine rinsed masoor dal and water. Bring to a simmer over medium heat, then reduce to low, cover, and cook for 35 minutes until dal is very soft and breaks apart easily.
- Step 2: While dal cooks, heat vegetable oil in a small skillet over medium heat until shimmering. Add mustard seeds and cumin seeds, cooking until they pop (about 1 minute).
- Step 3: Add onion and cook until golden brown (8 minutes), stirring occasionally. Stir in ginger, garlic, turmeric, cumin, and coriander, cooking for 2 minutes until fragrant.
- Step 4: Add the onion mixture to the simmering dal, stirring to combine. Cook uncovered for 10 minutes, stirring occasionally, until thickened to a porridge-like consistency.
- Step 5: Stir in fresh cilantro and serve hot with a dollop of plain yogurt on the side for cooling contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dal Tadka with Cumin-Spiced Yogurt and Fresh Coriander take to make?
Total time is about 70 minutes (15 min prep + 55 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 Cumin-Spiced Yogurt and Fresh Coriander?
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 rinsed masoor dal from drying out.
Can I substitute ingredients in Dal Tadka with Cumin-Spiced Yogurt and Fresh Coriander?
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 Cumin-Spiced Yogurt and Fresh Coriander 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.
What goes well with Dal Tadka with Cumin-Spiced Yogurt and Fresh Coriander?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
