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–+ servings

Dal Tadka

By Shiny Samuel
This easy dal tadka recipe uses mixed split lentils and a flavorful double tadka with ghee and mustard oil. A comforting Indian dal for rice or roti.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 4

Equipments

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)

Calories: 260kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 4gCholesterol: 10mgSodium: 450mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 350IUVitamin C: 10mgCalcium: 60mgFolate: 140µgIron: 3.5mg