Dal Tadka Recipe
Make Dal Tadka Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lentils & Main Seasoning
Tadka (tempering) & Sauce
Finishing & Garnish
Method
Lentils & Main Seasoning
Rinse and Cook Lentils
Rinse 1 cup dal thoroughly under cold water until the rinse runs clear. Add the rinsed dal to a pressure cooker or heavy pot with 3 cups water and 1 tsp turmeric. If using a pressure cooker, cook on medium-high heat until 3–4 whistles, then reduce heat and simmer 5 minutes; allow pressure to release naturally. If using a pot, bring to a boil, skim foam, then simmer covered 25–30 minutes until dal is soft and breaking apart. Mash lightly with a spoon or whisk to reach a slightly creamy texture.
Once cooked, add 1 tsp salt (reserve additional salt to adjust later) and gently mix. Taste and adjust seasoning after combining with the tadka.
Tadka (tempering) & Sauce
Prepare the Tadka
Heat 2 tbsp ghee and 1 tbsp oil in a skillet or small saucepan over medium heat. When hot, add 1 tsp cumin seeds and 1/2 tsp mustard seeds; let them sizzle for 10–15 seconds until they pop. Add 1/4 tsp asafoetida immediately.
Add 1 cup finely chopped onion and sauté for 5–7 minutes until translucent and beginning to brown at the edges, stirring frequently so the spices don't burn.
Stir in 1 tbsp grated ginger, 4 minced garlic cloves and 1 slit green chili. Cook 1–2 minutes until raw smell disappears.
Add 1 cup finely chopped tomato, 1/2 tsp red chili powder, 1 tsp ground coriander and 1/2 tsp garam masala. Cook 6–8 minutes, stirring and breaking down tomatoes, until oil separates slightly from the masala and the mixture becomes saucy. If it gets too dry, add 2–3 tbsp water to loosen.
Finishing & Garnish
Combine and Simmer
Pour the prepared tadka/sauce into the cooked dal. Stir to combine. Add up to 1/2 cup water to reach desired consistency (thicker for scooping with roti, thinner for rice). Bring to a gentle simmer for 5–7 minutes so flavors meld. Taste and adjust salt to approximately 1.25 tsp total (including previously added), and adjust chili if needed.
Final Touches
Turn off heat. Stir in 1 tbsp lemon juice and 1/4 cup chopped cilantro. Optionally warm 1 tsp ghee and pour over the dal for a glossy finish. Serve hot with steamed rice, roti, or naan.