Tadka Dal

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper


  • 300g yellow lentils (yellow split peas or toover dal)
  • 1 litre water
  • ½ tsp turmeric powder
  • 1 tomato
  • 1 tbsp Balti Curry Paste
  • 1½ tbsp fresh coriander, chopped
  • 2 tbsp vegetable oil / ghee
  • 1 clove garlic, chopped
  • pinch of sugar
  • juice of ½ lemon
  • salt, to taste


  1. Wash the lentils in several changes of water and add to a pan with the turmeric, ½ tbsp of Balti Curry Paste and the water.
  2. Add the turmeric and boil for 25 - 30 minutes. Keep topping up with water.
  3. Lower the heat once the dal has cooked through and is soft and broken down.
  4. In another pan heat the vegetable oil (or ghee) and add the garlic and remaining Balti Curry Paste.
  5. After 1 minute add the tomatoes and saute for a further 2 minutes before pouring the contents into the cooked dal.
  6. Stir, add the sugar and check the seasoning. Adjust the salt if necessary.
  7. Squeeze in the lemon juice and stir in the chopped coriander. Serve piping hot.


This recipe calls for Patak's Balti Curry paste. You can substitute any Patak's curry paste in its place.