Dal Tadka — One of the most popular lentil dish made using spilt pigeon peas or toor dal. The tempering (tadka) of a generous amount of ghee combined with spices and red chillies gives the dal a distinct flavour and aroma. Dal Tadka and jeera rice make a stunning combination. You must try it once!
Dal is a staple of the Indian cuisine. An authentic Indian meal would be incomplete without our humble dal. Among the various types of dal prepared in India, Dal Tadka is one of the absolute favourites. It is always in demand in North Indian restaurants and dhabas.
I make dal tadka at home during some special occasion or when I have guests over at lunch or dinner. The dal can be made using only split pigeon peas (toor dal) or a mixture of different lentils, such as split chickpeas (chana dal), yellow lentils (moong dal) or red split lentils (masoor dal). I made dal tadka by cooking split pigeon peas with onion, tomato, green chillies, coriander leaves, ginger and garlic, along with some spices. Then, I prepared a tempering (tadka) with a good amount of ghee, dried red chillies, and spices and poured it over the cooked dal.
Dal Tadka served with jeera rice is an absolute stunner. Make this dhaba-style dal tadka for your folks and be ready to receive praises. Check out the detailed dal tadka recipe and step by step dal tadka recipe with photos below.
One of the most popular lentil dish made using spilt pigeon peas or toor dal. The tempering (tadka) of a generous amount of ghee combined with spices and red chillies gives the dal a distinct flavour and aroma. Dal Tadka and jeera rice make a stunning combination. You must try it once!
- 1 cup split pigeon peas (tuvar dal)
- 1 roughly chopped tomato
- 1 roughly chopped onion
- 6 cloves garlic (lehsun)
- 1 tablespoon chopped ginger (adrak)
- 3 chopped green chillies (chop one chilli into 2 pieces)
- 1 teaspoon dried fenugreek (kasuri methi)
- 3 tablespoon chopped coriander leaves (dhania ke patte)
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon cumin seeds powder (jeera powder)
- 1 teaspoon red chilli powder (lal mirch powder)
- ½ teaspoon garam masala powder
- 1 teaspoon jaggery (gur)
- 3 cups water
- salt (as required)
- 3 tablespoons ghee
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon mustard seeds (rai)
- 5 cloves garlic (lehsun)
- A pinch of asafoetida (hing)
- 3 whole red chillies (lal mirch)
In a pressure cooker, take 1 cup split pigeon peas.
Add 3 cups water and ½ teaspoon turmeric powder.
Add chopped onion, tomato, green chillies, garlic cloves, ginger, kasuri methi, and 2 tablespoons coriander.
Pressure cook the dal until 4 whistles. Then, switch off the flame and let the cooker cool down for some time.
Open the lid of the cooker, give a quick stir, and add cumin seeds powder, red chilli powder, garam masala powder, jaggery, 1 tablespoon chopped coriander, and salt. Mix everything well.
Remove the dal in a kadhai. Put the kadhai on a flame and heat the dal to a quick boil (5-7 mins). Then, switch off the flame.
In a small tadka pan, heat 3 tablespoons ghee.
Add cumin seeds, mustard seeds, and garlic cloves. Let them crackle for a minute. Keep the flame low to prevent burning.
Then, add a pinch of asafoetida and the red chillies. Keep on the flame for a minute.
Switch off the flame and carefully pour the tadka over the cooked dal.
Mix the tadka in the dal and serve the dal hot with rotis or rice.
Step by step dal tadka recipe with photos
Preparing the dal:
1) Take 1 cup split pigeon peas in a pressure cooker and add 3 cup water.
2) Add ½ teaspoon turmeric powder.
3) Add 1 chopped onion, 1 chopped tomato, 3 chopped green chillies, 1 tablespoon chopped ginger, 6 garlic cloves, 1 teaspoon kasuri methi, and 2 tablespoons chopped coriander. Pressure cook the dal until 4 whistles.
4) Once the cooker cools down, open the lid. Give a quick stir. Then, add ½ teaspoon cumin seeds powder, 1 teaspoon red chilli powder, ½ teaspoon garam masala powder, 1 teaspoon jaggery, 1 tablespoon chopped coriander, and salt. Mix everything well and then remove the dal in a kadhai. Heat the dal on a medium flame until a quick boil. Then, switch off the flame.
Preparing the tadka.
1) In a small tadka pan, heat 3 tablespoons ghe.e on a low flame.
2) Add 1 teaspoon cumin seeds, ½ teaspoon mustard seeds, and 5 garlic cloves. Let them crackle for a minute. Add a pinch of asafoetida and 3 red chillies. Keep on the flame for a minute.
3) Carefully pour the tadka o.ver the dal. Give a quick stir to mix the tadka in the dal.
4) Serve the dal hot with rotis, steamed rice, or jeera rice.
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