My foolproof recipe for restaurant-style dal tadka, a creamy, garlicky dal with a smoky tempering of spices. Serve this tasty dal with rice or roti.
Table of Contents
What is dal tadka?
"Dal" is an Indian word for lentils and also for a soupy dish made with lentils. "Tadka" is a tempering of spices bloomed in hot oil. Dal tadka is a popular north Indian dish of lentils tempered with lots of spices.
This is a creamy and comforting dal, made by cooking the lentils first and whisking them until they are creamy before finishing with a tadka of ginger, mustard seeds and red chili peppers.
A tadka (also called chaunk/baghaar/thalippu or phodni in different parts of India) is a transformative tool in a cook's arsenal. When spices are added to hot oil, they crack open and their flavors seep into the oil. When this oil is added to a dish the flavors of the spices disperse through the dish, in this case the dal, making it so much more delectable. The spices also add lots of valuable health benefits.
Dal tadka is not just delicious. Like all dals, it is a protein powerhouse and it's loaded with fiber, vitamins and other key nutrients. I cannot live without my dal and, like all Indians, I make some type of dal, like my favorite yellow dal or urad dal, many times each week.
This dal tadka recipe is one I make on weekends when I want a restaurant-style experience at home. It is simple and it won't tie you up in the kitchen for a long time. I pack in lots of yum with not one but two tadkas - a first tadka of spices that simmer with the lentils and another tadka to finish the dal and add a wallop of flavor.
This dal is a family favorite. We eat it with your jeera rice. - Jenny
Watch how to make dal tadka
Recipe card
Dal tadka
Video
Ingredients
- â…“ cup toor dal (arhar dal or toor dal or split pigeon peas)
- â…“ cup masoor dal (pink lentils)
- â…“ cup moong dal (split mung lentils)
- ½ teaspoon turmeric
For first tadka
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 6-8 large cloves garlic (crush each clove by smacking it with a knife, then thinly slice it)
- 2 green chili peppers (like serrano, minced or finely chopped. For less heat in the recipe deseed or simply split the pepper in half instead of mincing it)
- ¼ cup cilantro (divided. Chop the cilantro, also called coriander leaves, finely)
- 1 large tomato (finely chopped)
- 1 teaspoon amchur (dried mango powder. You can sub with 1 tablespoon lemon juice, but if using lemon add it at the end of cooking)
- 1 tablespoon kasoori methi (dried fenugreek leaves. Crush in your palms when adding)
- Salt to taste
For second tadka
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1-inch piece ginger (julienned, or cut into thin strips)
- 2 dried red chili peppers (like Kashmiri red chili peppers or byadgi chili peppers, each broken into two. You can use Mexican arbol peppers, but they are spicier.)
- ½ teaspoon red chili powder (like paprika, optional)
Instructions
Cook dal
- Place the dals (rinse first) in a pressure cooker with turmeric and 3 cups water. Cook for three whistles if using an Indian style pressure cooker or for 10 minutes in an Instant Pot set to pressure-cook. Allow the cooker to release manually or force-release after 10 minutes.
- Whisk the dal until creamy. Set aside.
First tadka
- In a saute pan or Dutch oven heat a tablespoon of vegetable oil. Add cumin seeds and, when they begin to darken, add the garlic. Saute the garlic for a few seconds until it turns lightly golden, then add in the green chili peppers followed by half the cilantro. Stir-fry for a few seconds.
- Add the tomatoes and saute a minute or two.
- Pour in the cooked dal and add a cup of water. Mix. You can add more water if you want a thinner consistency.
- Add the amchur and the kasoori methi. Add salt to taste. Mix well and bring to a boil, then turn down heat and simmer for five minutes. Stir a couple of times in between to make sure nothing is sticking to the bottom.
Second tadka
- Heat the remaining tablespoon of oil in a small skillet. Once the oil is hot (not smoking) add the mustard seeds. They should begin to sputter right away. Add the julienned ginger and red chili peppers and stir-fry for a few seconds. You can also add some red chili powder (like paprika) to the oil if you want a bit more color and heat in the recipe, but this is optional.
- Pour the tadka over dal. Garnish with remaining cilantro.
Notes
- Cook the lentils until they are mushy. That way they'll blend into a creamy consistency.
- Don't overcook the tomatoes. In many Indian recipes we reduce the tomatoes until the oil separates, but you don't want to go that far here. You want the tomatoes to retain their sweetness and their natural tanginess, so cook them for just a minute or two before adding the next ingredient.
- Make sure the tadka oil is hot. The oil should be very hot, but not smoking, before you add mustard seeds to it or they won't sputter.Â
- Don't walk away during the tadka. A tadka is a quick process and takes no more than a few seconds. Don't walk away from it to avoid burning the spices.
Nutrition Information
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Frequently asked questions about dal tadka
To cook the dal on the stovetop, soak the dal for 3-4 hours or even overnight if you have the time. Drain out the water, then place the dals in a saucepan with enough water to cover by two inches. Bring to a boil, cover the pot, turn down the heat and let the dal simmer for 20-30 minutes or until cooked and very tender. Whisk and proceed.
Use either toor dal or masoor dal, or a mix of the two. You need a total of one cup lentils.
You can add an onion before adding the tomatoes to the pot and after you've sautéed the garlic. I don't love onion in this recipe, however, because I like the flavor of the garlic to shine through.
I'd describe the spice level of this recipe as moderately spicy. To cut down on the heat, reduce the number of green chili peppers and red chili peppers to one each. You can also slit the green chili peppers in half instead of mincing them, which will make it easier to fish them out before you eat the dal.
Serve dal tadka hot with basmati rice or jeera rice or roti and a vegetable side like cabbage curry, Bombay potatoes or baingan bharta. On the side serve vegan cucumber raita.
Refrigerate: Store leftovers in the fridge for up to three days.
Freeze: Freeze in an airtight container for up to three months.
Reheat: Defrost if frozen. The dal will thicken on standing so add some water to thin it out. Always check if you need more salt after adding water to dal. Reheat on the stove or in the microwave until warmed through.
Robin says
This came out incredibly well. I appreciated your suggested modifications (for example, I did use lemon juice because I could not easily source amchur, and I used paprika instead of red chili powder based on my own limited heat tolerance, etc.). Definitely turned out restaurant-worthy! I'm certain that I will make this dish again and again. Thank you, thank you! I can't wait to try more of your recipes.
David says
This is a perfectly simple, wholesome and delicious recipe, just the ticket for a cool autumn evening. I was not sure where to add the dried chilis so they went in the second tadka and it worked very well.
True confessions: i used my home grown curry leaf in the second tadka, craving the smokiness they impart, and I topped my bowls with diced onion and avocado.
Many thanks Vaishali for sharing this excellent recipe.
Vaishali says
That sounds like one delicious bowl! So happy you liked the recipe, David.
John Edwards says
Thank you for sharing. This dish came out fantastic! The only things I did differently were omit the peppers (so my 1.5 year old twins could eat this), and omit the kasoori methi (didn’t have any) and used an entire bunch of cilantro (about a cup chopped). Would definitely make this again and probably order some of the kasoori. The family loved it!
Jenny says
This is a wonderful recipe! I made it tonight and it turned out deliciously. Thank you!
LisaH says
Your recipes always come out fantastic and this soup is no exception. The flavor and texture make it so comforting during these cold winter days.
Tom says
Best dal I've been able to make. Thanks!
Van says
This dal is a family favorite. We eat it with your jeera rice.
Vaishali says
Great to hear! So happy you've loved it.
lisa says
Great recipe. Tasted like I was back in India! Thanks.
Vaishali says
Glad you liked it!
Rosalie Q K (quincesandkale) says
I did end up making this and it is delicious. I wrote it up on my blog and gave you a shout out. I changed some of the pulses because I didn't have the ones you have in the recipe but it was still great .
Vaishali says
Hi Rosalie, so glad you tried it. Thanks for linking to the recipe. 🙂
Patty says
OK, so this was my second recipe -- I am now officially in love with your site and Indian vegan cooking. This was so deeply flavorful and soothing...wow is all I can say. Thank you so much for opening my eyes to the amazing flavors of vegan Indian food.
Vaishali says
So lovely to hear!!
Rosalie Q K (quincesandkale) says
I have been craving some dhal lately so this is now on my list to make. Not the next couple of days though, the temperature will be 41C. That's 106F!
Vaishali says
Oh my god, that sounds unbearably hot! Do stay cool.
Vaishali says
Thanks, Patty. Hope you try!
Patty says
Yum! This will be my first ever attempt at making Indian food....it looks so good. Thank you for this.