Dal Tadka - Indian Lentil Curry
Recipe Summary
- This recipe guides you through making a classic Indian Dal Tadka, a flavorful lentil curry. It involves pressure cooking mixed lentils until soft, preparing a rich onion-tomato masala, and finishing with a sizzling aromatic tempering (tadka) for an authentic taste.
All Ingredients - For Pressure Cooking Dal
- Mixed Dal (arhar dal, tur dal or split pigeon pea lentils) 2 cups
- Water 5 cups
- Oil 1 tsp
- Turmeric Powder 1/2 tsp
- Salt 1 tsp
All Ingredients - For Masala
- Oil quantity not specified
- Bay Leaves 2
- Black Cardamom 1
- Garlic (finely chopped) 8-9 cloves
- Ginger (finely chopped) 1 tbsp
- Green Chillies quantity not specified
- Onion (finely chopped) 1
- Turmeric Powder 1/2 tsp
- Chilli Powder 1 tsp
- Garam Masala 1 tsp
- Tomatoes (finely chopped) 2
- Salt to taste
- Kasuri Methi (dried fenugreek leaves) a handful
- Lemon Juice juice of 1/2 lemon
All Ingredients - For Tadka (Tempering)
- Oil 2 tsp
- Ghee 1 tbsp
- Cumin Seeds 1 tsp
- Dry Red Chillies 2
- Asafoetida/Hing 1/2 tsp
- Garlic (finely chopped) a small amount
- Kashmiri Chilli Powder a pinch
- Coriander for garnish
Tools You'll Need
- Pressure cooker
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare and Pressure Cook Dal
Rinse 2 cups of mixed dal (arhar dal, tur dal, or split pigeon pea lentils) thoroughly. Transfer the rinsed dal to a pressure cooker. Add 5 cups of water, 1 tsp oil, 1/2 tsp turmeric powder, and 1 tsp salt. Close the lid and pressure cook for 4 to 5 whistles until the lentils are soft. Once cooked, mash the dal gently and keep aside.
Step 2: Prepare the Masala
Heat oil in a pan. Add 2 bay leaves and 1 black cardamom. Then add 8-9 finely chopped garlic cloves and 1 tbsp finely chopped ginger. Sauté until fragrant. Add chopped green chilies and sauté briefly. Next, add 1 finely chopped onion and cook until golden brown. Now, add 1/2 tsp turmeric powder, 1 tsp chili powder, and 1 tsp garam masala. Mix well and cook for a minute until fragrant. Add 2 finely chopped tomatoes and salt to taste. Cook until the tomatoes are soft and the oil separates from the masala.
Step 3: Combine Dal and Masala
Stir the cooked and mashed dal into the prepared masala. Simmer for a few minutes. Crush and add a handful of Kasuri Methi (dried fenugreek leaves) and squeeze in the juice of half a lemon. Mix well and let it all come together beautifully.
Step 4: Prepare the Tadka (Tempering)
In a separate small pan, heat 2 tsp oil and 1 tbsp ghee. Add 1 tsp cumin seeds, 2 dry red chilies, and 1/2 tsp asafoetida (hing). Let them splutter. Add a small amount of finely chopped garlic and cook until golden. Stir in a pinch of Kashmiri chili powder.
Step 5: Final Assembly and Serve
Garnish the dal with fresh coriander leaves. Pour the sizzling tadka over the garnished dal. Serve hot and enjoy the ultimate bowl of desi soul food.
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