Make this delicious restaurant-style dal tadka at home in under 30 minutes using simple ingredients. This popular Indian recipe can be made in an instant pot or a traditional pressure cooker (can be easily made vegan and gluten-free).
If you want a break from your regular dals, then try these dal recipes that will surely satiate your taste buds – Moong Dal, Dal Makhani, Cholar Dal, Bengali Masoor Dal, Sultani Dal, Dal Palak, Dhaba Style Punjabi Dal Tadka, and Raw Mango Dal.
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About This Recipe
Dal tadka is a bomb combination of two of my most favorite lentils, arhar dal (yellow pigeon peas lentils) and moong dal (skinned petite yellow lentils). Some people use masoor dal (pink lentils) in place of moong dal.
Dal = lentils and tadka = tempering. Dal tadka literally translates to lentils with tempering. The lentils are cooked and then tempered with a spicy ghee tempering (tadka) of cumin seeds, asafoetida (hing), dry red chilies, ginger, garlic, onions, tomatoes, and red chili powder.
This lentil curry is easy to make, uses very basic ingredients, and comes together in under 30 minutes. You can cook the lentils in an instant pot or in a traditional Indian pressure cooker.
Another great thing about this recipe is that by making a few minor changes, you can easily make it vegan and gluten-free.
Dal tadka is one of the most popular dals/lentils served in any North Indian restaurant or even a roadside Dhaba. You must have tasted a very unique smoky flavor when this dal is served at a restaurant, that taste is very easy to replicate at home as well. I have shared the secret in the recipe below so read along.
This Dal Tadka is,
- Lip-smacking
- Easy to make at home
- Flavorful
- Just like the restaurant one
Ingredients
All the ingredients to make tadka dal are available easily in an Indian store or online.
Dals – You will need arhar dal (yellow pigeon peas) and yellow moong dal (skinned petite yellow lentil) to make this simple yet delicious lentil recipe. Some people use pink masoor dal (pink lentil) instead of moong dal, you can try that version too.
Others – Both the lentils are cooked with turmeric powder, salt, and water. Turmeric powder adds a nice yellow tinge and a mild taste to the dal.
For the Tadka – To temper the dal tadka, you will need ghee, asafetida (hing), cumin seeds, dry red chilies, ginger, garlic, green chilies, onions, tomato and Kashmiri red chili powder.
Adjust the quantity of green chiles and Kashmiri red chili powder as per your taste.
How to make Dal Tadka?
Wash ½ cup arhar dal and ½ cup mong dal with water 2 to 3 times until the water runs clear. Add both the dals in an Instant pot along with 3 cups of water, ½ teaspoon turmeric powder, and salt to taste and stir gently.
Close the lid of the pot and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 11 minutes on high pressure. The instant pot will take some time to build the pressure and to start the timer.
Once the timer goes off, let the pressure release naturally for 10 minutes. Then release the remaining pressure manually by moving the valve to the venting position. Use a cloth to move the valve to avoid steam burn. Open the lid of the pot.
Add 1 tablespoon lime juice to the pot and mix the cooked dal well using a spoon until it is smooth and creamy. Set aside.
Note – You can also cook the dal in a traditional Indian pressure cooker. Cook for one whistle on high heat. Then reduce the heat to low and cook for 10-12 minutes. Let the pressure release naturally before opening the lid of the cooker.
Note – You can also cook the lentils in a pot over the stovetop. This method takes a lot of time and is not recommended. But in case you don’t have a pressure cooker, you can cook them this way. You will have to add more water and cook for a longer time.
Once the lentil is cooked, let’s give it a tempering. Heat 2 tablespoon ghee and 1 tablespoon vegetable oil in a large pan over medium-high heat.
Once the ghee is hot, add 1 teaspoon cumin seeds, ¼ teaspoon asafetida, and 2-3 whole dry red chiles and let them crackle for 4-5 seconds.
Add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, and 1 teaspoon chopped green chilies and cook for about 30 seconds.
Add ½ cup finely chopped onions and cook until they are lightly browned (5-6 minutes).
Now add ½ cup chopped tomatoes and cook until they are soft and mushy (3-4 minutes).
Finally, add 1 teaspoon Kashmiri red chilli powder and give it a stir.
Immediately add the cooked dal and ½ cup of water to the pan and mix everything well. Add some more water if the dal is thick. Let it boil for about 1-2 minutes.
Garnish with 2 tablespoon chopped cilantro (coriander) leaves and serve hot.
Frequently Asked Questions
The dal tadka that we taste at the dhabas or restaurants have a very distinct smoky flavor. That is because they are made on a wood fire.
To get a similar smoky flavor at home, you can dhungar your dal once it’s made. To do it, heat a piece of coal (or a whole cinnamon stick) until it is red hot. Keep a small steel bowl in the center of the bowl with the dal so that it is not immersed in the dal.
Keep the hot coal piece in the small bowl. Drizzle 1 teaspoon ghee over the coal and immediately close the lid of the large bowl with the dal. Let the dal absorb the smoke for 10-15 minutes. Open the lid and discard the coal. Your smoky dal is ready.
To make it vegan, substitute ghee with any vegetable oil. All the other ingredients used to make this dal are vegan.
Just avoid adding hing/asafetida! Though it adds a beautiful flavor to the dal, you have to skip adding it for a gluten-free dal tadka.
It is not necessary. But if you have time on your hands, soak both the dals for about 30 minutes which will help them to cook faster and they will also become easily digestible.
Pro Tips By Neha
Use ghee for the tadka. It adds richness and a beautiful flavor that oil won’t do.
Use very good quality asafetida to give the tadka as it lends it a very delicious flavor.
Smoke it using dungar method, for the Dhaba style taste.
If you are not adding tomatoes, you can add a teaspoon of lime juice instead to add a nice tang.
The consistency of the dal is important. It should be neither too thin nor too thick, so add in the water as per the recipe.
Variations
Different lentil combinations – Punjabi dal tadka is usually made using the combination of moong dal and arhar dal but some people also use moong dal and masoor dal to make it.
With Chana Dal – You can also use chana dal, moong dal, or masoor dal to make dal tadka. Other ingredients and process will remain the same.
With Eggs – A popular variation of this recipe is egg dal tadka and is available in a lot of roadside Dhabas. To make it, cook the dal as mentioned below in the recipe. Now start to make the tempering.
Once you have added all the recipe ingredients, break an egg in the pan and scramble it. Now pour this tempering with egg in the cooked dal. Your egg dal tadka is ready.
Serving Suggestions
The best part about this Punjabi style dal tadka is that it’s a very versatile recipe and it goes with pretty much anything, it can be served with Jeera Rice, Plain Rice, and Roti.
It even tastes delicious with other flatbreads such as Tawa Paratha, Laccha Paratha, Naan, Khamiri Roti, Tandoori Roti, or Garlic Naan.
It’s also a popular curry that’s made for get-togethers or festive meals and there’s nothing like a good dal curry to devour a bowl of steamed rice.
Storage Suggestions
Dal tadka will easily last in the fridge for about 3 to 4 days. Just store it in an air-tight container. To reheat, you can either use a pan or microwave and heat it until nice and warm. If it has become a little thick while refrigerating, add a little water and adjust the consistency.
You can also give it a fresh ghee tadka of cumin seeds, garlic, asafetida and a little Kashmiri red chili powder while serving it again. As it already has onion and tomatoes, you do not have to add it again. A fresh tadka will make dal as good as new.
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Recipe Card
Dal Tadka Recipe
Ingredients
- ½ cup yellow pigeon peas (arhar dal)
- ½ cup skinless petite yellow lentils (moong dal)
- ½ teaspoon turmeric powder
- salt to taste
- 3 cups water
- 1 tablespoon lime juice
For tempering
- 2 tablespoons ghee
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida
- 2-3 whole dry red chiles
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 1 teaspoon chopped green chili
- ½ cup chopped onion
- ½ cup chopped tomato
- 1 teaspoon Kashmiri red chili powder
- 2 tablespoons chopped coriander
Instructions
- Wash arhar dal and mong dal with water 2 to 3 times until the water runs clear. Add both the dals in an Instant pot along with 3 cups of water, turmeric powder, and salt to taste and stir gently.
- Close the lid of the pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 11 minutes on high pressure. The instant pot will take some time to build the pressure and to start the timer.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Then release the remaining manually by moving the valve to the venting position. Use a cloth to move the valve to avoid steam burn. Open the lid of the pot.
- Add lime juice to the pot and mix the cooked dal well using a spoon until it is smooth and creamy. Set aside.
- Note – You can also cook the dal in a traditional Indian pressure cooker. Cook for one whistle on high heat. Then reduce the heat to low and cook for 10-12 minutes. Let the pressure release naturally before opening the lid of the cooker.
- Note – You can also cook the lentils in a pot over the stovetop. This method takes a lot of time and is not recommended. But in case you don’t have a pressure cooker, you can cook them this way. You will have to add more water and cook for a longer time.
- Once the lentil is cooked, let’s give it a tempering. Heat ghee and vegetable oil in a large pan over medium-high heat.
- Once the ghee is hot, add cumin seeds, asafetida, and whole dry red chiles and let them crackle for 4-5 seconds.
- Add ginger, garlic, and green chiles and cook for about 30 seconds.
- Add onions and cook until they are lightly browned (5-6 minutes).
- Now add tomatoes and cook until they are soft and mushy (3-4 minutes).
- Finally, add Kashmiri red chili powder and give it a stir
- Immediately add the cooked dal and ½ cup of water to the pan and mix everything well. Add some more water if the dal is thick. Let it boil for about 1-2 minutes.
- Garnish with cilantro (coriander) and serve hot.
Notes
Nutrition
*This post is in collaboration with SSP Hing.
