Dal tadka recipe is a popular Indian recipe dish made with lentils and a tempering of spices. The lentils are cooked until soft and then flavored with a tempering made of ghee, cumin seeds, garlic, red chilies, and spices. This hearty, nutritious, and aromatic lentil dish is staple in every Indian household. Dal tadka is a hearty and flavorful dish that is often served with rice or roti.
About Dal Tadka
Dal tadka is a popular Indian dish made with a base of lentils. the word dal means lentils and “tadka” refers to the tempering process, which adds a burst of flavor and aroma to the dish. Every home in India makes this modest lentil-based dish, which is loved by people of different ages, socioeconomic backgrounds, and culinary preferences.
Typically, the lentils are cooked until they are soft and creamy, forming a filling and wholesome basis.Â
Yellow moong dal (split mung lentils), masoor dal (red lentils), and the perennially popular toor or arhar dal (yello lentils / split pigeon) are examples of commonly used lentils. Due to the high protein and fiber content of these lentils, Dal Tadka is a filling and healthful option.   Â
Dal tadka recipe variations
While Dal Tadka recipe is the same throughout India, local variations offer distinctive takes on this well-loved dish:
Punjabi Dal Tadka recipe: Known for its strong taste and liberal application of spices, this dish frequently contains kasoori methi, or dried fenugreek leaves, and a tadka of onion, garlic, and tomatoes.
South Indian Dal Tadka recipe: Traditionally made with mustard seeds and curry leaves, Dal Tadka in the southern states of India sometimes includes coconut milk for extra richness.
Gujarati Dal Tadka recipe: This dish is well-known for its somewhat tangy and sweet flavor profile. It is made with tamarind and jaggery, which are unrefined cane sugar, to give it a unique flavor.
Dal tadka Ingredients
The beauty of this Dal Tadka recipe lies in its simplicity, with the following key ingredients forming the foundation of the dish:
Lentils: Split yellow gram lentils (moong dal) and yellow lentils (toor dal) are often used lentils; however, other lentil species, such red lentils (masoor dal), may also be used in variations.
Aromatics: Dal Tadka’s aromatic basis, which includes onions, tomatoes, garlic, and ginger, gives the dish depth and texture.
Spices: To enhance the unique flavor profile of the dish, essential spices include cumin seeds, turmeric powder, red chili powder, and garam masala.
Tempering: The tempering process typically involves heating ghee or oil and adding cumin seeds, dried red chilies, and optionally, a pinch of asafoetida (hing) for added flavor.
How To Make Dal Tadka (Stepwise Photos)
Cook dal
1. Add a cup of toor dal (split pigeon) in a bowl. You can also use the combo of masoor dal (red lentils), moong dal (split mung lentils) and toor dal (split pigeon).
2. Rinse the dal with cold water 3 to 4 times until the water runs clear.
3. Add the dal to a pressure cooker.
4. Add 3 cups of water to a pressure cooker.
5. Add ½ teaspoon turmeric.
6. Add 1 teaspoon oil and add 1 teaspoon salt. Close the pressure cooker and cook on medium heat for 5 whistles or until the dal is soft and mushy.
Make The Masala
7. Meanwhile the dal cooks, heat the 2 tablespoon ghee in a medium pan over medium heat. If you are vegan then you can use oil.
8. Add 1 teaspoon cumin seeds and fry lightly until fragrant about 1 minute.
9. Add 1 tablespoon finely chopped garlic, ginger and 1 green chili (slit or chopped) and cook until softened about 1 minute.
10. Add 1 medium size chopped onion, fry until slightly golden.
11. Add 1 medium chopped tomato saute until the tomatoes become soft.
12. Add fresh coriander leaves.
13. Add asafoetida and cook until fragrant, about 30 seconds.
14. Meanwhile check if the dal is done in pressure cooker. Dal has to be soft and mushy. Stir the dal and mash lightly.
15. Then add the cooked dal in masala, add more salt as required.
16. Add hot water to adjust the consistency of dal. Mix well so that everything combines uniformly. Continue to simmer for another 5 minutes then turn off the heat.
To Make The Tadka (Tempering)
17. Heat 2 tablespoon ghee/oil in small pan on medium heat.
18. Add 1 teaspoon cumin seeds and fry on low heat until splutter and release aromatic flavor.
19. Add 2 dried red chilies and give good stir until the chilies turn slightly darker in color.
20. Turn off the heat then add 1 teaspoon red chili powder stir it.
21. Now pour this hot tadka (tempering) on the dal. Mix well to combine the flavors.
22. Garnish with fresh coriander leaves and serve hot with steamed basmati rice, roti, paratha or nan.
There you have it, an authentic and delicious homemade Dal Tadka that will wow your family and friends. The harmonious blend of lentils, aromatic spices, and the irresistible tempering of ghee and spices create a symphony of flavors that will leave you craving for more. It makes a filling, hearty Indian meal when paired with steamed rice or warm naan bread or paratha. Every bite will taste like India!
Pro tips
- You can adjust the spice levels according to your preference by increasing or decreasing the amount of green chilies and red chili powder.
- For a richer flavor, use ghee instead of oil for tempering.
- Adding a squeeze of lemon juice at the end enhances the flavor of the dish.
- Dal Tadka tastes even better when allowed to sit for a while before serving as it allows the flavors to meld together.
FAQ'S
1. Is Dal Tadka suitable for vegetarians and vegans?
Yes, Dal Tadka is a vegetarian dish and can be made vegan-friendly by using oil instead of ghee for cooking and tempering.
2. Can I freeze leftover Dal Tadka?
Yes, leftover Dal Tadka can be frozen in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
3. How do I serve Dal Tadka?
Dal Tadka is typically served hot and can be enjoyed with steamed rice, roti (Indian flatbread), naan bread, or paratha. Garnish with freshly chopped coriander leaves before serving for added freshness.
4. Can I customize the spice level in Dal Tadka?
Yes, you can adjust the spice level according to your preference by increasing or decreasing the amount of green chilies and red chili powder used in the recipe.
Dal Tadka Recipe
Ingredients
- 1 Cup Toor Dal (split pigeon peas)
- 3 Cups Water (To cook the dal)
- 3/4 to 1/2 Cup Hot Water (To adjust the consistency)
- 1 to 2 tablespoon Ghee/Oil
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Cumin Seeds
- 1 tablespoon Garlic (Fine chopped)
- 1 tablespoon Ginger (Fine chopped)
- 1 Green Chili Chopped (Optional)
- 1 Medium Onion (Fine chopped)
- 1 Medium Tomato (Fine chopped)
- 2 tablespoon Coriander Leaves (for cooking dal & garnish)
- 1/2 teaspoon Asafoetida (Hing)
For Tadka (Tempering)
- 1 tablespoon Ghee/Oil
- 1 teaspoon Cumins seeds
- 2 dried red chilies
- 1 teaspoon red chili powder
Instructions
Cook Dal
- Add dal to a bowl and rinse the dal in cold water until the water runs clear
- Add the dal to a pressure cooker with 3 cups of water, turmeric powder, salt and oil
- Close the pressure cooker and cook on medium heat for 5 whistles or until the dal is soft and mushy.
Make the Masala
- While the dal cooks, heat ghee or oil in a medium pan over medium heat.
- Add the cumin seeds, garlic, ginger and green chili and cook until softened, about 1 minute.
- Add the chopped onion fry it until slightly golden, add chopped tomatoes saute until the tomatoes become soft.
- Add the coriander leaves, asafoetida and cook until fragrant, about 30 seconds.
- Check if the dal cooked. Dal has to be soft cooked. Lightly mash the dal.
- Add the cooked masala in the dal. Add hot water to adjust the consistency. Add more salt as required then turn off the heat.
Make the Tadka (Tempering)
- Heat ghee/oil in a small pan on medium heat.
- Add cumin seeds and fry on low heat until fragrant.
- Add dried red chilies and give good strir.
- Turn off the heat and add red chili powder stir it and pour it on the dal.
- Garnish with fresh coriander leaves and serve hot with rice, roti, paratha or nan.
Notes
- You can also use other types of lentils in this recipe, such as moong dal (split mung lentils) masoor dal (red lentils).Â
- If you don't have a pressure cooker, you can cook the dal in a pot on the stovetop. Just add the dal to a pot with 4 cups of water and bring to a boil. Reduce heat to low and simmer for 20-25 minutes, or until the dal is soft and mushy.
- If you don't like spicy food, you can skip the green chili or use less red chili podercan adjust the red chili powder.
Too yummy recipe. Easily explained
I tried this recipe, very easy to prepare. Thanks for this lovely recipe
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