📝 About This Recipe
A cornerstone of Indian home cooking, Dal Tadka is a velvety blend of yellow lentils infused with turmeric and ginger, finished with a dramatic 'tadka'—a flash-fried tempering of aromatic spices. This dish balances the earthy, protein-rich creaminess of split pulses with the bright, smoky punch of garlic and dried red chilies. It is a comforting, nutritious masterpiece that captures the vibrant spirit of a traditional Punjabi dhaba.
🥗 Ingredients
The Lentil Base
- 3/4 cup Toor Dal (split pigeon peas, rinsed until water runs clear)
- 1/4 cup Moong Dal (split yellow lentils for added creaminess)
- 3.5 cups Water (for boiling)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Ghee or Vegetable Oil (added to the pot to prevent foaming)
The Masala Base
- 2 tablespoons Ghee or Neutral Oil (use oil for a vegan version)
- 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 intense heat)
The Final Tadka (Tempering)
- 1 tablespoon Ghee
- 3-4 cloves Garlic (thinly sliced)
- 2-3 whole Dried Red Chilies
- 1/4 teaspoon Hing (Asafoetida)
- 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
For Garnish
- 2 tablespoons Cilantro (freshly chopped)
- 1/2 lemon Lemon Juice (squeezed fresh)
👨🍳 Instructions
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1
Rinse the Toor Dal and Moong Dal together in a fine-mesh sieve under cold running water until the water is no longer cloudy. Soak in water for 20 minutes if time permits to speed up cooking.
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2
In a pressure cooker or heavy-bottomed pot, combine the rinsed lentils, 3.5 cups of water, turmeric, salt, and 1 teaspoon of oil. If using a pressure cooker, cook for 4-5 whistles until soft. If using a pot, simmer covered for 25-30 minutes until the lentils are completely tender and falling apart.
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3
Once cooked, whisk the lentils lightly with a balloon whisk or back of a 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 or oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
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5
Add the finely chopped onions and sauté for 5-7 minutes until they turn a light golden brown. Do not rush this, as caramelized onions provide the flavor base.
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6
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell of the garlic disappears.
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7
Add the chopped tomatoes and Kashmiri red chili powder. Cook until the tomatoes soften and the oil begins to separate from the sides of the masala.
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8
Pour the cooked, whisked lentils into the masala pan. Stir well to combine. If the dal is too thick, add a little hot water to reach your desired consistency. Simmer for 5 minutes on low heat to let the flavors marry.
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9
Now, prepare the 'Tadka' (the tempering). In a small small tadka pan or ladle, heat 1 tablespoon of ghee. Once hot, add the sliced garlic and fry until it turns golden brown and crispy.
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10
Quickly add the dried red chilies and hing (asafoetida). Fry for 10 seconds, then add the kasuri methi and a pinch of chili powder for color. Immediately turn off the heat to prevent burning.
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11
Pour this sizzling, aromatic oil directly over the simmering dal. You should hear a distinct 'shhhh' sound—this is the secret to a great tadka!
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12
Cover the pot immediately with a lid for 2 minutes to trap the smoky aromas inside the dal.
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13
Remove the lid, stir in the fresh cilantro and a squeeze of lemon juice. Serve piping hot.
💡 Chef's Tips
For a restaurant-style smoky flavor, use the 'Dhungar' method: place a small piece of red-hot charcoal in a bowl inside the dal pot, pour a drop of ghee on it, and seal the lid for 5 minutes. Always use hot water if thinning the dal; adding cold water can make the lentils separate and lose their creamy texture. Don't skimp on the garlic in the final tempering—the crispy, brown garlic bits are the highlight of the dish. If you don't have Toor Dal, you can use Red Lentils (Masoor Dal), though the texture will be slightly softer and less nutty.
🍽️ Serving Suggestions
Serve with Steamed Basmati Rice or Jeera Rice for a classic 'Dal Chawal' experience. Pair with buttery Garlic Naan or Laccha Paratha to scoop up the thick lentils. Accompany with a side of Kachumber salad (diced cucumber, tomato, and onion) for a refreshing crunch. Serve with a dollop of Greek yogurt or a side of mango pickle to balance the spices. A tall glass of salted Lassi makes the perfect cooling beverage for this meal.