Dal Tadka

Dal Tadka is a comforting North Indian lentil curry of boiled toor and moong dal finished with a sizzling ghee tempering of cumin, garlic, dried red chilies, and hing. The tadka poured over the simmered dal is what makes this humble dish sing.

By YumYum Editorial · Indian

Prep: 10 min · Cook: 40 min · Total: 50 min · Serves 4

Ingredients

• 3/4 cup toor dal (split pigeon peas)
• 1/4 cup moong dal (split yellow lentils)
• 1/2 tsp turmeric powder
• to taste Salt to taste
• 3 tbsp ghee
• 1 tsp cumin seeds
• 4 cloves garlic, thinly sliced
• 1 tsp ginger, grated
• 1 small onion, finely chopped
• 2 dried red chilies
• to taste Pinch of asafoetida (hing)
• 1 medium tomato, chopped
• 1/2 tsp red chili powder
• 2 tbsp chopped fresh cilantro

Instructions

1. Rinse toor dal and moong dal together until water runs clear, then soak 15 minutes.
2. Combine dal with turmeric, salt, and 3 cups water in a pot or pressure cooker; cook until soft and fully broken down, about 20 minutes on the stovetop (or 3-4 whistles in a pressure cooker).
3. Whisk the cooked dal smooth and adjust consistency with hot water to a pourable, soupy texture; keep warm.
4. In a small pan, heat ghee over medium heat and add cumin seeds until they sizzle.
5. Add garlic slices and dried red chilies, frying until the garlic turns golden, about 1 minute.
6. Add onion and cook until golden, 4-5 minutes, then stir in ginger, hing, and chili powder.
7. Add chopped tomato and cook until softened, 3-4 minutes.
8. Pour the sizzling tadka over the simmering dal, stir gently, and simmer 5 more minutes to combine flavors.
9. Garnish with cilantro and serve hot with steamed rice or roti.