Golden Dal Tadka

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A fragrant, mildly spiced lentil stew made with yellow lentils and tempered with cumin and mustard seeds, perfect as a light side dish. This indian ready in about 40 minutes pairs yellow lentils (masoor dal), water, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 1/2 cup, rinsed yellow lentils (masoor dal)
• 1 1/2 cups water
• 1/4 cup, finely chopped onion
• 1 clove, minced garlic
• 1/2 tsp, grated ginger
• 1/2 tsp cumin seeds
• 1/4 tsp mustard seeds
• 1 tbsp vegetable oil
• 1/4 tsp turmeric powder
• 1/4 tsp salt
• 1 tbsp, chopped fresh cilantro

Instructions

1. Step 1: In a medium saucepan, combine 1/2 cup rinsed yellow lentils, 1 1/2 cups water, and 1/4 tsp turmeric. Bring to a gentle boil over medium-high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender and mixture thickens to a porridge-like consistency.
3. Step 3: Heat 1 tbsp vegetable oil in a small skillet over medium heat. Add 1/2 tsp cumin seeds and 1/4 tsp mustard seeds, cooking for 1 minute until seeds begin to pop and sizzle.
4. Step 4: Add 1/4 cup finely chopped onion and sauté for 3 minutes until golden. Stir in 1 minced garlic clove and 1/2 tsp grated ginger, cooking for 1 minute until fragrant.
5. Step 5: Pour tempered onion mixture into lentils, stir in 1/4 tsp salt, and cook uncovered for 5 minutes to blend flavors. Garnish with 1 tbsp fresh cilantro before serving.