📝 About This Recipe
A cornerstone of Indian home cooking, Dal Tadka is a comforting, protein-rich stew made from split yellow lentils simmered to creamy perfection with turmeric and ginger. The magic lies in the 'Tadka'—a final flourish of aromatic spices sizzled in ghee and poured over the lentils just before serving to release an explosion of smoky, earthy flavors. This sugar-free recipe focuses on the natural sweetness of caramelized onions and sun-ripened tomatoes, offering a wholesome and deeply satisfying experience.
🥗 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) (adds a creamy texture)
- 3.5 cups Water (plus more if needed for consistency)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Ghee or Oil (prevents frothing while boiling)
The Aromatics
- 2 tablespoons Ghee (use avocado oil for a vegan option)
- 1 teaspoon Cumin Seeds (whole)
- 1 medium Red Onion (finely diced)
- 1 tablespoon Ginger-Garlic Paste (freshly crushed is best)
- 2 pieces Green Chilies (slit lengthwise)
- 2 medium Roma Tomatoes (finely chopped)
The Final Tadka (Tempering)
- 1 tablespoon Ghee
- 2-3 pieces Dried Red Chilies (whole)
- 3 cloves Garlic (thinly sliced)
- 1/2 teaspoon Kashmiri Red Chili Powder (for vibrant red color without intense heat)
- 1/8 teaspoon Hing (Asafoetida) (optional, for authentic digestive properties)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
👨🍳 Instructions
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1
Rinse both the Toor dal and Moong dal together in a fine-mesh sieve under cold running water until the water is no longer cloudy. Soak them in water for 20 minutes to reduce cooking time.
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2
In a pressure cooker or heavy-bottomed pot, add the soaked lentils, 3.5 cups of water, turmeric, salt, and 1 teaspoon of ghee. If using a pressure cooker, cook for 3-4 whistles. If using a pot, simmer covered for 25-30 minutes until the lentils are completely soft and mashable.
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3
Once cooked, whisk the lentils lightly with a wire whisk or a wooden spoon to create a creamy consistency, but leave some texture. Set aside.
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4
In a separate large pan or kadai, heat 2 tablespoons of ghee over medium heat. Add the cumin seeds and wait for them to sizzle and turn fragrant (about 30 seconds).
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5
Add the finely diced onions and sauté for 5-7 minutes until they turn a light golden brown. Do not rush this, as caramelized onions provide the base flavor.
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6
Stir in the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell of garlic disappears.
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7
Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes turn mushy and the oil starts to separate from the sides of the masala.
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8
Pour the cooked lentil mixture into the pan with the aromatics. Stir well to combine. If the dal is too thick, add a splash of hot water to reach your desired consistency.
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9
Let the dal simmer on low heat for 5 minutes so the flavors meld together. Stir in the crushed Kasuri Methi and half of the fresh cilantro.
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10
Now, prepare the final Tadka: In a 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
Turn off the heat. Add the dried red chilies, hing (asafoetida), and the Kashmiri red chili powder. Swirl the pan for 5 seconds—don't let the spices burn!
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12
Immediately pour this sizzling tempering over the simmering dal. Cover the pot with a lid instantly for 2 minutes to trap the smoky aromas inside.
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13
Remove the lid, garnish with the remaining fresh cilantro, and give it one gentle stir before serving hot.
💡 Chef's Tips
Always use hot water if you need to thin out the dal; cold water can 'shock' the lentils and ruin the creamy texture. For a smoky 'Dhungar' flavor, light a small piece of charcoal, place it in a small bowl inside the dal pot, pour a drop of ghee on it, and cover for 3 minutes. Don't skip the Moong dal; while Toor dal provides the body, Moong dal provides the silkiness that makes this dish restaurant-quality. Be careful with the Kashmiri chili powder in the final tadka; it burns very quickly, so always turn off the heat before adding it to the hot ghee.
🍽️ Serving Suggestions
Serve steaming hot alongside Jeera Rice (cumin-tempered basmati rice) for a classic pairing. Pairs beautifully with buttered Garlic Naan or crisp Tandoori Roti for scooping up the thick lentils. Add a side of Kachumber Salad (diced cucumber, tomato, and onion with lemon) for a refreshing crunch. A dollop of Greek yogurt or a side of mango pickle (Achar) adds a lovely tangy contrast to the earthy dal.