Dal Tadka Recipe|Indian Lentil Curry with Tempering

Dal tadka (translates to: tempered lentils) is one of my absolute favorite and healthy weeknight recipe. When I am in mood for something filling and tasty, dal tadka is the recipe I rely on. This recipe can be made easily with a pressure cooker or an instant pot. Serve it with some hot basmati rice or roti and thank me later.


Simple Dal Tadka

Dal Tadka:


Serving Size: 4 | Cuisine: India


Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes


Ingredients:

  • Red onion - 1 medium - minced

  • Tomato - 1 medium - chopped

  • Pigeon peas (toor dal) - 1 cup

  • Water - 3 cups

  • Curry leaves - 5 to 10 leaves

  • Green chili - 1 small - chopped

  • Mustard seeds - 1/2 teaspoon

  • Cumin - 1/2 teaspoon

  • Dry red chillies - 2

  • Red chili powder - 1/2 teaspoon

  • Turmeric powder - 1/2 teaspoon

  • Coriander powder - 1/2 teaspoon

  • Garam masala - 1/2 teaspoon

  • Asafoetida (hing) - 1pinch

  • Ginger-garlic paste - 1/2 teaspoon

  • Oil - 1 tablespoon

  • Ghee - 1 tablespoon (for tempering)

  • Cilantro or coriander - 2 tablespoon

  • Salt as desired

Instructions:

  1. Wash the pigeon peas (toor dal) and remove any debris.

  2. Add 1 cup of lentils to a pressure cooker with 2 cups of water and cook it in medium high heat for 6 to 8 whistles. Set it aside. Let the pressure release naturally.

  3. In a medium-high pan or skillet, add oil, mustard seeds, cumin, curry leaves, green chili, asafoetida. Let it splutter.

  4. Add onion and ginger-garlic paste to the pan and sauté it for few minutes until golden brown.

  5. Add red chili powder, turmeric powder, coriander powder, garam masala and salt.

  6. Add the tomatoes to the pan and cook until soft.

  7. Mash the cooked lentils lightly and transfer it to the pan. Add 1/2 cup of water. Mix it well.

  8. Cover and cook it for 10 minutes in medium-high heat.

  9. For the tadka or tempering, add ghee, dry red chilies, mustard seeds, cumin seeds and curry leaves to a medium-high small skillet. Let it splutter.

  10. Transfer it to the cooked lentil and garnish it with coriander or cilantro.

  11. Enjoy!