Mixed Dal Tadka – Bengali Style
Summary
- A comforting and flavorful Indian lentil dish made with a blend of musurir, moong, and toor dals, cooked until soft and then tempered with aromatic spices, onions, tomatoes, and chilies. Finished with butter, fresh coriander, and roasted cumin for a rich taste, perfect to be served with rice or roti.
All Ingredients - For Cooking Dal
- Musurir Dal (Red Lentils, Masoor Dal) 1/2 cup
- Moong Dal 1/4 cup
- Toor Dal (Arhar, Split Pigeon Peas) 1/4 cup
- Water 4 cups
- Salt 1/2 tsp
- Turmeric 1/4 tsp
- Cooking Oil 1/2 tsp
- Bay Leaves 2 small
All Ingredients - For Tempering (Tadka)
- Cooking Oil 2 tbsp
- Cumin 1 tsp
- Onion 1 small, chopped
- Dry Red Chili 2
- Garlic 1 1/2 tsp, chopped
- Ginger 1 1/2 tsp, chopped
- Red Chili (Kashmiri) 1 tsp
- Coriander Powder 1 tsp
- Turmeric a big pinch
- Water 1/4 cup, as needed
- Tomato 1 small, chopped
- Green Chili 2, chopped
- Salt 1/2 tsp, to taste
- Dried Fenugreek (Kasuri Methi) 1/2 tsp
- Butter 1 tbsp
- Coriander 2 tbsp, chopped
- Roasted Cumin 1/2 tsp
- Warm Ghee optional
Tools You'll Need
- Pot
- Wok
- 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 Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare and Soak Dals
Combine 1/2 cup musurir dal, 1/4 cup moong dal, and 1/4 cup toor dal in a bowl. Add enough water to cover the dals and let them soak for .
Step 2: Cook the Dals
Drain the soaked dals and transfer them to a cooking pot. Add 4 cups of water, 1/2 teaspoon of salt, 1/4 teaspoon of turmeric, and 1/2 teaspoon of cooking oil. Add 2 small bay leaves. Bring to a boil, then heat to a low and cook for until the dals are soft and easily mashable.
Step 3: Prepare the Tempering Base
Heat 2 tablespoons of cooking oil in a wok or large pan. Add 1 teaspoon of cumin seeds and until fragrant, about . Add 1 small chopped onion and 2 dry red chilies (broken). until the onions turn light brown, approximately .
Step 4: Add Aromatics and Spices
Add 1 1/2 teaspoons of chopped garlic and 1 1/2 teaspoons of chopped ginger to the wok. Continue to for another until fragrant. Then, add 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of coriander powder, and a big pinch of turmeric. the spices for about , stirring constantly.
Step 5: Cook Tomatoes and Chilies
Add 1/4 cup of water to the wok, stir, and cook until the water evaporates and the oil separates from the mixture, about . Add 1 small chopped tomato, 2 chopped green chilies, and 1/2 teaspoon of salt (to taste). for over medium-high heat until the tomatoes soften and the mixture thickens. Add another splash of water if needed to prevent burning and cook until the water evaporates again.
Step 6: Combine Dal with Tempering
Stir in 1/2 teaspoon of dried fenugreek (kasuri methi) into the . Pour the cooked dal from the pot into the wok with the . Stir well to combine all ingredients.
Step 7: Adjust Consistency and Finish
Add 1/4 cup of water, or more as needed, to achieve your desired dal consistency. Stir in 1 tablespoon of butter and 2 tablespoons of chopped fresh coriander. Stir gently until the butter melts and the coriander is well incorporated. Finally, sprinkle 1/2 teaspoon of roasted cumin powder over the dal and give it a final gentle stir. Optionally, drizzle warm ghee on top before serving.
Step 8: Serve
Serve the hot Mixed Dal Tadka with rice, roti, or naan.
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