Vegetarian Dal Tadka (Authentic North Indian Lentil Curry)

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired indian (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.

★ 3.7 (15 ratings) Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 75 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Vegetarian Dal Tadka (Authentic North Indian Lentil Curry) take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetarian Dal Tadka (Authentic North Indian Lentil Curry)?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.

Can I substitute ingredients in Vegetarian Dal Tadka (Authentic North Indian Lentil Curry)?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetarian Dal Tadka (Authentic North Indian Lentil Curry) for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetarian Dal Tadka (Authentic North Indian Lentil Curry) vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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