Authentic Homemade Dal Tadka Recipe

Ingredients

  • 1 cup Toor Dal (Split Pigeon Peas)
  • 1 Onion, finely chopped
  • 2 Tomatoes, finely chopped
  • 2 Green Chillies, slit
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala Powder
  • Salt to taste
  • 2 tbsp Vegetable Oil
  • 2 tsp Cumin Seeds
  • 2 cloves Garlic, finely chopped
  • 1 inch piece Ginger, finely chopped
  • 2 Dry Red Chillies
  • 1 pinch Asafoetida (Hing)
  • Fresh Coriander Leaves for garnish

Steps and instructions

  1. Wash the toor dal thoroughly under running water until the water runs clear.
  2. Transfer the washed dal to a pressure cooker, add 3 cups of water, turmeric powder, and a pinch of salt. Cook until the dal is soft and mushy. You can also cook the dal in a pot if you don't have a pressure cooker, but this will take longer.
  3. While the dal is cooking, heat 1 tablespoon of oil in a pan.
  4. Add the finely chopped onions to the pan and sauté until they turn golden brown.
  5. Add the chopped tomatoes and green chillies to the pan and cook until the tomatoes are soft.
  6. Add the red chilli powder and garam masala to the pan and stir well. Cook for a couple of minutes.
  7. Once the dal is cooked, add the tomato-onion mixture to it and mix well. Adjust the salt to taste. Let it simmer for a few minutes.
  8. Meanwhile, to prepare the tadka, heat the remaining oil in a small pan. Add the cumin seeds and let them splutter.
  9. Add the finely chopped ginger and garlic to the pan and sauté until they turn golden brown.
  10. Add the dried red chillies and asafoetida to the pan and stir well.
  11. Pour this tadka over the prepared dal and mix well.
  12. Garnish with freshly chopped coriander leaves and serve hot with rice or roti.

Tools for making

  • Pressure Cooker - Used to cook the dal quickly and efficiently.
  • Pan - Used to sauté onions, tomatoes, and spices for the dal tadka.
  • Small Pan - Used to prepare the tadka (tempering) for the dal.
  • Spatula - Used for stirring and mixing the ingredients while cooking.
  • Chopping Board - Used for chopping onions, tomatoes, ginger, and garlic.
  • Knife - Used for chopping the vegetables and ingredients.
  • Measuring Spoons - Used to measure the spices accurately.
  • Cooking Spoon - Used for mixing and stirring the dal.
  • Plates and Bowls - Used for serving the dal tadka.
  • Coriander Leaves - Fresh coriander leaves for garnishing the dal tadka.

Recipe variations

  • Add diced vegetables like carrots, peas, or bell peppers to make it a mixed vegetable dal tadka.
  • For a smoky flavor, you can add a small piece of charcoal to the prepared dal tadka and drizzle some ghee over it. Cover the dal for a few minutes to allow the smoky flavor to infuse.
  • If you prefer a spicier version, increase the amount of red chilli powder or add a few finely chopped green chillies.
  • To make it richer and creamier, you can add a splash of fresh cream or coconut milk to the dal tadka.
  • For a tangy twist, squeeze some lemon juice or add a few teaspoons of tamarind pulp to the dal tadka.
  • To make it more nutritious, you can sprout the toor dal before cooking it.
  • If you don't have toor dal, you can substitute it with other lentils like masoor dal (red lentils) or moong dal (yellow split lentils).
  • For a vegan version, substitute vegetable oil for ghee.
  • You can experiment with different tempering spices like mustard seeds, fenugreek seeds, or curry leaves for added flavor.

Recipe overview

Dal Tadka is a popular Indian dish known for its delightful flavor and comforting texture. Made from Toor Dal (Split Pigeon Peas), it's a flavorful blend of onions, tomatoes and a variety of spices, topped with a sizzling 'tadka' or 'tempering' of spices. This delightful combination gives the dal a unique flavor that is both warm and hearty. This recipe will guide you through the process of making Dal Tadka from scratch. It includes detailed steps for cooking the dal, preparing the tadka, and combining them to create a satisfying dish. With this recipe, you can enjoy a taste of traditional Indian cuisine right at home. Serve this Dal Tadka hot with a side of rice or roti for a satisfying and wholesome meal. Enjoy the process and the delicious result!

Common questions

  1. Can I use any other lentils instead of Toor Dal?
    Yes, you can substitute Toor Dal with other lentils like Masoor Dal or Moong Dal if desired.
  2. Can I make this recipe without a pressure cooker?
    Yes, you can cook the dal in a pot instead of a pressure cooker. It will take longer, but the end result will be the same.
  3. Is it necessary to add the tadka?
    The tadka enhances the flavor of the dal, but if you prefer a simpler version, you can skip it.
  4. Can I adjust the spice level?
    Yes, you can adjust the amount of red chilli powder and green chillies according to your taste preferences.
  5. Can I double the recipe?
    Yes, you can double or halve the recipe depending on the number of servings you need.
  6. Can I store the leftover dal?
    Yes, you can store the leftover dal in an airtight container in the refrigerator for up to 3-4 days.

Serving dishes and utensils

  • Pressure Cooker - Used to cook the toor dal quickly and efficiently.
  • Pan - Used to sauté the onions, tomatoes, and spices for the dal.
  • Small Pan - Used to prepare the tadka or tempering for the dal.
  • Spatula - Used for stirring and mixing the ingredients while cooking.
  • Knife - Used to chop the onions, tomatoes, ginger, and garlic.
  • Cutting Board - Used as a surface for chopping and prepping the ingredients.
  • Measuring Spoons - Used to accurately measure the spices and oil.
  • Serving Bowl - Used to present and serve the prepared dal.
  • Ladle - Used for serving the dal into individual bowls.
  • Garnishing Tool - Optional tool for sprinkling freshly chopped coriander leaves on top of the dal.

Origin stories

Dal Tadka is a staple of Indian cuisine, tracing its roots back to the time of the Indus Valley Civilization - one of the world's oldest civilizations. As archaeologists discovered ancient cooking pots with traces of lentils, we can imagine our ancestors, situated on the banks of the Indus, cooking a primitive version of this dal over 4000 years ago. It's fascinating to think that the comforting bowl of Dal Tadka you enjoy today links you directly to ancient history, to a time when cooking techniques were rudimentary, but the flavours were just as enticing. Today, Dal Tadka has numerous regional interpretations across India, each with its own unique tadka or tempering, making it one of the most versatile dishes of the Indian subcontinent.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.