Dal Tadka
Ingredients
- 3/4 cup toor dal (split pigeon peas) – rinsed
- 1/4 cup masoor dal (red lentils) – rinsed
- 3 cups water
- 1/2 tsp turmeric powder
- 1 tbsp ghee
- 1 onion – finely chopped
- 1 tbsp ginger – finely chopped
- 1 green chili – finely chopped
- 1 tomato – finely chopped
- 1 tsp coriander powder
- 1/2 tsp Kashmiri red chili powder
- 1 cup water – hot (to adjust consistency)
- 1 1/4 tsp salt
- 2 tbsp ghee
- 1 tsp cumin seeds
- 4 cloves garlic – thinly sliced
- 1/4 tsp asafoetida (hing)
- 2 dried red chilies – whole
- 1/2 tsp kasuri methi (dried fenugreek leaves) – crushed
- 1/4 tsp garam masala
- 1 tbsp lemon juice
- cilantro – chopped (for serving)
Instructions
1. Rinse the toor dal and masoor dal under cold water until it runs clear, then soak for 15 minutes and drain.
2. Combine the soaked dals, 3 cups water, and turmeric in a medium pot. Bring to a boil, skim foam, then reduce to low, cover, and simmer until the dal is very soft and mashable, 25–30 minutes. Lightly mash with a spoon or whisk.
3. In a separate pan, heat 1 tbsp ghee over medium heat. Add the onion and sauté until light golden, 7–9 minutes. Stir in the ginger and green chili and cook 1 minute. Add the tomato, coriander powder, and Kashmiri red chili powder; cook until the tomatoes break down and the fat releases from the sides, 5–7 minutes.
4. Scrape the tomato-onion masala into the cooked dal. Stir in 1 cup hot water to reach a pourable but slightly thick consistency, then simmer 5–7 minutes to meld. Season with the salt.
5. For the tadka, heat 2 tbsp ghee in a small pan over medium heat until shimmering. Add the cumin seeds and let them crackle, 10–15 seconds. Add the sliced garlic, asafoetida, and dried red chilies; fry, stirring, until the garlic just turns light golden, 30–60 seconds. Immediately pour the hot tadka over the simmering dal, cover the pot for 1 minute, then stir in the kasuri methi and garam masala.
6. Finish with the lemon juice. Serve hot, garnished with cilantro, alongside steamed rice or roti.
Dal Tadka is a North Indian staple of creamy lentils finished with a sizzling tempering of spices in ghee. The base dal is soft, lightly mashed, and seasoned so the natural nuttiness of the legumes shines through. The final tadka of crackling cumin, garlic, dried chilies, and hing perfumes the dish with a toasty, savory aroma and adds a swirl of spice on top.
Traditionally served with jeera rice, plain basmati, or roti, dal tadka bridges home cooking and restaurant fare across the subcontinent. It traces to Punjabi and North Indian dhabas where cooks would cook down lentils and ladle over a hot tempering to order. Over time, it spread nationwide, with some kitchens adding a smoky finish or different lentil blends, but the identity-defining tadka remains the heart of the dish.