3 from 1 vote
Dal Tadka | Punjabi Yellow Dal With Tadka
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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!

Course: Main Course
Cuisine: Indian
Servings: 4
Author: Pooja Bhise
For the Dal
  • 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)
For Tadka
  • 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)
Preparing the dal
  1. In a pressure cooker, take 1 cup split pigeon peas.

  2. Add 3 cups water and ½ teaspoon turmeric powder.

  3. Add chopped onion, tomato, green chillies, garlic cloves, ginger, kasuri methi, and 2 tablespoons coriander.

  4. Pressure cook the dal until 4 whistles. Then, switch off the flame and let the cooker cool down for some time.

  5. 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. 

  6. 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.

Preparing the tadka
  1. In a small tadka pan, heat 3 tablespoons ghee.

  2. Add cumin seeds, mustard seeds, and garlic cloves. Let them crackle for a minute. Keep the flame low to prevent burning.

  3. Then, add a pinch of asafoetida and the red chillies. Keep on the flame for a minute. 

  4. Switch off the flame and carefully pour the tadka over the cooked dal.

  5. Mix the tadka in the dal and serve the dal hot with rotis or rice.