Dal Tadka (or Dal Tarka)
Dal Tadka (or Dal Tarka)
Ingredients
For the Dal Base
- 1 white onion, finely chopped
- 1 red tomato, diced
- 1 green chili, sliced (such as jalapeño or serrano)
- 1 tablespoon ginger-garlic paste
- 1 cup red lentils, rinsed
- 3 cups water
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon salt, or to taste
For the Tarka (Tempering)
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 green chili, sliced
- 3 cloves garlic, minced
- 1 teaspoon Kashmiri chili powder, or other mild red chili powder
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium heat. Add the finely chopped white onion and sauté for 5-7 minutes, or until softened and translucent.
⏱️ 7 min
- 2
Add the diced red tomato and sliced green chili to the pot. Cook for another 3-5 minutes, stirring occasionally, until the tomatoes begin to break down.
⏱️ 5 min
- 3
Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Add the rinsed red lentils, water, turmeric powder, cumin powder, and salt to the pot. Stir everything together thoroughly.
⏱️ 2 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes, or until the lentils are tender and have thickened into a creamy consistency. Stir occasionally to prevent sticking.
⏱️ 25 min
- 6
While the dal is simmering, prepare the tarka. In a separate small pan, heat 2 tablespoons of cooking oil over medium heat.
⏱️ 2 min
- 7
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until fragrant and lightly browned.
⏱️ 1 min
- 8
Add the sliced green chili and minced garlic to the pan. Sauté for 1-2 minutes until the garlic is golden brown and fragrant.
⏱️ 2 min
- 9
Remove the pan from the heat and stir in the Kashmiri chili powder. Cook for about 10-15 seconds, just until the powder infuses the oil with its color and flavor. Be careful not to burn it.
⏱️ 1 min
- 10
Once the dal is cooked, pour the prepared tarka directly over the simmering dal. You will hear a sizzling sound.
⏱️ 1 min
- 11
Stir the tarka into the dal to combine all the flavors.
⏱️ 1 min
- 12
Garnish with fresh chopped cilantro before serving. Serve hot with rice or bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dal Tadka (or Dal Tarka)
For the Dal Base
- 1 white onion, finely chopped
- 1 red tomato, diced
- 1 green chili, sliced (such as jalapeño or serrano)
- 1 tablespoon ginger-garlic paste
- 1 cup red lentils, rinsed
- 3 cups water
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon salt, or to taste
For the Tarka (Tempering)
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 green chili, sliced
- 3 cloves garlic, minced
- 1 teaspoon Kashmiri chili powder, or other mild red chili powder
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium heat. Add the finely chopped white onion and sauté for 5-7 minutes, or until softened and translucent.
⏱️ 7 min - 2
Add the diced red tomato and sliced green chili to the pot. Cook for another 3-5 minutes, stirring occasionally, until the tomatoes begin to break down.
⏱️ 5 min - 3
Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Add the rinsed red lentils, water, turmeric powder, cumin powder, and salt to the pot. Stir everything together thoroughly.
⏱️ 2 min - 5
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes, or until the lentils are tender and have thickened into a creamy consistency. Stir occasionally to prevent sticking.
⏱️ 25 min - 6
While the dal is simmering, prepare the tarka. In a separate small pan, heat 2 tablespoons of cooking oil over medium heat.
⏱️ 2 min - 7
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until fragrant and lightly browned.
⏱️ 1 min - 8
Add the sliced green chili and minced garlic to the pan. Sauté for 1-2 minutes until the garlic is golden brown and fragrant.
⏱️ 2 min - 9
Remove the pan from the heat and stir in the Kashmiri chili powder. Cook for about 10-15 seconds, just until the powder infuses the oil with its color and flavor. Be careful not to burn it.
⏱️ 1 min - 10
Once the dal is cooked, pour the prepared tarka directly over the simmering dal. You will hear a sizzling sound.
⏱️ 1 min - 11
Stir the tarka into the dal to combine all the flavors.
⏱️ 1 min - 12
Garnish with fresh chopped cilantro before serving. Serve hot with rice or bread.
⏱️ 1 min