Dal Tadka
A classic Indian lentil dish made with split pigeon peas and a flavorful tempering.
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- •1 cup Toor dalalso known as arhar dal
- •2 to 2 1/2 cups Waterfor boiling dal
- •Turmeric powderto taste
- •Asafoetidaalso known as hing
- •Gheefor tempering
- •Oil(optional)optional, for tempering
- •Cumin seeds
- •Curry leaves
- •Garlicchopped
- •Green chillieschopped
- •Saltto taste
- •Fresh coriander leaveschopped
- 1
Soak 1 cup of toor dal for at least 20 minutes.
20 min
- 2
Wash the soaked dal thoroughly under running water.
3 min
- 3
Add the soaked dal to a pressure cooker with 2 to 2 1/2 cups of water, turmeric, and asafoetida.
5 min
- 4
Cook on medium heat for 6 whistles. Let the pressure release naturally.
15 min
- 5
Mash the cooked dal to your desired consistency.
2 min
- 6
In a pan, heat ghee and optional oil. Add cumin seeds, curry leaves, and chopped garlic. Sauté until garlic is golden.
5 min
- 7
Add turmeric, green chillies, and more asafoetida to the tempering.
2 min
- 8
Add the mashed dal to the tempering. Mix well.
3 min
- 9
Add salt to taste and adjust the consistency with hot water if needed. Bring to a boil.
5 min
- 10
Garnish with fresh coriander leaves before serving.
1 min
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