Dal Tadka Recipe
About this recipe
Dal Tadka is a comforting Indian dish made with toor dal (pigeon peas) and a mix of spices, topped with a flavorful tempering. This version, presented by Varun Inamdar from Rajshri Food, is quick to prepare and packed with flavor, making it perfect for a weeknight dinner or a special occasion.
The recipe is straightforward, utilizing simple ingredients and techniques to achieve a restaurant-style taste right at home. With a pressure cooker and a couple of pans, you can whip up this delicious dal in just 30 minutes.
Ingredient notes
- Use 1 cup of Toor Dal, which should be washed and soaked for 20 minutes before cooking.
- For the first tempering, 1 tablespoon of ghee is used, and for the second tempering, another tablespoon of ghee is required.
Tips from Rajshri Food’s video
- Soak the Toor Dal for 20 minutes to ensure it cooks evenly and becomes soft in the pressure cooker.
- When sautéing onions, adding a little salt helps them cook down faster and achieve a golden brown color.
- Adjust the consistency of the dal by adding water after mixing it with the masala, depending on whether you prefer it thicker or thinner.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What is the total time required to make Dal Tadka?
- The total time required to make Dal Tadka is 30 minutes.
- What should I do if I want a thicker dal?
- If you want a thicker dal, you can leave it as is after mixing it with the masala, without adding extra water.
- What can I use if I don't have a Tadka vessel?
- If you don't have a Tadka vessel, you can use any small pan to make the tempering.
No life story here — the video and the recipe are the whole point. All credit to Rajshri Food: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Wash and soak the Toor Dal for 20 minutes, then pressure cook it with turmeric powder, salt, and water until 7 whistles are blown.
- 2
In a pan, heat ghee and add mustard seeds. Once they crackle, add curry leaves and chopped onions. Sauté until the onions turn golden brown, adding a little salt to help them cook.
- 3
Add crushed ginger-garlic-green chilli, red chilli powder, turmeric powder, coriander powder, and asafoetida to the pan. Stir well and add chopped tomatoes. Cook for 4-5 minutes on medium flame.
- 4
Transfer the cooked dal into the masala mixture and stir well. Adjust the consistency by adding water if needed.
- 5
Add chopped coriander leaves and turn off the flame.
- 6
In a small pan, heat ghee for the second tempering. Add cumin seeds, curry leaves, and whole dried red chillies. Once the red chillies crackle, add a little red chilli powder and stir.
- 7
Pour the tempering over the dal, mix thoroughly, and serve hot.
Heads up — we had to guess a little:
- The quantity for 'water' was inferred based on typical cooking methods for dal.
Credit where it’s due: this recipe was transcribed from Rajshri Food’s original video on YouTube. Follow them there — it’s their dish.
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