Tadka Dal byDK on Dec 8, 2008
Sometimes a simple dish is all it takes, to make me feel warm and cozy. Its like that fuzzy/secure feeling you get while lying down on mom's lap. Its like all's safe with the world. Its like home. This simple dish of lentils for me is all that and more. A total comfort food. Something I grew up with. I make it often and every single time, it gives me weird sensations in the pit of my stomach - the type that makes me feel homesick. But the minute I sit down to spoon some in my mouth along with warm roti(s), I feel better - as if my mom is next to me serving it to me- the way she always used to. When life carries you away from the comforts of what you knew, you rely on such dishes as a mnemonic to transport you back to what feels familiar, doesn't it?
Tadka Dal is a popular Indian dish made of red lentils and tempered with aromatic spices.Tadka refers to "tempering" andDalis "lentils" in Hindi language where the tempering acts like a garnish in this hearty yet very simple stew.Tadka Dal is also referred to as Dal Fryby many I know. But I beg to differ. In my humble opinion, I think there is a subtle difference. In a dal fry dish from what I have observed, the ingredients in the "Tempering" section are first prepared to which the rest of the preparations for the base is continued and built over. Whereas in this dish, the tempering is added towards the end, right before serving which makes it not only for a beautiful presentation but also there is an enhanced flavor thanks to the ghee spread right on top adding richness and aroma to the dish. Yes - I hear what you are saying. The differences are minute but well its a difference nevertheless! (yes, I can be sometimes picky this way :))
- Cook time:
- Prep time:
- Serves: 4 people
Ingredients
- For the Base
- 1 cup Red Lentils / masoor dal (SeeTips)
- 1 Onion
- 2 medium Tomatoes
- 1-2 cloves garlic, minced
- 1/4 tsp Turmeric
- Salt to taste
- Lemon juice to taste (optional - seeTips)
- For Tempering
- 1/2 tsp Cumin
- 1 tsp Mustard Seeds
- 1-2 Dried red Chilli (or use Green Chilli)
- 2 inch Ginger, julienned (seeTips)
- pinch of Asafoetida
- few sprigs of Curry Leaves (optional, seeTips)
- few sprigs of Cilantro, for garnish
- 2 tbsp Ghee (seeTips)
Tips
1.Masoor Dal: Instead of Red Lentils, some variations use Yellow lentils, Split and skinned Green Gram lentils etc. You can use them on their own or with combination. I sometimes add few spoons of Green gram to this dish.
2.Ginger: I like the fried taste of julienned ginger hence add them along with the tempering ingredients. But you can instead chop them/grate them and add it along with the garlic while preparing the base.
3.Ghee: The restaurant version use about 4-5 tbsps of Ghee for tempering which gives it that gourmet taste. At home I tend to use 1-2 tsp. of oil (to make it Vegan too) instead for regular consumption using the 2 tbsp of ghee when I entertain. You can use a combination of ghee and oil or only oil for your preparation depending on your preference.
4.Lemon Juice: dding lemon juice or any kind of citrus helps in the absorption of iron from the lentils hence I tend to add lemons juice to all my dals. I especially love adding Meyer Lemons to it. It makes the dal taste even better.
5.Curry Leaves: If making itPunjabi Style, skip the curry leaves. Few punjabi versions tend to also add Garam Masala (about 2-3 tsp.) and kalonji (1/4 tsp.) to the dal.
2.Ginger: I like the fried taste of julienned ginger hence add them along with the tempering ingredients. But you can instead chop them/grate them and add it along with the garlic while preparing the base.
3.Ghee: The restaurant version use about 4-5 tbsps of Ghee for tempering which gives it that gourmet taste. At home I tend to use 1-2 tsp. of oil (to make it Vegan too) instead for regular consumption using the 2 tbsp of ghee when I entertain. You can use a combination of ghee and oil or only oil for your preparation depending on your preference.
4.Lemon Juice: dding lemon juice or any kind of citrus helps in the absorption of iron from the lentils hence I tend to add lemons juice to all my dals. I especially love adding Meyer Lemons to it. It makes the dal taste even better.
5.Curry Leaves: If making itPunjabi Style, skip the curry leaves. Few punjabi versions tend to also add Garam Masala (about 2-3 tsp.) and kalonji (1/4 tsp.) to the dal.
Method
1. Wash the lentils well in cold water until the water runs clear. Red Lentils tend to require a little tedious cleaning process.
2. Heat 1 tbsp of ghee (or oil) in a saucepan and add onions and garlic along with salt and turmeric - about 2 minutes. I usually tend to skip the oil for this. The salt helps the onions to sweat and hence I personally feel that fat perse is not needed to make it soft.
3. Add the chopped tomatoes and saute for another 2 minutes.
4. Add the lentils along with 3 cups of water.
5. You can adjust the amount of water once the lentils are cooked depending on the consistency you prefer.
6. Stir and bring to a boil. Lower the heat, close with a lid and simmer for 15-20 minutes or until cooked. I have this lid with a hole on top which prevents the lentils from boiling over cos of steam. If you do not have such a lid, make sure to partially close the lid/ or open cook to allow the steam from escaping. Otherwise it will boil over the pan
7. Once the lentils are cooked, give them a stir and adjust the amount of water as per your liking.
8. In another pan, heat the remaining ghee. Add mustard seeds and when they start popping, add the cumin, ginger, red chillies, asafoetida and curry leaves.
9. Add it to the dal. Give it a quick stir and serve hot garnished with cilantro.
They can be enjoyed with plain rice or with roti's, phulkas or parathas. On this particular day we paired it with Oat roti(s).
Filed Underthese categories
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5 Member Reviews
By Sanaon Apr 7, 2014
same method did add green chilies in the end too will taste in a short while to know how it tastes and will update the review accordingly
By Piyaon May 19, 2013
I often made this Tadka Dal but did not use curry leaves. In Bangladesh curry leaves are not available so we use coriander leaves.
102 Comments
By Davidon Nov 6, 2018
The only recipe that counts is here. Thank you.
By Meeraon Jul 8, 2016
Tried and it turned out really nice. I added bit more garlic and ginger.
Thank you so much for the feedback :) --DK
By Laurie Lindon May 10, 2016
Is there an easy way to print this recipe? I want to add it to my cookbook! I did try it once and it turned out OK. I think I burned the mustard seeds in the oil, as that part of the mixture turned out very black. My friend from India said it should not be entirely black. I intend to try again and again until I master this, then move on to other Indian recipes. But would really like to locate printer-friendly versions if possible.
We are still in the process of revamping our site and hence this feature is taking time. Would appreciate your patience. Thank you so much --DK
By Love of Modern and Period Cookingon Jan 20, 2016
I tried this and it was amazing I used 1tbsp of ghee just cuz I love it but I made to much of the dal mix can keep in the fridge for a few days before reheating and adding tempering?
By muskanon Oct 3, 2015
it was v v v helpful to prepare wit ur site thanks
By Leeon Sep 23, 2015
Your recipes are always so tantalizing, and the ones I've made are amazing. Thank you! For this recipe, I have available all the ingredients except curry leaves (which are not for sale anywhere in our little town); are these critical to the success of this recipe? Can I substitute something dried?
Thank you so much :) And no, curry leaves isn't critical here. Would it enhance the taste? - yes. But you won't miss it without. --DK
By Farahon Sep 13, 2015
My dad always said never stir with a steel spoon the dal while it's cooking Once the wart has dried them mash (goto) the dal then add some water n allow to slowly cook on low flame
By Manjiton Sep 13, 2015
Being a North Indian I have cooked this in tradional punjabi way but I love South Indian food a lot so m going to definitely try it with curry leaves ...sounds interesting.Thank u.
By Julian vazon May 11, 2015
anyone tried this recipe with mustard oil instead of ghee? It's an acquired taste, I personally love it.
By Devangon Apr 13, 2015
If you want to pressure cook it this receipe then how do you do it.
By Jameson Apr 5, 2015
It's good. Adding the ginger late brings up the freshness factor. Had it with tandoori roti, saag paneer, also gobi. Perfect :wink:
By Abidon Dec 18, 2014
:-P Hey I love Tadka Dal it is an awesome recipe i liked so much.
By Charles Rouseon Nov 10, 2014
:) Delicious, recommended, definitely cook it again.
By Asiyaon Aug 23, 2014
For anyone wanting an alternative to Masoor daal, try Urd/Urid daal, made in a similar way. Hope you enjoy.
By Aiza Jasmion Jul 22, 2014
Can I add some coconut milk to give more body to this recipe?
Definitely yes. Though not traditional, I can vouch for the fact that coconut milk along with red lentils are a match made in food lover's heaven!--DK
By Carol Gon Jul 18, 2014
Question, please. Do you use yellow or black mustard seeds in this recipe? Hope you see this today. Can't wait to make it this evening. Thank you.
I use black mustard seeds --DK
By Carol Gon Jul 16, 2014
Would you believe that this is one of the favorite comfort foods of a Polish-American lady? Although I have mastered Chana Masala, I've been searching for a red lentil recipe comparable to the dish I get at my favorite Indian take-out. I am so happy to have found this recipe. The ingredients listed seem to be what I taste in the restaurant dish. I would also like to try it Punjabi style. Please tell me when and how to add the garam masala and kalonji -- in the base or as tadka? Do you add the lemon juice at the end? Thank you. I look forward to your reply.
I am so glad to hear that Carol. Food is an universal language, isnt it? :)As for the queries - You can add the garam masala while adding tomatoes and then kalonji towards the end during tadka. I add lemon juice right at the end when I have switched off the flame (or just before serving). Strictly speaking, there is no specific recipe for Tadka dal. It varies from chef to chef, but believe you me, every single version stands proud. --DK
By Anuon May 16, 2014
:lol: :-P I tried this recipe,but I added some Tuar dal & some chana dal along with.& the result dal tasted yummy & all liked it too much.thanx for sharing the recipe.i was searching for an easy recipe for dal tadka since long time & my search ended today..thanx a ton.. :lol:
By riya.chauhanon May 11, 2014
:) can i take other dal to replace masoor dal?
By yogeshon May 10, 2014
:) nice buddy
By nishaon Apr 16, 2014
it seems good receipe. I have never cooked this daal alone so first experience lets hope result comes best
By vanion Mar 29, 2014
Thanku soooooo much. Very simple, fast & a tasty Recipe.
By Jv Sureshon Mar 19, 2014
When should v add lemon juice to it?
By PBon Mar 10, 2014
Nice n simple recipe...Cooked for today.@MS that is Daal Khisaari which has been banned in India for Last 50 years. Masoor daal is good for health.
By shinyon Mar 10, 2014
:) thanks...gd one
By Danielleon Mar 5, 2014
:roll: I made this but it didn't taste of anything so I put chilli powder in to give it some flavour then read all your other comments and thought I must of made it wrong then found I used crushed ginger garlic NOT fresh ginger and I think my cup of lentils was 2 big as it's more lentils than anythingWill try again maybe I'll remember fresh ginger
By MSon Feb 16, 2014
I have been told by a few people as to how masoor dhal consumption is linked to causing some serious health issues. I also read that it is actually something called kesari dhal that causes the condition not masoor dhal. They are of similar color and therefore hard to distinguish. Still confused about it. I would really appreciate if you have read anything about this DK?or anyone else?
By Anishaon Feb 10, 2014
Hey, I'm thinking of making this. Do you think it would go well with any type of naan? Like garlic naan? And what can I substitute for the red chillies? I think red chilli powder would work, but how much?
By MSon Feb 9, 2014
By far the best dal recipe i have made. I got kudos from some kids too who are extremely picky eaters. Thank you so much for sharing this. :-D
By dal tadka and naan | foodliographyon Jan 12, 2014
[...] dal tadka, via ChefInYou [...]
By kateon Jan 7, 2014
I always thought I was a terrible cook, but I tried this and it was lovely! I also used some veg stock, but next time I'll use less as it can overpower too. 8)
By Mbasuon Dec 28, 2013
Tried this and it came out awesome :lol:
By She Son Dec 10, 2013
I made this daal recipe and I must say it is hands down the best daal recipe I've ever eaten. Be still my heart. I make this every week and have made it for guests and they love it. The only difference - I use half chicken broth (or veggie, chicken tastes slightly better) and half water instead. Thanks so much for posting this -- it's divine.
By kaukab husainon Nov 28, 2013
:lol: i tried today this recipethanks
By Karanon Nov 10, 2013
Its a great explanation...:)
By chinmayon Oct 13, 2013
:-D Really this dal tadka make my day thanks alot for sharing
By yashasvion Sep 28, 2013
:) thnx .... its really good.....
By Black Tarka Dal with Tamarind Sauce and Jhal Muri | food to glowon Sep 16, 2013
[...] Tadka Dal via Chef In You [...]
By Keerthion Sep 12, 2013
Can v make dis wid toor dal?
By Dal | Pearltreeson Sep 7, 2013
[...] Punjabi Dal Tadka recipe | Tarka Daal Fry with Masoor Recipe [...]
By monalisaon Sep 2, 2013
:roll: my headace thinking about cooking good food everyday.my husband and son like this masoor dal very much.thankyou.
By Week 16: August 19-24: First Week of Student Presentations | Community Teaching Gardenon Aug 25, 2013
[...] Next, Anu presented on the art and memory of Indian cooking. He talked us through the process of making a staple in the Indian diet: dahl. Anu told us that before coming to the US, he would eat this once a day at least. When dal is eaten with a bread or grain, you are able to access the essential proteins and vitamins. Here is a link to Anu’s recipe: http://chefinyou.com/2008/12/tadka-dal-recipe/ [...]
By Johnon Aug 21, 2013
:mrgreen: delicious! yummy, simple and moreish
By Ketkion Aug 13, 2013
Really good recipe!! A good variantion from the regular Punjabi dals..Bt one q!! Do Punjabis really add Curry leaves to their dals??? :)
Kindly refer my Tips section --DK
By Subhashon Aug 3, 2013
DK,I just made this, and am eating it while writing this comment. It is SO good! Thanks so much for the delicious recipe. I can't wait to try more :-D
By ghataon Jul 5, 2013
awesum reciepe yaar, mah family is surely gonna love it!!!!!!!!!!!!!! waiting 4 next reciepe
By ghatson Jul 5, 2013
:wink: \awesum
By Fiona Barneson Jun 27, 2013
I have not tried this one yet but I made a different version today and soaked my peas for 24 hours before hand - they were soft but still very firm. With this recipe - I am just curious but how can they cook enough in under 30 minutes?
What kind of lentils are you using? This one is Red Lentils (Indian name: Masoor Dal) and requires no soaking. It cooks pretty fast as well.--DK
By Tadka Dal (Masoor Dal) | ocshare.com | The Social bookmarking Siteon Jun 24, 2013
[...] Links Tadka Dal (Masoor Dal) Read More >> [...]
By farmeen ashrafon Jun 18, 2013
I like this recipe :-P
By farmeen ashrafon Jun 18, 2013
I like this recipes 8)
By divyaon Jun 14, 2013
This is a good tadka our family loved it :-P I'm waiting for your other new Punjabi recipes:-):-):-):-):-)
By Laurenon May 14, 2013
Do you use red lentils from the can, or the ones that are dry and require soaking?
I use the dry red lentils. They do not require soaking. You can see that I don't soak them in the step by step pictures. --DK
By Gayathrion Mar 31, 2013
Hi,I was browsing through the Feb 2013 issue of Siliconeer magazine and saw this recipe in there , verbatim...was it printed with your permission? Just wanted to let you know
Nope, I am not aware of it. This is sad! --DK
By Sharonon Mar 28, 2013
Asofoetida is also called Hing. Hope that helps.
By » Fiery cravings: dal tadka, bhindi curry & coconut basmati candids by Joon Mar 25, 2013
[...] for each of the dishes can be found in the below links: Dal Tadka Bhindi curry Coconut basmati [...]
By Alanon Mar 23, 2013
What is asafoetida in English? Great recipe, I am gonna make one.
By Noya Almiraon Mar 10, 2013
:wink: Very good receipe
By ashuon Mar 8, 2013
Superb.:D :) :) :) :)
By Mandyon Mar 7, 2013
Great website cooked this today. Used a hand blender slightly to thicken it. Love this website! :)
By verityon Feb 22, 2013
thanks :)
By sangita Halderon Feb 22, 2013
why different restaurants have different taste of same dal tadkaa & dal fry
By JOVISon Jan 31, 2013
delicious! Just made it tonight and we absolutely loved it! This will now become a favourite and regular meal. Thank you very much for a lovely meal. :) :-P :lol:
By RANI PARVATHIon Jan 25, 2013
oh,i will definitely try this.i once tried it from a Punjabi dhaba at manglore.
By smithaon Jan 14, 2013
Cant we pressure cook the dal
Oh yes definitely you can --DK
By Manju Mitalon Jan 13, 2013
I love this recipe, I use it all the time. It is my favourite recipe.
By Jenniferon Dec 14, 2012
Thank you so much for posting this! I have made it many times now and it has become a family favorite. Keep the yummy recipes coming, please!
By tancyon Nov 30, 2012
:wink: :lol: :-D 8) :arrow: good accommpaniment to rotis, i remember mum make it and we all loved it.
By Tinaon Nov 16, 2012
I made this recipe and the Dal Fry recipe both with toor dal and they both turned out delicious! Thank you.
By Annaon Nov 15, 2012
:) Was searching for a different dal recipe and this sounded different. I was right. My family loved it, thanks
By Khalidon Nov 3, 2012
This is the most beautiful Receipe, I have ever seen on Internet :-P
By verityon Oct 4, 2012
so which colour / type of mustard seeds do you use?
Black. The one you get from Indian groceries/market. --DK
By Paddyon Oct 4, 2012
Delicious, thanks!
By jatinon Oct 3, 2012
well explained!i will definitely try to make it !
By jatinon Oct 3, 2012
nice recipe,i like to make it thanks for this information chefinyou.com.
By hbgon Oct 2, 2012
Why do the tomatoes have to be added twice? :-? :?: :?:
That was a mistake. Have rectified it. Thanks for bringing it to my notice. --DK
By verityon Sep 2, 2012
hi there, which type of mustard seeds do you use (which colour) :-D
By rumpaon Aug 25, 2012
nice :)
By Merrylon Jul 11, 2012
:-D I'm So Happy That I Made This Recipe Last Night...My Husband Loved It Too..
By sajedaon Jul 2, 2012
nice
By pralayaon Jun 19, 2012
nice
By Priya Pitaleon Jun 13, 2012
The coolest recipeNicely shownunderstandable :-P
By Shwetaon Apr 30, 2012
nicely explained
By sumanon Mar 26, 2012
loved it :!:
By Bharati Bhattacharyyaon Feb 5, 2012
All other things remaining same, I also add finely chopped onions in the tempering!! 8)
By PrairieGirlon Jan 18, 2012
Made Dal for the first time last night, glad I tried your recipe, it was delicious! Could not find curry leaves nor Asafoetida so added 1 tsp garam masala in both the base and the tempering. Used EV olive oil.
By Dhanyaon Jan 12, 2012
masoor dal has cholesterol reducing properties. infact this is the only dal with this special quality. so its defly very healthy as compared to tuvar dal. mung and chana dal are also very healthy.
By padmini rajagopalon Nov 16, 2011
HiI mix the masoor and moong dal and cook them in the pressure cooker with ginger , green chillies and turmeric.Once cooked, just a few minutes on the stove to get the thick consistency and add saltand lime juice (to taste).Tadka is optional, but I just take tsp of oil and add jeera and when golden brown add it to the dal. Sprinkle coriander (finely chopped)just before serving. This is quick and tasty.
By Tesson Sep 19, 2011
Heya! I must say your recipes are awesome.I was wondering if you know the number of whistles required to cook the lentils in a small pressure cooker.
I am assuming it varies from the cooker brand? I can tell you for me (for 1 cup lentils), I usually let the steam come out in full force and then put the weight on. Then I wait for 2 (at times 3, no special reason!) and let the cooker cool down before I take the weight off
By Tres Deliciouson Aug 6, 2011
I've never tried lentil, my friends told that it's really great. The looks of it makes me say "I will love it"
By Meeraon Aug 4, 2011
Masoor dal cooks so fast. I soak it a bit to make the cooking go a bit faster (even if I just soak it for 5-10 minutes). I make this almost twice a week for my son. healthy and gives you that feeling of comfort food. :-P
By sailajaon Jun 10, 2009
as kids we used to eat masoor dal. then some study came which associated it with some disease. henceforth it was stopped from eaten. i also that is reason it is eaten less frequently compared to the other dals.I haven't yet heard anything bad about Masoor dal - All I read about is how healthy it is! Will check on it more before I come to a consensus
By Kalaion Dec 9, 2008
Quick and delicious! Looks beautiful, Dhivi! :)
By raajion Dec 9, 2008
i love this dal which my MIL makes...so yummy.....i miss this
By DEESHAon Dec 9, 2008
I love masoor dal .. yes a great way to remind us of comfort food at home
By karunaon Dec 9, 2008
nice recipe. i make this dal too, but i add a little bit of moong dal too. i must try it just with masoor. pic looks really tempeting
By Aparnaon Dec 9, 2008
This is what I make when I'm short of time and ideas. I vary the dal and the spices for tadka and its a winner everytime.:)
By Priyaon Dec 9, 2008
Nothing will beat dal tadka na!!!!i love them with anything...can have them at anytime too..
By Alkaon Dec 9, 2008
Looks tempting....i usually make whole massor dal ,and the only way i use red masoor is a handful of it in sambhar along with toor dal...wud try this out coz it really sounds yummy !
By Curry Leafon Dec 8, 2008
DK, also sent it to TastyPalettes-Legume affair 6th helping.It surely is delish and healthy
By Arundathion Dec 8, 2008
i love masoor dal - its my favorite type of lentil.