Dal tadka, how to make dal tadka

Dal tadka is basically a north Indian dish. It is one of the most popular dal which is served in almost every Indian restaurants. This is very simple dish which anyone can make. Dal tadka is made by different lentils like split green gram (moong dal), split bengal gram (chana dal), pigeon pea (arhar dal),split pink lentil (masoor dal). You can use any yellow lentil. Tadka means tampering. Tampering is prepared from different herbs and spices. In almost every Indian dish we use tadka because it gives a lot of flavor and aroma. Dal tadka goes very good rice, roti, naan etc. But best combination is with rice. Here I am going to share dal tadka recipe made from moong dal and masoor dal. So lets get started.


  • 1/2 cup  green gram (yellow moong dal)

  • 1/2 cup  split pink dal (masoor dal)

  • 1 large onion chopped

  • 2 large crushed tomatoes

  • 2 green chillies

  • 7-8 garlic cloves

  • 1/4 tsp asafetida (hing)

  • 1/2 tsp turmeric powder

  • 1/4 tsp red chilly powder

  •  1 tsp cumin seeds

  • 1/4 tsp coriander powder

  • 1/4 tsp garam masala

  •  Salt to taste

  •  Clarified butter (desi ghee)

  • Cilantro leaves (coriander leaves)


Mix both lentils and wash thoroughly. Put them in pressure cooker and add salt, turmeric powder and 5.5 cups of water. Stir well and pressure cook for one whistle or until fully cooked. Cooking time may depend on pressure cooker. In my case, i pressure cook this dal for one whistle and after 5-7 minute i put my cooker under runny water. This would stop the cooking process and dal doesn’t get overcooked. So i suggest to check dal after one whistle. Keep the cooked lentil aside.

Now we will prepare tadka. For this in a pan heat ghee and add cumin seeds and let crackle them. Now add hing and stir well.


Add chopped onions and cook them until golden brown.


Add green chillies and mix well.


After one minute add crushed tomatoes. Mix them well. Add red chilly powder.



Stir well and cook until tadka started leaving ghee. Add coriander powder and garam masala and stir well. Now pour the cooked lentil in tadka and mix well.


Take out extra stock from cooked lentil before pouring it to the tadka. This stock can be used further for desired consistency. Now in a pan heat desi ghee and fry chopped garlic on medium flame until golden brown.


You can add some cumin seed again in this tempering. Pour this garlic tempering on dal before serving. Garnish with cilantro leaves. Serve hot.




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