The Comfort of Dal Tadka: A Dish that Warms the Heart and Soul
There’s something magical about a simple bowl of Dal Tadka. For many of us, it’s not just food — it’s a hug in a bowl, a reminder of home, and the ultimate comfort. No matter how far we travel or how sophisticated our tastes become, the familiar aroma of tempering spices sizzling in hot oil brings back childhood memories of family dinners, festivals, and cosy evenings.
TOTAL
TIME
40 Mins
PREP
TIME
10 Mins
DIFFICULTY
LEVEL
Easy
NO. OF SERVINGS
4
Detailed Procedure:
- Wash and Soak the Dal: Rinse the dal 2-3 times under running water until the water runs clear. Soak the dal in fresh water for at least 30 minutes. This will help soften the dal and double its size.
- Cook the Dal: Transfer the soaked dal to a pressure cooker or instant pot. Add 2.5 cups of water, salt, turmeric, chopped green chilies, finely chopped ginger, and an optional pinch of black pepper for better turmeric absorption. Cook until the dal becomes soft and mushy. For cooker: 3-4 whistles For instant pot: 15 minutes
- Prepare the Tadka: In a pan, heat some oil. Once hot, add cumin seeds, dried red chilies, and finely chopped ginger and garlic. Sauté the mixture for about 2 minutes until it becomes fragrant and the garlic turns slightly golden.
- Add Onions and Tomatoes: Add finely chopped onions to the tadka and cook until they turn translucent. Then, add finely chopped tomatoes along with your preferred spices (like cumin, coriander, or garam masala). If the mixture seems dry, add a few drops of water. Cook until the tomatoes become soft and mashable.
- Combine Dal and Tadka: Slowly pour the cooked dal into the tadka, stirring well to blend the flavors. Let it simmer for a few minutes so the dal absorbs the tadka’s flavors fully.
- Add Final Spices and Garnish: Mix in amchur or achar powder for a tangy kick, and cook for another minute. Turn off the heat and garnish with freshly chopped coriander leaves before serving.
- Additional Tempering: For an extra layer of flavor, heat a small tadka pan and add some oil. Once the oil is hot, add thinly sliced onions and cook until golden brown. Sprinkle in a pinch of red chili powder and a little hing (asafoetida). Pour this tempering over the dal right before serving for a rich and aromatic finish.
- TADDAAA...your Dal Tadka is ready. Top it with the most important ingredient...you know what it is right?....yes....LOVE...!!!
Ingredients:
Preparing Dal:
- 1 Cups (110g) Red Lentil (Masoor)
- 1/4 Cups (30g) Chana Dal
- 5g Thinly chopped Ginger
- 3/4 Tsp Salt
- 1/2 Tsp Turmeric Powder
- 2 Small Green Chillies
- 2 Cups Water
Tadka (Tempering)
- 2 Tsp Mustard Oil*
- 1 Tsp Cumin Seeds
- 1 Dried Red Chilli
- 1 Tbsp Chopped Ginger & Garlic
- 1 Finely Chopped Onion
- 1 Finely Chopped Tomato
- 1/2 Tsp Amchur Powder
- Handful Coriander Leaves
2nd Tadka (Tempering)
- 1 Tsp Mustard Oil*
- 1/3 Tsp Kashmiri Lal Mirch Powder
- 1 Thinly Sliced Onion
- Handful Asafoetida (Hing)
Notes*
- *You can use any oil of choice
- P.s: I’ve marked some of the ingredients I use.
Measurement and storage:
- 1 Tbsp = 15 grams
- 1Tsp = 5 grams
- To buy Kitchen Scale to weight Ingredients: Tap here
Nutritional Information:
Fats
8g
Energy
182Kcl
Carbohydrates
21g
Protein
8g
For per serve*
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FAQS about Dal Tadka:
Dal Tadka is a flavorful Indian lentil dish in which cooked lentils (usually toor dal or yellow split pigeon peas) are tempered with a mixture of spices and fried in ghee or oil. The “tadka” refers to the tempering process, which adds an aromatic and rich flavor to the simple dal.
The key ingredients in Dal Tadka are:
>> Lentils: Commonly toor dal (yellow split pigeon peas) or a mix of lentils like moong dal and masoor dal.
>> Tempering (Tadka): Oil or ghee (for vegan versions, use vegetable oil), cumin seeds, mustard seeds, dried red chilies, garlic, ginger, onions, and tomatoes.
>> Spices: Turmeric, cumin, coriander powder, garam masala, red chilli powder, and asafoetida (hing).
Dal Tadka stands out due to the final tempering or “tadka,” where spices are heated in oil or ghee and added to the cooked dal. This gives the dal a rich, aromatic, and flavorful punch. Other dal preparations might skip this step or use different flavoring techniques.
Yes, Dal Tadka is easily made vegan by substituting ghee with plant-based oils such as coconut, mustard, or vegetable oils. Everything else in the recipe is naturally plant-based.
Traditionally, toor dal (yellow split pigeon peas) is used for Dal Tadka. However, you can use a combination of lentils, such as:
>> Moong dal (yellow mung beans)
>> Masoor dal (red lentils)
>> Chana dal (split chickpeas) Different lentils offer slightly different textures and flavors, so you can experiment!
Thanks to lentils, Dal Tadka is a healthy dish rich in protein, fiber, and essential nutrients. To keep it even healthier, you can reduce the amount of oil or ghee used in the tempering and opt for healthier fats like coconut oil or olive oil.
Yes, Dal Tadka freezes well. Let the dal cool completely, transfer it to freezer-safe containers, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
Yes, Dal Tadka is naturally gluten-free. However, ensure that the asafoetida (hing) you use is pure or labeled gluten-free, as some brands may mix it with wheat flour.
