Made in Alsace
Discover our Dal Tadka kit: humble lentils elevated by cumin, mustard seeds and the pungent aroma of asafoetida. A comforting Indian classic, simple and flavourful.
Ready for shipping, delivery time 3-10 business days
Delivery from €4.80 at Mondial Relay pickup points.
Accompaniments
This dish will combine well with the following products.
Vegtable pulao
Dal Tadka
Dal tadka is a dish with a long and ancient history in India. It is deeply rooted in the culinary traditions of Indian homes and “dhabas” - country inns or roadside restaurants across the country, where it is a popular and comforting meal.
The lentils commonly used are toor dal (split pigeon peas), moong dal (split yellow lentils), masoor dal ( red lentils ) , or a combination of different dals.
The word “tadka” literally means “to temper” or “to season.” This method is characteristic of Indian cuisine.
Ghee (clarified butter) is the traditional choice for tadka, as it adds a rich, nutty flavor. You can however make use of oil or butter to replace ghee, if ghee is not readily available.
A final garnish of finely chopped fresh cilantro is added just before serving to provide a fresh, herbaceous contrast to the rich, earthy flavors.
Our Dal tadka kit
We provide all the spices and dry ingredients needed to prepare this dish in this kit, which is freshly hand-prepared to order.
You will need to source the necessary fresh ingredients from your local grocery store. We believe deeply in the importance of healthy, local food and therefore recommend that you buy these fresh products from a short-circuit store near you.
As some of these spices are not grown here in France, we import them directly from India via our carefully selected partners in respect of fair trade.
To learn more about where our spices come from, please feel free to send us an email. We will be happy to answer all your questions!
Want the step-by-step recipe? Follow our article dal tadka, authentic Indian lentils.
Your ready-to-cook kit contains the ingredients listed below as well as a simple and practical recipe sheet, so that this dish is the best you have ever tasted.
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One of the oldest cultivated crops, masoor dal has been grown in India since ancient times. These small, quick-cooking lentils are used to make simple, creamy lentil soups. They are a staple of everyday meals and are often tempered with fried cumin and other spices.Red lentils
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Garam masala, which translates to "hot spice mix" in Hindi, is a blend of ground spices that originated in North India. The name "hot" refers to the warming effect the spices are believed to have on the body according to Ayurvedic medicine, rather than the spiciness from chili peppers. The composition of garam masala varies greatly by region, and even from one household to another. Garam masala is a versatile spice blend used to enhance the flavor and aroma of a wide variety of Indian dishes. It's often used as a finishing spice, added toward the end of cooking to preserve its potent fragrance. It can also be used in marinades or as a dry rub for meats. Garam masala differs from other Indian spice blends like curry powder. Curry powder was a blend created for British colonizers to mimic Indian flavors, and it typically contains turmeric, which gives it a yellow color. Garam masala, on the other hand, does not usually contain turmeric and is a traditional part of Indian culinary heritage.Garam Masala
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Fenugreek is a plant cultivated throughout India, and the leaves are dried to create this aromatic spice. These dried leaves have a slightly bitter and savory flavor. They are typically crushed between the palms and sprinkled into a dish toward the end of cooking to add a distinctive nutty, savory aroma, especially in curries and lentil dishes.Dried fenugreek leaves
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Turmeric or Curcuma longa is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing.Turmeric
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This pungent resin comes from a plant native to the mountains of Afghanistan and Iran, but its use is ubiquitous in Indian cuisine. It is used as a substitute for onion and garlic, particularly by vegetarian sects like Jains. It adds a savory, sulfurous aroma to dishes and is typically fried in oil at the start of cooking to mellow its strong flavor.Asafoetida
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While thought to have originated in the Middle East, cumin has been cultivated in India for millennia and is a cornerstone of Indian cooking. Cumin is used both whole and ground. The whole seeds are often fried in hot oil at the beginning of a dish (Tadka) to impart a warm, earthy aroma. Ground cumin is a key ingredient in almost all curry powders and spice blends like garam masala.Cumin
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Indian whole dried red chillies can be used entirely or make into a powder along with other spices to give a specific aroma and taste. They are used in multiple dishes ranging from tadka to gravies and many other dishes. It is one of the most commonly used spice in indian cuisine.Whole dried red chillies
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Mustard is a plant native to the temperate regions of Europe and Asia. Black and brown mustard seeds are widely cultivated and used throughout India. Mustard seeds are typically fried in oil until they pop and release a pungent, nutty flavor. They are a crucial component of Tadka in South Indian and Bengali cooking, used for tempering dals, curries, and vegetable stir-fries.Mustard seeds
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As the name suggests, these chillies are a specific variety cultivated in the Kashmir region of India. Prized for their vibrant red color and mild heat, they are used to add a beautiful red hue to dishes without making them excessively spicy. They are essential for dishes like rogan josh, tandoori chicken, and various curries.Kashmiri red chili powder
The recipe requires the following ingredients that are not included in your kit, we recommend buying these ingredients locally.
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Pot
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Fresh coriander, also called cilantro, is the most widely used aromatic herb in Indian cuisine. Its green, fragrant leaves bring incomparable freshness to dishes. Used as a final garnish on curries, biryanis, and chaats, it is also the main ingredient in green chutney (pudina chutney) served with samosas and pakoras.Coriander leaves
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Water is an essential element in preparing Indian dishes. It is used to cook rice, prepare dals, thin sauces, and adjust the consistency of curries. The quality and quantity of water added directly influences the final texture of the dish.Water
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Tomatoes, although introduced relatively recently to India by the Portuguese, have become a fundamental ingredient in modern Indian cuisine. They provide acidity, color, and body to curries. Tomatoes are used fresh, pureed, or canned to create the rich, flavorful sauces characteristic of dishes like butter chicken or tikka masala.Tomatoes
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Onion is the aromatic base of most Indian curries. Finely sliced and slowly browned, it forms the characteristic sauce base of Indian dishes. In Indian cooking, onions are often caramelized until golden brown (birista), a technique that develops deep, sweet flavors essential to biryanis and kormas.Onion
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Oil is an essential base ingredient in Indian cooking. Different oils are used depending on the region: mustard oil in the north and east, coconut oil in the south, and peanut oil in the west. Oil serves as the base for tadka (tempering), a technique where spices are fried in hot oil to release their aromas before being added to dishes.Oil
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Ghee, or clarified butter, is an ancient ingredient in Indian cuisine that has been used for millennia. Made by melting butter to remove water and milk proteins, ghee has a high smoke point and a rich, nutty flavor. In Ayurvedic tradition, it is considered beneficial for digestion and health. Ghee is used for cooking, frying, and enriching dishes like dal, rice, and Indian desserts.Ghee
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Ginger is native to the rainforests of Maritime Southeast Asia and is one of the first spices to have been exported from Asia. It was introduced to India very early in its history and has been cultivated there for thousands of years, becoming an integral part of both its cuisine and traditional medicine, Ayurveda. Ginger is a foundational ingredient in Indian cooking. It is a key component of the aromatic paste known as ginger-garlic paste, which forms the flavor base for countless curries, dals, and marinades. It provides a pungent, spicy, and warm flavor. Fresh ginger is also grated or julienned and added to stir-fries, and is famously used to make a soothing and spicy chai (tea).Ginger
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Garlic's origins are traced back to Central Asia, where it was first cultivated. It spread from there to the Middle East and then to South Asia, becoming a staple in Indian diets since ancient times. Garlic is another essential aromatic in Indian cooking. It is most often used alongside ginger and onion to create the rich, sautéed base (bhuna) for a wide array of dishes. It provides a savory, sharp, and slightly spicy flavor that is a must-have for meat dishes, vegetable curries, and dals. It is also a key ingredient in many Indian pickles and chutneys.Garlic
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Chillies were brought to India by the Portuguese, but green chillies have since become a fundamental part of the cuisine. Used to provide fresh heat and a sharp flavor, green chillies are a primary source of spiciness in Indian cooking. They can be sliced and added directly to curries, sauces, or fried alongside other spices in a Tadka.Green chili
Table Indienne est une jeune entreprise à votre écoute, contactez nous si vous pensez que nous devrions inclure ces ingrédients dans nos kits ou bien vous les proposer en option.
| Directly selected smallholder producers | Yes |
| Cooking time | 60 minutes |
| Level of difficulty | Intermediate |
| Spice level | Medium |
| Number of servings | 3 |
| Vegetarian | Yes |
| Made in Alsace | Yes |
Translated from French
Mihika's note
Often in winter, when my fridge is nearly empty of vegetables, I find immense comfort in a piping-hot bowl of dal, served with a pulao, some crunchy papad and a touch of achaar (Indian pickle). It is the ultimate perfect combo in India! Have you already tried it? If not, you are missing out on something truly amazing! 🍛❤️✨
Mihika Mahakal
Founder, Table Indienne
Spices from this kit available on our website
These spices used in this kit are available individually on our website
Learn more
Dal tadka is deeply rooted in the culinary tradition of Indian homes and dhabas, those roadside inns or restaurants found throughout the country. The word tadka literally means “to temper” or “to season”: whole spices are thrown into very hot oil or ghee until they crackle, then poured over the cooked dal. It is also called tarka, chaunk, bagar, fodni or phoran depending on the region. Its origin is not documented: nobody has dated its invention.
Dal tadka is made with different lentils: toor dal (split pigeon peas), moong dal (split yellow mung beans), masoor dal (red lentils) or a mixture. Our kit contains red lentils, husked and split red lentils. The lentils are first cooked with turmeric and salt, then the tadka is prepared and poured over at the end of cooking. A garnish of finely chopped fresh coriander, added just before serving, brings a fresh, herbaceous contrast to the rich, earthy flavours.
The dhaba, temple of dal
Dhabas are said to have first appeared along the Grand Trunk Road, which links Peshawar and Lahore to Delhi and Calcutta via Amritsar and Ludhiana. The first ones were simple mud buildings, with charpoys, rope beds, to sit on, and a wooden board laid across for the dishes. They serve rustic, generous food at low prices, where ghee and white butter are not counted: butter chicken, dal, kadhi and flatbreads. A popular etymology links the word dhaba to dabba, the lunch box. Long frequented by truck drivers, dhabas have become trendy, to the point that some forty of them are said to have opened in the United States, thanks notably to Punjabi-American truckers.
Did you know?
Asafoetida (hing) smells very strong when raw, but it softens as it cooks into a fragrance close to onion and garlic. That is why it is thrown into the hot fat with the tadka, to transform it.
| Characteristic | Detail |
|---|---|
| Dish | Dal tadka, tempered lentils |
| Lentils | Red lentils (masoor dal), supplied in the kit |
| Technique | The tadka: whole spices crackle in ghee, then are poured over the dal |
| Cooking | About 60 minutes, for 3 people |
| Diet | Vegetarian |
Our kit is prepared by hand, to order, to guarantee its freshness. Some of the spices, which do not grow in France, are imported directly from India through our partners.
What your kit contains
| In the kit | Role in the dish |
|---|---|
| Red lentils (150 g) | The base of the dal, which melts into a creamy purée |
| Mustard seeds, cumin and asafoetida | The tadka, which crackles in the hot fat |
| Whole dried red chilli and Kashmiri chilli | The heat |
| Dried fenugreek, turmeric and garam masala | The bitter-honeyed note, the colour and the finish |
What you need to bring
- Onion, tomatoes, garlic, ginger and a green chilli
- Ghee and oil, water and fresh coriander
- A saucepan
A dal tadka is creamy, mild and deeply comforting: the red lentils melt to give a round base, lifted by the ghee tadka, whose spices bring heat and fragrance. The dried fenugreek adds a bitter, honeyed note, and the fresh coriander a herbaceous contrast.
Ghee, the traditional choice for the tadka, brings a rich flavour with nutty aromas. Failing that, it can be replaced with oil or butter.
Preparing the kit
- Allow about 60 minutes, for 3 people
- For the fresh ingredients to buy, the quantities and the precise method, follow the instructions in the kit
- Serve piping hot, with fresh coriander
Making your tadka a success
- Heat the ghee, then throw in the whole spices first (mustard, cumin) until they crackle
- Then add the garlic, ginger and onion, and the ground spices last: they burn quickly
- Pour the whole lot, still sizzling, over the cooked dal, just before serving
To go further
- A smoked dal (dhungar): a glowing coal placed in a small bowl in the middle of the pan, drizzled with ghee, lid closed, gives a smoky taste
- Sort and rinse the lentils before cooking: split lentils, like red lentils, generally need no soaking
What to pair it with
Dal tadka is served with rice or bread. Try it with our spiced rice, our vegetable pulao, a butter chicken or vegetable kadhai.
Storage tips
- Keep the pouch closed, in a dry place, away from heat, light and humidity
- The kit is prepared to order: use it without leaving it too long, following the instructions on the pouch
- Once the pouch is open, close it well again to preserve the fragrance of the spices
Allergens
If you have allergies, check the label on the pouch and tell us your allergens when you order.
What does tadka mean?
Tadka literally means “to temper” or “to season”. It is the final seasoning of the dal: whole spices thrown into very hot ghee or oil until they crackle, then poured over the cooked dal.
Which lentils are used for a dal tadka?
Toor dal, moong dal or masoor dal, or a mixture, are commonly used. Our kit contains red lentils, that is to say masoor dal.
Do you need ghee?
Ghee is the traditional choice: it brings a rich flavour with nutty aromas. It can be replaced with oil or butter.
What is a dhaba?
It is a roadside restaurant in South Asia, often a truckers’ stop, serving rustic, generous food such as dal, butter chicken and flatbreads.
Is this dish vegetarian?
Yes, it is a vegetarian dish. Ghee is its traditional fat.
Does this kit contain allergens?
Check the label on the pouch and tell us your allergens when you order: we will answer you precisely.
-
Dal tadka is deeply rooted in the culinary tradition of Indian homes and dhabas, those roadside inns or restaurants found throughout the country. The word tadka literally means “to temper” or “to season”: whole spices are thrown into very hot oil or ghee until they crackle, then poured over the cooked dal. It is also called tarka, chaunk, bagar, fodni or phoran depending on the region. Its origin is not documented: nobody has dated its invention.
Dal tadka is made with different lentils: toor dal (split pigeon peas), moong dal (split yellow mung beans), masoor dal (red lentils) or a mixture. Our kit contains red lentils, husked and split red lentils. The lentils are first cooked with turmeric and salt, then the tadka is prepared and poured over at the end of cooking. A garnish of finely chopped fresh coriander, added just before serving, brings a fresh, herbaceous contrast to the rich, earthy flavours.
The dhaba, temple of dal
Dhabas are said to have first appeared along the Grand Trunk Road, which links Peshawar and Lahore to Delhi and Calcutta via Amritsar and Ludhiana. The first ones were simple mud buildings, with charpoys, rope beds, to sit on, and a wooden board laid across for the dishes. They serve rustic, generous food at low prices, where ghee and white butter are not counted: butter chicken, dal, kadhi and flatbreads. A popular etymology links the word dhaba to dabba, the lunch box. Long frequented by truck drivers, dhabas have become trendy, to the point that some forty of them are said to have opened in the United States, thanks notably to Punjabi-American truckers.
Did you know?
Asafoetida (hing) smells very strong when raw, but it softens as it cooks into a fragrance close to onion and garlic. That is why it is thrown into the hot fat with the tadka, to transform it.
-
Characteristic Detail Dish Dal tadka, tempered lentils Lentils Red lentils (masoor dal), supplied in the kit Technique The tadka: whole spices crackle in ghee, then are poured over the dal Cooking About 60 minutes, for 3 people Diet Vegetarian Our kit is prepared by hand, to order, to guarantee its freshness. Some of the spices, which do not grow in France, are imported directly from India through our partners.
What your kit contains
In the kit Role in the dish Red lentils (150 g) The base of the dal, which melts into a creamy purée Mustard seeds, cumin and asafoetida The tadka, which crackles in the hot fat Whole dried red chilli and Kashmiri chilli The heat Dried fenugreek, turmeric and garam masala The bitter-honeyed note, the colour and the finish What you need to bring
- Onion, tomatoes, garlic, ginger and a green chilli
- Ghee and oil, water and fresh coriander
- A saucepan
-
A dal tadka is creamy, mild and deeply comforting: the red lentils melt to give a round base, lifted by the ghee tadka, whose spices bring heat and fragrance. The dried fenugreek adds a bitter, honeyed note, and the fresh coriander a herbaceous contrast.
Ghee, the traditional choice for the tadka, brings a rich flavour with nutty aromas. Failing that, it can be replaced with oil or butter.
-
Preparing the kit
- Allow about 60 minutes, for 3 people
- For the fresh ingredients to buy, the quantities and the precise method, follow the instructions in the kit
- Serve piping hot, with fresh coriander
Making your tadka a success
- Heat the ghee, then throw in the whole spices first (mustard, cumin) until they crackle
- Then add the garlic, ginger and onion, and the ground spices last: they burn quickly
- Pour the whole lot, still sizzling, over the cooked dal, just before serving
To go further
- A smoked dal (dhungar): a glowing coal placed in a small bowl in the middle of the pan, drizzled with ghee, lid closed, gives a smoky taste
- Sort and rinse the lentils before cooking: split lentils, like red lentils, generally need no soaking
What to pair it with
Dal tadka is served with rice or bread. Try it with our spiced rice, our vegetable pulao, a butter chicken or vegetable kadhai.
-
Storage tips
- Keep the pouch closed, in a dry place, away from heat, light and humidity
- The kit is prepared to order: use it without leaving it too long, following the instructions on the pouch
- Once the pouch is open, close it well again to preserve the fragrance of the spices
Allergens
If you have allergies, check the label on the pouch and tell us your allergens when you order.
-
What does tadka mean?
Tadka literally means “to temper” or “to season”. It is the final seasoning of the dal: whole spices thrown into very hot ghee or oil until they crackle, then poured over the cooked dal.
Which lentils are used for a dal tadka?
Toor dal, moong dal or masoor dal, or a mixture, are commonly used. Our kit contains red lentils, that is to say masoor dal.
Do you need ghee?
Ghee is the traditional choice: it brings a rich flavour with nutty aromas. It can be replaced with oil or butter.
What is a dhaba?
It is a roadside restaurant in South Asia, often a truckers’ stop, serving rustic, generous food such as dal, butter chicken and flatbreads.
Is this dish vegetarian?
Yes, it is a vegetarian dish. Ghee is its traditional fat.
Does this kit contain allergens?
Check the label on the pouch and tell us your allergens when you order: we will answer you precisely.
Why we created a Dal Tadka kit?
Anti-waste
Have you always wanted to cook Indian dishes, but never knew where to buy all the spices, or what to do if the result is not good? We are here to answer this problem with our kit! No need to buy spices that you will never use again, we only put the necessary amount of spices in your kit.
Authentic flavors
Our spices come directly from India. They are carefully selected to give you an authentic flavor.
Step-by-step recipe and instructions
We know well that Indian recipes can be difficult to understand. We provide you with step-by-step instructions and recipes to ensure you prepare the best possible version of the dish every time!
Demystifying the facts
Do Indians use the famous "curry"?
Check out our blog article to discover why curry doesn't really exist in India.
Why buy all these spices when I can just use curry?
Check out our blog article to discover the wide variety of spices used in India.
Questions & Answers
Thank you! Your question has been sent. Mihika will answer soon and you will receive an email.
Dal Tadka
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