Vegetarian Dal Tadka (Authentic North Indian Lentil Curry)

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting and aromatic Indian lentil curry made with red lentils, aromatic spices, and a tempering of mustard seeds and cumin, served with fresh cilantro. This Indian recipe (vegetarian), ready in about 45 minutes, pairs red lentils, water, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 75 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 red lentils
• 3 cups water
• 1/2 onion
• 2 cloves garlic
• 1/2 inch ginger
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp red chili powder
• 1/2 cup tomato
• 2 tbsp vegetable oil
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1/4 tsp dried fenugreek leaves
• 1/4 cup cilantro
• to taste salt

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Instructions

1. Step 1: In a medium pot, combine 1 cup rinsed red lentils and 3 cups water. Bring to a boil, then reduce heat to low and simmer for 20 minutes until lentils are soft.
2. Step 2: Heat 2 tbsp vegetable oil in a small skillet over medium heat. Add 1/2 tsp mustard seeds and 1/4 tsp cumin seeds and cook until the mustard seeds pop (about 1 minute).
3. Step 3: Add 1/2 onion, finely chopped, 2 garlic cloves, minced, and 1/2 inch ginger, minced, and cook until onion is golden (about 5 minutes).
4. Step 4: Add 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, and 1/4 tsp red chili powder and cook for 1 minute until fragrant.
5. Step 5: Add 1/2 cup chopped tomato and cook for 5 minutes until the tomato is soft and the oil separates.
6. Step 6: Add the cooked lentils and 1/4 tsp dried fenugreek leaves to the tomato mixture and stir well. Simmer for 5 minutes.
7. Step 7: Season with salt to taste and stir in 1/4 cup fresh cilantro, chopped.
8. Step 8: Serve hot with rice or naan.