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5.0 from 3 votes

Dal Tadka

Dal tadka is an Indian dish made from toor dal and other legumes, where the spices and condiments are previously fried.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Course: Side Dish
Cuisine: Indian , Pakistani , Bangladeshi

Ingredients

  • ½ cup split yellow pigeon peas (toor dal or arhar dal)
  • ¼ cup chickpeas (chana dal)
  • ¼ cup red lentils (masoor dal)
  • 1 onion , cut into thin strips
  • 1 teaspoon chopped garlic
  • 1 teaspoon fresh ginger , chopped
  • 1 green hot pepper , finely chopped
  • 1 large tomato ,peeled, seeded, and mashed
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 3½ cups water (2½ cups + 1 cup)
  • 2 teaspoons melted ghee (or oil)
  • 2 tablespoons finely chopped cilantro leaves
For the tadka (tempering of the spices)
  • ½ teaspoon cumin seeds
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon black mustard seeds
  • 2 cloves garlic , chopped
  • 2 dried red chili peppers , cut into pieces
  • 1 pinch asafoetida (hing)
  • 3 teaspoons ghee
Equipment
  • Pressure cooker

Instructions

    Cup of Yum
  1. Rinse the toor dal, chana dal and masoor dal thoroughly under cold running water and add them into a pressure cooker with a capacity of about 5 quarts (5 liters).
  2. Add 2½ cups (600 ml) of water and, from the first whistle of the pressure cooker, cook under pressure over medium heat for 30 minutes.
  3. Turn off the heat and let the pressure in the pressure cooker release naturally.
  4. Open the lid and set aside.
  5. Heat 2 teaspoons of ghee or oil in a Dutch oven.
  6. Add the onion and sauté until it turns light brown.
  7. Add ginger, garlic and green chili and sauté for 30 seconds, making sure the garlic does not turn dark brown.
  8. Add the mashed tomato, mix and cook over medium heat for 5 minutes.
  9. Add turmeric and red chili powder and mix.
  10. Add all the contents of the pressure cooker and mix well.
  11. Add the remaining cup (240 ml) of water and mix well.
  12. Season with salt (do not salt before this stage of the recipe).
  13. Cook over medium heat for 5 to 8 minutes.
  14. Remove from heat and divide the mixture among 4 bowls.
Tadka (tempering of spices)
  1. Prepare for tempering by heating the 3 teaspoons of ghee in a small pan over medium heat.
  2. Add the cumin and mustard seeds and sizzle them.
  3. Add the chopped garlic, dried red peppers and asafoetida, mix well and let the garlic turn light brown.
  4. Remove the pan from the heat and divide its contents among the 4 bowls.
  5. Garnish with cilantro leaves and serve with steamed rice.