Dal Tadka



Prepared with a mix of lentils, Dal Tadka is one of the tastiest lentil-based dishes from India. With five protein-rich lentils/dals, this little different variation of Dal Tadka is a perfect accompaniment for jeera rice and parathas. It is one of the most popular and most ordered dishes in a restaurant or dhabas.

This recipe is simple and minimalistic, yet tastes absolutely amazing. All you need to do is cook mixed lentils and add the tempering and enjoy the aromatic, spicy and tangy Dal Tadka.

The Secret reason for adding tadka-

Tadka or tempering is a part of the Indian cooking process where ghee or oil is heated to a moderate temperature and then cumin seeds, mustard seeds are added. Once they crackle, other spices like curry leaves, bay leaf, green or red chilli are added along with turmeric powder and pepper. Once done, the hot mixture is splashed over the savoury dish (dal, vegetables, sambar, and chutney)

Generally, it is believed that tadka is added to enhance the flavour of the dish. In reality, it also has numerous health benefits.

Preparation time- 10 minutes
Cooking time- 20 minutes
Soaking time- 45 minutes
Serves- 4



  • 1/2 bowl chana dal (Split Bengal gram)
  • 1/2 bowl toovar/arhar dal (Red gram/Pigeon pea)
  • 1/4 bowl mogar (White Urad)
  • 1/4 bowl urad dal (black lentil, split and with skin)
  • 1/4 bowl moong dal (green gram split)
  • 1 and 1/2 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green chilly, finely chopped
  • 1 tsp kitchen king masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/8 tsp hing (asafoetida)
  • 1/2 tsp ginger garlic paste
  • 3/4 tsp red chilly powder
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp mustard seeds (rai)
  • 5-6 curry leaves
  • 2 dried kashmiri red chilly
  • Salt to taste

Preparation Method

  • Clean, wash and soak all the dals in water for 45 minutes.
  • Add the drained dals in a pressure cooker along with turmeric powder, salt, ghee (clarified butter), 1 finely chopped onion and 4 cups of water and pressure cook the same for 4 whistles on high flame.
  • Bring the flame down from high to low and cook it for another 5 minutes.
  • Allow the steam to escape before opening the lid.
  • Whisk the cooked dals so as to mash them.
  • Heat ghee in a deep non-stick pan and add asafoetida, cumin seeds.
  • Add finely chopped onion and stir it so that the raw smell fades away and it becomes translucent in colour.
  • Add ginger-garlic paste and green chilly and sauté them on medium flame for 3-4 minutes.
  • Add finely chopped tomatoes and cook it for another 5 minutes
  • Add red chilli powder, all boiled dals, garam masala, kitchen king masala and 1 cup water
  • Cook well for 5-10 minutes

For Tempering

  • Heat ghee in a small non-stick pan and add mustard seeds and cumin seeds. Allow the seeds to crackle and add curry leaves and Kashmiri red chilli and sauté for 30 seconds.
  • Switch off the flame and add red chilli powder.
  • Pour the tempering over the dal.
  • Garnish it with finely chopped coriander leaves.

Explore other Dal Recipes

Dhaba Style Punjabi Dal


It is a popular Indian dish made with toovar dal and chana dal served at roadside Dhabas. The curry is often served with rice or naan bread and is spiced with garam masala, cumin, and chilli pepper. The best part is that it is a simple dish that is packed with flavour and also a very healthy dish, as it is made with a variety of healthy ingredients.


Great! You've successfully subscribed.
Great! Next, complete checkout for full access.
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.