Dal Tadka is a North Indian daal recipe. Even though it is the most common dish in Indian cuisine, it enjoys an iconic place due to its distinct taste and aroma. Daal Tadka is also a favorite and most demanded food at Indian Restaurants and Dhabas.  Daal Tadka can be prepared using Toor daal cooked in a spicy onion tomato gravy. You can also use a mix of different daals and most commonly used ones are Toor daal (Split Pigeon Peas), Chana Daal (Split Chickpeas), Moong Daal (Yellow Lentil) or Masoor Daal (Red Split Lentil). Daal Tadka tastes best when served hot and goes well with hot pulkas, chapati, naan etc. It also makes a fantastic combination when eaten along with hot steamed rice or jeera rice.

Daal tadka

Recipe of daal tadka

For pressure cooking:
  • ½ cup toor daal washed
  • ½ cup chana daal washed
  • 3 cups water
  • 1 tsp oil
  • ½ tsp haldi
For daal preparation:
  • 1 inch dalchini
  • 2 tbsp ghee
  • 1 tsp jeera 
  • 1 onion finely chopped
  • 2 tomatoes finely chopped
  • 1 tsp ginger-garlic paste
  • ½ tsp haldi
  • 1 tsp lal mirch powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
For tadka
  • 1 tbsp ghee
  • 2 clove garlic finely chopped
  • Pinch of hing / asafoetida
  • 2 dried red chilli
  • ½ tsp lal mirch powder
  1. Firstly, cook daal for 5 whistles.
  2. In a pan heat ghee and add spices.
  3. Furthermore, add in chopped onions and ginger-garlic paste. Saute well. Also add in chopped tomatoes and saute well.
  4. Now add spice powder and salt according to your taste.
  5. Add in cooked daal and mix well.
  6. Simmer for 6 minutes and pour tadka over daal.
  7. Finally, mix the dhaba style daal tadka well and serve with hot steamed rice or roti.


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