This Indian restaurant-style dal tadka is a simple, flavorful lentil dish made with mixed split lentils and finished with a sizzling tempering of spices and chillies. It’s warm, comforting, and pairs beautifully with a bowl of hot steamed rice or soft chapatis, or enjoy them as a bowl of soup for a hearty, warm meal.
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Made with a mix of split lentils and finished with a double tempering of aromats, spices and chillies, this dal is the kind of everyday recipe you’ll find simmering in kitchens and roadside dhabas across India. It’s humble, wholesome food, yet the flavours are anything but plain. The tadka (tempering) brings life to the dish, adding layers of flavour that turn a simple pot of lentils into something truly special.
This dal tadka recipe gets its incredible depth of flavor from a double tempering. The first tadka is prepared in smoked mustard oil, where cumin seeds, mustard seeds, ginger, garlic, green chilies, onions, tomatoes, spices, and a pinch of hing come together to build a rich, aromatic base.
Just before serving, a second tadka is added—this time made with ghee, cumin seeds, a few slices of garlic, whole dried red chillies, and a touch of red chilli powder.
Both temperings play an essential role: the mustard oil brings a beautiful smokiness, while the ghee adds a final layer of warmth and richness that takes this dal to the next level. But if you are short of time, then the second tempering can be skipped.
What I love most about this recipe is how easy it is to prepare. With just a handful of pantry staples, you can create a dal that tastes as if it came straight from a North Indian dhaba. Serve it with hot steamed rice, soft chapatis, or even jeera rice for a more indulgent meal. No matter how you enjoy it, this dal tadka is pure comfort in a bowl.
What is Dal Tadka?
The literal translation of dal tadka is lentils with a tempering. Dal tadka (or tadka dal) is a classic Indian dish made from cooked split lentils that are topped with a “tadka”—a fragrant tempering of spices fried in oil or ghee. It’s enjoyed all across India and is known for being mildly spiced, nourishing, and incredibly satisfying.
“Tadka” is a Hindi word that refers to the process of tempering spices. You’ll find it by many names across different regions of India, and every region has its own style, flavour profile, and preferred ingredients.
The version here is a simple dhaba-style dal tadka—the kind you’ll often find in North India. It’s straightforward, hearty, and packed with rich flavors.
So if you’re looking for a quick, hearty, and soul-warming dish to add to your weekly rotation, let’s dive into this delicious dhaba-style dal tadka!
Dal Tadka Ingredients
- Lentils: You can either use one variety of lentil or a combination of different types of dal. For this recipe, I have used a combination of split red lentils (masoor dal), yellow lentils (toor dal/arhar dal/tur dal), and chana dal. You can also use moong dal for this recipe.
- Aromats: Onion, garlic, ginger, green chili, and tomato.
- Spices: Cumin seeds, mustard seeds, whole dry red chili, hing(asafoetida), turmeric powder, red chili powder
- Ghee: Ghee or clarified butter is used as the base for the second tempering. Ghee adds richness and a great depth of flavor.
- Oil: I like using smoked mustard oil, but you can substitute it with ghee or any cooking oil of your choice for the first tempering.
- Herbs: Freshly chopped coriander leaves(cilantro) with stems.
- Optional: Curry leaves, crushed Kasuri methi(dry fenugreek leaves), cumin powder, coriander powder, a pinch of garam masala, and a squeeze of fresh lime juice.
A full list of ingredients with exact amounts can be found on the Recipe Card below.
How to make dal Tadka
Step-by-Step
1. Rinse the lentils (½ cup masoor dal, ½ cup moong dal, and 2 tbsp chana dal) in a bowl 2–3 times, or until the water runs clear.
2. Soak them in fresh water for at least 30 minutes.
For an Instant Pot: cook on high pressure for 8–10 minutes.
For an open pot: use about 4 cups of water and stir occasionally to prevent sticking. Simmer for 15–20 minutes, or until the lentils are soft and easily mashed.
3. Cook the dal in a pressure cooker (or a heavy-bottomed pot or Instant Pot) with 3–4 cups of water. Pressure cook for 2–3 whistles and let the pressure release naturally. The number of whistles may vary based on your cooker.
4. Once cooked, open the lid and adjust the consistency by adding hot water as needed. I usually add about 1 cup of hot water after pressure cooking.
First Tadka (Masala Base)
4. In a medium pan, heat 2 tablespoons of mustard oil until it reaches its smoking point. Turn off the heat for a few seconds, then place the pan back on medium heat.
5. Add ½ teaspoon mustard seeds and 1 teaspoon cumin seeds to the hot oil. Let the mustard seeds splutter—be careful as they may pop.
6. Add 1 tablespoon finely chopped garlic, ½ tablespoon finely chopped ginger, 2 finely chopped green chillies, and a pinch of asafoetida (hing).
Sauté for about a minute, or until golden.
7. Add 1 small finely chopped red onion and cook for 1–2 minutes until lightly browned.
8. Add 1 finely chopped small tomato along with 1 teaspoon salt. Cook until the tomatoes soften and turn mushy.
9. Stir in 1 teaspoon turmeric powder and ½ teaspoon red chilli powder (adjust to taste). Sauté for a minute.
10. Add this masala tadka to the cooked dal. Mix well, and add more water if needed to reach your preferred consistency.
11. Add finely chopped coriander leaves and combine well.
12. Transfer the dal to a serving bowl.
Second Tadka (Just Before Serving)
13. In a small pan, heat 1 tablespoon of ghee over medium-low heat.
14. Add ¼ teaspoon cumin seeds, a pinch of hing, 2 whole dried red chillies, and 2 thinly sliced garlic cloves. Fry for a few seconds until aromatic.
15. Turn off the heat and immediately stir in ¼ teaspoon red chilli powder (or Kashmiri red chilli powder).
16. Pour this hot tadka over the dal and serve immediately.
Tips
- Avoid adding green chilli to the daal if small kids are eating it.
- Dal thickens as it cools. Add hot water after cooking to get the perfect soupy or slightly thick texture you prefer.
- If you’re using mustard oil, always heat it to the smoking point to remove its raw smell. This brings out its signature smoky taste.
- Spices burn quickly. Keep the heat at medium to medium-low while making the tadka so you get the fragrance without the bitterness.
Recipe Card
Dal Tadka
Equipments
- 1 Pan
Ingredients
- ½ cup masoor dal red lentils
- ½ cup moong dal split yellow lentils
- 2 tbsp chana dal
- 3–4 cups water plus more as needed
- Salt to taste
- 1 tbsp Fresh coriander leaves finely chopped
First Tadka (Masala Base)
- 2 tbsp mustard oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp garlic finely chopped
- ½ tbsp ginger finely chopped
- 2 green chillies finely chopped
- A pinch of asafoetida hing
- 1 small red onion finely chopped
- 1 small tomato finely chopped
- 1 tsp turmeric powder
- ½ tsp red chilli powder adjust to taste
Second Tadka (Tempering)
- 1 tbsp ghee
- ¼ tsp cumin seeds
- A pinch of hing
- 2 dried whole red chillies
- 2 garlic cloves thinly sliced
- ¼ tsp red chilli powder or Kashmiri red chilli powder
Instructions
- Rinse the lentils 2–3 times until the water runs clear. Soak in water for at least 30 minutes.
- Cook the soaked lentils with 3–4 cups of water in a pressure cooker for 2–3 whistles. Let the pressure release naturally.
- Instant Pot: Cook on High Pressure for 8–10 minutes.
- Open pot: Simmer with 4 cups of water for 15–20 minutes, stirring occasionally, until soft and mashable.
- Adjust the dal’s consistency by adding hot water as needed and lightly mash.
First Tadka:
- Heat mustard oil in a pan until smoking. Remove from heat briefly, then return to medium heat.
- Add mustard seeds and cumin seeds; let them splutter.
- Add garlic, ginger, green chillies, and hing. Sauté until fragrant and lightly golden.
- Add onion and cook until lightly browned.
- Add tomato and salt; cook until soft and mushy.
- Stir in turmeric and red chilli powder and sauté for a minute.
- Add this tadka to the cooked dal, mix well, and adjust water if needed.
- Stir in chopped coriander and transfer to a serving bowl.
Second Tadka:
- Heat ghee in a small pan over medium-low heat.
- Add cumin seeds, hing, dried red chillies, and sliced garlic. Fry briefly until aromatic.
- Turn off the heat and add red chilli powder.
- Immediately pour the hot tadka over the dal. Serve hot.
Notes
- Serve dal tadka with steamed rice, jeera rice, chapatis, or roti. Add sliced onions, lemon wedges, or a dollop of ghee on top for extra flavor.
- You can adjust the dal’s consistency by adding hot water after cooking. Dal thickens as it cools.
- Soaking the lentils helps them cook faster and results in a creamier texture.
- Always heat mustard oil to its smoking point to remove the raw taste before adding spices.
- The second tadka should be poured over the dal just before serving for maximum aroma and flavor.
- Adjust green chillies and red chilli powder according to your spice preference.
- Dal tastes best when served immediately.
- Store leftovers in the refrigerator for up to 2–3 days and reheat with a splash of water.
Nutrition (Estimates Only)
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Oh this looks amazing, especially with all the fresh ingredients!
Such a delicious recipe! I love lentils, this is a keeper!