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Kashmiri dal served in a bowl with rich spicy sauce
Fresh, spicy, and rich Kashmiri lentil dal

Kashmiri Dal | Spiced Red Lentils with Tarka

Author: Flavelo
Recipes Vegetarian & Vegan Dishes
Kashmiri Dal hails from the foothills of the Himalayas, where food must be both nourishing and warming. This dish is about the masterful layering of spices: the lentils cook down to a creamy consistency, finished with a 'tadka' (or tarka)—spices tempered in hot oil that sizzle when poured over the stew. The use of cinnamon and ginger is a signature Kashmiri touch, adding a sweet, warm tone to the heat.
🕒 Prep Time 10 mins
🍳 Cook Time 40 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Pot (for lentils)
  • Small skillet (for tempering spices - tadka)
  • Sieve

Instructions

1 ✓

Rinse the lentils thoroughly in cold water until the water runs clear. Place in a pot, add the 4 cups of water, cinnamon stick, and turmeric.

Tip: Rinsing removes dust and excess starch for a cleaner flavor.
2 ✓

Cook lentils over medium heat for 20-25 minutes until soft and creamy (they should break down). Skim off any foam.

Tip: Turmeric gives the lentils a beautiful yellow color right from the start.
3 ✓

While lentils cook, make the tempered spice base (tadka). Chop onion, crush garlic, and grate the ginger. Heat oil in a skillet.

Tip: The tadka is the soul of the dish: fat-soluble flavors are released here.
4 ✓

Add cumin seeds to the oil; let them sizzle for a few seconds, then add the onion. Fry until golden brown.

Tip: Caramelizing the onions adds sweetness to balance the earthy spices.
5 ✓

Add garlic and ginger, fry for 1 minute (don't burn!), then add coriander powder, chili powder, and pepper. Stir and remove from heat immediately.

Tip: Powdered spices burn in seconds, so be quick.
6 ✓

Pour the spiced oil mixture into the cooked lentils. Add salt now (at the end!). Stir and simmer together for 5 minutes.

Tip: The sizzling sound indicates the flavors are uniting.
7 ✓

Remove the cinnamon stick. Serve garnished generously with fresh cilantro. Eat with rice or Naan.

Tip: The cinnamon has done its job; biting into it isn't pleasant.

Recipe FAQ

Why won't the lentils soften?
If your water is hard or if you add acidic ingredients (like tomatoes or lemon) too early, the lentil skins toughen. Always add salt and acids at the end.
Can I use other lentils?
Red lentils are fastest (they break down); brown or green lentils hold their shape better but take longer to cook.

Ingredients

  • 1 1/4 cups Red Lentils (dried)
  • 4 cups Water (or Vegetable Broth)
  • 1 medium Yellow Onion
  • 3 cloves Garlic
  • 1 inch Fresh Ginger
  • 3 tbsp Olive Oil (or Ghee for tradition)
  • 1 tsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Chili Powder (to taste)
  • 1 stick Cinnamon
  • 1 tsp Salt
  • 1 pinch Black Pepper
  • 1 bunch Fresh Cilantro