Dal Tadka Recipe | Classic Homestyle Toor Dal

Dal tadka recipe is a North Indian staple, usually served in restaurants and dhabas. Prepared with whole toor dal, basic spices, and finally, finished with a tadka. Perfect for lunch and dinner, paired beautifully with jeera rice, simple roti, and naan. This classic homestyle toor dal is easy to prepare and has the same taste as dhaba or restaurants. If you are a big fan of dal, you can also try my version of sabut urad dal.

What is Dal Tadka?

First, I talk about dal. Dal, in which the different lentils are made, like toor lentils, black lentils, chickpea lentils, red lentils, and many more. They are all cooked with basic spices until a soft texture. Now talk about tadka, in which tempering spices like cumin seeds, mustard seeds, dried red chillies, and asafoetida are used. Lastly, pour upon the cooked dal to make it more delicious and authentic. This is called the dal tadka.

Toor dal, also known as arhar or tuvar dal. This dal is prepared by drying and splitting whole pigeon peas, and it is also one of my favourites among all lentils. Its cooking process is amazing, and I feel this dal is digested faster than others. I’m enjoying this dal 2 times a week with steamed basmati rice and roti.

Usually, this dal tadka recipe is prepared with a mixture of moong dal (green lentils) and masoor dal (red lentils). Just because they cook quickly and provide a smooth base with a slight texture. They are light on the stomach and easy to digest compared to heavier lentils like chana dal. When they combine, they offer a balanced flavour. This is the way the restaurants and homes are used as in everday basis.

But my recipe includes only whole toor dal. I don’t add any other because I feel this alone is enough to make it nutritious and flavorful. Although it is packed with fibres and many proteins. If using only whole toor dal, it helps in giving a slightly firmer and nutty aroma. I used this staple in my everyday meals.

Ingredients

• Toor Dal- I used 1 cup of toor dal here. If you want to add others, use 1/4 cup of masoor dal and 1/4 cup of moong dal with 1/2 cup toor dal.

• Spices- Turmeric powder, garam masala powder, and asafoetida. They are enough to make it perfect.

• Tempering- Cumin seeds and dried red chillies are used. If you want to use mustard seeds is good.

• Onion- I used one medium onion here.

• Ginger paste- I make a paste in a mortar and pestle. If you don’t have grate with a grater. You can make this with 4 to 5 garlic cloves, which enhances the flavour. I skip them because they are not available at the time.

• Oil/ghee- I used mustard oil and homemade ghee for tadka, which helps in maintaining a homestyle taste.

How to make Dal Tadka Recipe

1. Take one cup of toor dal in a bowl and rinse it in clean water twice or thrice.

2. Now soak it for about 15 to 20 minutes. Keep it aside.

3. After 20 minutes, add the soaked dal to a pressure cooker.

4. Pour 4 cups of water. I use 4 cups because I like the thin texture of dal. You can use 3 cups instead for a perfect consistency.

5. Add spices: 1/2 tsp turmeric powder, 1/4 tsp asafoetida, and 1 tsp of salt.

6. Mix all the ingredients well. Cover the lid and pressure cook on high heat till 3 whistles. After that, keep the flame low for 10 minutes. Then turn off the flame.

7. When the pressure releases, naturally open the lid, and the lentils are cooked.

8. Transfer the cooked lentils to another bowl. In a cooker, heat 1 tbsp oi oil with 1/2 tsp cumin seeds. Let them sizzle for a few seconds.

9. Add ginger paste and saute for a few seconds.

10. Add chopped onion and saute till light golden.

11. When they are golden, add tomato puree and chopped green chillies.

12. Sauté them till the raw smell of tomatoes is gone.

13. Pour the cooked dal into it.

14. Add 1/2 tsp garam masala and 1 tbsp chopped coriander leaves, and simmer for five minutes.

15. After 5 minutes, turn off the flame.

16. Heat 1 tbsp of ghee in a pan on medium heat.

17. Add 1/2 tsp of cumin seeds and 2 dried red chillies to crackle.

18. When they start crackling, add 1/2 tsp of Kashmiri lal mirch powder.

19. Sauté them together for a few seconds.

20. Now pour the tadka upon the cooked dal. The dal tadka recipe is ready.

Serving & Storage Tips

Serve dal tadka recipe hot with jeera rice, steamed basmati rice, hot phulka, and naan for a comforting and satisfying meal.

Make fresh dal always when you want to eat. But if you want to store it, this can be stored easily in the refrigerator for up to 2 to 3 days in an air-tight container. Allow the dal to cool completely before storing. Reheat before serving by adding a little water to adjust consistency. You can make parathas from stored dal for a quick and healthy breakfast.

Pro Tips

• If you don’t want to make a dal tadka recipe with whole toor dal. In one cup of dal, add 1/4 moong dal, 1/4 masoor dal, and 1/2 cup toor dal.

• Always soak the dal for 20 minutes before cooking, as it helps to cook faster.

• Cook the dal until complete soft and creamy texture.

• Add the water that I have mentioned, which is ideal to make it perfect.

• You can mash some dal before adding tadka for better consistency.

• Use ghee in tadka for a richer taste, but oil also works well.

• Add a pinch of hing in the tadka for the best aroma.

• Garnish with some coriander leaves before serving.

FAQs

More main course recipes to try:

• Palak Paneer

• Rajma Masala

• Kadhi Pakora