Dal Tadka (Tarka Daal)

Name: Dal Tadka (Tarka Daal)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 tablespoons vegetable oil; 1 onion; ¾ inch (2cm) piece fresh root ginger; 3 garlic cloves; 3 tomatoes; ¾ teaspoon ground turmeric; ¾ teaspoon garam masala; ½ teaspoon chilli flakes; 1 ¼ cups (250g) chana dal; 4 cups (1 litre) water; ½ teaspoon salt; 2 tablespoons vegetable oil; 2 teaspoons cumin seeds; ½ teaspoon black mustard seeds; 1 dried red chilli; Handful fresh coriander leaves; Salt and freshly ground black pepper

User Reviews

4.6

24 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
4
Calories
349 kcal
Course
Dinner
Cuisine
Indian

Dal Tadka (Tarka Daal)

Yuliana Reed

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You’ll love this restaurant-style Dal Tadka recipe, made from scratch at home using simple Indian ingredients.

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Ingredients

Servings

2 tablespoons vegetable oil
1 onion diced
¾ inch (2cm) piece fresh root ginger peeled and grated
3 garlic cloves minced
3 tomatoes chopped
¾ teaspoon ground turmeric
¾ teaspoon garam masala
½ teaspoon chilli flakes or more if you like it spicy
1 ¼ cups (250g) chana dal split chickpeas
4 cups (1 litre) water
½ teaspoon salt

For the Tarka:

2 tablespoons vegetable oil
2 teaspoons cumin seeds
½ teaspoon black mustard seeds
1 dried red chilli or a whole green chili

To serve (optional)

Handful fresh coriander leaves chopped
Salt and freshly ground black pepper

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Instructions

Heat the oil in a large lidded pot over a medium heat, then add the onion and cook until soft. Add garlic and ginger and cook, stirring, for 3 minutes or until soft but not browned.
Stir in the chopped tomatoes, turmeric, garam masala and chili flakes and cook for 3-4 minutes, stirring often.
Rinse the chana dal well until the water runs clear, then add it into the pot, along with the water. Stir well and bring to the boil. If any froth forms, skim it off with a spoon.
Put the lid onto the pan, reduce the heat and simmer for 35 minutes, stirring occasionally. You may need to add a little more water so it doesn’t scorch. Stir in the salt.
When the dal is just about finished cooking, make the tadka.
First, prepare/measure all of the tadka ingredients.
Heat the oil in a frying pan over a medium/low heat. Once it’s very hot, add the cumin, mustard seeds and chili. It will quickly (in less than a minute) crackle and pop. It’s ready!
Pour the oil and spices (tarka) over the dal and stir in or serve on top. Serve sprinkled with chopped coriander/cilantro alongside rice or naan bread.

Notes

The spice level is based on how little or much chili flake and dried red chili you use. If you’re making for kids or for others who don’t enjoy spice, use less or omit completely.
The spice level is based on how little or much chili flake and dried red chili you use. If you’re making for kids or for others who don’t enjoy spice, use less or omit completely.
Watch the tarka carefully as it cooks very quickly and can be prone to burning if not watched.
Watch the tarka carefully as it cooks very quickly and can be prone to burning if not watched.
For best results, use fresh ginger and garlic instead of using garlic and ginger paste. The taste is much better!
For best results, use fresh ginger and garlic instead of using garlic and ginger paste. The taste is much better!
When making the tadka, use whole spice seeds for the best possible flavor.
When making the tadka, use whole spice seeds for the best possible flavor.
Serving Suggestions
Pairs exceptionally well with a toasted piece of Naan Bread.
Pairs exceptionally well with a toasted piece of
Naan Bread
.
Serve it with a cold glass of Banana Lassi.
Serve it with a cold glass of
Banana Lassi
.
Goes great with a side of flavorful Turmeric Rice.
Goes great with a side of flavorful
Turmeric Rice
.
Serve with some delicious Bombay Potatoes.
Serve with some delicious
Bombay Potatoes
.
Variations
Use ghee instead of vegetable oil for a nutty and buttery flavor that goes great with Indian spices.
Use ghee instead of vegetable oil for a nutty and buttery flavor that goes great with Indian spices.
Drained canned diced tomatoes make a great alternative to using fresh tomatoes.
Drained canned diced tomatoes make a great alternative to using fresh tomatoes.
There are plenty of ways to change up the beans or lentils in this dish by using; red lentils, mung lentils, mung dal, toor dal, or channa dal.
There are plenty of ways to change up the beans or lentils in this dish by using; red lentils, mung lentils, mung dal, toor dal, or channa dal.
To add additional protein toss in some diced extra firm tofu.
To add additional protein toss in some diced extra firm tofu.

Nutrition Information

Show Details

Calories 349kcal (17%) Carbohydrates 43g (14%) Protein 10g (20%) Fat 17g (26%) Saturated Fat 12g (60%) Sodium 303mg (13%) Potassium 303mg (9%) Fiber 16g (64%) Sugar 5g (10%) Vitamin A 864IU (17%) Vitamin C 16mg (18%) Calcium 132mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 349 kcal

% Daily Value*

Calories	349kcal	17%
Carbohydrates	43g	14%
Protein	10g	20%
Fat	17g	26%
Saturated Fat	12g	60%
Sodium	303mg	13%
Potassium	303mg	6%
Fiber	16g	64%
Sugar	5g	10%
Vitamin A	864IU	17%
Vitamin C	16mg	18%
Calcium	132mg	13%
Iron	4mg	22%