📝 About This Recipe
This quintessential North Indian comfort dish features a harmonious blend of yellow lentils slow-cooked until creamy and tempered with a vibrant 'tadka' of aromatic spices. Infused with the smoky essence of cumin, garlic, and dried chilies, this Dal Tadka offers a deeply satisfying balance of earthy textures and bold, sizzling flavors. It is a celebration of simple ingredients transformed by the ancient technique of blooming spices in hot fat, making it a staple in both humble homes and royal kitchens across the subcontinent.
🥗 Ingredients
The Lentil Base
- 3/4 cup Toor Dal (Split Pigeon Peas) (rinsed until water runs clear)
- 1/4 cup Moong Dal (Yellow Split Mung Beans) (adds a creamy texture)
- 3 1/2 cups Water (more for thinning if needed)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Ghee or Oil (added to the pot to prevent foaming)
The Masala Base
- 2 tablespoons Ghee (Clarified Butter) (can substitute with neutral oil for vegan)
- 1 teaspoon Cumin Seeds
- 1 medium Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2 pieces Green Chilies (slit lengthwise)
- 1 large Tomato (finely chopped)
- 1/2 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
The Final Tadka (Tempering)
- 1 tablespoon Ghee (essential for the signature finish)
- 3-4 cloves Garlic (sliced thinly)
- 2-3 pieces Dried Red Chilies (whole)
- 1/4 teaspoon Hing (Asafoetida) (adds a savory, umami depth)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Rinse the Toor Dal and Moong Dal together in a fine-mesh sieve under cold water until the water runs clear. Soak them in water for 20-30 minutes to ensure even cooking.
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2
In a pressure cooker or a heavy-bottomed pot, add the soaked lentils, 3.5 cups of water, turmeric, salt, and 1 teaspoon of ghee. The ghee prevents the dal from frothing over.
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3
If using a pressure cooker, cook for 4-5 whistles on medium heat. If using a pot, bring to a boil, then simmer covered for 30-40 minutes until the lentils are completely soft and can be easily mashed with a spoon.
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4
Once cooked, whisk the dal gently with a wire whisk or back of a spoon to achieve a creamy consistency, but keep some texture. If it's too thick, add a splash of hot water.
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5
In a separate large pan, heat 2 tablespoons of ghee over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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6
Add the finely chopped onions and sauté for 5-6 minutes until they turn a light golden brown. Do not rush this step, as caramelized onions provide the flavor base.
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7
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell of the garlic disappears.
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8
Add the chopped tomatoes and Kashmiri red chili powder. Cook for 4-5 minutes, mashing the tomatoes with your spatula until they turn soft, pulpy, and the ghee begins to separate from the sides.
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9
Pour the cooked lentil base into the onion-tomato masala. Stir well to combine and simmer on low heat for 5 minutes to let the flavors meld. Adjust salt if necessary.
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10
Prepare the second 'Tadka': In a small tempering pan, heat 1 tablespoon of ghee. Once hot, add the sliced garlic and fry until golden and crisp.
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11
Turn off the heat and immediately add the dried red chilies, hing, and kasuri methi. The residual heat will toast them without burning.
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12
Pour this sizzling tempering directly over the simmering dal. Cover the pot immediately with a lid for 2 minutes to trap the aromatic smoke inside.
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13
Uncover, garnish with fresh cilantro, and give it one final gentle stir before serving hot.
💡 Chef's Tips
For an authentic 'Dhaba' style smoky flavor, use the Dhungar method: place a small piece of glowing charcoal in a metal bowl on top of the dal, pour a teaspoon of ghee on the coal, and seal the lid for 5 minutes. Always use hot water if you need to thin the dal; cold water can cause the lentils to seize and separate from the liquid. Don't skip the Moong Dal; while Toor Dal provides the body, Moong Dal provides the silky, buttery mouthfeel. Be careful not to burn the garlic in the final tadka; it should be golden brown. Burnt garlic will turn the entire dish bitter.
🍽️ Serving Suggestions
Serve hot with Jeera Rice (Cumin-tempered Basmati rice) for the classic 'Dal Chawal' experience. Pair with buttery Garlic Naan or crisp Tandoori Roti for dipping. Accompany with a side of crunchy onion laccha (sliced onion rings with lemon and masala) and a spicy mango pickle. A dollop of fresh yogurt or a side of vegetable raita helps balance the spices beautifully. Serve with a chilled glass of salty Lassi to complete the traditional North Indian meal.