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Dal Tadka

Dal Tadka

A traditional dal cooked using various dal and spices, and served as restaurant style by pouring hot tadka or tempering made with oil, ghee, garlic and red chili powder. It is served hot with roti, paratha, jeera rice or steamed rice, onions, pickle and pappadum.
Course Main Dish
Cuisine Indian, North Indian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 247kcal



  • 1/4 cup yellow split moong dal without skin
  • 1/4 cup masoor dal red lentil without skin
  • 1/8 cup chana dal split yellow gram without skin
  • 1/8 cup tuval dal split yellow pigeon pea
  • 1/8 cup urad dal split black gram without skin
  • 1 tsp oil
  • 1 tsp ghee
  • 1/2 tsp mustard seeds rai
  • 1/2 tsp cumin seeds jeera
  • 1/4 tsp asafoetida hing
  • 1 dry red chili
  • 1 fresh green chili you can use the green chili paste for additional spiceness
  • 1 medium onion finely chopped
  • 2 small tomatoes finely chopped
  • 1 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder haldi
  • 1/2 tsp red chili powder I have used kashmiri red chili powder
  • 2 tsp coriander cumin powder dhania jeera powder
  • 1 tsp garam masala
  • 3.5 cup water
  • salt as per taste

For Tadka / tempering

  • 4 tsp oil
  • 1 tbsp clarified butter ghee
  • 1 tsp mustard seeds rai
  • 1 tsp cumin seeds jeera
  • 1/4 tsp asafoetida hing
  • 2 cloves garlic finely chopped
  • 1 dry red chili
  • 1 tsp red chili powder i have used kashmiri red chili powder
  • 1 tbsp coriander finely chopped
  • 2 tbsp coriander finely chopped for serving


  • Wash and soak the different dals in water for an hour.
    Dal Tadka
  • In a pressure cooker pan, heat oil and ghee.
    Dal Tadka
  • Add mustard seeds, cumin seeds, asafoetida, dry red chili and fresh green chili.`
    Dal Tadka
  • Add onions and little salt and saute till translucent. Add the ginger garlic paste and saute.
    Dal Tadka
  • Add the finely chopped tomatoes and mix them.
    Dal Tadka
  • Saute them till soft. Crush them with the help of sharp spatula till soft.
    Dal Tadka
  • Add the spices - turmeric powder, red chili powder and coriander cumin seed powder.
    Dal Tadka
  • Saute the spices till fragnant for a minute.
    Dal Tadka
  • Drain the soaked dal. Reserve the water. Add the drained dal and mix well.
    Dal Tadka
  • Saute it for 4-5 minutes.
    Dal Tadka
  • Add 3to 3.5 cups of water. Add remaining salt as per taste and mix well.
    Dal Tadka
  • Add the garam masala and mix well.
    Dal Tadka
  • Mix well.
    Dal Tadka
  • Pressure cook the dal on high heat for 4 whistles and on low heat for 2 whistles. Let the cooker cool.
    Dal Tadka
  • Once cooled, remove whistle and open the cooker. Mix and mash the dal with the help of laddle.
    Dal Tadka
  • Remove the prepared dal into the serving bowl. Prepare the tadka/tempering while serving the dal.
    Dal Tadka
  • For Tadka / tempering - Heat oil and ghee in a pan.
    Dal Tadka
  • Add the mustard seeds. Once they crackle, add the chopped garlic and cook till brown as shown.
    Dal Tadka
  • Add the cumin seeds, asafoetida (hing), dry red chili and red chili powder. Add the chopped coriander. Let the tadka sizzle.
    Dal Tadka
  • Pour the sizzling hot tadka over the dal removed in the serving bowl.
    Dal Tadka
  • Garnish with the chopped coriander and serve hot. The Dal Tadka is ready to serve.
    Dal Tadka
  • Serve the dal tadka with roti, paratha, steamed rice or jeera rice along with papadum, pickle, and sliced onions.
    Dal Tadka


Calories: 247kcal | Carbohydrates: 22g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 137mg | Potassium: 457mg | Fiber: 10g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 22.3mg | Calcium: 110mg | Iron: 4.7mg