Dal Tadka

Dal Tadka is a North Indian lentil dish made by cooking split yellow lentils (toor dal or moong dal) and finishing with a sizzling tempered spice mix. It’s simple, nourishing, and full of warm, aromatic flavors — ideal with rice or roti.

Ingredients

For the Dal:

• 1 cup toor dal (yellow split pigeon peas) or moong dal

• 3 cups water

• 1 small tomato, chopped

• 1/2 teaspoon turmeric powder

• Salt, to taste

For the Tadka (Tempering):

• 2 tablespoons ghee or oil

• 1 teaspoon cumin seeds

• 2–3 garlic cloves, finely chopped

• 1 small onion, finely chopped

• 1–2 dried red chilies (optional)

• 1/2 teaspoon mustard seeds (optional)

• 1/2 teaspoon red chili powder

• A pinch of asafoetida (hing) (optional)

• Fresh cilantro, chopped (for garnish)

• Lemon wedges (for serving)

Instructions

1. Cook the Dal
Wash the dal thoroughly. In a pot or pressure cooker, combine dal, water, turmeric, tomato, and salt.

• In a pressure cooker: cook for 3–4 whistles.

• In a pot: cover and simmer for 25–30 minutes until soft and mushy. Mash lightly.

2. Prepare the Tadka
In a small pan, heat ghee or oil. Add cumin seeds and mustard seeds. Once they sizzle, add chopped garlic, onion, dried chilies, and asafoetida (if using). Sauté until golden.

Add red chili powder and stir quickly (don’t let it burn).

3. Combine and Simmer
Pour the hot tadka over the cooked dal. Stir well and simmer for 2–3 minutes for flavors to blend.

4. Garnish and Serve
Top with chopped cilantro and a squeeze of lemon juice.

Tips

• Add a pinch of garam masala for extra warmth

• You can use a mix of dals (toor + moong or masoor) for added texture

• For a creamier version, add a tablespoon of cream or butter at the end

Serving Suggestions

Serve hot with steamed basmati rice, jeera rice, or chapati. Pair with pickles and papad for a traditional Indian meal.