📝 About This Recipe
Dal Tadka is the quintessential North Indian comfort food, featuring creamy yellow lentils tempered with a vibrant, aromatic infusion of spices and ghee. This recipe uses a blend of Toor and Moong dal to achieve the perfect balance of texture and silkiness, elevated by the 'Dhungan' charcoal smoking technique for an authentic restaurant-style finish. It is a soul-warming dish that celebrates the humble lentil through a complex layering of cumin, garlic, and dried red chilies.
🥗 Ingredients
The Lentil Base
- 3/4 cup Toor Dal (Split Pigeon Peas) (rinsed until water runs clear)
- 1/4 cup Moong Dal (Split Yellow Mung Beans) (rinsed)
- 3.5 cups Water (for pressure cooking)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Ghee (added to the pot to prevent foaming)
The Masala Base
- 2 tablespoons Ghee (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 mild heat and vibrant color)
The Final Tadka (Tempering)
- 1 tablespoon Ghee
- 4-5 cloves Garlic (thinly sliced)
- 2-3 pieces Dried Red Chilies (whole)
- 1/4 teaspoon Asafoetida (Hing) (essential for digestion and aroma)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Combine the rinsed Toor dal and Moong dal in a pressure cooker or heavy-bottomed pot. Add 3.5 cups of water, turmeric, salt, and a teaspoon of ghee.
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2
If using a pressure cooker, cook for 4-5 whistles on medium heat until the lentils are completely soft and mashable. If using a pot, simmer covered for 30-40 minutes, adding water as needed.
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3
Once cooked, whisk the lentils lightly with a balloon whisk or the back of a spoon to create a creamy consistency, but leave some texture.
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4
In a separate large pan or kadai, heat 2 tablespoons of ghee over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
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5
Add the chopped onions and sauté for 5-6 minutes until they turn a light golden brown. Do not rush this step; caramelized onions provide the base flavor.
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6
Stir in the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell of garlic disappears.
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7
Add the chopped tomatoes and Kashmiri red chili powder. Cook until the tomatoes turn mushy and the ghee starts to separate from the sides of the masala.
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8
Pour the cooked lentil mixture into the pan with the masala. Stir well to combine. If the dal is too thick, add 1/2 cup of hot water to adjust the consistency.
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9
Simmer the dal on low heat for 5 minutes to let the flavors meld. Taste and add more salt if necessary.
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10
Prepare the second tadka (the 'tempering'): In a small small tempering pan, heat 1 tablespoon of ghee. Add the sliced garlic and fry until it turns golden brown and crispy.
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11
Quickly add the dried red chilies, asafoetida, and kasuri methi. Turn off the heat immediately so the spices don't burn.
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12
Pour this sizzling aromatic tempering over the simmering dal. Cover the pot immediately with a lid for 2 minutes to trap the aromas.
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13
Optional Dhungan Step: Heat a small piece of natural charcoal over a gas flame until red hot. Place a small metal bowl on top of the dal, put the charcoal in it, drizzle a drop of ghee over the coal, and immediately cover the pot for 3 minutes for a smoky flavor.
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14
Remove the lid, discard the charcoal bowl, garnish with fresh cilantro, and serve hot.
💡 Chef's Tips
Always use hot water if you need to thin out the dal; cold water can cause the lentils to seize and ruin the creamy texture. Don't skip the Moong dal; while Toor dal provides the body, Moong dal provides the essential 'silkiness' to the dish. Be careful not to burn the garlic in the final tadka; it should be golden and nutty, not black and bitter. If you want a vegan version, substitute the ghee with a high-quality virgin coconut oil or avocado oil. Soaking the lentils for 30 minutes before cooking reduces cooking time and aids in better digestion.
🍽️ Serving Suggestions
Serve alongside steaming hot Basmati rice or Jeera (Cumin) Rice for a classic pairing. Accompanied by buttery Garlic Naan or crisp Tandoori Roti to scoop up the thick lentils. Pair with a side of crunchy Kachumber salad (cucumber, tomato, and onion) for a refreshing contrast. A dollop of Greek yogurt or a side of mango pickle adds a lovely tangy dimension to the meal. Finish with a tall glass of salty or sweet Lassi to balance the warm spices.