Dal Tadka is one of the most popular dal recipe served in Indian restaurants.
Basically, Dal Tadka is cooked lentils which are lastly tempered with oil or ghee fried spices & herbs.
99% Indians simply love the dal tadka served at restaurants or dhaba.
Tadka is hindi word for tempering. In this technique, the spices & herbs are friend in oil, thereby the spices release essential oils & this change the flavour, aroma and taste remarkably of the final dish in which the tempering is added. Tempering is very much a part of cooking indian food. Infact we temper almost everything like dal, veggies dishes, chutney and i think every curry.


Ingredients :

For making Dal:

Tuvar dal  (Split pigeon peas) – 3/4 cup
Moong dal (Split & Dehusked Moong beans) – 1/4 cup
Asafoetida – A pinch
Turmeric Powder – 1/4 tsp
Salt to taste
Water as Required- 2.5 -3 cups

For Tadka / Tempering:

Onion – 1 chopped
Tomato – 1 chopped
Garlic Cloves – 4 chopped
Ginger – 1/2 inch chopped
Green Chili – 2 chopped
Coriander leaves – 2 – 3 Tbsp
Whole Red Chili – 2 Piece
Clarified Butter/ Ghee – 3 Tbsp
Red Chili Powder – 1/2 tsp
Garam Masala – 1/2 tsp
cumin seeds – 1/2 tsp

[youtube https://www.youtube.com/watch?v=2-0-S6YM5BI]

Preparation Method :

  1. Rinse the lentils and pressure cook the lentils along with Asafoetida, salt and turmeric for 5-7 minutes (3-4 whistles ) and let it cool completely.
  2. In pan heat 2 Tbsp of ghee , add cumin seeds.
  3. When seeds gets splutter, add chopped ginger and garlic. Saute for few seconds and add chopped onion.
  4. When onion gets golden brown, add chopped green chili and tomato. Cook for 2-3 minutes.
  5. When tomatoes are soft, add red chili powder and garam masala. Mix well.
  6. Now add cooked lentils and Mix well.
  7. Give it a boil and add chopped coriander leaves.
  8. Before serving take out  the lentils in a serving dish.
  9. Now heat 1 Tbsp of ghee in a small pan, when ghee is hot add 1/4 tsp of cumin seeds.
  10. When seeds gets splutter, add whole red chili.
  11. Serve the lentils by tempering on top and garnish with chopped coriander leaves.
  12. Serve hot with steam rice or chapati.