Classic Dal Tadka
Traditional dish · Indian
A quintessential North Indian lentil dish, Dal Tadka features cooked yellow lentils tempered with aromatic spices, ghee, and herbs. It's a comforting and flavorful staple.
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Ingredients
- Toor Dal (split pigeon peas)1 cup
- Ghee3 tbsp
- Cumin seeds1 tsp
- Mustard seeds1/2 tsp
- Asafoetida (hing)1/4 tsp
- Dried red chilies2-3
- Garlic cloves, minced4-5
- Ginger, grated1 tsp
- Onion, finely chopped1 medium
- Tomatoes, finely chopped1 medium
- Turmeric powder1/2 tsp
- Red chili powder1/2 tsp
- Saltto taste
- Wateras needed
- Fresh cilantro, chopped2 tbsp
Steps
- 1
Rinse the toor dal thoroughly. Cook the dal in a pressure cooker with water and a pinch of salt until very soft and mushy. Mash lightly.
- 2
Heat ghee in a small pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
- 3
Add asafoetida and dried red chilies. Sauté for a few seconds.
- 4
Add minced garlic and grated ginger. Sauté until fragrant.
- 5
Add chopped onion and sauté until golden brown.
- 6
Add chopped tomatoes, turmeric powder, and red chili powder. Cook until tomatoes soften and oil separates.
- 7
Pour this tempering (tadka) over the cooked dal. Mix well.
- 8
Add salt to taste and adjust consistency with water if needed. Simmer for 5-7 minutes.
- 9
Garnish with fresh cilantro. Serve hot.
