Indian dal tadka
Indian lentils cooked until tender and finished with a tadka of spices, garlic, and tomato. Serves 4.
This version combines chana dal, moong dal, and masoor dal for a creamy, full-bodied texture. Preparation and cooking times are estimates; the suggested soaking helps the lentils cook more evenly.
Ingredient allergens
Allergen listDepends on the product
-
Milk and milk products
Oil or ghee
Ingredients without verified allergen data 18
Ingredients without verified allergen data: Chana dal, Moong dal, Masoor dal, Water, Salt, Ground turmeric, Whole cumin seeds, Dried red chillies, Asafoetida, Onion, Garlic, Fresh ginger, Green chili pepper, Tomato, Ground red chilli, Ground coriander, Kasuri methi, Fresh cilantro.
Method
- 01
Rinse and soak
Rinse the chana dal, moong dal, and masoor dal separately. Cover the chana dal and moong dal with water and soak for 30 minutes; drain and rinse the masoor dal as well.
Ready to continue when: The rinsing water runs nearly clear, and the lentils have soaked for 30 minutes.
30 min - 02
Cook the lentils
Put the drained chana dal and moong dal, the masoor dal, water, half the turmeric, and salt in a pressure cooker. Cook for 7–8 minutes from the moment steam starts escaping. Let the pressure drop before opening.
Ready to continue when: The pressure has dropped, and the lentils are very tender when pressed with a spoon.
8 min - 03
Make the first tadka and finish the dal
While the lentils cook, chop the onion, two garlic cloves, and the ginger. Heat half the oil or ghee; add half the cumin, one dried red chilli, and the asafoetida. Once they sizzle, add the onion, garlic, ginger, and green chilli, if using. Add the tomato, the remaining turmeric, ground red chilli, ground coriander, and kasuri methi. Cook briefly, add the cooked lentils, and simmer gently for 5–6 minutes, stirring. Add more hot water if needed.
Ready to continue when: The spices are fragrant, the onion is soft, and the dal simmers gently; the lentils are creamy and the mixture remains fluid.
10 min - 04
Add the second tadka and serve
Heat the remaining oil or ghee in a small pan. Add the remaining cumin and, once it starts to sizzle, add the reserved sliced garlic clove and the remaining dried red chilli. Remove from the heat as soon as the garlic begins to turn golden, then pour the tadka over the hot dal. Finish with chopped fresh coriander and serve at once.
Ready to continue when: The cumin sizzles and the garlic has just begun to turn golden; the tadka perfumes the dal as it lands.
2 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=4IOu7BBJDrg
State: Published after documentary validation; no “Tested” label is shown.