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Tadka Dal — Indian lentils soup

Course Soup
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 650kcal

Ingredients

  • 1 cup red lentils
  • 1 onion
  • 2 garlic cloves
  • ½ tsp cumin seeds
  • ¼ tsp turmeric
  • ½ tsp fennel seeds
  • 1 cm piece fresh ginger
  • ½ tsp chili flakes or chili powder
  • 150 g canned tomatoes
  • 1 tbsp butter or ghee
  • 1-2 tbsp tbsp neutral oil
  • 15 g fresh cilantro
  • Salt to taste

Instructions

Cook the lentils:

  • Rinse red lentils and soak for 10 minutes.
  • Add to a pot with 3 cups water, ½ tsp salt, and ¼ tsp turmeric.
  • Bring to a simmer and cook uncovered for 20–25 minutes, until soft.

Make the Tadka (tempered spice oil):

  • Tadka is a traditional Indian method of blooming spices in hot fat. I mix ghee and cooking oil here to reduce saturated fat without losing flavor.
  • Heat 1 tbsp butter (or ghee) with 1–2 tbsp oil in a small saucepan.
  • Add cumin seeds.
  • Once aromatic, add finely chopped garlic and ginger.
  • Stir in the chopped onion, cook until golden.
  • Lower the heat, add chili, tomatoes, and a pinch of salt. Let simmer.

Blend and combine:

  • Once lentils are cooked, blend half of them until smooth. Return to the pot.
  • Stir in half of the Tadka mixture. Adjust salt and water to reach a loose purée consistency.
  • Simmer the soup a few more minutes to bring it all together.

To serve:

  • Top each bowl with fresh cilantro and a spoonful of the remaining Tadka.