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tadka dal

Tadka Dal

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This authentic tadka dal is made with creamy toor dal, aromatic spices, and a bold ghee tempering. Learn how to make restaurant style dal tadka at home with pressure cooker and Instant Pot methods for rich, comforting flavor every time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, lunch, Main Course
Cuisine: Indian
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup toor dal (split pigeon peas) (For Cooking the Dal)
  • 3 cups water (For Cooking the Dal)
  • 1/2 tsp turmeric powder (For Cooking the Dal)
  • 1/2 tsp salt (For Cooking the Dal)
  • 1 tbsp ghee (For the Tomato Masala)
  • 1 small onion, finely chopped (For the Tomato Masala)
  • 1 medium tomato, finely chopped (For the Tomato Masala)
  • 4 cloves garlic, minced (For the Tomato Masala)
  • 1 tsp ginger paste (For the Tomato Masala)
  • 1 to 2 green chilies, slit (For the Tomato Masala)
  • 1 tsp red chili powder (For the Tomato Masala)
  • 1/2 tsp coriander powder (For the Tomato Masala)
  • 1/4 tsp garam masala (For the Tomato Masala)
  • salt to taste (For the Tomato Masala)
  • 1 tbsp ghee (For the Final Tadka (Tempering)
  • 1 tsp cumin seeds (For the Final Tadka (Tempering)
  • 1/2 tsp mustard seeds (For the Final Tadka (Tempering)
  • 2 dried red chilies (For the Final Tadka (Tempering)
  • 1 pinch asafoetida (hing) (optional) (For the Final Tadka (Tempering)
  • Fresh coriander leaves, chopped (for garnish) (For the Final Tadka (Tempering)

Equipment

Method
 

  1. Step 1: Cook the Lentils
    Rinse the toor dal thoroughly under running water.
    Add it to a pressure cooker with 3 cups water, turmeric, and salt.
    Pressure cook for 3 to 4 whistles on medium heat.
    Let pressure release naturally.
    Open and mash slightly using a spoon for a creamy consistency.
  2. Step 2: Prepare the Tomato Masala
    Heat 1 tbsp ghee in a heavy-bottom pan.
    Add chopped onions and sauté until golden.
    Add garlic and ginger paste; cook until fragrant.
    Stir in tomatoes and green chilies.
    Add red chili powder, coriander powder, and salt.
    Cook until the tomatoes soften and oil separates.
  3. Step 3: Combine & Simmer
    Add the cooked dal into the masala mixture.
    Adjust consistency with warm water if needed.
    Simmer for 8 to 10 minutes on low heat until thick and creamy.
    Sprinkle garam masala and mix.
  4. Step 4: Prepare the Final Tadka
    Heat 1 tbsp ghee in a small tempering ladle.
    Add cumin seeds and mustard seeds.
    Once they splutter, add dried red chilies and hing.
    Let garlic turn lightly golden (do not burn).
    Immediately pour the hot tadka over the simmering dal.
    Garnish with fresh coriander leaves and serve hot.

Nutrition

Calories: 240kcalCarbohydrates: 30gProtein: 12gFat: 8gFiber: 7gIron: 15mg

Notes

  • For vegan tadka dal, replace ghee with neutral oil.
  • For thicker dal, simmer longer uncovered.
  • For smoky dhaba flavor, add a charcoal smoke infusion before serving.
  • You can mix toor and masoor dal for balanced texture.

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