Dal Tadka Recipe | Authentic Indian Yellow Lentil Curry

Dal Tadka Recipe – A Comforting Indian Food

Among the most popular comfort foods in India is daal tadka, which can be eaten for both special occasions and daily meals. Ghee, garlic, cumin seeds, and red chili are used to sizzle aromatic yellow lentils (toor dal or moong dal) that have been slow-cooked with onions, tomatoes, and spices. It's a popular dish in Indian restaurants and homes because it's healthy, high in protein, and goes well with roti, jeera rice, or steamed rice.

The secret to Dal Tadka's magic is its flavorful tempering, which is poured hot over the dal right before serving and fills the kitchen with an enticing aroma. This recipe is a mainstay of North Indian cooking and a must-try for anyone interested in trying real Indian food because of its easy ingredients, speedy preparation, and deep flavor. Dal Tadka is your key to a consistently warm and filling meal, regardless of your level of cooking experience.

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Ingridients 

For Cooking Dal

1 cup toor dal (arhar dal) or moong dal (yellow lentils)
3 cups water (for pressure cooking)
1 medium onion – finely chopped
1 medium tomato – finely chopped
2–3 green chilies – slit
½ tsp turmeric powder
Salt – to taste

For Tadka (Tempering)

2 tbsp ghee (clarified butter) or oil
1 tsp cumin seeds
3–4 garlic cloves – finely chopped or sliced
1–2 dry red chilies
1 tsp red chili powder
A pinch of asafoetida (hing) – optional
Fresh coriander leaves – chopped (for garnish)

How to Make Dal Tadka

Step 1 – Wash and Soak the Dal

Rinse 1 cup toor dal (or moong dal) 2–3 times in water until the water runs clear.

Soak for 15–20 minutes (optional, but helps in faster cooking).

Step 2 – Cook the Dal

In a pressure cooker, add the soaked dal, 3 cups water, ½ tsp turmeric powder, and salt.

Pressure cook for 3–4 whistles on medium flame until the dal is soft and mushy.
Once the pressure releases, mash the dal lightly with the back of a spoon.

Step 3 – Prepare the Masala Base

In a pan, heat 1 tbsp ghee.

Add 1 chopped onion, 2–3 slit green chilies, and sauté until golden.

Add 1 chopped tomato and cook until soft.

Add the cooked dal into this masala and mix well. Adjust consistency with water if needed. Simmer for 3–4 minutes.

Step 4 – Make the Tadka (Tempering)

In a small pan, heat 1–2 tbsp ghee. 

Add 1 tsp cumin seeds, let them crackle.

Add 3–4 chopped garlic cloves, fry until golden.

Add 1–2 dry red chilies, a pinch of asafoetida, and 1 tsp red chili powder.

Pour this hot tadka over the simmering dal immediately.

Step 5 – Garnish & Serve

Garnish with fresh coriander leaves.

Serve hot with steamed rice, jeera rice, or chapati.

Important Tips for Perfect Dal Tadka

1. Use fresh ghee for tempering – it enhances the aroma and taste.
2. If you like a spicy kick, add extra dry red chilies or increase green chili quantity.
3. For a richer flavor, mix toor dal and moong dal in equal proportions.
4. Always pour the tadka when it’s sizzling hot over the dal for the best flavor infusion.

FAQs About Dal Tadka

Q1: Can I make Dal Tadka without a pressure cooker?
Yes. You can cook dal in a regular pot, but it will take 30–40 minutes until soft.

Q2: Which dal is best for Dal Tadka?
Toor dal is most common, but moong dal or a mix of dals also works great.

Q3: Can I skip garlic in the tadka?
Yes. If you don’t eat garlic, skip it and add more ginger or asafoetida for flavor.

Q4: How to make Dal Tadka vegan?
Replace ghee with oil or vegan butter, and the recipe becomes completely plant-based.