Dal Tadkaਦਾਲ ਤੜਕਾ

Name: Dal Tadka
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 1 cup toor dal (arhar/pigeon pea lentils); 1 medium onion, finely chopped; 2 medium tomatoes, chopped; 5 garlic cloves, minced; 1 tsp fresh ginger, grated; ½ tsp turmeric powder; ½ tsp red chilli powder; 1 tsp coriander powder; to taste salt; 2 tbsp ghee; 1 tsp cumin seeds (jeera); 2 dried red chillies; 4 garlic cloves, crushed; a pinch asafoetida (hing); 2 tbsp fresh coriander, chopped; 1 tsp lemon juice

⏱ Prep 15m🍳 Cook 35m🍽 Serves 4🌿 Vegetarian

Video: CookingShooking (YouTube)

Dal Tadka is the heartwarming yellow lentil dish beloved across North India, simmered until velvety then crowned with a sizzling tarka of ghee, cumin, garlic, and dried chillies. The tarka is poured tableside so it crackles and sputters dramatically over the smooth dal — that sound alone announces comfort. It is the dish that makes any thali feel like home, ladled generously over steamed rice or scooped up with warm roti.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪toor dal (arhar/pigeon pea lentils)1 cup
▪water3 cups
▪onion, finely chopped1 medium
▪tomatoes, chopped2 medium
▪garlic cloves, minced5
▪fresh ginger, grated1 tsp
▪turmeric powder½ tsp
▪red chilli powder½ tsp
▪coriander powder1 tsp
▪saltto taste
For the tarka
▪ghee2 tbsp
▪cumin seeds (jeera)1 tsp
▪dried red chillies2
▪garlic cloves, crushed4
▪asafoetida (hing)a pinch
▪fresh coriander, chopped2 tbsp
▪lemon juice1 tsp

🌍 Cooking abroad? Substitutions

Toor dal is widely available at South Asian grocers worldwide. If unavailable, yellow split peas or chana dal work well — increase cooking time slightly as they are firmer.
Ghee gives the tarka its rich, nutty authenticity. For a fully vegan version, substitute neutral oil such as sunflower or coconut; the flavour changes but the dish remains delicious.
Kashmiri dried red chillies (widely available online) give a milder, more fragrant heat. If using hotter varieties, reduce to one chilli or replace with ½ tsp paprika plus a tiny pinch of cayenne.

Method

1Wash toor dal in several changes of water. Pressure cook with 3 cups water, turmeric, and ½ tsp salt until completely soft (4 whistles on medium heat). Let pressure release naturally. Whisk the cooked dal smooth.
2Heat 2 tbsp oil in a heavy-bottomed pot over medium heat. Add the chopped onion and sauté, stirring often, until deep golden-brown, about 10 minutes.
3Add ginger and garlic; cook, stirring, for 2 minutes until the raw smell disappears. Add tomatoes and cook until they completely break down and the oil begins to separate, about 8 minutes.
4Add red chilli powder, coriander powder, and ½ tsp salt. Cook the masala for 2 minutes, then pour in the whisked dal. Add water to reach a flowing but not thin consistency.
5Simmer uncovered on low heat for 10 minutes, stirring occasionally, to marry the flavours. Taste and adjust salt. Finish with lemon juice.
6Just before serving, make the tarka: heat ghee in a small ladle or pan until shimmering. Add cumin seeds; when they sizzle, add crushed garlic and dried red chillies. Fry for 30 seconds until the garlic is golden. Add a pinch of hing and swirl once.
7Pour the hot tarka immediately over the dal — it should sizzle loudly. Garnish with fresh coriander and serve at once with steamed rice or roti.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.