Dal Tadka (Easy & Authentic)
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
245 kcal
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Course
Main Course
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Cuisine
Indian
Dal Tadka (Easy & Authentic)
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Learn how to make authentic Dal Tadka at home with this easy, step-by-step recipe. Dal Tadka is a classic Indian dish known for its rich, comforting flavors. Made with lentils, aromatic spices, and a tempering of ghee, it pairs perfectly with rice or roti.
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Ingredients
- 1 cup Toor Dal (Split pigeon peas)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon salt
- 4 cups water or 3 cups for pressure cooker method
- 1 1/2 tablespoon ghee or oil use plant-based oil for vegan
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon asafoetida (hing) use gluten-free hing if needed
- 1/2 cup yellow onion finely chopped
- 6 cloves garlic crushed using mortar & pestle
- 1 inch ginger crushed using mortar & pestle
- 1 green chili pepper sliced or dice for more heat*, optional
- 1 cup tomato chopped
- 1/2 teaspoon Coriander powder (dhaniya powder) optional
- 1/2 teaspoon Red Chili powder (Mirchi powder) adjust to taste
- 1/8 teaspoon garam masala optional
- 1 teaspoon Dried Fenugreek leaves (Kasoori Methi) crushed, optional
- 1-2 teaspoon lemon juice optional
- cilantro leaves to garnish
Dhungar (optional, for smokey flavor)
- 1-2 pieces charcoal
- 1 teaspoon oil
Second Tadka
- 1 tablespoon ghee or oil for vegan
- 2 cloves garlic sliced
- 1/4 teaspoon asafoetida (hing)
- 1-2 dried red chili peppers break into 2 pieces
- 1/4 teaspoon Kashmiri red chili powder for that red color in the tempering
Instructions
- Wash the dal: Add dal and regular tap water to a bowl and swirl with your hands. Then drain the water. Repeat 2-3 times until the water is clear.
Pressure Cooker/ Instant Pot Method
- Transfer the rinsed dal to an instant pot or stovetop pressure cooker. Add 1/2 teaspoon turmeric, 1 teaspoon salt, and 3 cups of water. Give it a stir. Pressure cook for 2-3 whistles or for 5 minutes in the instant pot. Let the pressure release naturally.
Stovetop Method
- It is best to soak dal for an hour if using this method. In a medium pot, add the dal and 4 cups of water. Let it soak for an hour. Add 1/2 teaspoon turmeric and 1 teaspoon salt. Bring to a boil on medium-high heat.
- Now, reduce the heat to medium-low and let the dal simmer for about 30 minutes until it is soft and can be mashed easily.
- While the dal is cooking, you will see yellow/white scum on the top; this can be removed with a slotted spoon. Stir at regular intervals. Once the dal is cooked, remove from heat.
Make tadka
- Heat ghee or oil in a large pan or dutch oven on medium heat. Add the cumin seeds and let them sizzle. Then add the hing. Cook for a few seconds.
- Add the diced onions and cook for 3-4 minutes until they are soft and light golden in color.
- Add the crushed ginger, garlic and green chili. Saute for another minute until the raw smell is gone.
- Add the chopped tomatoes, coriander powder and red chili powder. Give it a stir. Cook for 5-6 minutes until the tomatoes soften. You can cover with a lid for 2-3 minutes which helps to soften the tomatoes quickly. You want to cook this onion tomato masala until oil oozes out from the sides.
- Add the boiled dal to the pan and mix. You can add 1/2-1 cup of water to adjust the consistency of the dal as you prefer.
- Let the dal simmer for 3-4 minutes on medium-low heat. Add the garam masala and kasuri methi (crush between the palms of the hand before adding) if using. Add the lemon juice and chopped cilantro.
Dhungar Method (optional)
- Place a trivet and small steel bowl on top of the dal (it should not submerge in the dal). Heat a piece of charcoal over a direct flame until it is red hot. Now, place this hot charcoal in that steel bowl and pour 1 teaspoon of oil on top. This will make fumes come out of the charcoal. Immediately cover the pan with a lid for 5-7 minutes. The longer you keep, the smokier the dal gets. Remove the lid, the steel bowl with charcoal, and the trivet.
Make Second Tadka
- In a small tadka pan, heat the ghee. Then, add the dried red chili, garlic, and hing. Once the garlic is slightly golden in color, turn off the heat. Then, add the kashmiri red chili powder for that red color in the tempering.
- Add the tadka to the dal. Save some tadka to add after transfering the dal to a serving bowl.
- Dal Tadka is ready to be served. Serve with some warm rice or roti for a comforting meal.
Notes
- Ghee or oil: I prefer to use ghee when making dal for the authentic taste. But if you are dairy-free or vegan, feel free to use your favorite plant-based oil.
- Dal: I used toor dal, but you can also use a mix of different split lentils such as yellow or green moong dal or red masoor dal.
- Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don’t forget to adjust to your taste.
- Gluten-free variation: Skip hing (asafoetida) or use gluten-free hing.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
29g
(10%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
24mg
(8%)
Sodium
672mg
(28%)
Potassium
173mg
(5%)
Fiber
8g
(32%)
Sugar
3g
(6%)
Vitamin A
460IU
(9%)
Vitamin C
11mg
(12%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 672mg | 28% |
| Potassium | 173mg | 4% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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