Why Your Dal Doesn't Taste Like Your Mom's

Dal Tadka Recipe

When I moved to the US 10 years ago, I struggled to recreate the soulful dal that reminded me of home. After countless experiments and consulting with two generations of expert cooks in my family, I finally uncovered these four steps that changed the way I cooked lentils. No fancy equipment or hard-to-find ingredients—just simple techniques you can use to make dal that delivers that perfect comfort food experience we all crave.

Step 1: Wash & Soak

The step I never saw my grandmother or mother skip when they made dal—which was almost every day—is washing and soaking the lentils. I know there are a lot of recipes that say soaking is optional, but it's the first crucial difference between mediocre and irresistible dal.

Washing lentils does two things: it removes excess starch that can make your dal look and taste murky, and it eliminates any impurities on the surface. Look at how the water changes from cloudy to clear.

Left: Not washed & soaked; Right: Washed 4 times & soaked for 1 hour

I usually set a reminder on my phone to soak the dal the night before, or at least one hour before I need to start cooking. This technique is completely overlooked in many recipes, and that's why so many people end up with unevenly cooked, difficult-to-digest dal.

Soaking allows the lentils to rehydrate gradually, resulting in reduced cooking time and more evenly cooked dal.

Step 2: Slow Cooking

This next technique might be a bit controversial but I don't use a pressure cooker. If you are short on time or cook dal everyday, then it can a great timesaver. However, if you only cook dal once in a while, cook it like I do which is on the stovetop on low till it's tender.

This recipe is with masoor dal (red lentils) which cooks faster than most lentils and therefore, two hours is enough to create that incredible velvety texture that slow cooking produces. You won't have to actively tend to it.

Step 3: Pan Choice & Heat Level

The key is to cook the masala base on high heat in a sauté pan/wok/kadhai instead of a pot.

This is something most recipes rarely focus on. The heat level and the pan choice are crucial to creating that deep, rich flavor we all know and love. This technique fries the ingredients instead of stewing them, creating a richer flavor profile and adding a slight smokiness that takes your dal to the next level.

I heat the oil to the perfect temperature. As soon as you see the red chili change to a bright, glossy red, it's time to add the cumin seeds. The moment you see the cumin seeds dancing in the hot oil, add in the chopped onions or else the spices will burn.

Because we're cooking on high heat, everything comes together quickly, but it also means there are more chances of ruining the dish. I encourage you to be present with all your senses—the changing colors, the evolving aromas and the subtle sounds of cooking.

When you see the fat droplets glistening around the masala base, you know you've successfully developed depth of flavor. This is the missing piece in your flavor puzzle. If you struggle to develop the right depth of flavor in your Indian cooking, make sure you prioritize this oil separation phase.

Now we can add the cooked dal into this intensely aromatic base.

If you enjoy this technique-driven approach to Indian cooking, join me as I break down the fundamental techniques that took me three years of experimentation to teach myself. Learning these building blocks instead of one-off recipes helped me connect with the effortless home cooking techniques and traditions I'd seen my grandmother practice. Spaces are limited since I provide personalized feedback throughout, so join the waitlist today.

Step 4: The Double Tadka

This might seem excessive but the double tadka method is totally worth it. You might think you've added enough flavor, but this final two-minute step creates the familiar, flavorful finish.

I insist that you use ghee for this since it adds a lovely aroma and richness that oil simply cannot replicate. Once the ghee is shimmering, add the red chili and cumin seeds to intensify their flavors.

Asafoetida, or hing, loses its potency as it cooks, so for maximum impact, add it at this stage instead of earlier in the cooking process.

Hing also burns quickly, so do all of this on medium-low heat. You could add some red chili powder at this stage and call it a day, but I want to make it as delicious as possible, so I add some thinly sliced garlic.

The Kashmiri red chili adds a vibrant color and a lovely smokiness that makes the dal even more flavorful without necessarily making it spicier.

Pour this entire mixture—ghee and all—over your dal right before serving. Don't mix it in till you're ready to eat.

The hot ghee carries the flavors of the spices directly to your nose when you take that first bite, creating an aromatic experience that's impossible to achieve with a single tadka.

Finish with fresh cilantro for a bright herbal note that balances the richness.

I love to eat my dal with some warm rice and raw onions on the side. Sometimes, I squeeze some lime juice to brighten things up, but today, I'm satisfied by the comforting, familiar flavors of this dal tadka.

Serves 4

Ingredients:

1. 1 cup red lentils (masoor dal)

2. 1/2 red onion, diced

3. 4 cloves of garlic, crushed

4. 2 cloves of garlic, sliced thinly

5. 1 inch piece ginger, crushed

6. 1/4 cup of crushed, canned tomatoes (you can use one fresh tomato when they’re in season)

7. 2 tsp cumin seeds

8. 1/2 tsp asafoetida (hing)

9. 2 whole Kashmiri red chilies

10. 1 tbsp ghee

11. 1 tbsp neutral oil (I use avocado)

12. 1 tsp turmeric powder

13. 2 tsp Kashmiri red chili powder

14. 2 tsp cumin powder

15. 2 tsp coriander powder

16. 1 tsp garam masala powder

17. Salt

18. A handful of cilantro, freshly chopped

Method:

1. Wash the lentils thoroughly till the water runs clear.

2. Soak in fresh water for at least an hour, up to 8 hours.

3. Decant the water it soaked in and add fresh water to cover the lentils completely.

4. Add the turmeric and some salt and cook on low heat on the stove till they're completely cooked (~2 hours).

5. When the dal is almost cooked, make the masala base. In a wide pan on high heat, add oil, 1 whole red chili, 1 tsp cumin seeds, in that order. Add the chopped onions and cook them till translucent and starting to brown.

6. Now add in the crushed ginger and garlic. Cook till fragrant.

7. Add the tomatoes and all the powdered spices (except red chili) and some salt. Cook till oil separation stage.

8. Add in the cooked dal and cook together for 5-6 minutes. Check for salt and adjust, if needed. Pour it into serving bowl.

9. Make the tadka: Heat the ghee to medium and add the other whole red chili and cumin seeds. Once fragrant, add the sliced garlic and stir till light golden.

10. Add the red chili powder and hing and turn off the heat immediately.

11. Pour this flavorful tempering onto the served dal.

12. Mix right before plating and serve with plain rice or roti.