Dal Tadka is a classic North Indian lentil dish made with yellow lentils, aromatic spices, onions, tomatoes, and a flavorful tempering of ghee, garlic, and cumin. Rich in protein and packed with comforting flavors, this everyday curry is a staple in Indian households and restaurants alike. It pairs perfectly with steamed basmati rice, jeera rice, naan, or roti for a satisfying and wholesome meal.
Wash and pressure cook yellow lentils (toor dal, moong dal, or a mix) with turmeric and water until soft.
Mash the cooked dal lightly and set aside.
Heat ghee in a pan and add cumin seeds until they crackle.
Sauté chopped onions, garlic, ginger, and tomatoes until soft and fragrant.
Add turmeric, red chili powder, coriander powder, and salt, then cook the masala for a few minutes.
Pour the cooked dal into the pan, mix well, and simmer for 8–10 minutes.
Finish with a tempering of ghee, garlic, dried red chilies, and cumin. Garnish with fresh coriander and serve hot.
Yellow lentils (toor dal or moong dal)
Ghee
Cumin seeds
Onion
Tomatoes
Garlic and ginger
Turmeric, red chili powder, coriander powder, and salt
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