Simple Dal Tadka

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A comforting Indian lentil curry simmered with turmeric and finished with a fragrant tempering of cumin and mustard seeds. This indian (vegetarian) ready in about 45 minutes pairs yellow lentils, water, turmeric powder 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.

Ingredients

• 1 cup, rinsed yellow lentils
• 3 cups water
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon red chili flakes
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 1/2 teaspoon, minced ginger
• 2 tablespoons vegetable oil
• to taste salt

Instructions

1. Step 1: In a medium pot, combine 1 cup rinsed yellow lentils, 3 cups water, and 1/2 teaspoon turmeric powder. Bring to a boil, then reduce heat to low and simmer for 25 minutes until lentils are tender and mixture thickens.
2. Step 2: Heat 2 tablespoons vegetable oil in a small skillet over medium heat. Add 1/2 teaspoon cumin seeds, 1/4 teaspoon mustard seeds, and 1/4 teaspoon red chili flakes, cooking for 30 seconds until mustard seeds pop.
3. Step 3: Add 1 finely chopped small onion, 2 minced garlic cloves, and 1/2 teaspoon minced ginger to the skillet, sautéing for 3 minutes until onion is golden. Stir this tempering into the lentil pot, season with salt, and simmer for 5 more minutes to blend flavors.