Indian Dal Tadka
Three types of lentils simmered to creamy perfection and topped with a sizzling garlic-and-spice tempered oil.
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
6
Calories
165/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 0.33 cup toor dal
- 0.33 cup masoor dal
- 0.33 cup moong dal
- 0.5 tsp turmeric
- 3 cup water
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 7 clove garlic
- 2 whole green chili peppers
- 0.25 cup fresh cilantro
- 1 whole tomato
- 1 cup water
- 1 tsp amchur
- 1 tbsp kasoori methi
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 inch fresh ginger
- 2 whole dried red chili peppers
- 0.5 tsp red chili powder
Cook the Lentils
Rinse all three types of lentils together until the water runs clear. Place them in a pressure cooker or Instant Pot with the turmeric and 3 cups of water. Pressure cook for about 10 minutes, then release the pressure. Whisk the cooked lentils until creamy and set aside.
Prepare the First Tadka
Heat oil in a pan over medium heat. Add cumin seeds and wait until they darken. Toss in the sliced garlic and saute until lightly golden, then add the green chiles and half of the cilantro, stirring briefly. Add the chopped tomato and cook for 1 to 2 minutes until it starts to soften.
Combine and Simmer
Pour the whisked lentils into the pan along with about a cup of water. Stir well and add the dried mango powder and crushed dried fenugreek leaves. Season with salt to taste. Bring to a boil, then reduce to a simmer and cook for 5 minutes, stirring occasionally. Add more water if you prefer a thinner consistency.
Make the Finishing Tadka
In a small skillet, heat the remaining oil. Add mustard seeds and wait for them to sputter and pop. Quickly add the julienned ginger and dried red chiles, stirring for just a few seconds. Optionally sprinkle in red chili powder for color. Pour this sizzling tadka directly over the dal and garnish with the remaining cilantro. Serve with steamed rice or warm roti.
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Open in AppTips & Variations
- Use a mix of lentils for the most complex texture and flavor.
- The finishing tadka should sizzle when it hits the dal, so make sure the oil is very hot.
Frequently Asked Questions
- What is a tadka?
- Tadka, also called tempering or chaunk, is a technique where spices are quickly fried in hot oil to release their aroma, then poured over the dish.
- Can I make this without a pressure cooker?
- Yes, simmer the lentils in a covered pot for 35 to 40 minutes until completely tender, adding water as needed.
Recipe inspired by the original at holycowvegan.net. Ingredients and factual cooking data extracted; instructions independently written.
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