Tadka Dal with Slow-Simmered Black Lentils

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Velvety black lentils slow-cooked and finished with a flavorful tempering of mustard seeds, cumin, garlic, and aromatic spices to create a comforting North Indian staple. This Indian-inspired vegetarian recipe, ready in about 130 minutes, pairs water, ghee, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 whole black urad dal (black gram lentils)
• 4 cups water
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 4, thinly sliced garlic cloves
• 1-inch piece, grated ginger
• 2 whole dried red chilies
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 1/2 tsp salt
• 2 tbsp, chopped fresh cilantro
• 1/2 cup water (for tempering)

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Instructions

1. Step 1: Rinse 1 cup whole black urad dal under cold water until water runs clear. Soak in water for at least 4 hours or overnight.
2. Step 2: Drain the soaked dal and add it to a large pot with 4 cups fresh water. Bring to a boil, then reduce heat to low and simmer gently, uncovered, for 1.5 to 2 hours until the lentils are soft and creamy, adding more water if necessary.
3. Step 3: In a separate small pan, heat 2 tbsp ghee over medium heat until shimmering. Add 1 tsp mustard seeds and 1 tsp cumin seeds, frying until they start to pop.
4. Step 4: Add 4 thinly sliced garlic cloves, 1-inch grated ginger, and 2 dried red chilies to the ghee. Sauté for 1-2 minutes until fragrant and golden but not burnt.
5. Step 5: Stir in 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 1/2 tsp salt, then pour in 1/2 cup water to create the tempering sauce. Let it simmer for 2 minutes.
6. Step 6: Pour this tempering over the simmered dal and stir well. Cook together for another 5 minutes on low heat until the flavors meld and the dal thickens slightly.
7. Step 7: Garnish with 2 tbsp chopped fresh cilantro before serving hot with steamed rice or flatbreads.