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Dal Tadka

This dhaba style dal tadka is a delicious take on the popular Northern Indian staple that is perfect for weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, lunch
Cuisine Indian, Northern Indian
Servings 4 servings

Equipment

  • 1 Pressure Cooker/Instant Pot
  • 1 Large Kadai or any deep pan
  • 1 Tadka(tempering) pan sub with any small pan/skillet

Ingredients
  

For cooking the lentils

  • 1 cup Toor Dal(Split Pigeon Lentils) washed and rinsed
  • 1 cup Moong Dal(Split Yellow Lentils) washed and rinsed
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Salt
  • 6-7 cups Water

For Tadka(Tempering)

  • ½ tablespoon Cumin Seeds
  • 4-5 pinches Hing(Asafetida)
  • 2 Green/Red Chilis
  • 7-8 Curry Leaves
  • 6-7 cloves Garlic finely chopped
  • ½ teaspoon Kashmiri Red chili Powder optional

Other Ingredients

  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Cumin Seeds
  • 1 large Red Onion peeled and finely chopped
  • 3 -4 Tomatoes finely chopped
  • 2 tablespoon Ginger - Garlic Paste
  • ½ tablespoon Turmeric Powder
  • 1 tablespoon Kashmiri Red Chili Powder
  • 2 tablespoon Avocado Oil or Ghee
  • 4 Green Chilis
  • 2-3 cup Water to add to dal to adjust consistency
  • Salt to taste
  • 3-4 tablespoon Cilantro leaves washed and chopped

Instructions
 

  • Add the rinsed lentils, water along with the turmeric and salt required for cooking the lentils in the pressure cooker or the Instant Pot(IP) insert. Cover with lid and lock it in closed position. Pressure cook for 12 minutes in the IP or for up to 4 "whistles" in the pressure cooker. Let the steam release naturally.
  • While the lentils are cooking, heat a large kadai or pan. Add oil/ghee and after 30 seconds add the cumin and fennel seeds. Saute for 30-45 seconds until gently browned. Now add the chopped onions. Mix and cook for 5 minutes.
  • Add the ginger-garlic paste and mix well. Cook for another 3-4 minutes before adding the tomatoes. Also add the turmeric, red chili powder, salt and mix well. Add ½ cup water. Let this mixture cook for 7-8 minutes. Check if any more seasoning is needed and add accordingly.
  • Once the lentils are cooked, add it to the cooked onion-tomato mixture in the pan. Mix well.Season with salt as needed. Add a cup of water if the dal appears thick in consistency.
  • In a tadka pan, heat oil/ghee. Keeping the heat at low to medium low, add the green chilis carefully to the oil. Wait for the skin to blister a little and then add the chopped garlic, cumins seeds, curry leaves and asafetida. Once the cumins seeds start popping, take off the heat and pour over dal. Serve hot.

Notes

  1. If you love garlic like I do, I recommend adding some fresh grated garlic or frozen garlic cubes in to the dal once it is cooked in the IP/Pressure cooker before adding anything else. This gives it a more robust garlicky flavor and something we do at home anytime we make dal. 
  2. Feel free to skip or reduce the chili/chili powder used if you prefer. 
  3. Always pat fry any chilis, curry leaves completely before tempering them in hot oil.
  4. For the tadka, you can substitute green chilis with the red version.
Keyword dal and chawal, dal tadka, dhaba style, mixed dal, moong dal, toor dal