Dal Tadka
North India • halal_safe
How to Make Dal Tadka (Traditional & Healthy Version)
Dal Tadka is a beloved vegetarian dish enjoyed across Malaysia, especially in the vibrant communities of Little India in Kuala Lumpur and Penang. This comforting lentil curry brings together the rich multicultural influences of Malaysian cuisine, blending North Indian heritage with local Malay ingredients like daun pandan and serai (lemongrass). Dal Tadka is known for its wholesome, aromatic profile—hearty yellow lentils simmered until creamy, then finished with a flavorful 'tadka' or tempering of spices sautéed in minyak sapi (ghee) or healthier oils. In Malaysia, Dal Tadka is a lunchtime favorite, served with warm rice or wholemeal roti canai. The use of local aromatics such as pandan leaves and lemongrass adds a uniquely Malaysian twist, infusing the dish with subtle fragrance and depth. This recipe is both authentic and health-conscious, making it ideal for anyone looking to enjoy traditional Malaysian-Indian flavors while keeping an eye on nutrition and calorie intake. With its plant-based protein and low-fat content, Dal Tadka is a delicious way to support a balanced diet, fitting perfectly into Malaysia’s diverse and health-oriented culinary scene.
Ingredients(for 1 bowl (approximately 250g) per serving)
- 1 cup Yellow split lentils (dal kuning)
- 3 cups Water
- 1 medium, finely chopped Onion (bawang besar)
- 1 medium, diced Tomato (tomato segar)
- 3 cloves, minced Garlic (bawang putih)
- 1 inch, grated Ginger (halia)
- 1, slit Green chili (cili hijau)
- 1 stalk, bruised Lemongrass (serai) - optional
- 1 small, knotted Pandan leaf (daun pandan) - optional
- 1/2 tsp Turmeric powder (serbuk kunyit)
- 1 tsp Cumin seeds (jintan putih)
- 1/2 tsp Mustard seeds (biji sawi)
- 6-8 Curry leaves (daun kari)
- 1/2 tsp Red chili powder (serbuk cili)
- 1 tbsp Cooking oil (sunflower or canola) (minyak masak)
- to taste Salt (garam)
- 1 tbsp, chopped Fresh coriander leaves (daun ketumbar) - optional
Instructions
- 1
Rinse yellow split lentils thoroughly and soak for 10 minutes. Drain.
10 minutes
Soaking helps lentils cook faster and improves digestion.
- 2
In a pot, combine lentils, water, turmeric powder, lemongrass, pandan leaf, and a pinch of salt. Bring to a boil, then simmer until lentils are soft.
15 minutes
Remove pandan and lemongrass before serving for a smooth texture.
- 3
In a separate pan, heat oil. Add cumin seeds and mustard seeds. When they splutter, add curry leaves, chopped onion, garlic, ginger, and green chili. Sauté until onions are golden.
5 minutes
Sauté on medium heat to prevent burning the spices.
- 4
Add tomato and red chili powder. Cook until tomato softens and the masala is aromatic.
3 minutes
Mash the tomato slightly to blend flavors.
Why This Dish is Healthy
This Malaysian Dal Tadka is a healthy choice because it is high in protein and fiber, supporting sustained energy and satiety. It contains minimal oil, no dairy, and uses fresh, wholesome ingredients. The local aromatics enhance flavor without extra calories, and the recipe is adaptable for various dietary needs, including vegan and gluten-free diets. It’s ideal for weight management and maintaining balanced blood sugar levels.
Dal Tadka is a nutrient-dense dish, rich in plant-based protein and dietary fiber from lentils, making it excellent for muscle repair and digestive health. It is low in saturated fat and cholesterol-free, especially when cooked with a heart-healthy oil. The use of turmeric, ginger, and garlic provides antioxidant and anti-inflammatory benefits, while tomatoes supply vitamin C and potassium. The inclusion of pandan and lemongrass adds micronutrients and unique phytonutrients found in Malaysian herbs.
Pro Tips
- 💡Tip 1: Use fresh local lemongrass and pandan for authentic aroma.
- 💡Tip 2: For extra creaminess, lightly mash some lentils after cooking.
- 💡Tip 3: Temper spices just before serving to maximize flavor and aroma.
Storage & Serving
Store Dal Tadka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to regain the original consistency.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
