Dal Tadka is a popular North Indian lentil curry seasoned with aromatic tempering. Jeera Rice and Dal Tadka is a widely served combination in Indian households. Since dal chawal (Dal Rice) is a staple food in most part of India, we prepare varieties of dals using different lentils.

I have shared Maharashtrian Dal, Konkani Dal and Palak Dal recipes earlier. Maharshtrian Dal (Amti) is sweet and tangy whereas Konkani dal (Dalithoy) is a simple no onion no garlic lentil soup. Spinach Dal has spinach flavor to it. Dal tadka on the other hand has onion, tomatoes and tempering of ghee, cumin etc.

Step by Step Recipe of Dal Tadka:

  • We need below ingredients. You will find exact measurements in the recipe card below.
  • Heat oil in a pan. Add bay leaf and cumin seeds. Let them crackle. Then add slit green chili.
  • Now add finely chopped onion and saute.
  • Once onions are cooked, add chopped tomatoes, ginger and salt. Cook until tomatoes are mushy.
  • Add red chili powder and coriander powder.
  • Add cooked dal and mix well.
  • Add water and let it cook. Once it comes to boil, switch off the flame.
  • Heat ghee in a small pan. add some cumin seeds and red chili. Then add some asafoetida.
  • Once cumin seeds sizzle, add garlic pieces.
  • Switch off the gas and add red chili powder.
  • Pour this tempering over cooked dal. Cover it immediately and keep the lid for a minute or so. Garnish with coriander leaves.
  • Before serving, simmer dal on low flame for few minutes. Combine tempering well and serve hot with jeera rice.
Print
Dal Tadka
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A lentil curry with tempering.

Course: Main Course
Cuisine: Indian
Keyword: dal, tadka
Servings: 2 people
Ingredients
  • 1 tbsp Oil
  • ¼ tsp Cumin seeds
  • 1 Green chili slit lengthwise
  • 1 cup Toor Dal
  • ¼ cup Moong Dal
  • 1 small Onion
  • 1 medium Tomato
  • 1 Bay leaf
  • ½ tsp Red chili powder
  • 1 tsp Coriander powder
  • ½ inch Ginger finely chopped
  • ¼ cup Coriander leaves finely chopped
  • 1 cup Water
  • Salt per taste
For tempering:
  • 1 tbsp Ghee
  • ¼ tsp Cumin seeds
  • ⅛ tsp Asafoetida
  • 1 Red chili
  • 2-3 pods Garlic thinly sliced
  • ½ tsp Red Chili Powder
How-To

  1. Mix toor dal and moong dal in a bowl. Wash thoroughly.

  2. Add washed dal, water and turmeric in a pressure cooker.

  3. Cook for 3 whistles. Once pressure is released, whisk the dal and keep aside.

  4. If you already have cooked dal, skip above steps.

  5. Heat oil in a pan. Add bay leaf and cumin seeds. Let them crackle. Then add slit green chili.

  6. Now add finely chopped onion and saute.

  7. Once onions are cooked, add chopped tomatoes, ginger and salt. Cook until tomatoes are mushy.

  8. Add red chili powder and coriander powder.

  9. At this point add cooked dal and mix well.

  10. Add water and let it boil. Once it comes to boil, switch off the flame.

  11. Heat ghee in a small pan. add some cumin seeds and red chili. Then add some asafoetida.

  12. Once cumin seeds sizzle, add garlic pieces.

  13. Switch off the gas and add red chili powder.

  14. Pour this tempering over cooked dal. Cover it immediately and keep the lid for a minute or so. Garnish with coriander leaves.

  15. Serve hot with jeera rice.

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