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Easy Beginner Dal Tadka Recipe 5-Minute One-Pot Yellow Lentil Soup

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A quick and comforting one-pot yellow lentil soup with simple spices and a flavorful tempering, perfect for beginners and busy weeknights.

Ingredients

Scale
  • 1 cup (200 grams) yellow split moong dal (yellow lentils), rinsed well
  • 3 cups (720 ml) water, adjust for desired consistency
  • 2 tablespoons ghee or oil (vegetable oil, coconut oil, or olive oil for vegan option)
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • A pinch of asafoetida (hing), optional
  • 3 cloves garlic, finely chopped
  • 1 or 2 green chilies, slit (adjust to taste or omit for kids)
  • ½ teaspoon turmeric powder
  • ¼ teaspoon red chili powder, optional
  • 1 medium tomato, finely chopped
  • Salt to taste
  • A small handful fresh cilantro, chopped (for garnish)
  • 1 tablespoon fresh lemon or lime juice

Instructions

  1. Rinse the lentils under cold running water until the water runs clear (about 2 minutes).
  2. In a medium pot, add the rinsed dal and 3 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that forms. Add turmeric powder and a pinch of salt. Cook uncovered for 20-25 minutes, stirring occasionally, until lentils are soft and creamy but not mushy.
  3. While lentils cook, heat ghee or oil in a small pan over medium heat. Add cumin seeds and mustard seeds. When they start to pop (about 30 seconds), add asafoetida if using, then add chopped garlic and slit green chilies. Sauté for 1-2 minutes until garlic is golden and fragrant.
  4. Add red chili powder and chopped tomato to the pan. Cook until tomato softens and oil starts to separate (about 3-4 minutes), stirring to avoid burning.
  5. Pour the prepared tadka into the cooked lentils. Stir well and simmer together for another 5 minutes to combine flavors. Adjust salt to taste.
  6. Remove from heat and stir in fresh lemon or lime juice and chopped cilantro.
  7. Serve warm with steamed rice, naan, or crusty bread.

Notes

If dal thickens too much after resting, stir in a splash of warm water before serving. Heat ghee until shimmering before adding spices to avoid burning. Add salt only after lentils soften to prevent toughening. For a vegan version, substitute ghee with coconut or olive oil. Pressure cooker method: cook dal with water, turmeric, and salt for 8 minutes on high pressure, then add tadka.

Nutrition

Keywords: dal tadka, yellow lentil soup, easy dal recipe, one-pot lentils, Indian comfort food, beginner dal recipe, moong dal, lentil soup

Find it online: https://rowanrecipes.com/easy-beginner-dal-tadka-recipe-5-minute-one-pot-yellow-lentil-soup/