Dal Tadka

Dal Tadka


  • 1 cup Toor Dal
  • 2 medium tomatoes, finely chopped
  • 1 medium onion, finely chopped
  • 1-2 green chilies, finely chopped
  • 1 inch ginger, chopped
  • 1/2 teaspoon garam masala
  • 1 tsp salt or to taste
  • 1/8 teaspoon Hing/Asafoetida
  • 1 teaspoon Haldi/Turmeric powder
  • 1 teaspoon Kasuri Methi (Dried Fenugreek leaves)
  • 1-2 tbsp cream
  • 1-2 tbsp chopped coriander leaves (Cilantro)
  • 1.5 tbsp – 2 tbsp oil/ghee (clarified butter)
  • 1/4 teaspoon Hing/Asafoetida
  • 1/2 teaspoon red chili powder
  • 5-6 garlic cloves, finely chopped
  • 1 teaspoon cumin seeds
  • 2-3 dry red chilies


Clean toor dal 3-4 times in water

Add cleaned dal with 2.5 cups water to pressure cooker.Add onion, tomato , green chilies to cooker

Add turmeric, ginger and hing to dal and mix.Pressure cook dal until very tender and creamy – approx 7 to 8 whistles

Mash the dal until creamy, do not mash it completely

Add water to dal, consistency should not be thick nor thin

Add water to dal, consistency should not be thick nor thin

Simmer and cook dal for 4 minutes.Add salt and garam masala. Mix well

Add cream, coriander leaves, Kasuri Methi. Mix well and switch off the heat. Keep it aside

Heat Ghee/oil/butter in small pan. I generally use ghee as it improves flavor of the dal. Add cumin seeds and let it crackle

Add red chilies, hing and garlic.Saute until garlic turns golden brown and is aromatic. Add red chili powder and saute for a minute

Pour this tempering over prepared dal and mix well. Garnish with coriander leaves and serve hot with rice/roti/pulao


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