Description
Dal Tadka is a popular Indian lentil curry made with toor dal (split pigeon peas) tempered with spices, ghee, and herbs. This dhaba-style dish is simple, flavorful, and comforting, perfect for any meal.
Ingredients
Scale
- For boiling dal:
- 1 cup toor dal (rinsed and soaked for 30 minutes)
- 1/2 teaspoon turmeric powder
- Salt to taste
- 3 cups water
- For the dal base:
- 1 medium onion (finely chopped)
- 2 medium tomatoes (roughly chopped)
- 1 green chili (slit, optional)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- For tadka:
- 2 tablespoons ghee (or oil)
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 dried red chilies (broken)
- 1/4 teaspoon asafoetida (hing)
- A few curry leaves
- 2 cloves garlic (finely chopped)
- For garnish:
- 2 tablespoons coriander leaves (finely chopped)
Instructions
- Soak and boil dal:
- Rinse 1 cup toor dal until the water runs clear. Soak in 3 cups water for 30 minutes.
- In a pressure cooker, add soaked dal with turmeric, salt, and water. Pressure cook on medium heat for 4-5 whistles or until soft. (Alternatively, cook in an open pot until mushy.)
- Prepare base:
- Heat 1 tablespoon ghee in a pan over medium heat.
- Add finely chopped onion and sauté until golden.
- Add ginger-garlic paste and green chili. Sauté until the raw smell disappears.
- Add chopped tomatoes, red chili powder, garam masala, and salt. Cook until tomatoes turn mushy.
- Make tadka:
- In another small pan (or separate small pan), heat 1 tablespoon ghee over medium heat until hot.
- Add cumin seeds, mustard seeds, and let them crackle.
- Add dried red chilies, asafoetida, curry leaves, and finely chopped garlic. Sauté until garlic turns aromatic (do not burn).
- Combine and serve:
- Pour the boiled dal into the pan with the base. Mix well and simmer for 5 minutes to absorb flavors. Adjust consistency with water if needed.
- Pour the hot tadka over the dal. Stir gently.
- Garnish with chopped coriander leaves. Serve hot with rice, roti, or naan.
Notes
For extra dhaba flavor, add a pinch of hing and balance spices to your spice preference. Dal can be made ahead and reheated; just add tadka fresh. Use moong dal or chana dal as substitutes for toor dal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 250 kcal
- Sugar: 5 g
- Fat: 10 g
- Carbohydrates: 30 g
- Protein: 12 g