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Homemade Dal Tadka Recipe photo

Dal Tadka Recipe

This Dal Tadka is a comforting Indian classic! Packed with flavor, it's perfect with rice or naan.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup toor dal (split pigeon peas)
  • 3 cups water plus extra if needed for consistency
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt adjust to taste
  • 2 tablespoons neutral oil can use canola or vegetable oil
  • 3 cloves garlic minced
  • 2 1/2 teaspoons ginger minced
  • 1 green chili chopped
  • 2 medium tomatoes chopped
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • Chopped cilantro for garnish
  • 1 whole lemon juice

Equipment

  • Pot or Pressure Cooker
  • Frying pan
  • Wooden spoon or spatula
  • Chopping Board and Knife
  • Measuring cups and spoons

Method
 

Directions
  1. Step 1: Rinse and Soak the Dal - Start by rinsing the toor dal under cold water until the water runs clear. If time permits, soak the dal in water for about 30 minutes to an hour.
  2. Step 2: Cook the Dal - In a pot or pressure cooker, combine the rinsed dal, water, turmeric powder, and salt. Cook until the dal is soft.
  3. Step 3: Prepare the Tadka (Tempering) - Heat the oil in a frying pan over medium heat. Add cumin seeds and let them sizzle.
  4. Step 4: Add Aromatics - Add minced garlic, ginger, and chopped green chili. Sauté until fragrant.
  5. Step 5: Incorporate Tomatoes and Spices - Stir in tomatoes, garam masala, and red chili powder. Cook until saucy.
  6. Step 6: Combine Dal and Tadka - Add the cooked dal to the frying pan. Mix thoroughly and adjust consistency with water if needed.
  7. Step 7: Finish with Garnish - Stir in lemon juice and garnish with cilantro. Serve hot.

Notes

  • Store leftover dal in an airtight container in the refrigerator for up to 4 days.
  • For a creamier texture, cook the dal longer.
  • Feel free to add vegetables like spinach or peas for extra nutrition.