Learn how to make authentic Dal Tadka at home with this easy, step-by-step recipe. Dal Tadka is a classic Indian dish known for its rich, comforting flavors. Made with lentils, aromatic spices, and a tempering of ghee, it pairs perfectly with rice or roti.
Traditionally, dal has been a staple in Indian cooking. It is not just food but a part of daily life, giving warmth and nourishment. Whether made plain for everyday meals or a bit fancier restaurant-style for special occasions, dal is always loved and enjoyed with rice or roti.
Dal Tadka is among the most popular and commonly made lentil dishes in Indian homes. Every household has its own way of preparing it, with slight variations in spices and cooking methods. Some families prefer a thicker consistency, while others enjoy it more soupy.
The tempering (tadka) can also be different; some people add garlic and dried red chilies, while others keep it simple with just cumin and ghee.
This dal tadka is made weekly in my home. I love that it can be made quickly, whether using a pressure cooker or stovetop. It’s ready in less than 30 minutes! I have also shared my Instant Pot dal tadka recipe if you prefer using the Instant Pot.
The best part is that Dal Tadka is perfect for any meal. It always hits the spot. It pairs wonderfully with rice or roti, making it a wholesome and filling meal.
If you love lentils, you’ll also enjoy my Spinach Dal, Dal Dhokli, and Panchmel Dal recipes.
Table of Contents
Watch How to Make Dal Tadka
Why You’ll Love This Recipe?
- Easy to Make: This dal is simple and can be ready in under 30 minutes with basic ingredients in your pantry.
- Rich and Flavorful: The tadka (tempering) gives this dal a rich restaurant-style taste.
- Customizable: You can adjust spice levels, use a variety of lentils, or add extra ghee to suit your taste.
- Comfort Food: Dal chawal is like a hug in a bowl. It’s warm and hearty and perfect with rice or roti for a satisfying meal.
- Budget-Friendly: Dal is not only nutritious but it is also one of the cheapest meals.
Ingredients
Below are the ingredients for my North Indian Dal Tadka recipe.
- Lentils: Traditionally, dal tadka is made with toor dal. But you can use a combination of toor dal and red masoor dal if you like.
- Spices: You’ll need turmeric, salt, coriander powder, red chili powder, and garam masala.
- Aromatics: I have added onions, garlic, and ginger.
- Tomatoes: Adds natural tanginess and helps to balance the spices.
- Green Chili: Adds heat, but make sure to adjust the amount to your preference.
- Tempering Ingredients: Cumin seeds, asafoetida, dried red chili peppers, and Kashmiri red chili powder.
- Ghee or Oil: Ghee gives a rich flavor, while oil works well for a vegan version.
- Kasoori Methi: Dried fenugreek leaves add a distinct, slightly bitter taste.
- Lemon Juice: It is optional, but a dash of lemon juice at the end enhances freshness and balances flavors.
- Fresh Cilantro: Used as a garnish to add brightness and freshness.
- Charcoal and Oil (Optional): If you want to infuse a smoky dhungar flavor for an authentic touch.
How to Make Dal Tadka?
There are a few steps to make this authentic dal tadka. I usually skip the dungar for everyday dinners, although we love adding the tadka on top. However, if you have some guests over, then go all the way and get the smoky flavor infused for a gourmet restaurant-style dal tadka.
Cook the Dal
Place the dal in a bowl and rinse it under running water, gently rubbing it with your fingers. Repeat until the water runs clear. This helps remove excess starch and prevents the dal from becoming too sticky.
Pressure Cooker/Instant Pot Method:
Add dal, turmeric, salt, and water to a pressure cooker or Instant Pot.
Pressure cook for 2-3 whistles (stovetop) or 5 minutes in an Instant Pot. Let the pressure release naturally.
Stovetop Method:
If cooking on the stovetop, my mom recommends soaking the dal in water for about an hour. This helps to cook it faster.
Add the dal, water, turmeric, and salt to a pot. Bring it to a boil, then lower the heat and let it simmer for about 30 minutes, stirring occasionally, until the dal becomes soft and creamy.
Remove the foam with a slotted spoon as it rises to the top.
Prepare the Tadka
Tip: While the dal is cooking in the pot or pressure cooker, you can prepare the tempering (also called baghar) simultaneously.
Heat ghee or oil in a pan on medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. Then, add hing (use gluten-free hing if needed).
Then add the chopped onions and cook until they turn golden brown.
Add crushed ginger, garlic, and green chili. Sauté until the raw smell disappears.
Add the chopped tomatoes and spices – coriander powder and red chili powder.
Cook until the tomatoes soften and the oil starts to separate on the sides of the pan.
Pour the cooked dal into the pan and mix well. Adjust consistency by adding water.
Let it simmer for 3-4 minutes. Then, add garam masala, kasuri methi, and lemon juice if using.
Optional Dhungar Method
This method adds the restaurant-style smokey flavor to the dal.
Place a trivet and a small steel bowl on top of the dal. Heat a piece of charcoal over a direct flame until red hot.
Transfer the hot charcoal to the bowl and pour 1 teaspoon of oil on it. Immediately cover the pan and let it sit for 5-7 minutes. Don’t keep it for too long, as it can become too smokey.
Second Tadka
This second tempering is usually made with ghee. However, you can make it with your favorite plant-based oil if you are vegan.
Heat ghee in a small pan. Add dried red chili, sliced garlic, and hing. Sauté until garlic turns golden.
Turn off the heat and add Kashmiri red chili powder. You don’t want to add the red chili while the heat is on as the spice powder can burn.
The tadka is ready. Pour this beautiful, rich tadka over the dal just before serving.
Meeta’s Tips
Mix dals: You can use a combination of toor dal, moong dal, or masoor dal for varied flavors. The cooking time will be almost the same for any of these deals. Moong dal cooks the fastest, so keep an eye on it while the dal is cooking.
Ghee or Oil? Dal is one dish where I recommend using ghee. It adds wonderful richness and flavor to the dish. However, if you are vegan, use plant-based oil instead of ghee.
Spicier Version: Add more green chilies or increase the red chili powder.
Consistency: Reduce water for a thicker dal or add more for a soup-like texture.
South Indian version: Add mustard seeds along with cumin seeds and some curry leaves to the ghee/oil before adding the onions.
Gluten-free option: Skip hing or use gluten-free asafoetida.
Serving Suggestions
Dal Tadka is best enjoyed with steamed basmati rice, jeera rice, or warm roti. Garnish with more cilantro and serve hot!
I usually pair dal with a dry vegetable side dish such as bhindi, cabbage peas, or just simple jeera aloo.
For an extra indulgent meal, serve with a side of pickle, papad, kachumber salad, or a cucumber raita.
How to Store Dal Tadka?
Store leftover dal in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over low heat, adding a little hot water if it has thickened.
You can freeze dal in portion-sized containers for up to 2 months. Let it thaw in the fridge overnight and reheat before serving.
Frequently Asked Questions
Yes! You can mix or substitute toor dal with moong dal or masoor dal for a different taste and texture.
Yes, you can use oil instead of ghee to make it vegan.
Add more hot water to dal for a thinner consistency, or let it simmer for a few minutes to thicken.
Lentils & Beans
Instant Pot Dal Makhani (Madras Lentils)
Lentils & Beans
Green Moong Dal / Mung Bean Curry – Instant Pot & Stovetop
Lentils & Beans
Red Lentils – Instant Pot & Stovetop (Masoor Dal)
Lentils & Beans
Easy Instant Pot Lentil Soup
Dal Tadka (Easy & Authentic)
Video
Ingredients
- 1 cup Toor Dal (Split pigeon peas)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Salt
- 4 cups Water , or 3 cups for pressure cooker method
- 1 1/2 tablespoon Ghee or Oil, use plant-based oil for vegan
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (Hing), use gluten-free hing if needed
- 1/2 cup Yellow onion, finely chopped
- 6 cloves Garlic , crushed using mortar & pestle
- 1 inch Ginger, crushed using mortar & pestle
- 1 Green Chili Pepper, sliced or dice for more heat*, optional
- 1 cup Tomato, chopped
- 1/2 teaspoon Coriander powder (Dhaniya powder), optional
- 1/2 teaspoon Red Chili powder (Mirchi powder), adjust to taste
- 1/8 teaspoon Garam Masala, optional
- 1 teaspoon Dried Fenugreek leaves (Kasoori Methi), crushed, optional
- 1-2 teaspoon Lemon juice, optional
- Cilantro leaves, to garnish
Dhungar (optional, for smokey flavor)
- 1-2 pieces Charcoal
- 1 teaspoon Oil
Second Tadka
- 1 tablespoon Ghee, or oil for vegan
- 2 cloves Garlic, sliced
- 1/4 teaspoon Asafoetida (Hing)
- 1-2 Dried Red Chili Peppers, break into 2 pieces
- 1/4 teaspoon Kashmiri red chili powder, for that red color in the tempering
Instructions
- Wash the dal: Add dal and regular tap water to a bowl and swirl with your hands. Then drain the water. Repeat 2-3 times until the water is clear.
Pressure Cooker/ Instant Pot Method
- Transfer the rinsed dal to an instant pot or stovetop pressure cooker. Add 1/2 teaspoon turmeric, 1 teaspoon salt, and 3 cups of water. Give it a stir. Pressure cook for 2-3 whistles or for 5 minutes in the instant pot. Let the pressure release naturally.
Stovetop Method
- It is best to soak dal for an hour if using this method. In a medium pot, add the dal and 4 cups of water. Let it soak for an hour. Add 1/2 teaspoon turmeric and 1 teaspoon salt. Bring to a boil on medium-high heat.
- Now, reduce the heat to medium-low and let the dal simmer for about 30 minutes until it is soft and can be mashed easily.
- While the dal is cooking, you will see yellow/white scum on the top; this can be removed with a slotted spoon. Stir at regular intervals. Once the dal is cooked, remove from heat.
Make tadka
- Heat ghee or oil in a large pan or dutch oven on medium heat. Add the cumin seeds and let them sizzle. Then add the hing. Cook for a few seconds.
- Add the diced onions and cook for 3-4 minutes until they are soft and light golden in color.
- Add the crushed ginger, garlic and green chili. Saute for another minute until the raw smell is gone.
- Add the chopped tomatoes, coriander powder and red chili powder. Give it a stir. Cook for 5-6 minutes until the tomatoes soften. You can cover with a lid for 2-3 minutes which helps to soften the tomatoes quickly. You want to cook this onion tomato masala until oil oozes out from the sides.
- Add the boiled dal to the pan and mix. You can add 1/2-1 cup of water to adjust the consistency of the dal as you prefer.
- Let the dal simmer for 3-4 minutes on medium-low heat. Add the garam masala and kasuri methi (crush between the palms of the hand before adding) if using. Add the lemon juice and chopped cilantro.
Dhungar Method (optional)
- Place a trivet and small steel bowl on top of the dal (it should not submerge in the dal). Heat a piece of charcoal over a direct flame until it is red hot. Now, place this hot charcoal in that steel bowl and pour 1 teaspoon of oil on top. This will make fumes come out of the charcoal. Immediately cover the pan with a lid for 5-7 minutes. The longer you keep, the smokier the dal gets. Remove the lid, the steel bowl with charcoal, and the trivet.
Make Second Tadka
- In a small tadka pan, heat the ghee. Then, add the dried red chili, garlic, and hing. Once the garlic is slightly golden in color, turn off the heat. Then, add the kashmiri red chili powder for that red color in the tempering.
- Add the tadka to the dal. Save some tadka to add after transfering the dal to a serving bowl.
- Dal Tadka is ready to be served. Serve with some warm rice or roti for a comforting meal.
