Dal Tadka | Punjabi style dal tadka
About this recipe
Dal Tadka is a classic North Indian dish that combines lentils with a flavorful tempering, making it a comforting and wholesome meal. This Punjabi-style recipe is perfect for a quick lunch or dinner, and it pairs beautifully with steamed rice or roti.
In this video, the creator shares a straightforward method to prepare Dal Tadka, ensuring it's packed with flavor while remaining easy to make at home.
Ingredient notes
- Kasuri Methi is used in the recipe, but the amount is not specified; it's estimated to be a small handful.
- Curry Leaves are included, but the amount is not specified; it's estimated to be a few leaves.
- Coriander Leaves are added as well, with the amount not specified; it's estimated to be a small handful.
Tips from HomeCookingShow’s video
- Make sure to wash the Toor and Masoor dal thoroughly before cooking to remove any impurities.
- Pressure cook the dal for about 4 to 5 whistles on medium flame to ensure it's cooked properly and soft.
- When sautéing the onions, cook them until they're golden brown for the best flavor.
- If the dal is too thick after mixing in the water, you can add a little more water to achieve your desired consistency.
Good to know
- How many servings does this recipe yield?
- The recipe does not specify the number of servings.
- What should I do if my dal is too thick?
- If the dal is too thick, you can add a little more water to dilute it.
- What type of pan should I use for tempering the spices?
- A small tempering pan is recommended for heating the ghee and spices.
No life story here — the video and the recipe are the whole point. All credit to HomeCookingShow: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Wash the Toor and Masoor dal.
- 2
Add the washed dal into a pressure cooker and pour enough water to immerse the dal completely.
- 3
Add 1/4 teaspoon of turmeric powder to the dal.
- 4
Pressure cook for about 4 to 5 whistles on medium flame.
- 5
In a kadai, heat 2 teaspoons of ghee and 2 teaspoons of oil.
- 6
Add 1 teaspoon of cumin seeds and 2 dry red chillies to the hot oil.
- 7
Next, add 1 teaspoon of finely chopped ginger and 1 teaspoon of finely chopped garlic.
- 8
Add 1 large green chili (finely chopped) and 1 large onion (finely chopped) and sauté until the onions are golden brown.
- 9
Add 2 small tomatoes (finely chopped) and sauté until they are cooked and the oil separates.
- 10
Add 1 teaspoon of salt, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1/4 teaspoon of turmeric powder. Mix well.
- 11
Add the cooked dal to the mixture and stir.
- 12
Add 1 cup of water to the dal. If the dal is too thick, add a little more water to dilute it.
- 13
Let the dal simmer on low flame for about 10 minutes.
- 14
After simmering, add some chopped coriander leaves and crushed kasuri methi. Mix well.
- 15
In a small tempering pan, heat 3 teaspoons of ghee.
- 16
Add 1/2 teaspoon of cumin seeds and 2 dry red chillies to the ghee.
- 17
Add 1/4 teaspoon of red chili powder and some curry leaves. Turn off the stove once they are roasted.
- 18
Pour the tempering over the dal and serve hot with steamed rice or roti.
Heads up — we had to guess a little:
- Estimated amount for Kasuri Methi, Curry Leaves, and Coriander Leaves as they were not specified in the original recipe.
Credit where it’s due: this recipe was transcribed from HomeCookingShow’s original video on YouTube. Follow them there — it’s their dish.
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