Dal Tadka Recipe


Dal Tadka Recipe :

Dal Tadka Recipe



1 cup yellow split lentils (toor dal)

1/4 cup split red lentils (masoor dal) – optional, can use all toor dal

4 cups water

1 medium-sized onion, finely chopped

2 tomatoes, chopped

2-3 green chilies, slit (adjust to your spice preference)

1/2 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1/4 teaspoon asafoetida (hing)

1 tablespoon ghee or oil

2 tablespoons chopped coriander leaves (cilantro) for garnish

Salt to taste

For Tadka ( tempering)

1 tablespoon ghee or oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

2-3 dried red chilies (optional, for heat and flavor)

A pinch of asafoetida (hing)

8-10 curry leaves


Preparation method:

1.In cold water, thoroughly rinse the lentils until the water is clear. Put the rinsed lentils, water, diced tomatoes, onions, green chilies, turmeric powder, cumin seeds, mustard seeds, asafoetida, and ghee (or oil) in a pressure cooker.

2.Once the pressure cooker is shut, cook the lentils on medium-high heat for around 4-5 whistles, or until they are completely tender.

3.Open the cooker once the pressure naturally releases, then whisk the dal until it is well-mashed and creamy. If it’s too thick, you can add extra water to achieve the desired consistency.

4.Bring the dal to a simmer and season with salt to taste. To meld the flavors, simmer it for a few more minutes.

5.Ghee or oil should be heated in a separate, tiny pan for the tadka. Add the mustard and cumin seeds. Curry leaves, asafoetida, and dried red chilies should be added as they begin to sputter. Fry until aromatic for a little period of time.

6.Mix the dal with the tadka after adding it. To let the flavors meld, simmer for an additional minute.

7.Add chopped cilantro (coriander) leaves as a garnish.


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