Make this delicious Restaurant-Style Yellow 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 stovetop pressure cooker (vegetarian, can be easily made vegan and gluten-free).

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About Dal Tadka
Punjabi Dal Tadka is a delicious Indian lentil curry made using arhar dal (toor dal, yellow pigeon peas lentils) and yellow moong dal (skinned petite yellow lentils).
It is one of the most popular dishes to order at Indian restaurants or Dhaba (Indian roadside eateries).
Dal = lentils and tadka = tempering. Dal tadka translates to lentils with tempering. The lentils are cooked and then tempered with a spicy ghee tempering (tadka) of cumin seeds, asafetida (hing), dry red chilies, fresh ginger, garlic, onions, tomatoes, and red chili powder.
I am sharing a restaurant-style Punjabi yellow dal tadka recipe in this post.
This lentil curry is easy to make, uses basic ingredients, and comes together in under 30 minutes. It tastes just like the one served at your favorite Indian restaurant.
You can cook the lentils in an instant pot or a traditional stovetop pressure cooker.
Another great thing about this recipe is that it is very customizable. By making a few minor changes, you can easily make it vegan and gluten-free.
You must have tasted a unique smoky flavor when this dal is served at a restaurant; that taste is easy to replicate at home. I have shared the secret in the recipe below, so read along.
This recipe can be easily doubled or tripled. I made it in my 6-quart instant pot (or a 3-liter stovetop cooker). If you want to scale it, use an 8-quart instant pot (or a 5-liter pressure cooker). The time of cooking the dal will remain the same.
Here are some more dal recipes
- Green Moong Dal
- Yellow Moong Dal
- Dal Makhani
- Cholar Dal
- Bengali Masoor Dal
- Sultani Dal
- Dal Palak
- Raw Mango Dal
- Homestyle Toor Dal
- Lauki Chana Dal
Ingredients
All the ingredients to make Punjabi tadka dal are available easily in any Indian grocery store or online.


To Cook The Dal
Dal – 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 arhar dal; you can try that version too.
Note – You can use either toor dal or pink masoor dal, but adding a little moong dal is important to make dal tadka creamy.
Oil – Use any cooking oil to make the masala. Some options include canola oil, sunflower oil, light olive oil, etc.
Others – You will also need onions, fresh ginger, garlic, green chillies, fresh tomatoes, coriander powder, turmeric powder, Kashmiri red chili powder, salt, freshly squeezed lime juice, and cilantro (fresh coriander leaves).
I used Indian green chilies, but you can use jalapeno peppers, Serrano chiles, or Thai green chilies.
Lime juice can be replaced with lemon juice.
You can also add a teaspoon of crushed kasuri methi at the end of cooking.

For The Tempering
To temper the yellow dal tadka recipe, you will need ghee, asafetida (hing), cumin seeds, dry red chillies, garlic, and Kashmiri red chilli powder.
To Smoke The Lentils (Optional)
If you like the restaurant or Dhaba-style smoky flavor in your dal, you will need a coal piece, a whole cinnamon stick, and a teaspoon of ghee.
How To Make Yellow Dal Tadka
Cook The Dal
In An Instant Pot
Wash ½ cup arhar dal and ¼ cup moong dal with water 2 to 3 times until the water runs clear.
Soak the lentils in 2-3 cups of water and keep them aside.
Press SAUTE button on the instant pot.

Once it says hot, add 2 tablespoon vegetable oil to the inner pot.

Once the oil is hot and shimmery, add ½ cup of chopped onions and cook until they turn light brown (8-10 minutes), stirring frequently.

Add 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic and cook for 2 minutes.

Add 1 teaspoon chopped green chilies and ½ cup chopped tomatoes and cook for 2-3 minutes. Stir frequently while cooking.

Now add
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
and cook for a minute.

Drain the water from the lentils, add them to the pot with 3 cups of water and 1 teaspoon salt, and stir well.


Close the pot’s lid and set the valve to the sealing position.

Press PRESSURE COOK and set the timer to 10 minutes on high pressure. The instant pot will take some time to build pressure and 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 or a spoon 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 wire whisk or a madani until it is smooth and creamy.
Add some more water if the dal is too thick for your liking, and bring it to a boil by pressing the SAUTE button.
Check for salt and add more if needed. Set the cooked dal aside.

In A Traditional Pressure Cooker
Wash ½ cup arhar dal and ¼ cup moong dal with water 2 to 3 times until the water runs clear.
Soak the lentils in 2-3 cups of water and keep them aside.
Heat 2 tablespoon oil in a pressure cooker over medium-high heat.

Once the oil is hot and shimmery, add ½ cup of chopped onions and cook until they turn light brown (8-10 minutes), stirring frequently.

Add 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic and cook for 2 minutes.

Add 1 teaspoon chopped green chilies and ½ cup chopped tomatoes and cook for 2-3 minutes. Stir frequently while cooking.

Now add
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
and cook for a minute.

Drain the water from the lentils, add them to the pot with 3 cups of water and 1 teaspoon salt, and stir well.


Close the lid of the pressure cooker and cook for one whistle on high heat. Then reduce the heat to low and cook for 10-12 minutes.

Remove the cooker from heat and let the pressure release naturally.
Open the lid of the cooker.

Add 1 tablespoon lime juice to the pot and mix the cooked dal well using a wire whisk or a madani until it is smooth and creamy. Add some more water if the dal is thick for your liking, and bring it to a boil.
Check for salt and add more if needed. Set the cooked dal aside.

Note – You can cook the lentils over the stovetop in a pot. This method takes a lot of time and is not recommended. But if 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.
Temper The Dal Tadka
Once the lentils are cooked, let’s give them a tempering.
Heat 2 tablespoon ghee in a small thin thin-bottomed pan over medium-high heat.
Once the ghee is hot, add 1 teaspoon cumin seeds and ¼ teaspoon asafetida (hing) and let them crackle for 4-5 seconds.

Add 2-3 whole dry red chilies and 2 tablespoon minced garlic and fry until it turns golden brown. Stir frequently.

Switch off the heat and add 1 teaspoon Kashmiri red chili powder to the pan.

Pour the tempering immediately over the cooked lentils and mix well.

Garnish with 2 tablespoon chopped cilantro and serve hot.

Frequently Asked Questions
The dal tadka we taste at the dhabas or restaurants has a distinct smoky flavor. That is because they are made on a wood fire.
To get a similar smoky flavor at home, you can use dhungar method to smoke your dal once it’s made. To do it, heat a piece of coal (or a whole cinnamon stick) over a direct flame until it is red hot. Keep a steel bowl in the center of the dal.
Keep the hot charcoal piece in the bowl. Drizzle 1 teaspoon ghee over the coal and immediately close the pan lid. Let the dal absorb the smoke for 10-15 minutes. Open the lid and discard the coal. Pour the leftover ghee into the dal and mix well. 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 must skip adding it for a gluten-free version.
It is not necessary. But if you have time on your hands, soak both the dals for about 30 minutes, which will help them cook faster and become easily digestible.
Soaking activates a compound called amylase that breaks down complex starch in lentils and makes them easier to digest. The soaking process also removes the gas-causing compounds.
Variations
Different lentil combinations – Punjabi dal tadka is usually made using the combination of moong dal and arhar dal. 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 processes will remain the same.
With Eggs – A popular variation of this recipe is egg dal tadka which is available in many roadside Dhabas. To make it, cook the dal as mentioned in the recipe. Now start to make the tempering. Once you have added all the tempering ingredients, break an egg into the pan and scramble it. Now pour this tempering with egg into the cooked dal. Your egg dal tadka is ready.
Serving Suggestions
The best part about 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 Basmati Rice, Brown Rice, or Roti.
It tastes delicious with other flatbreads such as Tawa Paratha, Laccha Paratha, Naan, Khamiri Roti, Tandoori Roti, or Garlic Naan.
It’s also a popular dal 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 3 to 4 days. Just store it in an air-tight container.
To reheat, use a pan or microwave and heat it until nice and warm. Add a little water and adjust the consistency if it has become thick after refrigerating.
Before serving it again, give it a fresh ghee tadka of cumin seeds, garlic, asafetida, and a little Kashmiri red chili powder. A fresh tadka will make tadka daal as good as new.
If you want to store the dal tadka for a longer period, you can freeze it. Store the cooled dal in a freezer-safe container or ziplock bag. Label the container with the date and freeze it for up to 3 months. Thaw the dal overnight in the refrigerator and reheat it in a pan or microwave before serving.
If you are freezing the dal tadka, consider storing it in small portions, so you can thaw and reheat only the amount you need.
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Recipe Card

Restaurant Style Punjabi Yellow Dal Tadka Recipe
Ingredients
- ½ cup yellow pigeon peas (arhar dal, toor dal) (or pink masoor)
- ¼ cup skinless petite yellow lentils (yellow moong dal)
- 2 tablespoons vegetable oil
- ½ cup chopped onions
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 teaspoon chopped green chilies
- ½ cup chopped tomatoes
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspon Kashmiri red chili powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon freshly squeezed lime juice
For Tempering
- 2 tablespoons ghee (replace with oil for vegan dal)
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing) (skip for gluten-free dal)
- 2-3 whole dry red chilies
- 2 tablespoons minced garlic
- 1 teaspoon Kashmiri red chili powder
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Cook The Lentils In An Instant Pot
- Wash arhar dal and moong dal with water 2 to 3 times until the water runs clear.
- Soak the lentils in 2-3 cups of water and keep aside.
- Press SAUTE button of the instant pot.
- Once it says hot, add oil to the inner pot.
- Once the oil is hot and shimmery, add onions and fry until they turn light brown in color (8-10 minutes), stirring frequently.
- Add ginger and garlic and fry for 2 minutes.
- Add green chilies and tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
- Now add coriander powder, turmeric powder, and Kashmiri red chili powder, and cook for a minute.
- Drain the water from the lentils and add them to the pot along with 3 cups of water, and salt, and stir well.
- Close the lid of the pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 10 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 or a spoon 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 wire whisk or a madani until it is smooth and creamy.
- Add some more water if the dal is thick for your liking and bring it to a boil by pressing the SAUTE button.
- Check for salt and add more if needed. Set the cooked dal aside.
Cook The Lentils In A Traditional Pressure Cooker
- Wash arhar dal and moong dal with water 2 to 3 times until the water runs clear.
- Soak the lentils in 2-3 cups of water and keep aside.
- Heat oil in a pressure cooker over medium-high heat.
- Once the oil is hot and shimmery, add onions and fry until they turn light brown in color (8-10 minutes), stirring frequently.
- Add ginger and garlic and fry for 2 minutes.
- Add green chilies and tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
- Now add coriander powder, turmeric powder, and Kashmiri red chili powder, and cook for a minute.
- Add the dal to the pot along with 3 cups of water, and salt and stir well.
- Close the lid of the pressure cooker and cook for one whistle on high heat. Then reduce the heat to low and cook for 10-12 minutes.
- Remove the cooker from heat and let the pressure release naturally.
- Open the lid of the cooker.
- Add lime juice to the pot and mix the cooked dal well using a wire whisk or a madani until it is smooth and creamy.
- Add some more water if the dal is thick for your liking and bring it to a boil.
- Check for salt and add more if needed. Set the cooked dal aside.
Temper The Dal
- Once the lentils are cooked, let’s give them a tempering. Heat ghee in a small pan over medium-high heat.
- Once the ghee is hot, add cumin seeds and asafetida and let them crackle for 4-5 seconds.
- Add dry red chilies and garlic and fry until it turns golden brown in color. Keep stirring frequently.
- Switch off the heat and add Kashmiri red chili powder to the pan.
- Pour the tempering immediately over the dal and mix well.
- Garnish with cilantro and serve hot.
Silpa's kitchen
Dal tadka is simply amazing… Nice recipe Neha.
Cheers,
Silpa
Neha Mathur
Thnx a lot 🙂
Isadora Guidoni
What an interesting dish, I’m really excited to make this at home. It’s so different from what I’m used to!
Neha Mathur
Do try Isadora. You will like it 🙂
Rachna Parmar
I give my tadka in exactly the same way. Lovely recipe.
Neha Mathur
Isn’t it delicious 🙂
Raksha Kamat
Love dal tadka anytime.. Comfort food
Neha Mathur
same here 🙂
Smithakalluraya
This is make me crave for it now… such an appetising pic…ssp Hing would have enhanced its taste more
Neha Mathur
Yes it did 🙂
Priya
Dal tadka and rice are my favourite comfort food. This looks yumm!
Neha Mathur
Thnx a lot. It’s my fav too 🙂
Shruti Bhat
Love the recipe. I have never tried it with the 2 dal combo. Thanks so much ????
Neha Mathur
Thnx Shruti. The dhaba’s always use a mix of dal 🙂
SR
Did you red onions or white onions for this recipe ?
Neha Mathur
Red onions.
Sushant
Loved the way you have presented the recipe. Also, one thing I have seen when trying different recipes for the same dish is that the final result is always different and a good one too.
Neha Mathur
Thnx 🙂
Ipsa
Lovely way of tempering. I used to give single tadka in my dal. Ll try with double tadka today. Completely agree a good hing adds that extra punch in dal tadka.
Neha Mathur
Doule tadka makes the Dal very special. Do try 🙂
Kanaaz Pereira
Neha, I’ve been perusing through your recipes and am very impressed by their simplicity and authenticity. I live in Minnesota aka. the tundra:) and the Dal Tadka will be the perfect antidote to cabin-fever this winter!
Neha Mathur
Thnx
Florine Dsouza
In the ingredients you said oil and in the receipe you are saying heat ghee. Which one is correct?
Neha Mathur
Apologies for that Florine. I have updated the recipe.
Devinder Singh Babra
Very excellent recipe for Dal Tadka and variation .
I am in Maryland, USA and have seen many books on cooking but
your recipe is very illustrative step by step.
Devinder Singh Babra
Excellent illustration with pictures step by step for anyone to make Dal Tadka or variation.
Neha Mathur
Thank you 🙂
Shiv
Nice recipe. Just one input, the name of the red dal is masoor/tarka. The yellow one seems to be moong.
Neha Mathur
Hi, thanks. Actually this dal can be made with both masoor and moong. I have mentioned it in the text ::)
Tori
Im not Indian and not an especially talented cook and making Indian food myself has always been intimidating and I usually just opt to grab it at the restaurant. I decided to
Attempt this one myself because it didn’t look too hard and OMGGGGG it came out so good!! I think it was better than what I get at the restaurant. Thank you for this recipe it’s all very well explained. I can’t wait to make it again. I don’t have a pressure cooker so I made the dal the long way on the stove and it turned out well. So delicious!
Neha Mathur
Happy to hear this Tori! Do try some of the other Indian recipes too 🙂
Ramsha
Awesome daal!!! I doubled the recipe and added one teaspoon of curry powder! It’s scrumptious! Light in flavor for sure not over bearing. Light enough to be drank like soup.
Neha Mathur
Thanks.
Anurag Dayal
Made the dal with Arhar and Yellow Moong dal combo. I did not put tomato as I dont like it.
Rest followed the recipe as it is. And the result was a fantastic Dal Tarka preparation.
Thank you for the recipe.
Neha Mathur
Happy to hear 🙂