Indian
Creamy Dal Tadka with Ghee Rice
A staple Indian dish of cooked lentils tempered with ghee, garlic, and aromatic spices, served with steamed rice.
Watch it madeVenkatesh Bhat's Idhayam Thotta Samayal · 17:20
Ingredients
- Lentils1 cup
- Rice1.5 cups
- Ghee2 tbsp
- Onions1 medium
- Tomatoes2 medium
- Garlic3 cloves
- Cumin1 tsp
- Red Pepper1/2 tsp
- Coriander1 tsp
Method
- Wash lentils and boil them in a pot with water, a pinch of salt, and turmeric (if available, otherwise just salt) until soft and mushy.
- In a separate pan, heat ghee. Add cumin seeds, chopped garlic, and chopped onions. Sauté until onions are golden.
- Add chopped tomatoes, red pepper powder, and coriander to the pan. Cook until tomatoes soften and oil separates. Pour this mixture (Tadka) over the cooked lentils.
- Serve the hot Dal over steamed rice, drizzled with an extra teaspoon of ghee if desired.
Common questions
Can I make this dal tadka without turmeric or fresh tomatoes?
Yes. If you don’t have turmeric, just boil the lentils with salt. If fresh tomatoes are missing, use a little tomato paste or canned tomatoes, adding them after the onions and spices so the tadka still tastes bright.
How long does it take to cook the lentils until soft and mushy?
Most lentils take about 20–30 minutes on the stove, depending on type and age. Red lentils cook fastest; larger lentils may take longer. Add more water as needed and simmer until they break down easily.
What are the most common mistakes when making dal tadka?
The biggest mistakes are undercooking the lentils, burning the garlic or cumin, and adding tomatoes too late so they stay raw. Also avoid making the tadka too dry; it should be saucy enough to pour over the dal.
How should I store leftover dal and rice?
Store dal and rice separately in airtight containers in the fridge for up to 3 days. Reheat the dal with a splash of water to loosen it. Rice should be reheated until steaming hot before serving.
What should I serve with ghee rice and dal to make it a fuller meal?
Serve it with cucumber salad, plain yogurt, pickles, or papad for extra texture and freshness. A little extra ghee on top makes it richer, while chopped cilantro or fried onions can add more flavor and color.