📝 About This Recipe
Dal Tadka is the quintessential soul food of Northern India, featuring creamy, pressure-cooked yellow lentils finished with a vibrant 'Tadka' or tempering. This recipe balances the earthy sweetness of Toor Dal with a bold infusion of cumin, garlic, and smoky dried chilies. What elevates this version is the 'Dhungar' method, adding a subtle charcoal-smoked depth that mimics the traditional clay hearths of Punjab.
🥗 Ingredients
The Lentil Base
- 3/4 cup Toor Dal (Split Pigeon Peas) (rinsed until water runs clear)
- 1/4 cup Masoor Dal (Split Red Lentils) (adds a smoother texture)
- 3.5 cups Water (plus more for adjusting consistency)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Ghee (added to the pot to prevent frothing)
The Masala Base
- 2 tablespoons Ghee (or neutral oil for vegan option)
- 1 teaspoon Cumin Seeds
- 1 piece Onion (medium-sized, finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2 pieces Green Chilies (slit lengthwise)
- 1 piece Tomato (large, finely chopped)
The Final Tadka (Tempering)
- 1 tablespoon Ghee
- 4 cloves Garlic (thinly sliced)
- 2-3 pieces Dried Red Chilies (whole)
- 1/2 teaspoon Kashmiri Red Chili Powder (for a vibrant red color without high heat)
- 1/4 teaspoon Asafoetida (Hing) (essential for digestion and aroma)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Combine the rinsed Toor dal and Masoor dal in a pressure cooker or heavy-bottomed pot. Add 3.5 cups of water, turmeric, salt, and 1 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 mushy. If using a pot, simmer covered for 30-40 minutes, adding water as needed.
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3
Once the pressure releases naturally, whisk the dal gently with a wire whisk or back of a spoon to achieve a creamy consistency, but don't over-blend; some texture is good.
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4
In a separate large pan, heat 2 tablespoons of ghee over medium heat. Add the cumin seeds and let them sizzle for 10 seconds.
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5
Add the chopped onions and sauté until they turn a light golden brown, approximately 5-7 minutes.
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6
Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw smell of the garlic disappears.
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7
Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes turn soft and pulpy, and you see oil separating from the sides of the masala.
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8
Pour the cooked, whisked dal into this masala base. Stir well to combine. Adjust the consistency with a little hot water if the dal is too thick.
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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
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
Add the dried red chilies and asafoetida to the hot ghee. Turn off the heat immediately and stir in the Kashmiri red chili powder—be careful not to burn it.
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12
Pour this sizzling, aromatic tempering directly over the simmering dal. Cover the pot immediately with a lid for 2 minutes to trap the aromas.
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13
Garnish with the remaining fresh cilantro and serve hot.
💡 Chef's Tips
Always use hot water when adjusting the consistency of the dal to maintain the creamy texture. For an authentic smoky flavor, perform the 'Dhungar' method: place a small piece of burning natural charcoal in a metal bowl, place the bowl inside the dal pot, drizzle a drop of ghee on the coal, and cover the pot tightly for 3 minutes. Don't skimp on the garlic in the final tadka; the golden, fried garlic bits provide a wonderful crunch and depth. If you don't have Toor Dal, you can use yellow Moong Dal, though the flavor will be slightly milder and sweeter.
🍽️ Serving Suggestions
Serve alongside steaming hot Basmati rice or Jeera (cumin) rice. Pair with buttery Garlic Naan or crisp Tandoori Roti for a complete meal. A side of Kachumber salad (cucumber, tomato, and onion) provides a refreshing crunch. Serve with a dollop of thick Greek yogurt or a side of mango pickle to balance the spices. A tall glass of salted Lassi makes for the perfect cooling beverage accompaniment.