Main CourseDinner

Dal Tadka

Name: Dal Tadka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 200 g toor dal rinsed; 720 ml water; 0.5 tsp turmeric powder; 1 tsp salt; 2 tbsp ghee; 0.5 tsp mustard seed; 1 tsp cumin seed; 0.25 tsp asafoetida; 0.5 pcs yellow onion finely chopped; 1 tbsp ginger grated; 2 clove garlic minced; 1 pcs green chili slit lengthwise; 1 pcs tomato finely chopped; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp red chili powder; 2 tbsp fresh coriander chopped

A comforting and flavorful Indian lentil dish, Dal Tadka features yellow lentils cooked until tender and then tempered with a fragrant spice mixture. It's a staple in Indian cuisine, perfect served with rice or flatbread.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 270 kcal

VegetarianGluten-free

Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

main dal

200 gtoor dal, rinsed
720 mlwater
0.5 tspturmeric powder
1 tspsalt

tadka

2 tbspghee
0.5 tspmustard seed
1 tspcumin seed
0.25 tspasafoetida
0.5 pcsyellow onion, finely chopped
1 tbspginger, grated
2 clovegarlic, minced
1 pcsgreen chili, slit lengthwise
1 pcstomato, finely chopped
1 tspcoriander powder
0.5 tspgaram masala
0.5 tspred chili powder

garnish

2 tbspfresh coriander, chopped

Equipment

small pan · spoon · knife · cutting board · pressure cooker

The method

Step by step

1
Rinse the toor dal several times under cold water until the water runs clear.
About 2 min
Cook’s note: Rinsing removes any impurities and excess starch.
2
Combine the rinsed toor dal, water, turmeric powder, and salt in a pressure cooker.
About 1 min
3
Cook for 3-4 whistles, then let the pressure release naturally.
About 15 min
Cook’s note: Alternatively, cook in a pot on the stovetop for 25-30 minutes, or until the dal is tender and mushy.
4
Once the pressure is released, open the cooker and mash the dal lightly with the back of a spoon to achieve a smooth consistency.
About 1 min
Cook’s note: Add a little hot water if the dal is too thick.
5
Heat the ghee in a separate small pan over medium heat for the tadka.
About 1 min
6
Add the mustard seed and cumin seed; let them splutter.
About 1 min
Cook’s note: This indicates the spices are releasing their aroma.
7
Stir in the asafoetida, yellow onion, ginger, garlic, and green chili. Sauté until the onion turns translucent.
About 5 min
8
Add the chopped tomato and cook until it softens and the oil starts to separate from the mixture.
About 3 min
Cook’s note: Mashing the tomatoes as they cook helps them break down faster.
9
Stir in the coriander powder, garam masala, and red chili powder. Cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices.
10
Pour the prepared tadka into the cooked dal and mix well.
About 1 min
11
Garnish with fresh coriander before serving.
About 1 min

Per serving

Nutrition

74%Score

Calories: 270.2kcal
Protein: 12.4g
Carbs: 38.1g
Fat: 8.5g
Fibre: 9.2g
Sugar: 4.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Dal Tadka in an airtight container in the refrigerator.

Reheating

Reheat on the stovetop over low heat, adding a splash of water if needed to adjust consistency.