Dal Tadka


  • Toor Dal (1 cup)
  • Chana Dal (1/4 cup)
  • Masoor Dal (1/4 cup)
  • Cumin seeds (3 tsp)
  • Ginger (1 inch julienne)
  • Onion (2 medium sized finely chopped)
  • Fried Onion (3 tbsp)
  • Tomato (2 medium sized chopped)
  • Ginger (1 inch finely chopped)
  • Garlic ( 2 tbsp finely chopped)
  • Green Chilies (3-4 finely chopped)
  • Turmeric Powder (2 tsp)
  • Chili Powder (1 tsp)
  • Coriander Powder (1 tbsp)
  • Amchur Powder (1 tsp)
  • Garam Masala (1 tsp)
  • Kasuri Methi (1 tsp)
  • Hing (Asafoetida) (1/2 tsp)
  • Dried Red Chilies (6)
  • Lemon Juice (1 tsp)
  • Fresh Coriander (1 tbsp chopped)
  • Ghee
  • Salt


Combine the dal together and rinse the dal thoroughly with running water. Soak in enough water for 30 minutes.

In a pressure cooker, add a teaspoon of ghee. Once the ghee is hot, add a teaspoon of cumin and the julienne ginger. Drain the excess water from the dal and add it to the pressure cooker. Add 5 cups of water to the pressure cooker and a teaspoon of turmeric and salt to taste. Cover the pressure cooker and cook on medium heat for 3-4 whistles. Turn off the heat and let the cooker depressurize naturally and then open the cooker. Give it a nice stir.

In a deep pan, add a tablespoon of ghee and add a teaspoon of cumin seeds. Add the onions and cook it until the onions become translucent. Add 2-3 red chilies, ginger, garlic, green chilies and cook for 30 seconds. Add tomatoes and cook it till the tomatoes become mushy.

Add a teaspoon of turmeric powder, coriander powder, red chili powder, amchur, garam masala, and kasuri methi and salt to taste. Mix it all well and cook it for a minute. Add the cooked dal and mix well. Add water as required to adjust consistency and boil for 7-8 minutes. Add lemon juice and fresh coriander and give it a nice mix.

In a pan, add a tablespoon of ghee and a teaspoon of cumin seeds, a teaspoon of red chili powder, hing, 2-3 whole red chili and 3 tbsp of fried onions. Pour it over the dal and serve.


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