Dal Tadka
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
Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Dal Tadka in an airtight container in the refrigerator.
Reheat on the stovetop over low heat, adding a splash of water if needed to adjust consistency.
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