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).
Here are some more dal recipes that you may like – Moong Dal, Dal Makhani, Cholar Dal, Bengali Masoor Dal, Sultani Dal, Dal Palak, 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 (toor dal, yellow pigeon peas lentils) and moong dal (skinned petite yellow lentils). Some people use masoor dal (pink lentils) in place of toor 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.
Yellow 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.
Ingredients
All the ingredients to make tadka dal are available easily in any Indian store or online.
To Cook The Dal
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 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 vegetable oil to make the masala.
Others – You will also need onions, fresh ginger, garlic, green chilies, tomatoes, coriander powder, turmeric powder, Kashmiri red chili powder, salt, and lime juice.
For The Tempering
To temper the yellow dal tadka recipe, you will need ghee, asafetida (hing), cumin seeds, dry red chilies, garlic, and Kashmiri red chili powder.
To Smoke The Lentils (Optional)
If you like the restaurant or Dhaba-style smoky flavor in your dal, then you will need a coal piece or a whole cinnamon stick and a teaspoon of ghee.
How To Make 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. Drain them well.
Press SAUTE button of the instant pot.
Once it says hot, add 2 tablespoon oil to the inner pot.
Once the oil is hot and shimmery, add ½ cup onions and fry until they turn light brown in color (8-10 minutes).
Add 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic and fry for 2 minutes.
Add 1 teaspoon chopped green chilies and ½ cup chopped tomatoes and cook for 2-3 minutes.
Now add 1 teaspoon coriander powder, ½ teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder and cook for a minute.
Add both the lentils to the pot along with 2 cups of water, and salt to taste 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 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 by pressing the SAUTE button. Set aside.
Cook The Lentils 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. Drain them well.
Heat 2 tablespoon oil in a pressure cooker over medium-high heat.
Once the oil is hot and shimmery, add ½ cup onions and fry until they turn light brown in color (8-10 minutes).
Add 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic and fry for 2 minutes.
Add 1 teaspoon chopped green chilies and ½ cup chopped tomatoes and cook for 2-3 minutes.
Now add 1 teaspoon coriander powder, ½ teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder and cook for a minute.
Add the dal to the pot along with 3 cups of water, and salt to taste 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. Set aside.
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.
Temper The Dal Tadka
Once the lentils are cooked, let’s give them a tempering. Heat 2 tablespoon ghee in a small 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 in color. Keep stirring frequently.
Switch off the heat and add 1 teaspoon Kashmiri red chili powder to the pan.
Pour the tempering immediately over the dal and mix well.
Garnish with 2 tablespoon chopped cilantro (coriander) and serve hot.
Frequently Asked Questions
The dal tadka that we taste at the dhabas or restaurants has 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) over direct flame until it is red hot. Keep a steel bowl in the center of the dal.
Keep the hot coal piece in the bowl. Drizzle 1 teaspoon ghee over the coal and immediately close the lid of the pan. 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 have to 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 to cook faster and they will also 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 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 processes 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 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 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 dal 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. A fresh tadka will make tadka daal as good as new.
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Recipe Card
Dal Tadka Recipe
IngredientsÂ
- ½ cup yellow pigeon peas (arhar dal, toor dal) (or pink masoor)
- ¼ cup skinless petite yellow lentils (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
- salt to taste
- 1 tablespoon lime juice
For Tempering
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing)
- 2-3 whole dry red chilies
- 2 tablespoons minced garlic
- 1 teaspoon Kashmiri red chili powder
- 2 tablespoons chopped cilantro (coriander)
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. Drain well.
- 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).
- Add ginger and garlic and fry for 2 minutes.
- Add green chilies and tomatoes and cook for 2-3 minutes.
- Now add coriander powder, turmeric powder, and Kashmiri red chili powder, and cook for a minute.
- Add both the lentils to the pot along with 2 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. Set 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. Drain well.
- 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).
- Add ginger and garlic and fry for 2 minutes.
- Add green chilies and tomatoes and cook for 2-3 minutes.
- 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 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. Set 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 (hing) 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.
