Dal · Origin: North India · Draft

Dal Tadka

Finished-dish photo

Sample recipe: toor dal with a cumin, garlic and chilli tadka.

Recipe notes

Serve with steamed rice or roti. Adjust water for your preferred consistency; cooking time depends on the dal and cooker.

Allergens: Milk. Check packaged ingredient labels and cross-contact.

Servings 4Cooked yield Not recordedPrep 15 minMarinate/Rest 0 minCook 40 minTotal 55 min

Factor

×1

Custom

Ingredients

Dal

Tadka

Base recipe unchanged · 4 servings → 4 servings · batch ≈ 1460 g

Method

1
Rinse the toor dal and soak in separate water for 30 minutes, then drain.
2
Add dal, measured water and turmeric to a pressure cooker.
3
Mash the dal lightly, stir in salt and simmer.
4
Add hot water if needed for a pourable consistency.
5
Heat ghee in a tadka pan.
6
Add cumin and garlic; cook until fragrant.
7
Add tomato and cook until softened.
8
Lower the heat, add chilli powder and hing briefly without burning, then pour the tadka over the dal.
9
Stir and taste before adding more salt or chilli.

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