Stovetop Gujarati Dal Tadka with Mustard Seeds

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A traditional Gujarati lentil dish simmered with turmeric and tempered with mustard seeds and garlic for a warm, comforting meal. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs toor dal (split pigeon peas), water, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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 toor dal (split pigeon peas)
• 3 cups water
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 4 garlic cloves, minced
• 1 green chili, slit
• a pinch asafoetida (hing)
• 2 tbsp fresh coriander leaves, chopped

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Instructions

1. Step 1: Rinse 1 cup toor dal thoroughly and add to a pot with 3 cups water, 1/2 tsp turmeric powder, and 1 tsp salt. Bring to a boil, then reduce to low and simmer uncovered for 30-35 minutes until lentils are soft and breaking apart.
2. Step 2: In a small pan, heat 2 tbsp ghee over medium heat. Add 1 tsp mustard seeds and wait until they begin to pop, then add 1/2 tsp cumin seeds, 4 minced garlic cloves, 1 slit green chili, and a pinch of asafoetida. Sauté for 1-2 minutes until fragrant and garlic is golden.
3. Step 3: Pour the tempered spices into the cooked dal, stir well, and simmer together for another 5 minutes so the flavors meld. Garnish with 2 tbsp chopped fresh coriander leaves before serving.