Mixed Dal Tadka - Indian Style
Recipe Summary
- This recipe guides you through making a flavorful Mixed Dal Tadka, a popular Indian lentil dish. It involves cooking a blend of red, moong, and toor dals until soft, then tempering them with aromatic spices, onions, ginger, garlic, tomatoes, and chilies for a rich, comforting meal.
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 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 for garnish (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: Soak the Dals
Combine 1/2 cup musurir dal (red lentils), 1/4 cup moong dal, and 1/4 cup toor dal (split pigeon peas) in a bowl. Add enough water to cover the dals.
Step 2: Soak for 20 Minutes
Soak the mixed dals for to soften them.
Step 3: Cook the Dal
Drain the soaked dals and transfer them to a cooking pot. Add 4 cups of water, 1/2 tsp salt, 1/4 tsp turmeric, 1/2 tsp cooking oil, and 2 small bay leaves to the pot with the dals.
Step 4: Simmer Dal until Soft
Stir the ingredients and cook on a low simmer for until the dals are soft and mushy.
Step 5: Prepare the Tempering Base
For the tempering (tadka), heat 2 tbsp cooking oil in a wok or pan. Add 1 tsp cumin seeds and sauté until fragrant, about .
Step 6: Sauté Onions and Chilies
Add 1 small chopped onion and 2 dry red chilies. Sauté until the onion turns light brown, about .
Step 7: Add Ginger and Garlic
Add 1 1/2 tsp chopped garlic and 1 1/2 tsp chopped ginger. Continue to sauté until the mixture is light brown and aromatic, about .
Step 8: Cook Dry Spices
Add 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and a big pinch of turmeric powder. Sauté the spices for about , stirring constantly to prevent burning.
Step 9: Add Water and Cook Spices
Add about 1/4 cup of water to the spices to create a paste and cook for until the water evaporates and the oil separates slightly.
Step 10: Sauté Tomatoes and Green Chilies
Add 1 small chopped tomato, 2 chopped green chilies, and 1/2 tsp salt (to taste). Sauté the tomato mixture on medium-high heat for , stirring frequently, until the tomatoes soften and the mixture thickens.
Step 11: Add Dried Fenugreek
Add 1/2 tsp dried fenugreek (kasuri methi) to the tempering mixture and stir well.
Step 12: Combine Dal with Tempering
Pour the cooked dal from the pot into the wok with the tempering mixture. Stir to combine thoroughly.
Step 13: Adjust Consistency and Simmer
If the dal is too thick, add about 1/4 cup of water to reach your desired consistency and simmer for a few minutes.
Step 14: Finish with Butter and Coriander
Stir in 1 tbsp butter and 2 tbsp chopped coriander leaves.
Step 15: Add Roasted Cumin
Sprinkle 1/2 tsp roasted cumin powder over the dal.
Step 16: Serve Dal Tadka
Garnish with warm ghee (optional) before serving.
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