Dill Daal with Garlic Tadka

Dill Daal with a Garlic Tadka

This is Kind of a Big Dill

Dill Daal with a Garlic Tadka is made with red and yellow lentils cooked with ginger, turmeric and dill. Additionally in a pan heat ghee with mustard seeds, hing, garlic and chili powder to make the tadka. Season the lentils with the hot tadka and add a squeeze of fresh lemon.

Dill is an aromatic herb with delicate, feathery green leaves. Sometimes referred to as dill weed, dill is a member of the parsley family. 

I had a ton of dill left over in my fridge one day and was planning on making Indian food and was curious how the dill and lentils would taste together. The dill enhances the flavors of lemon, garlic and chili.

If you have never tried making lentils I highly recommend it. It is super simple and easy. Lentils are also low in calories, rich in iron and folate and an excellent source of protein. 

What is Tadka?

Tadka is a cooking technique that has been in existence for hundreds of years. The oil is slowly heated to temper the spices and allow the flavors to infuse into the oil.

What is Hing?

Also known as asafoetida, Hing is a staple of Northern Indian spice in vegetarian cooking. It has a unique smell and flavor unpleasantly strong while raw but mellow and allium-like when sautéed in ghee. A must have ingredient when making Dill Daal with Garlic Tadka.

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Dill Daal with a Garlic Tadka

  • Author: hungrygirlinqueens


Dill Daal with a Garlic Tadka is made with red and yellow lentils cooked with a little ginger, turmeric and dill until soft and combined.



  • 1 tablespoon ghee or oil
  • 1/2 teaspoon mustard seeds
  • 1/8 teaspoon hing{asafetida}
  • 1/2 teaspoon turmeric
  • 1 tablespoon lemon juice
  • 1 green chillies sliced into half
  • 10 garlic cloves minced
  • 1 cup split red lentils/masoor daal, rinsed and drained
  • 1 cup mung daal, rinsed and drained
  • 2 cups chopped dill leaves
  • 1 teaspoon salt
  • 4 cups water


  1. In a small pot combine the mung daal, masoor daal, dill, lemon juice, chillies, turmeric, salt and water and boil for about 30 minutes or until lentils are cooked through and begin to get mushy. Once cooked, turn off the heat and pour into serving bowl.
  2. Heat up oil at a medium/low temperature. Once oil gas hot add the mustard seeds and hing until sputters (should take only 1 minute) add the mined garlic and stir continuously so garlic doesn’t burn and oil gets infused. Pour the tempered oil on top of the prepared lentils in serving bowl.

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