Let’s be real — when it’s been a long day, your fridge is throwing you the silent treatment, and you just need something warm and comforting, Dal Tadka is the hero that walks in with a cape made of ghee. 🧈
I remember messing it up the first time. I threw in cinnamon instead of cumin (rookie move), and let’s just say… the dal smelled festive, but not in a good way. Now, I keep my spice jars labeled and I’ve mastered the art of that golden, garlicky tadka — and I’m here to help you do it too.
What is Dal Tadka?
Dal Tadka is a soul-satisfying dish made with yellow lentils (toor dal), cooked until soft, and topped with a sizzling, aromatic tempering of ghee, cumin, garlic, and red chilies. The drama of pouring that tadka over the dal? It never gets old. I legit wait for the TADAAAK moment like it’s the best part of the movie.
As a multicuisine chef, I cook everything from risottos to ramen — but when I’m craving something that hugs me from the inside, it’s always dal tadka. It’s like my edible hug-in-a-bowl. Plus, it takes 30 minutes, no chaos, minimal ingredients, and you can totally customize it.
Recipe for dal tadka
I like to let the garlic get slightly golden but not burnt — trust me, burnt garlic is drama no one needs.
I live for that sizzle moment. Fun fact:
- Cumin + hot ghee = instant Maillard magic
- Garlic releases allicin, boosting flavor (and allegedly immunity!)
- Chili-infused oil? Spicy aromatherapy, basically.
Yes, I once added raw hing after cooking. Let’s just say, it wasn’t pretty. Here’s what to avoid:
- Not soaking the dal (unless you like crunchy surprises)
- Burning your garlic 🙈
- Adding salt before the dal cooks — slows it down
- Skipping the final tempering
Ingredients You’ll Need
For the Dal:
- 1 cup toor dal (split pigeon peas)
- 3 cups water
- 1 medium onion (chopped)
- 1 tomato (chopped)
- 1 green chili (slit)
- ½ tsp turmeric
- Salt to taste
For the Tadka:
- 2 tbsp ghee (I strongly recommend ghee — butter just isn’t the same!)
- 1 tsp cumin seeds
- 4–5 garlic cloves (sliced thin)
- 2 dry red chilies
- Pinch of hing (asafoetida)
- ½ tsp Kashmiri red chili powder
- Optional: a squeeze of lemon juice
- Fresh coriander to garnish
Step-by-Step Instructions (With Chef-Approved Sass)
1. Cook the Dal
I usually pressure cook toor dal with water, turmeric, and salt — 3-4 whistles. If you don’t have a cooker, simmer it on the stove for 35–40 mins. Add more water as needed.
👨🍳 Tip: Mash it a bit after cooking to get that creamy texture I personally love!
2. Build the Flavors
Add onion, tomato, and chili into the cooked dal. Let it simmer till soft and blended. You can sauté these before too, but I like the one-pot lazy version.
3. Time for the Drama: The Tadka
Heat ghee (please, not oil — trust me on this), toss in cumin, let it dance, then add garlic, hing, and red chilies. The moment the garlic turns golden? Switch off the flame and add chili powder.
Then… pour the hot, sizzling tadka over your dal. That sound? It’s applause. 🧄🔥
Easy dal tadka recipe
Equipment
- Pressure cooker or heavy-bottomed pot
- Tadka pan or small frying pan
- Laddles and spoons
- Mesh or dal masher
Ingredients
For the Dal:
- ½ cup Toor dal pigeon peas
- ¼ cup Moong dal yellow lentils
- 1 medium tomato chopped
- 1 small onion chopped
- ½ tsp turmeric powder
- 1 tsp salt adjust to taste
- 3 cups water
- 1 tsp grated ginger
- 1 small green chili slit (optional)
For the First Tadka:
- 1 tbsp ghee
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing asafoetida
- 5-6 curry leaves
- 2 dry red chilies broken
- 1 tsp kasuri methi crushed (my twist!)
For the Second (Smoky) Tadka:
- 1.5 tbsp ghee or butter
- 3 large garlic cloves thinly sliced
- ½ tsp red chili powder
- ¼ tsp paprika optional for color
- Pinch of black pepper
- Optional: 1 small piece of charcoal + ghee for dhungar
Instructions
Pressure Cook the Dal
- Wash both dals well and soak for 15–20 minutes.
- In a cooker, add soaked dals, chopped onion, tomato, turmeric, salt, ginger, and 3 cups of water.
- Pressure cook for 3 whistles, or boil in a pot until soft and mushy.
- Once cooked, mash with a whisk or ladle until creamy.
- I like mixing dals — it gives a richer texture and nuttier flavor. Moong adds creaminess, toor brings body.
First Tadka (Flavor Layer 1!)
- Heat 1 tbsp ghee in a tadka pan.
- Add mustard seeds and let them pop.
- Add cumin seeds, dry chilies, curry leaves, and hing.
- Sauté for 20 seconds and pour this fragrant goodness into your cooked dal.
- Sprinkle crushed kasuri methi in and simmer for 5 minutes.
Smoky Garlic Tadka (Flavor Layer 2!)
- In the same tadka pan, heat 1.5 tbsp ghee or butter.
- Add thinly sliced garlic. Cook on medium-low till golden and crispy.
- Add chili powder, paprika, and a pinch of black pepper. Sizzle for 10 seconds.
- Immediately pour over the dal just before serving.
- This is the show-stopper moment. That sizzling garlic-on-ghee sound? ASMR in my kitchen.
Optional Dhungar (Smoky Love) the restaurant styule
- Heat a small piece of charcoal until red hot.
- Place a steel katori (small bowl) in the cooked dal, drop the charcoal in, add a tsp of ghee, and cover the pot for 2 mins.
- Remove charcoal before serving.
Notes
- Ghee > oil: Trust me, it elevates flavor like magic.
- Want it vegan? Use vegan butter or mustard oil and skip the dhungar.
- Add a splash of lemon juice for brightness if you’re skipping tomatoes.
- Stir in some boiled palak (spinach) for a twist on weekday greens.
Nutrition
While my recipe uses a blend of toor and moong dal for a creamy texture, Hebbar’s Kitchen offers a Punjabi dhaba-style version that’s equally delightful.
Problem-Solving Moments (Real Talk)
“My dal’s too watery!”
Simmer it longer uncovered or mash some lentils to thicken. Add a bit of besan (gram flour) if you’re in a hurry — I’ve done this more than I’d like to admit 😅
“Oops, no ghee at home!”
You can use butter — unsalted is better — but really, next time grab a jar of ghee. It’s life-changing.
“Too spicy!”
Add a dollop of yogurt or a bit of coconut milk. Works every time.
“My tadka burned!”
Happens! Next time, turn off the heat before adding red chili powder. It cooks fast and doesn’t need direct flame.
Got more questions ? Check out the guide on Dal tadka to clear all your doubts.
Chef’s Notes & Optional Twists
- Want it restaurant-style creamy? Add a spoon of fresh cream (yes, I’ve done this when I want to impress guests).
- Like it smoky? Trap a hot coal in a steel bowl in the dal, drop some ghee on it, and cover with a lid for 2–3 mins. Desi BBQ vibes.
- Want to bulk it up? Add spinach, grated carrots, or a spoon of cooked rice — makes it heartier.
How India Dals Differ: A Tour Through Lentil-Land
Ever wondered how people eat dal in Gujarat vs Kerala? I’ve tasted them all — sometimes in one road trip! 😅
- North India: Creamy, ghee-rich, and hearty
- South India: Tangy and coconut-kissed
- East India: Sweet and spicy, often with veggies
- West India: Slightly thinner, with jaggery and kokum twists
Leftover Dal: Makeover Edition
What to do with that lonely half-bowl in the fridge?
- Use as paratha stuffing (seriously, it works!)
- Thicken and use as dosa filling
- Mix into rice with extra ghee = instant khichdi
Serve It With:
- Steamed rice or jeera rice (I always choose jeera rice when guests come)
- Soft phulkas or tandoori roti
- Achar, papad, and a raw onion salad (for that real homestyle feel)
- Fried green chili on the side — if you dare 😈
Drop your weirdest dal hacks in the comments — I once tried one with lemon zest and kind of loved it!
Use hashtag #DalWithMe and let’s swap stories.
The simplest and yet the best !
Perfect savouring every bite!