Simple Dal Tadka with Lentils

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A humble Indian lentil stew featuring a fragrant tempering of spices that elevates simple red lentils to a nourishing meal. This indian-inspired vegetarian ready in about 35 minutes pairs rinsed red 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 red lentils
• 3 cups water
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/4 cup vegetable oil
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1-inch piece, minced ginger
• 1, sliced (optional) green chili
• 1/4 cup, chopped cilantro

Instructions

1. Step 1: In a medium pot, combine 1 cup rinsed red lentils, 3 cups water, and 1/2 tsp turmeric powder. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender and thickened.
2. Step 2: Heat 1/4 cup vegetable oil in a small skillet over medium heat. Add 1/2 tsp cumin seeds and 1/2 tsp mustard seeds, cooking for 1 minute until they pop.
3. Step 3: Add 1 finely chopped onion, 2 minced garlic cloves, 1-inch minced ginger, and 1 sliced green chili (if using) to the skillet. Sauté for 5-7 minutes until onion is golden and garlic is fragrant.
4. Step 4: Stir the sautéed onion mixture into the lentil pot. Season with salt to taste and simmer for 5 more minutes. Garnish with 1/4 cup chopped cilantro before serving.