Homemade Dal Tadka Jar Mix: Indian Lentil Soup

Learn how to prepare Indian Dal Tadka (a spiced lentil soup mix) in a jar. These dry soup mixes make thoughtful holiday gifts, practical camping meals, and comforting quick dinners. The mixes below yield two different jars — one with red split lentils (masoor dal) and one with petite yellow lentils (moong dal). The recipe is vegan, gluten-free, nut-free, and soy-free.

Table of Contents

• Why You’ll Love Dal Tadka in a Jar
• Ingredients and Substitutions
• Tips
• How to Make the Jar Mixes
• How to Cook the Dal from the Jars
• What to Serve With Dal
• Frequently Asked Questions

These dal-in-a-jar mixes are convenient to keep in your pantry for fast, nourishing meals and make delightful homemade gifts. Pack the dry lentils and separately bag the tempering (tadka) spices and dried aromatics. When ready to cook, combine, simmer, and finish with a quick spiced oil tempering for authentic flavor.

Why You’ll Love Dal Tadka in a Jar

• Perfect handmade gift: thoughtful, compact, and useful for recipients of any cooking ability.
• Quick and comforting: cooks up in 20–30 minutes for a warming, protein-rich meal.
• Flavorful and layered: the tempered spices elevate simple lentils into a deeply aromatic dish.
• Customizable: make two different jars (red lentil and yellow lentil) or substitute other pulses.
• Travel-friendly: dries and stores well for camping or travel when fresh ingredients aren’t available.
• Allergy-friendly: naturally vegan, gluten-free, nut-free, and soy-free.

Ingredients and Substitutions

• Lentils: 1/2 cup dry split red lentils (masoor dal) for jar 1 and 1/2 cup petite yellow lentils (moong dal) for jar 2. You can substitute other split lentils, but cooking times will vary.
• Whole spices: cumin seeds and mustard seeds; bay leaves or dried curry leaves for aroma. Red-lentil jar uses cumin, mustard and bay/curry leaves. Yellow-lentil jar uses mustard and curry leaves.
• Dried aromatics: dried onion flakes, dried garlic flakes, dried red chilies or dried green chilies. You can buy these or dry your own in the oven.
• Ground spices: ground ginger, turmeric, ground coriander, garam masala, dried fenugreek leaves (kasuri methi) and a pinch of asafoetida (hing) if available.
• Cooking staples: water, salt, and a teaspoon of oil to temper spices when cooking.

Tips

• If you plan to make your own dried aromatics, dry them first while you assemble the jars so they have time to cool and crisp.
• Package the spice mixes in small parchment pouches or tiny sealed bags to keep them separate from the lentils and to make the jars look attractive.
• Label each jar with cooking instructions and any allergy notes for the recipient.

How to Make the Jar Mixes

If making homemade dried aromatics: preheat the oven to 240°F (115°C). Chop 1/2 medium onion, 6 garlic cloves, and 1 hot green chili. Spread the onion on one parchment-lined baking sheet and the garlic and chili on another. Bake the onion 1.5–2 hours and the garlic and chili 30–60 minutes, checking periodically and rotating trays for even drying. Once fully dried and cooled, break into flakes.

Assemble each jar:

• Jar 1: add 1/2 cup split red lentils. Place a small pouch labeled “Tadka 1” with the whole spices for red lentils (cumin seeds, mustard seeds, bay leaves or curry leaves).
• Jar 2: add 1/2 cup petite yellow lentils. Place a pouch labeled “Tadka 2” with mustard seeds and curry leaves for the yellow-lentil jar.
• For both jars add a second pouch with the dry aromatics and ground spices: dried onion flakes, dried garlic flakes (or garlic powder), ground ginger, turmeric, ground coriander, garam masala, dried fenugreek leaves, dried chilies, and optional asafoetida.

Seal the jars, add a simple label with cooking directions, and gift or store in a cool, dry place.

How to Cook the Dal from the Jars

Remove the spice pouches, rinse the lentils, and drain well.

Stovetop method: In a saucepan combine rinsed lentils with water and salt. For split red lentils use 1 1/2 cups water and 1/2 teaspoon salt; for petite yellow lentils add about 2 cups water. Bring to a boil over medium heat, then reduce to low-medium and simmer: red lentils 12–15 minutes, yellow lentils 20–25 minutes, or until tender. Adjust consistency with more water if needed.

Instant Pot method: Add washed lentils with 1 1/4 cups water and salt. Pressure cook on high for 3 minutes for split red lentils and 5 minutes for petite yellow lentils. For other lentils, use recommended pressure-cook times accordingly.

Make the tadka (spiced oil): Heat 1 teaspoon oil in a skillet over medium heat. Add the whole spices from Bag 1 and cook briefly until they sputter and become aromatic. Add the contents of Bag 2 (dried aromatics and ground spices) and stir for 30 seconds. Combine the cooked lentils with the tadka, bring to a quick simmer for 2–5 minutes, taste and adjust salt. Garnish with chopped cilantro if desired.

What to Serve With Dal Tadka

Serve dal with steamed rice, flatbread such as naan or pita, gluten-free flatbreads, quinoa, or alongside biryani. It also works well as a hearty soup on its own, or spooned over grains for a complete meal.

Frequently Asked Questions