If comfort had a flavor, it would taste like Dal Tadka. Creamy lentils, a smoky tadka, and flavours that instantly make any meal or day better.
Who doesn’t love a warm bowl of dal with rice? It’s every Indian’s comfort food – simple, satisfying, and something you can never really go wrong with. Dal Tadka is that familiar, homely dish that’s a staple in every Indian household, whether it’s a busy weekday dinner or a Sunday lunch.
If you’ve never tried making it yourself, this dal tadka recipe is the perfect place to start. The process is simple and easy to follow. With a handful of basic ingredients, some slow simmering, and a final sizzle of ghee and spices, you can recreate this dish that always feels like a big hug.
Jump to section: Dal tadka
Dal Tadka Ingredients
- Lentils (Dal): Toor dal is the classic choice here, but you can also use moong dal or a mix of both for a different texture.
- Aromatics: Onion, tomato, garlic, and ginger form the base and add flavor and aroma.
- Spices: A simple mix of turmeric, red chilli powder, cumin seeds, garam masala, and salt is all you’ll need.
- For the Tadka (Tempering): Ghee or oil, mustard seeds, dried red chillies, asafoetida (hing), and curry leaves make the sizzling mix that brings the dish to life.
- Finishing Touches: Fresh coriander leaves for garnish, a squeeze of lemon for brightness, and an optional spoon of ghee on top for that rich, homely touch.
How to Make the Dal
Start by pressure cooking the lentils (dal) with turmeric and salt. Once cooked, mash it slightly and add oil, aromatics and spices and cooked until the dal is smooth and creamy. Keep the dal warm while you make the tadka.
For the Tadka
- Heat ghee or oil in a small pan on medium heat.
- Add mustard seeds and let them pop.
- Stir in cumin seeds, dried red chillies, curry leaves, and hing. The spices will sizzle and release their aroma in seconds.
- Swirl the pan gently to keep everything from burning, the colour should turn golden, not dark.
- Pour the tadka over the hot dal and listen to that satisfying sizzle! Mix gently, garnish with coriander, and serve immediately.
Richa’s Top Tips for Tastiest Dal Tadka
- Use enough water for soaking: Lentils absorb a lot of water as they cook. Start with a good amount and add more as needed to get that thick-yet-pourable consistency.
- Don’t rush the simmering: Dal tastes best when it’s allowed to simmer slowly.
- Get the tadka right: The tadka is where all the magic happens. Make sure the oil or ghee is hot before adding mustard and cumin seeds, they should crackle and release their aroma instantly.
- Adjust spice to your liking: If you prefer mild flavours, reduce the red chilli or skip the green chillies in the tadka. You can always add more later.
- For creamier dal: Mash a small portion of cooked dal with the back of your spoon and mix it in, it instantly makes the dal richer and smoother.
Frequently Asked Questions
Dal Tadka is a comforting Indian lentil curry made by cooking dal (lentils) until soft and finishing it with a flavorful spiced oil called tadka. It’s simple, hearty, and full of aroma from spices like cumin, garlic, and mustard seeds.
Toor dal (yellow split pigeon peas) or moong dal (yellow lentils) are the most common choices. You can also use masoor dal (red lentils) or a mix of two types for more texture and flavor.
Both are lentil-based dishes, but Dal Tadka gets a fragrant tempering of spices poured over the cooked dal, giving it that smoky, restaurant-style flavor. Dal Fry, on the other hand, is made by cooking the lentils directly with the spices.
It’s mildly spiced, just enough to warm you up without overpowering the dish. You can always reduce or skip the red chillies if you prefer it milder.
Absolutely! Use neutral oil or coconut oil for a vegan version, it’ll still taste delicious.
Storage Tips
- Fridge: Store leftover dal tadka in an airtight glass container for up to 3 days. Reheat on the stove with a splash of water to bring back the creamy texture and if you have a few extra minutes, add a quick fresh tadka before serving for that just-made aroma.
- Freezer: Dal freezes beautifully! Portion it into freezer-safe containers and store for up to a month. Thaw overnight in the fridge and reheat gently on low heat while stirring.
- Room Temperature: Since dal contains cooked lentils, avoid leaving it out for more than 2 hours, especially in warm weather.
Serving Ideas
Dal Tadka is that dish that instantly makes a meal feel complete. Here are a few easy, comforting ways to serve it:
- With Jeera Rice: The most classic combination, soft, fluffy rice that soaks up every bit of that spiced dal goodness.
- With Chapati or Phulka: Light, homemade rotis are perfect for scooping up creamy dal.
- With Garlic Naan: For a little indulgence, pair it with Homemade Garlic Naan, restaurant-style comfort at home.
- As a Bowl Meal: Spoon it over rice, top with onions, coriander, and a squeeze of lemon, your quick, wholesome meal is ready.
- With Vegetable Sides: Try it alongside Aloo Gobi or Bhindi Masala for a full North Indian-style spread.
Customisation Ideas
- Smoky Dhaba-Style Twist: For that signature restaurant-style smokiness, add a piece of hot charcoal to the cooked dal, drizzle ghee over it, cover with a lid for a minute, and let the smoky aroma infuse through.
- Vegan-Friendly Swap: Stick to sunflower or coconut oil and skip the ghee entirely. You’ll still get that beautiful flavor and aroma.
- Mix of Dals: Try combining toor dal and moong dal in equal parts for a creamier texture and more depth of flavor.
A comforting bowl of dal will never get old or boring. So whether you’re cooking for one or feeding a crowd, this recipe will always bring people to the table. Serve it fresh with rice or roti, and don’t forget that drizzle of ghee or squeeze of lemon before you dig in.
If you make this, tag us on Instagram @myfoodstory, I’d love to see how your cozy bowl of dal turned out!
Watch Dal Tadka Recipe Video
Dal Tadka
Equipment
Ingredients
For cooking dal
- ½ cup tur dal washed and soaked for 30 minutes
- ¼ teaspoon salt
- ¼ teaspoon turmeric powder haldi
- ½ teaspoon groundnut oil or any neutral cooking oil
- 1 ½ cups water
For dal tadka
- 2 tablespoons groundnut oil or any neutral cooking oil
- ½ teaspoon cumin seeds jeera
- ⅛ teaspoon asafoetida hing
- 1½ teaspoons finely chopped garlic
- ½ teaspoon finely chopped ginger
- 1 green chilli finely chopped
- 1 medium onion finely chopped (¼ cup)
- 1 tomato finely chopped (½ cup)
- ¼ teaspoon salt
- ¼ teaspoon cumin powder
- ¼ teaspoon red chilli powder
- ½ teaspoon coriander powder
- 3 tablespoons finely chopped coriander leaves
For tempering
- 1 ½ teaspoons ghee
- ¼ teaspoon cumin seeds jeera
- 1 teaspoons finely chopped garlic
- 3 red chillies whole
- ¼ teaspoon red chilli powder
Instructions
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Add soaked dal to a pressure cooker with salt, turmeric powder, oil & water. Cook on high until the 1st whistle & on low till the 2nd whistle and take off the heat. If you prefer mushy dal, cook till the 3rd whistle. Let it depressurise by itself. Mash the dal using a whisk or ladle to get a smooth texture.½ cup tur dal, ¼ teaspoon salt, ¼ teaspoon turmeric powder, 1 ½ cups water, 2 tablespoons groundnut oil or any neutral cooking oil
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Heat 2 tablespoons of oil in a pan or kadai, add cumin seeds and once they crackle, add asafoetida, garlic & saute on high for a few seconds till garlic is fragrant. Add ginger, green chilli and saute for a minute. Add onions & saute on low for 1-2 minutes till onions turn light golden. Add tomatoes & cook for 1-2 minutes till they soften. Add salt, cumin powder, red chilli powder, coriander powder & saute for a few seconds. Add the cooked dal, give a good mix and cook for 8-10 minutes till dal absorbs all the masalas. Take off the heat.½ teaspoon groundnut oil or any neutral cooking oil, ½ teaspoon cumin seeds, ⅛ teaspoon asafoetida, 1½ teaspoons finely chopped garlic, ½ teaspoon finely chopped ginger, 1 green chilli, 1 medium onion, 1 tomato, ¼ teaspoon salt, ¼ teaspoon cumin powder, ¼ teaspoon red chilli powder, ½ teaspoon coriander powder
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While dal is hot, heat a tempering or tadka pan with ghee. Add cumin seeds and once they crackle, add garlic & fry for 1-2 minutes on low till the garlic is light golden. Add red chillies & let them roast for a few seconds till they turn deep red but not dark. Take the pan off the heat, add red chilli powder, mix well and pour the tadka on the hot dal. Garnish with coriander leaves and serve.1 ½ teaspoons ghee, ¼ teaspoon cumin seeds, 1 teaspoons finely chopped garlic, 3 red chillies, ¼ teaspoon red chilli powder, 3 tablespoons finely chopped coriander leaves
Video
Notes
- Soaking dal before cooking, helps in cooking the lentils faster & helps to get smooth creamy consistency of the dal.
- The tempering or tadka adds authentic flavour, so do not skip it.
Nutrition
This article was researched and written by Harita Odedra.
The post Dal Tadka appeared first on My Food Story.
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