Servings
Font
Back
Dal Tadka (Tarka Daal)
4.6 from 16 votes

Dal Tadka (Tarka Daal)

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

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

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion diced
  • ¾ inch ginger peeled and grated, 2cm piece, fresh root
  • 3 garlic minced, cloves
  • 3 tomato chopped
  • ¾ teaspoon Turmeric ground
  • ¾ teaspoon garam masala
  • ½ teaspoon chili flakes or more if you like it spicy
  • 1 ¼ cups chana dal split chickpeas, 250g
  • 4 cups water 1 litre
  • 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)
  • Coriander leaves chopped, handful, fresh
  • black pepper freshly ground
  • salt freshly ground

Instructions

    Cup of Yum
  1. 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.
  2. Stir in the chopped tomatoes, turmeric, garam masala and chili flakes and cook for 3-4 minutes, stirring often.
  3. 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.
  4. 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.
  5. When the dal is just about finished cooking, make the tadka.
  6. First, prepare/measure all of the tadka ingredients.
  7. 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!
  8. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 349

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.