Learn how to make your own Indian Dal Tadka (lentil soup) in a jar! Dry Soup Mixes make a perfect holiday gift and create hearty, delicious Dals that everyone will rave about! (vegan, gluten-free, nut-free, soy-free). This post was originally published on December 4, 2013.
Make this jar of dal (Indian lentil soup) to keep on hand for your quick meals, or give these dry mixes as a gift to introduce everyone to a great Indian lentil dal! These make great care packages, hostess gifts, coworker gifts, camping meals, etc.
You can’t get a better, more creative stocking stuffer than spicy lentil soup. Make a large batch, sit by the window and watch the snow.
There are so many ways you can prepare Indian Dals. Dal is a term used for all legumes (for example split red lentils are called masoor dal), Dal is also a term used for the final result, for example masoor dal makes masoor dal tadka. Dal tadka is the way to make dal. Tadka or tempering (spices) is a bit like making a fresh, spicy oil. The oil is heated and spices and flavors bloom in it. For jars today I give you 2 options, to prepare red lentils dal tadka and yellow lentils dal. You can also use other lentils in the jars. Cooking time will vary. Simply cook the lentils of your choice until desired, prepare the tadka and add and done!
Jarred dal is easy to make and great to have with you for days when you want a quick meal. And it’s so delicious with homemade dried onion, chilli, garlic flakes and curry leaves. Dry these aromatics in the oven and they give this dal such a deep and amazing flavor!
Because you will love Dal Tadka in a jar
- Easy to make holiday gift, perfect stocking stuffer, friends, coworkers, camping, etc.
- Give it as a gift or keep it on hand for easy meals in your kitchen!
- tasty and creamy with multiple layers of flavor, all in one jar
- prepare dal tadka in minutes!
- perfect for traveling and camping when you could have all the spices
- naturally gluten-free, soy-free and nut-free
Additional items needed for cooking
Prevents the screen from going dark
Instructions on the jar
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Remove the envelopes. Wash and drain the lentils. Cook the lentils in a saucepan with 1 1/2 cups water for the red lentils and 2 cups for the yellow lentils and 1/2 teaspoon salt. Bring to a boil over medium heat, then cook over medium-low heat for 12 to 15 minutes for red lentils or 20 to 25 minutes for yellow lentils. If necessary, adjust the consistency with more water. To prepare Instant Pot, add washed lentils, 1 1/4 cups water, and salt. Stir, close the lid and cook on high pressure for 3 minutes for split red lentils, 5 minutes for small yellow lentils. (If using brown lentils, pressure cook for 16 minutes; for green beans, 20 minutes)
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Prepare the tadka: In another pan, add 1 teaspoon of oil. Heat over medium heat. Add the ingredients from bag 1 to the oil when it is hot. Stir for a few seconds and cook until they begin to sizzle and pop. Add all the ingredients from bag 2 and mix well. Cook for half a minute, stirring often. Add the cooked lentils to this pan. (Or transfer the tadka to the saucepan). Mix well and bring to the boil. Simmer for 2 minutes. Taste and adjust salt. Serve hot garnished with chopped coriander (optional). All done in 20-30 minutes!
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Serve with naan, flatbread, pita, crackers, rice, quinoa or as is as soup!
- Preheat oven to 240°F (115°C). Chop 1/2 medium onion, 6 cloves of garlic and 1 hot green chili pepper.
- Spread the onion on one baking tray and place the garlic and chilli on another. Cook the onion for 1.5-2 hours and cook the garlic and chilli leaf for 1/2-1 hour (depending on the size of the garlic). After half an hour, check the condition of the garlic and move the trays into the oven, so that everything dries evenly.
Variations:
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Add 1/2 cup chopped tomato to the pan after adding the 2 bag. Cook for 5 minutes until the tomato is tender, then add the lentils. Or add cooked/blanched vegetables.
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Use 1 or 2 teaspoons of dried green chili instead of the red chili in the bag. See notes on how to make dried green chili.
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Use 1/2 cup coconut milk + 1 cup water for a creamy dal curry.
Calories: 207kcal, Carbohydrates: 34G, Protein: 13G, Fat: 2G, Saturated fat: 0.2G, Polyunsaturated fats: 1G, Monounsaturated fats: 1G, Trans fats: 0.01G, Sodium: 308mg, Potassium: 355mg, Fiber: 10G, Sugar: 3G, Vitamin A: 337UI, Vitamin C: 65mg, Soccer: 51mg, Iron: 3mg
Nutrition information is calculated automatically, so should only be used as an approximation.
Ingredients and substitutions
- red and yellow lentils – You are preparing two jars, one with masoor dal (red lentils) and one with moong dal (split yellow lentils).
- whole spices – For the jar of red lentils you will need cumin seeds, mustard seeds and bay or curry leaves. For yellow lentils you only need mustard seeds and curry leaves.
- aromatic – You can use store-bought onion flakes, garlic flakes and dried red chili peppers or dry them yourself with fresh onion, garlic and hot green chili peppers.
- ground spices – For both jars you need ginger, turmeric, coriander, garam masala, dried fenugreek leaves and dried red chillies. If you prefer you can also add a pinch of asafoetida.
- water, salt and oil – To prepare the dals.
💡 Tips
- If you plan to make your own dried herbs, place them in the oven to dry first, then gather the rest of the ingredients and assemble the jars.
- I like to fold little parchment paper bags to hold spices and flavorings. They look so cute! But if you prefer you can use mini plastic bags.
How to make lentil soup in a jar
If you are drying your own flavors, preheat the oven to 240°F (115°C). Chop 1/2 medium onion, 6 cloves of garlic and 1 hot green chili pepper.
Spread the onion on a baking tray lined with baking paper and place the garlic and chilli on another. Cook the onion for 1.5-2 hours and cook the garlic and chilli leaf for 1/2-1 hour (depending on the size of the garlic). After half an hour, check the condition of the garlic and move the trays into the oven, so that everything dries evenly.
Prepare the jars: add the red lentils to one jar and the small yellow lentils to the other. Prepare small bags/bags for tadka. Add the ingredients for tadka/temper 1 in one bag and the second tadka in another bag/bag. Add to jar. Seal and gift.
How to Make Dal Tadka from Jars
Remove the envelopes. Wash and drain the lentils.
Cook the lentils in a saucepan with 1 1/2 cups water and 1/2 teaspoon salt. Use 1/2 cup more water for a thinner consistency (and for yellow lentils). Bring to a boil over medium heat, then cook over medium-low heat for 12 to 15 minutes for red lentils or 20 to 25 minutes for yellow lentils.
To prepare Instant Pot, add washed lentils, 1 1/4 cups water, and salt. Stir, close the lid and cook on high pressure for 3 minutes for split red lentils, 5 minutes for small yellow lentils. (If using brown lentils, pressure cook for 16 minutes; for green beans, 20 minutes)
In another pan, add 1 teaspoon oil. Heat over medium heat. Add the contents of bag 1 to the oil when it is hot. Stir for a few seconds and cook until they begin to sizzle and pop.
Add all the ingredients from bag 2 and mix well. Cook for half a minute, stirring often. Add the cooked lentils to this pan. (Or transfer the spiced oil over the lentils.)
Mix well and bring to the boil. Cook over low heat for 5 minutes. Taste and adjust salt. Serve hot garnished with chopped coriander (optional). All done in 20-30 minutes!
What to Serve with Dal Tadka
This dal is a cozy meal served with rice, naan, flatbread, pita, crackers or quinoa or biryani. Or you can serve it alone.
Frequently asked questions
Dal tadka is naturally free from gluten, soy and nuts. It’s also dairy-free!
