Dal Tadka – North Indian


Dal Tadka - North Indian

Dal tadka is a punjabi yellow dal cooked with onion, tomato and flavored with generous amount of tempered ghee and spices. Any Indian restaurant menu is incomplete without this mouth watering preparation of daal.
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 3 people


  • ½ cup tuvar dal/ split pigeon pea lentils
  • ½ cup masoor dal/split pink lentils
  • 2-3 green chilies, chopped
  • 1 medium sized onion, chopped
  • 2 medium sized tomato, chopped
  • ½ inch ginger, finely chopped
  • 1 tsp turmeric/ haldi powder
  • ½ tsp garam masala powder
  • ¼ tsp ]asafoetida/hing
  • Finely chopped coriander leaves
  • Salt

For the tempering/tadka:


  • Rinse the dals/lentils well and soak for 30 to 40 minutes in water before cooking them.
  • Add chopped onions, tomato, green chilies, ginger, hing and haldi powder and pressure cook for 4-5 whistles.
  • The dal/lentils should become soft and creamy.
  • Mash the dal with a whisk add salt and keep aside. If the dal looks thick, then add some water to get a medium consistency and simmer for another 3 to 4 minutes.
  • To prepare the tempering/tadka: Heat ghee in a small pan.
  • Add minced garlic and fry till it turns golden brown in color.
  • Now add whole jeera/cumin seeds and whole red chilies.
  • Turn off the gas and add red chili powder and pour the tadka over the cooked dal/lentils.
  • Serve dal tadka hot with steamed basmati rice, jeera rice or rotis.
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