dal tadka

Dal tadka Restaurant style recipe With step by step photos. Dal tadka is one of the most popular dal recipe served in Indian restaurants. Basically, dal tadka are cooked lentils which are lastly tempered with oil or ghee fried spices & herbs. A vegan dish.

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.

Tadka or chaunk is the hindi word for tempering. In this technique the spices & herbs 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 more Popular dal recipes are:

• Dal makhani
• Chana dal
• Dal fry.

This dal tadka recipe Is North Indian style than South Indian style. You can make the Dal tadka with any yellow dal (split lentils). I make the dal tadka sometimes with with Arhar dal (split pigeon pea lentils) and Masoor dal (split pink lentils) and sometimes only with Arhar dal.

The Dal tadka 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 flavor and aroma to the dal. the plain cooked creamy yellow dal gets paired beautifully with steamed rice or jeera rice (cumin flavored pilaf). I have added tomatoes to the dal tadka but you can skip adding tomatoes. For tempering you can add ghee instead of oil. I have used sunflower oil.

The Dal tadka Can be served with rotis and chapatis and steamed basmati rice or jeera rice. At times I flavor the dal tadka with a smoky burnt aroma of blazing charcoal. In the step by step pics below, I have illustrated this method as I have got a few comments and requests for this technique. This method is called the dhungar in hindi. You can easily skip this method if you don’t have charcoal.

How to make dal tadka

1. Rinse the lentils and add them to the pressure cooker. The below pic shows only tuvar (arhar dal or split pigeon pea lentils). You can also cook the lentils in a pot. Just soak the lentils for an hour or two before you cook them in a pot. Cooking the lentils in a pot, will take more time than cooking in the pressure cooker. Method on how to cook lentils in a pot is mentioned in the notes section of the recipe card below.

2. To the lentils, add chopped onions, tomato, green chilies, ginger.

3. Pour 2.5 cups water. If cooking in a pot, then about 4 to 4.5 cups water can be added.

4. Add turmeric powder and asafoetida (hing).

5. Stir well.

6. Pressure cook the lentils for about 7 to 8 whistles or more till they become soft and creamy. Mash the dal with a wired whisk or with a spoon and keep aside. If the dal looks thick, then add some water. About ½ cup to 1 cup water (depending on the thickness of the dal) to get a medium consistency. Simmer the dal for 3 to 4 minutes. Consistency of the lentils in the below pic.

7. Once the desired consistency is reached, add cream (optional), garam masala powder, crushed kasuri methi (dry fenugreek leaves), chopped coriander leaves and salt. Switch off the fire. Please note crushed kasuri methi can also be added in the tempering later and skipped at this step.

8. Mix well so that everything combines uniformly. check salt before you add the tempering. If less than add more salt.

9. The final consistency of the dal.

Optional – dhungar method for dal tadka

10. Next is the dhungar method of flavoring the dal tadka with the smoky fumes of burnt charcoal. For this with the help of tongs or on a grill pan like shown in the pic below, place a small piece of charcoal. Burn the charcoal till it becomes red hot. Please use natural charcoal for this method. Note that This is an optional step and you can proceed directly to the tempering method.

11. Place the red hot charcoal in a small steel bowl. You can also use onion layers or a halved hollow onion for the same.

12. Pour about ¼ tsp of oil or ghee on the charcoal. You will see fumes emanating as soon as you pour oil or ghee on the hot charcoal.

13. Place this bowl on the dal.

14. Cover the cooker or the pot with a lid and let the dal get infused with the charcoal smoke. Just keep for 1 to 2 minutes. The more you keep. The more smoky the dal will become. Remove the bowl carefully with the help of tongs and cover the dal. Keep aside.

Making tempering for dal tadka

15. Next heat oil or ghee or butter in a small pan. First, add cumin seeds and crackle them. The cumin should get fried and not be raw, but don’t burn them.

16. now add red chilies, asafoetida and chopped garlic. Let the garlic brown and the red chilies change color.

17. Lastly add kasuri methi (add kasuri methi, if you have not added them before to the dal) and red chili powder. Stir and switch off the stove. Make sure to fry the tempering ingredients at a low flame, so that you don’t burn them.

18. pour the entire tempering along with the oil/ghee into the dal.

19. you can mix the dal or Serve the dal tadka with the tempering on top it. Garnish with coriander leaves. Serve dal tadka hot with steamed basmati rice, cumin rice or with Indian flatbreads like roti or paratha or chapati.

Few more tasty lentil recipes for you !

• Moong dal
• Masoor dal
• Rajma recipe
• Chana masala

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

PIN PRINT

Dal Tadka

4.86 from 107 votes

This restaurant style dal tadka is a smooth and creamy dal tempered with Indian spices with a smoky charcoal flavor.

Author:Dassana Amit

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Course:main course

Cuisine:north indian

Servings (change the number to scale):4 to 5

(1 CUP = 250 ML)

INGREDIENTS

for making dal

• 1 cup arhar dal (tuvar dal or split pigeon pea lentils) or ½ cup arhar dal + ½ cup masoor dal (split pink lentils)
• 1 or 2 green chilies - chopped or slit lengthwise
• 1 medium sized onion - chopped
• 2 medium sized tomato - chopped
• ½ inch ginger - finely chopped or grated or about ⅓ to ½ teaspoon of grated or chopped ginger (optional)
• 1 teaspoon turmeric powder
• 1 to 2 pinch garam masala powder
• 1 pinch asafoetida (hing)
• 2.5 cups water for pressure cooking
• 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
• 1 or 2 tablespoon cream (optional)
• 1 tablespoon chopped coriander leaves

  (cilantro leaves)

• salt as required

for tempering or tadka

• 2 tablespoon oil or 1.5 tablespoon ghee or butter
• 1 teaspoon cumin seeds
• 5 to 6 garlic cloves - finely chopped
• 2 to 3 dry red chilies
• a generous pinch of asafoetida (hing)
• ½ teaspoon red chili powder

for garnish

• 1 tablespoon chopped coriander leaves

  (cilantro leaves)

for dhungar method

• a small piece of charcoal
• ¼ teaspoon oil or ghee (clarified butter)

INSTRUCTIONS

preparation

• Rinse the lentils and add them to the pressure cooker. The below pic shows only tuvar or arhar dal. You can also cook the lentils in a pot. Just soak the lentils for an hour or two before you cook them in a pot. Cooking the lentils in a pot, will take more time than cooking in the pressure cooker. Method on how to cook lentils in a pot is mentioned in the notes section of recipe details below
• To the lentils, add chopped onions, tomato, green chilies, ginger.
• Pour 2.5 cups water. If cooking in a pot, then about 4 to 4.5 cups water can be added.
• Add turmeric powder and asafoetida. Stir well.
• Pressure cook the lentils for about 7 to 8 whistles or more till they become soft and creamy. Mash the dal with a wired whisk or with a spoon and keep aside. If the dal looks thick, then add some water to get a medium consistency. Simmer the dal for 3 to 4 minutes. Pic of the consistency of the lentils in step 6
• Once the desired consistency is reached, add cream (optional), garam masala powder, crushed kasuri methi, chopped coriander leaves and salt. Switch off the fire. Please note crushed kasuri methi can also be added in the tempering later and skipped at this step.
• Mix well so that everything combines uniformly. Check salt before you add the tempering. If less than add more salt.

dhungar method (optional) for dal tadka

• Next is the dhungar method of flavoring the dal with the smoky fumes of burnt charocal. For this with the help of tongs or on a grill pan like shown in the pic below, place the a small piece of charcoal. Burn the charcoal till it becomes red hot. Please use natural charcoal for this method.note that this is an optional step and you can proceed directly to the tempering method.
• Place the red hot charcoal in a small steel bowl.
• Pour about 1/4 tsp of oil or ghee on the charcoal. You will see fumes emanating as soon as you pour oil or ghee on the hot charcoal.
• Place this bowl on the dal.
• Cover the cooker or the pot with a lid and let the dal get infused with the charcoal smoke. Just keep for 1 to 2 minutes. The more you keep. The more smoky the dal will become. Remove the bowl carefully with the helps of tongs and cover the dal. Keep aside.

making the tempering (tadka or chaunk)

• Next heat oil or ghee or butter in a small pan. First add cumin seeds and crackle 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 and the red chilies change color.
• Lastly add kasuri methi (add kasuri methi, if you have not added before to the dal) and red chili powder. Stir and switch off the stove. Make sure to fry the tempering ingredients at a low flame, so that you don't burn them.
• Pour the entire tempering along with the oil/ghee into the dal.
• You can mix the dal or serve the dal tadka with the tempering on top it. Garnish it with coriander leaves. Serve dal tadka hot with steamed basmati rice, jeera rice or with rotis or phulkas.

NOTES

• Instead of oil you can temper the dal with ghee (clarified butter).
• The dal tadka 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.

For cooking the dal or lentils in a pot

1. Soak the lentils for about 1 to 2 hours. Drain and rinse then well in water.
2. In a deep pot, add 4 to 5 cups water added to the lentils. Add the rest of the ingredients mentioned in the recipe.
3. Cover and cook the lentils. If the water begins to froth and bubble, then remove the lid or cover it partly and continue to cook the lentils till they become soft and creamy.
4. If the water becomes less, then add some hot water.
5. Once the lentils are cooked (takes from 45 mins to an hour or sometimes more… depends on the quality of the lentils). Then follow the recipe further.

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