Punjabi Dal Tadka
About this recipe
Punjabi Dal Tadka is a beloved Indian dish, known for its comforting flavors and simplicity. This version by Kunal Kapur emphasizes the importance of the tadka, or tempering, which adds a burst of flavor to the dal.
With a combination of masoor, moong, and toor dal, this recipe ensures a rich and hearty texture, making it a perfect accompaniment to rice or flatbreads.
Ingredient notes
- Masoor dal: 30g is approximately 2.5 tablespoons.
- Moong dal: 65g is about 5.5 tablespoons.
- Toor dal: 100g is roughly 8 tablespoons.
- For the tadka, you will need 3/4 cup of boiled dal.
Tips from Kunal Kapur’s video
- Rinsing the dals until the water runs clear helps remove excess starch, which can affect the texture of the cooked dal.
- Simmer the dal until it's soft for the best consistency; this ensures it absorbs the flavors from the tadka well.
- When making the tadka, allow the cumin seeds to splutter before adding the garlic and onion for a deeper flavor.
Good to know
- How many servings does this recipe make?
- The recipe does not specify the number of servings.
- What types of dal are used in this recipe?
- The recipe uses masoor dal, moong dal, and toor dal.
- What is the purpose of the tadka in this recipe?
- The tadka adds a burst of flavor to the dal, enhancing its overall taste.
- Can I adjust the spice level in this recipe?
- Yes, you can adjust the amount of green chilies and red chili powder to suit your spice preference.
No life story here — the video and the recipe are the whole point. All credit to Kunal Kapur: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Rinse the masoor, moong, and toor dal together in water until the water runs clear.
- 2
In a pot, add the rinsed dal and 5 cups of water. Bring to a boil and then simmer until the dal is cooked and soft.
- 3
Add salt, chopped green chilly, chopped ginger, and turmeric to the cooked dal. Stir well and let it simmer for a few more minutes.
- 4
In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
- 5
Add chopped garlic and onion to the pan. Sauté until the onions are translucent.
- 6
Add the chopped green chilly, red chilly powder, and chopped tomato. Cook until the tomatoes are soft.
- 7
Pour the tadka mixture over the cooked dal. Stir to combine and adjust the consistency with a dash of water if needed.
Heads up — we had to guess a little:
- The quantities for ingredients like salt and water are inferred based on common cooking practices.
Credit where it’s due: this recipe was transcribed from Kunal Kapur’s original video on YouTube. Follow them there — it’s their dish.
Are you Kunal Kapur? Claim this page or ask us to take it down. Your call, always.
