Name: Classic Dal Tadka
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Pigeon Peas; 1¼ cup Water, for pressure cooking; ½ Onion, medium, finely chopped; ½ Tomato, medium, finely chopped; 3 clove Garlic, crushed; ½ inch Ginger, grated; 1 Green Chili Pepper, slit; 1½ tbsp Ghee, for tadka; ½ tsp Cumin Seeds; ¼ tsp Mustard Seeds; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¾ tsp Salt, or to taste; 1 tbsp Coriander Leaves, chopped

1 hrtotal

30 min hands-on30 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Thoroughly rinse the lentils until the water runs clear. Transfer to a pressure cooker along with the measured water and a portion of the turmeric. Secure the lid and cook for 3–4 whistles until the lentils are completely tender.
Allow the pressure to release naturally. Using a whisk, vigorously blend the dal until smooth and velvety. Adjust the consistency with hot water as required.
To prepare the tempering, heat the ghee in a heavy-bottomed pan over medium heat. Add the mustard seeds; once they begin to crackle, add the cumin seeds.
Incorporate the crushed garlic, grated ginger, and slit green chillies. Sauté continuously until aromatic, approximately 30–40 seconds.
30 sec–40 sec
Add the finely chopped onions, continuing to sauté until they achieve a light golden brown hue.
Add the chopped tomatoes, remaining turmeric, red chilli powder and salt. Sauté until the tomatoes break down and the oil separates from the masala base.
Gently fold the cooked dal into the tempering. Simmer over low heat for 3–4 minutes so the flavours come together.
3–4 min
Garnish with freshly chopped coriander and serve hot.

How to tell it's done

The dal should be creamy and semi-thick, with the ghee tempering visible on the surface.

Nutrition

Per serving, from 2 servings.

295kcal

Where the calories come from

Protein12.4 g16%
Carbohydrate39.2 g52%
Fat10.8 g32%

Saturated fat: 6 g
Fibre: 9 g
Sodium: 890 mg
Calcium: 108 mg
Iron: 3.6 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Crush the dried fenugreek leaves between your palms and add them near the end. For a restaurant-style finish, pour a small fresh ghee tadka over the dal just before serving.

What to serve it with

Pair dal tadka with jeera rice, steamed basmati or fresh phulkas. Add lemon at the table if you want a brighter finish.

Common mistakes

The dal turns watery on top and thick at the bottom.: Whisk the pressure-cooked pigeon peas before adding them to the tadka, then simmer gently. A few minutes of low heat brings the lentils and tempering together.

Storing and reheating

Refrigerate dal tadka in a shallow covered container for up to 3 days. Reheat gently until hot, adding a splash of water if it thickens; freeze for up to 2 months before adding fresh coriander.

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Ingredients