Dal Tadka
The Comforting Soul of India
If there's one dish that defines 'comfort food' in India, it's Dal Tadka. Creamy lentils crowned with an explosive 'tadka'—that sizzle of spices in hot ghee that awakens all the senses. It's the dish Indian mothers make when you need a hug, the one never missing from any home, and the one that makes you feel everything will be okay.
recipe.ingredients
- 200g yellow lentils (toor dal or chana dal)Washed until water runs clear
- 1/2 teaspoon turmeric
- 2 tomatoes, chopped
- 3 garlic cloves, sliced
- 1 small onion, finely chopped
- 2 green chilies, cut
- For the tadka:The final magic
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2-3 dried red chilies
- 8-10 curry leavesFresh if possible
- A pinch of asafoetida (hing)
- Fresh cilantro for serving
recipe.nutrition
Per serving
280
recipe.calories
16g
recipe.protein
38g
recipe.carbs
8g
recipe.fat
recipe.history
Dal has been a staple of Indian cuisine for over 5,000 years. The tadka technique—tempering spices in hot fat—dates back to ancient Ayurvedic cooking traditions. Every Indian state has its own dal variation, making it perhaps the most universal dish in the subcontinent.
recipe.preparation
- 1
Cook lentils with turmeric in abundant water (double the water to lentils) until completely soft, about 20-25 minutes. You can use a pressure cooker to speed up (7-8 minutes).
- 2
Once cooked, beat them lightly with a spoon to create a creamy texture with some chunks. Add water if needed to achieve desired consistency.
- 3
Add chopped tomatoes, salt to taste, and cook 5 more minutes until tomato integrates.
- 4
Now comes the magic moment: the tadka. Heat ghee in a small pan over high heat until very hot and slightly smoking.
- 5
Quickly add cumin and mustard. In seconds they'll start to crackle. Immediately add dried chilies, sliced garlic, and curry leaves. Stir for 10 seconds.
- 6
Add asafoetida (just a pinch, it's very potent) and pour the entire contents of the pan over the dal. You'll hear that satisfying sizzle.
- 7
Mix gently, crown with fresh cilantro and serve immediately with rice or chapati.
recipe.modeChef
Dhaba restaurant-style Dal Tadka
The best dals are served at dhabas (roadside restaurants) in India. Their secrets are surprisingly simple.
- Use a mix of dals: 50% toor dal and 50% masoor dal (red lentils) for more interesting texture.
- Ghee is non-negotiable. Oil works, but the flavor doesn't compare.
- The tadka must be smoking hot before adding spices; only then do they release their full aromatic potential.
- Crush a raw garlic clove and add it at the end for a fresh flavor punch.
recipe.tips
- •If you can't find fresh curry leaves, skip them rather than using dried; it's not the same.
- •Asafoetida is optional but transforms the dish. Look for it in Indian or Asian stores.
- •You can prepare the dal ahead; make the tadka just before serving for maximum impact.
- •Add a splash of cream or coconut milk for a creamier version.
recipe.specialTrick
The true secret of perfect dal is cooking it 'low and slow' after adding tomato. Let it bubble gently for 10-15 extra minutes on low heat, stirring occasionally. The flavors fuse and develop a depth that quick dal never achieves.
recipe.faq
Dal refers to the cooked lentils. Tadka is the technique of tempering spices in hot oil/ghee and pouring over the dal at the end.
Toor dal (split pigeon peas) or chana dal are traditional. Masoor dal (red lentils) cooks faster. A mix creates interesting texture.
Yes! Cook lentils in a regular pot with extra water for 25-30 minutes until completely soft.
A pungent spice used in tiny amounts. It aids digestion and adds a unique savory depth. Find it in Indian grocery stores.
