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Simple Indian Dal Tadka Recipe

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4.2 from 6 reviews

Simple Indian Dal Tadka is a comforting and flavorful lentil dish made with toor dal simmered until soft, combined with a spiced tomato-onion base, and finished with a fragrant tempering of mustard seeds, cumin seeds, and dried red chilies. This traditional recipe is perfect for a wholesome, protein-rich meal served with rice or bread.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Gluten Free

Ingredients

Lentils

  • 1 cup toor dal (split yellow pigeon peas; substitute with moong dal or masoor dal as needed)
  • 4 cups water (for stovetop; use 2.5 cups if using Instant Pot or pressure cooker)
  • 1 tsp turmeric

Dal Base

  • 1 tsp ghee
  • 1 tsp cumin seeds
  • ½ medium onion, chopped
  • 1-2 Thai green chili peppers (Thai chili preferred, use Serrano otherwise)
  • 2 medium tomatoes, chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ¼ tsp Kashmiri red chili powder
  • 1.5 tsp salt
  • 2 tbsp cilantro, chopped

Tadka (Tempering)

  • 1 tbsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2-3 dried Indian red chili peppers (optional)
  • ¼ tsp Kashmiri red chili powder (substitute with paprika if needed)

Instructions

  1. Prepare the Lentils: Rinse and clean the toor dal thoroughly a couple of times. Soak the lentils in water for 15 minutes to soften slightly.
  2. Boil the Lentils: Drain the soaking water. Add fresh water and turmeric to the lentils in a pot, cover, and bring to a vigorous boil for 2 to 3 minutes.
  3. Simmer the Lentils: Reduce heat to low-medium and let the dal simmer uncovered for 30 minutes. If the lentils remain firm, continue cooking for an additional 5 minutes until soft.
  4. Adjust Consistency: The cooked lentils should be soft with some liquid left. If excessive water remains, drain and reserve some liquid to add back later for desired consistency.
  5. Make the Dal Base: About 5 minutes before the lentils finish cooking, heat 1 tsp ghee in a pan and toast cumin seeds for 1 minute until fragrant.
  6. Sauté Aromatics: Add chopped onions and green chilies to the pan and sauté for about 3 minutes until they release their aroma.
  7. Deglaze the Pan: Add chopped tomatoes and crush them gently in the pan to release their juices, stirring to combine.
  8. Add Spices: Stir in cumin powder, coriander powder, Kashmiri red chili powder, and salt. Cook this dal base mixture together for 3 to 5 minutes until flavors meld.
  9. Combine Base and Lentils: Add the prepared dal base into the cooked lentils. Mix well, cover, and let cook together for 5 minutes. Add reserved dal water as needed to reach your preferred consistency.
  10. Prepare the Tadka (Tempering): In the same pan, heat 1 tbsp ghee until melted. Add mustard seeds and cumin seeds and allow them to splutter.
  11. Add Chilies and Spice: Add dried red chilies (if using) and Kashmiri red chili powder (or paprika). Stir for about 30 seconds to infuse flavors.
  12. Finish the Dish: Pour the hot tadka over the cooked dal. Garnish with chopped cilantro and serve immediately while hot.

Notes

  • Soaking the dal reduces cooking time and aids digestion.
  • Kashmiri red chili powder adds mild heat and a vibrant red color; substitute with paprika for less heat.
  • Adjust chili quantity to your heat preference.
  • This recipe can be made in an Instant Pot by reducing water to 2.5 cups and pressure cooking for about 15 minutes.
  • For vegan option, substitute ghee with vegetable oil or vegan butter.
  • Dal pairs wonderfully with steamed basmati rice or Indian breads like roti and naan.

Find it online: https://cheftinaskitchen.com/simple-indian-dal-tadka-recipe/