dal tadka is cooked lentils tempered with oil or ghee fried spices along with the oil.
i have to admit that i simply love the dal tadka that is served at the restaurants even though we hardly eat out. so i try to recreate the restaurant magic in most of the food that i make at home. like today for example i made methi mushroom much like the famous methi murgh and it was wow.
tadka or chaunk is the hindi word for tempering. in this technique the spices are fried in oil, thereby the spices release essential oils & thus changes the flavor, aroma and taste remarkably of the final dish in which the tempering is added.
tempering is very much a part of cooking indian food. in fact we temper almost everything like dal, veggies dishes, chutneys.
dal is a staple in indian food. india has so many varieties of dal recipes. each region, each state having their own delicious recipes. few of the famous dal recipes are dal makhani, dal fry, masoor dal, and chana dal.
this dal tadka is north indian style than south indian style. you can make the dal tadka with any yellow dal (split lentils). i have made it with arhar dal (split pigeon pea lentils) and masoor dal (split pink lentils).
the preparation is easy. first make the dal and then lastly temper it just before serving. you can also make the dal ready and keep in the fridge. before serving heat the dal and then just temper it. serve immediately.
the tempering adds a lot of oomph factor to the dal. the plain cooked creamy yellow dal gets transformed into an aromatic & beautiful dal.
i have added tomatoes to the dal but you can skip adding tomatoes.
for tempering you can add ghee instead of oil. i have used sunflower oil.
lastly you can also add some cream to the dal or garnish the dal with some cream.
the dal tadka can be served with rotis, chapatis and steamed basmati rice or jeera rice.
the only thing missing in this tadke wali dal is the aroma of burnt charcoal. now if only i could get my hands on some charcoal to infuse the smoky charcoal flavor into the dal 
this yellow dal recipe is for taste of yellow event started by barbara harris, who was a food blogger and wrote on her blog winos and foodies. she recently lost her long battle with cancer on june 29th.
i did not know barbara or her blog. i missed an opportunity to know such a wonderful woman. barbara was a strong woman and she created the taste of yellow event to raise awareness about cancer. this month meeta’s monthly mingle is honoring barbara and is being hosted by jeanne of cook sister.
restaurant style dal tadka recipe details below:
- ½ cup tuvar dal/ split pigeon pea lentils
- ½ cup masoor dal/split pink lentils
- 1 or 2 green chilies, chopped or slit lengthwise
- 1 medium sized onion, chopped
- 1 medium size tomato, chopped
- 1 tsp grated or chopped ginger (optional)
- 1 tsp turmeric powder
- a pinch or two of garam masala powder (optional)
- a pinch of asafoetida/hing
- 2 cups water
- 1 tsp kasuri methi/dry fenugreek leaves, crushed
- 1 or 2 tbsp cream (optional)
- 1 tbsp chopped coriander leaves
- salt as required
- 2 tbsp oil
- 1 tsp cumin
- 5-6 garlic cloves
- 2-3 red chilies
- a generous pinch of hing
- 1 tbsp chopped coriander leaves
- 1 tbsp cream (optional)
- first pick and rinse the dals.
- add chopped onions, tomato, green chilies, ginger, asafoetida & turmeric powder along with the dals in a pressure cooker.
- add salt and two cups water.
- mix well and pressure cook the dals for 4-5 whistles or till done.
- once well cooked then beat the dal with a churner or a wooden spoon till well mashed and creamy.
- now here you decide the consistency of the dal before you add the tempering.
- generally this type of dal is neither thick nor thin but has a medium consistency.
- the dal will be creamy but a little thick after pressure cooking with 2 cups of water.
- so add some water to get the desired consistency and simmer for 3-4 minutes.
- once the desired consistency is reached, you can add cream (optional), garam masala powder, crushed kasuri methi & chopped coriander leaves and switch off the fire.
- mix well.
- check salt before we add the tempering. if less than add more salt.
- cover the dal with a lid.
- begun to prepare the tempering/tadka.
- heat oil in a pan.
- add cumin and fry them.
- the cumin should get fried and not be raw but don’t burn them.
- now add red chilies, asafoetida and chopped garlic.
- let the garlic brown.
- once the garlic gets browned pour the entire tempering along with the oil into the dal.
- you can mix the dal or serve the dal with the tempering on top it.
- garnish with coriander leaves.
- have this fantastic tadka dal with some steamed basmati rice or jeera rice.
instead of oil you can temper the dal with ghee/clarified butter.
the dal consistency is neither thick nor thin but medium. but if you prefer you can go for a slightly thick or thin dal consistency.
you can also soak the dal for 30 to 40 minutes before cooking them.
if you don’t have a pressure cooker than cook the dal in a pot with enough water added to the dal. in this case better to soak the dal so that the cooking is faster.
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sure ‘ll try….
nice <3
Finding charcoal must not be an issue. There must be place from where local restaurants procure it. Just ask them. Where I live(in Mumbai) I get 250 gms for 10 Rs.(40 Rs per Kg).
in goa, when i made this recipe, even to get charcoal from restaurant owners was not easy
Tried the recipe, it came out awesome. Thanks.
When you cook rice ….while it is boiling ,add few drop of fresh lemon or lime juice drops ,the rice will bloom beautifully and you will see very long grain , specially biryani type of rice .”INDIA GATE ” is my favorite ,do not disturb until it cool little bit and it look like long noodle.
i am going to try this tip hemlata when i make biryani next time
hi Dassana,
Lovely clicks and I fell for your balti. Do you use a Canon? Wat lens do you typically use for the food clicks!!
Shobha
thanks shoba. i use canon. for the pics here i have used the 18-55mm f/3.5-5.6 canon kit lens. otherwise i use 0mm f/1.8 canon fixed lens.
Just two words – ” spot on”
Thanks a lot for sharing such an awesome recipe….
thanks a lot elle.
With my version of Dal Tadka I use Chick pea dal and Moong Dal instead of Masoor Dal and it tests much better. Try it out Proportion of the three dal is 1 Tur Dal, 1/4 Chana Dal, 1/4 Mung Dall.
Even I agree with Hemlata for the tadka and it gives much better flavor and it test too good.
thanks for the suggestion kirit. shall try this proportion of dal next time.
Hi Dassana…tried ur dal tadka recipe last night for dinner & it was awesome ….kids loved it & so did hubby…thank u so much….am going to make rajma today as per ur recipe…lets see how that turns out…..thanks again for posting such good recipes!
thanks jyoti for the feedback. happy cooking the rajma. when cooking the rajma you can a few rajma with the back of the spoon to thicken the gravy. the gravy should be smooth texture and not watery.
I love Dal Tadka too, anytime a comfort food.
Also the bronze container, where the Dal is placed reminds me of a restaurant called “Golconda Chimney” in Whitefield, where i had a great Dal Tadka years back, looked exactly like the pics you added!!
Thanks Dassana!
thanks pavithra. usually in restaurants they serve dal in these buckets.
i love dal tadka and this receipe i cook vry well
Wow! Really…WOW! Thank you for sharing this wonderful recipe. I did make a little change though. Instead of using ghee or sun flower oil, I used coconut oil. Nonetheless, please share more of these tasty treats.
thanks akhil.
Excellent, was looking for this dal cooking method for long long time.
There was a small get together at my place yesterday and I tried your recipe. My guests praised it with every bite. It was so simple to make yet tasted awesome!!! Can’t thank you enough for sharing it!
Hugs!
awww nidhi… makes me feel so good. thanks dear for trying and loved the fact that your guests loved the dal tadka.
Tried your recipe and it was like Dhaba dhal. Thanks for sharing.
thanks nina
thanks yar. I’ve got what i want.
Hi there!
Learned a couple of new things here, thanks for sharing the recipe too! =D
thanks helene
Dassana, I do this and it is one of my favourites. I add small slit-green chillies to the tadka too and sometimes cannot resist the South India curry leaves!
this is a regular at our place shri. when i want south indian style, i add mustard and curry leaves to the tadka. even i add green chili sometimes.
M not getting ur mails, y so, since last week hav not received any mail
hi sonali. thanks for your concern.
i am on a small break. i will resume blogging in one or two days. my latest post of south indian mushroom biryani was almost drafted a week back and i still need to do some changes to it. you will start receiving the recipes mails in a day or two.
I very like dal indian tarka
hi dassana,
needs your help on the timings for cooking various dals. after a use of years pressure cooker whistles are not that good and then our estimate has to be time base…by the way the way I judge my dal timings are aroma…and they are almost 98% correct…even for rajma and both the types of chanas…but i want to know from you how to be 100% precise in dal making…
dal soaking and dal pressure cooking timings….are 2 aspects for what i am looking to you …
and as u say 4-5 whistles…means these on high flame or first high and then low
one more thing Dassana,
i am really poor in making basmati plain rice…it is a matter of chance that the rice turns good….i have tried ur other receipes and they for sure turns out good…please tell me methods to cook plain rice so that they come good everytime I cook …
there r several methods to cook rice too….by discarding boiled starchy water…..keeping the water retained..pressure cooker method …and patila method
would like to know all the methods….
let me remind u …you have my one request already pending and today i have added two more to list….hoping to get ur guidance on all …and that too soon…..
…Dassana…ur blog has given me a platform to expertise in every recepie and I being fond of cooking don’t want to miss that opputunity………
thanks renuka for your positive comments.
i have seen and done with all methods of rice cooking. lets go one by one:
1: cooking in a pot or patila: this is one technique i make rice often with. i don’t pre soak rice unless the recipe calls for it like biryani or pulao etc. to make plain boiled rice, i just add the rice to the water. there ate 2 ways in this:
a: first you heat water and then add the rice.
b: you mix the rice and water and then keep it on the gas stove.
cover the pot and let the rice cook. in between you have to check the rice.
for this method i add 2 cups rice with 4.5 cups water.
2: pressure cooker method: here i add 2 cups rice with 4 cups water and then pressure cook the rice for 3-4 whistles on full flame. at home we prefer a little softer consistency so 4 whistles works fine for us.
3: by discarding the starchy boiled water: i have seen my mom making rice this way many times but i only made a couple of times. here we need to take 6-7 cups water for 2 cups rice. boil the water with salt first. then add rice. cover and let the rice cook. once the rice gets cooked, strain the water and fluff the rice.
4: one more method… that i make rice with when i run out of cooking gas
microwave method: here i add 2 cups rice with 4.5 cups water in a microwave safe container and microwave on medium power for 14-15 minutes.
5: lastly, i have also cooked rice in an electric cooker. this is the best. here i add 2 cups rice with 4.5 cups water. i don’t need to time anything here. when the rice is cooked the cooker stops. the rice stays warm for some hours and one doesn’t have any issues with reheating the rice etc.
one more important thing: when cooking basmati rice the proportion of rice to water can be 1:2 or 1:1.25 but for some other varieties of rice you may need to add more water.
a tip: adding some drops of oil or ghee to the rice helps the grains to stay separate.
i hope renuka, all these info on cooking rice helps you and also makes you a better cook. i think i should write a detailed post on the various methods of cooking rice.
thanks Dassana,
I will try pot and pressure cooker method and then let u know …how it worked
thank u once again
welcome
ok renuka here we go:
soaking dals: i generally don’t soak dals except for chana dal and whole moong beans. recently i read that soaking dal does not allow them to become mushy and soft. the grains remain separate.
pressure cooking dals: for 1 cup of masoor, arhar or moong dal, i add around 2 cups of water and pressure cook the dal. after pressure cooking on 4-5 whistles on full flame, i switch off the gas stove. i have a small cooker so it does not take much time for me to cook the dal. in a larger pressure cooker, it will take time for the steam to build up.
the dal gets well cooked and a little thick. i add some water to it later, to get the right consistency and let it simmer before adding the tadka/tempering to it.
while cooking dal, if the recipe calls for a soft consistency then you can overcook the dals. but if the recipe calls for separate lentils like a dry moong dal sabzi etc than you just cook the dal in 2-3 whistles.
generally i don’t keep a tab on the time whilst cooking dals or rice. i think 3-4 minutes are fine if you pressure cook the dal on a full flame. i agree with you that aroma of the dals does help in knowing if the dal is cooked or not.
i hope this info and the way i cook dals at home help you.
Hi Dassana,
thanks once again for all ur efforts….
Actually why i had taken this issue was beacause though my pressure cooker is working pretty fine but it does not give proper whistles …i have heard many times people working with dals as per timings…
Dassana…every night at home we have dal with rotis and we make various types of dals…let me list them
moong dhuli
moong dhuli + masoor
masoor
arhar
chana
moong sabut
masoor sabut
moth dal
urad chilka+ chana
urad dhuli
urad dhuli + chana
urad sabut ( mah ki dal)
moong chilka
moong chilka + chana
massor + urad chilka + arhar + moong chilka
Besides I cook also…..
kabuli chana
kala chana
rajma
lobiya ( rongi)
matar ( one used with kulcha i.e. matar kulcha…..even I want you to post that receipe…….me being fond of it but don’t have expertise in it…..I am sorry for being too demanding …Dassana )
I doubt that moong sabut dal will be done in 3-4 whistles or u mean half split i.e. moong chilka …moong chilka may be done in that time..
Once again thanks for being so patient in reading my long mails…
no issues renuka. we also cook dals for dinner.
when i said moong dal, i meant moong chilka. spilt moong dal takes the shortest time to cook than other dals.
the following rule you can apply:
1: skinned and split lentils or split lentils with skin like
arhar, masoor, urad dal: 4-5 minutes
moong dal: 3-4 minutes
presoaked chana dal: 5-6 minutes
2: whole lentils like whole moong, whole masoor which are pre soaked: 5-7 minutes
3: legumes like presoaked rajma, dried matar: 8-10 minutes
presoaked kabuli chana, black chana: 7-9 minutes
presoaked dry white or green peas/matar – 9-10 minutes
presoaked lobiya or moth beans: 6-8 minutes
I hope this helps.
i LOVE that spoon and the copper pot is amazing. so beautiful!
i like to add my idea in your dal ………….boiling the dal with onion is good ,but i like to add ginger garlic and chily after we mix dall well ,so the fresh flavor of chilly ginger does not get lost by over boiling dal in cooker .for me………….dry methi if i put it in dal straight it release the bitter flavor but if i add in tadka…….generous amount it release aromatic flavour.i like spices to go in oil in order for the best and not burnt flavour……first always mustard seed till they pop up >hing start browing>whole red chily start turning dark for smoky flavour>now garlic turning golden some chopped chily>khadi patta >jeera remove from heat > methi leaves>sesame seed ,pour over dal ,add lots if chopped coriander stems only , for bursting flavour,no leaves .stems will release flavour with heat,while leaves will cook and taste bitter,so add just before serving. thank you for sending lots of recipes .
thanks hemlata for your suggestions and tip. i will surely try adding kasuri methi to the tadka. i always add it to the cooked dal.
basically i do not add chili powder to the tadka coz i don’t like the burnt chili flavor.
the idea of adding sesame seeds & coriander stems is unique as well. i will try making tadka the way you have suggested.
just made this…….spot on……i could eat this everyday!…..maybe a little more tomato
thanks thomas for trying the recipe
Yum!!!!! I would love to eat this right now
Very tempting
looks wonderful deliciously done lovely picture
thanks
Dal tadka is comfort food for me… all I need is some dal chawal to lift my spirits up on a sad day…
ohh how I miss having dal regularly, my husband and in-laws are not at all dal people… They need there daily fix with a yoghurt based gravy- Moru… I’m just too lazy to make an extra dish just for myself… But I do make it once in a while to treat myself… I want to try this recipe next time coz I have never used kasuri methi in dal… I always add tomatoes I love the tang it gives…
in my home everybody are dal people. they just love dals. i like moru too.
kasuri methi gives the dal a good aromatic edge and makes it very much like the dals served in the restaurant. mostly the dals that we get in restaurants have kasuri methi added to them.
You post lovely recipes which are simple to make. Thanks for sharing…will try this dal. Love this tadka dal
do try rujuta. this is a very good dal tadka. you can even add your choice of ingredients to the tadka.
This Dal tadka reminds me of dhaba food in Amritsar….Amazing pictures as usual!
hi Dassana..this recipe is simply wonderful..i made it today itself in the dinner with plain rice..i did some changes to it like i added red chilli powder in the tempering to give it a reddish color and also added some moong daal to it as i was running short of masoor dal..and the result was flavourful delicious dal..thank u soooooo much for the recipe..i also made some beetroot tikkis and my hubby just loved it..keep posting such spicy flavourful recipes..
thanks thanks suhani. red chili powder gives a nice burnt color to the tempering as well as to the taste. beetroot tikki has become a favorite at home too.
yes i have some nice recipes coming up… seviyan kheer is the next post followed by many more…
o really m gonna send my hubby to market in the morning to get the sevaiyan..lol
OMG I have to try this very soon. Have pinned for later, thanks.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
thanks debs
You know what, during all are meals in any restaurant this Dal tadka has to be there on our table alongside all exotic curries. Lovely clicks Dassana.
i love ur brass bucket(what else can i call that) , and that spoon..!! lovely looking dal..
this looks so delicious, exactly like is served in the North Indian resturants
, would go great with tandoori roti!!!!!
nice presentation- looks yum !
I stumbled upon this recipe quite by accident and I don’t know if it’s the stunning photographs, the array of spices or the the fact that I’m plain up starving, but it looks like the most beautiful and enticing dish I have seen in a long time! It’s definitely going on next weeks menu. I must say, I have always had a bit of difficulty getting my fingers on asafoetida in these here parts even with gluttonously massive African, Arabic and Asian stores. I know that replacing it would not make the dish quite as delightfully authentic, but I was wondering that if one were to replace it, what would you recommend replacing it with?
thanks for your lovely comments juls. there is no substitute for asafoetida. it does add a lot of pep to the dal. but you can still make the dal without it.
some folks do substitute onion and garlic for asafoetida. for this recipe, i can suggest you to add half the onion in the beginning and half to the tempering. but in this case after you add the cumin and they get fried, you add sliced or chopped onions and fry them till they become golden brown or till they get caramelized. add the rest of the ingredients later and fry for a minute. you can also increase the quantity of garlic to 1 tsp more.
Well, I found it! So I’ll be making this tonight – thank you very much!
Love dal, but have never tempered it in quite such a way: the recipe will be much used, I am certain
!
do try eha.
I don’t think anything can be as comforting as daal! Love that cute bucket
i love love the pictures.. so crisp and so pure. and perfect for the taste of yellow.
really really ultimate beautiful daal tadka sir thanks
welcome….
It looks very tasty.I will make it today only and the picture is beautiful.
thanks katha.
Hi Dassana! You have lovely recipes on your website. This dal looks so tempting…I could literally feel like smelling the aroma of the dal while looking at the images! Thanks for the recipe.
thanks and welcome pulkita.
Loved the dal my favorite too and amazing pics I am drooling all over
there are days i can simply survive on jeera rice and daal tadka… and ofcourse not to miss the mango pickle slice along with ity…. my mouths watering
lovely post and equally wonderful pics… its sinful to post such lovely food stuff especially while i am fasting… 
but i have to say nothing can beat daal chawal 
i agree with you…. nothing can beat dal chawal especially with some pickle by the side.