Dal tadka is a comforting, flavorful and hearty Indian lentil dish. This super flavorsome & delicious homemade dal tadka rivals any Indian restaurant!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 1 cup (200 grams) toor dal ((split pigeon peas or ¾ cup toor dal, ¼ cup moong dal or red lentils & 2 tbsps chana dal))
  • 3 cups water ((to cook dal))
  • ¾ cup hot water ((use only if required to adjust the consistency))
  • 1½ to 2 tablespoon oil
  • ½ teaspoon cumin seeds ((jeera))
  • 1 teaspoon (4) garlic (cloves, fine chopped)
  • 1 teaspoon (1 inch) ginger (peeled & fine chopped)
  • 1 medium (⅓ to ½ cup) onion ((fine chopped))
  • 1 green chilli ((chopped, optional))
  • 2 medium (1 cup) tomatoes ((deseeded, fine chopped))
  • ¼ teaspoon turmeric
  • ½ to ¾ teaspoon red chilli powder
  • ½ teaspoon garam masala
  • 1 teaspoon salt ((more to adjust))
  • 1 tablespoon kasuri methi ((dried fenugreek leaves))
  • 1 to 2 tablespoon coriander leaves ((fine chopped, more for garnish))
  • 1 medium lemon ((to serve, or use 1 tsp amchur - dried mango powder))
  • 2 tablespoons ghee ((oil for a vegan dish))
  • ½ to ¾ teaspoon cumin seeds
  • 2 dried red chilies
  • ½ to 1 tablespoon garlic (fine chopped (I use 1 tbsp))
  • ⅛ teaspoon hing ((asafoetida) (or gluten-free hing))
  • ⅓ teaspoon red chilli powder
  • ¼ teaspoon mustard seeds ((optional))
  • 1 sprig curry leaves ((optional, pat dry))

Method

Cook Dal

  1. Add dal to a pot or pressure cooker and rinse them very well with lots of water. Rub the lentils well with your hand while you rinse. Drain completely.
  2. Pour water and pressure cook the dal on a medium heat for 3 to 4 whistles. To cook in instant pot, pressure cook on high for 10 minutes. To cook in pot check my notes below.
  3. When the pressure drops naturally, open the lid. Dal should be soft cooked.
  4. Lightly mash keeping some of the dal intact. Add more water only if required to bring to consistency.
  5. While the lentils cook, to a medium pan pour oil and heat it. Add cumin seeds to the hot oil.
  6. They will begin to splutter, then add ginger garlic and saute on a low heat until fragrant.
  7. Add onions and green chilies. Fry them until slightly golden.
  8. Reduce the heat. Add red chilli powder, turmeric and garam masala. Give a quick stir.
  9. Stir in the tomatoes along with salt. Saute until the tomatoes become soft. The mixture begins to smell good at this stage.
  10. Transfer this to the cooked dal and simmer for about 6 to 7 minutes. Taste test and add more salt at this stage. Then add kasuri methi and give the boiling dal a good stir. Add coriander leaves and turn off the heat.

Smoke Dal (Dhungar, optional)

  1. Place a tall steel cup in the center of the pot. With a tong hold a wood coal over direct fire like a candle or lighter until a portion of it becomes red and hot. This will take about 2 minutes.
  2. Place this gently into the cup and pour ½ teaspoon ghee directly over the hot coal. It will begin to release smoke. Quickly cover the pot and let the dal smoke for 3 to 4 minutes.

How to Make Dal Tadka

  1. Transfer the hot cooked lentils to a serving bowl. Pour 2 tbsps ghee to a small pan & heat it on a medium heat.
  2. Add cumin seeds and mustard seeds (optional). Let them fry & splutter on a low heat until aromatic.
  3. Next add red chilies and give a good stir. Add garlic and curry leaves (optional). Fry until light and aromatic. Do not brown.
  4. Stir in asafoetida and red chili powder. Quickly remove from heat and pour the tadka over the dal.
  5. Garnish dal tadka with coriander leaves. Squeeze some lemon juice over the dal while serving. Serve with Basmati rice, roti, paratha, naan, jeera rice or ghee rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.