Dal Tadka Recipe (Restaurant Style)
Authentic Indian Dal Tadka made with yellow lentils and finished with a smoky tadka of ghee, garlic, mustard seeds. It is a very delicious lentil recipe often served in homes, Indian restaurants and special occasion.
Dal Tadka is a popular Indian dish made with yellow lentils. This recipe is healthy because it is cooked with lentils and spices, which are rich in protein, fiber, iron, and other essential nutrients, making it a staple in vegetarian diets in India. It is finished with a final tempering of ghee (clarified butter), red chili, and additional spices. Dal Tadka is an easy-to-cook Indian dal recipe, typically served with jeera rice or roti. In this step-by-step guide, you will learn how to cook dal perfectly, temper it for extra flavor, and make Dal Tadka just like in Indian restaurants. Follow the instructions to prepare this delicious dish at home using simple ingredients.
Ingredients List and Substitutues
- Toor Dal (Pigeon Pea Lentils): This is the star ingredient of dal tadka, giving it a creamy texture and nutty flavor. Toor dal is also called arhar dal or yellow pigeon peas. You can substitute with moong dal for a lighter Indian lentil curry or masoor dal for a quicker cooking red lentil version.
- Water: Essential for cooking the lentils until soft and mashable, forming the base of this Indian comfort food. Adjust depending on whether you like your yellow dal thick or slightly soupy.
- Onion: Adds sweetness and depth to the masala base of the dal fry. You can use shallots for a milder flavor or skip onions if you prefer a no-onion version of homestyle Indian dal.
- Tomato: Provides tanginess and balances the spices in this tempered dal. If fresh tomatoes are not handy, canned tomatoes or tomato puree work well in spiced dal recipes.
- Garlic: Infuses an earthy aroma, especially in the tadka. Garlic is a key ingredient in North Indian dal fry. Garlic powder can be used, but fresh garlic cloves bring out the best flavor in lentil curry.
- Ginger: Adds warmth and a subtle kick while also aiding digestion. Ginger paste or dry ginger powder can be used if fresh ginger is not available.
- Green Chilies: Bring a fresh, spicy kick to the yellow dal. You can replace them with red chili powder, chili flakes, or even jalapeños depending on your heat preference.
- Turmeric Powder: Gives the dal its signature golden color and anti-inflammatory benefits. It’s a must-have for authentic Indian dal recipes.
- Salt: Enhances and balances all the flavors in this comforting dal curry.
- Cumin Seeds: A key spice for both the base and the tadka, giving a nutty, smoky flavor to spiced dal. Caraway seeds can be used in their place.
- Red Chili Powder: Adds spiciness and a deep red color. Kashmiri chili powder or paprika can be used for vibrant color and mild heat in tempered dal.
- Garam Masala: Brings warmth and a complex aroma to the dal fry. Curry powder or a simple mix of cumin and coriander can be used as a substitute.
- Fresh Coriander Leaves: Used as a garnish for freshness and aroma. Cilantro gives the dal tadka its final touch, but parsley can be used if coriander is unavailable.
- Ghee or Oil: Ghee gives a rich, restaurant-style flavor to dal tadka. You can replace it with butter, sunflower oil, or coconut oil for a vegan Indian lentil curry.
- Dried Red Chilies: Used in the tadka for a smoky, spicy kick. You can substitute with chili flakes or fresh red chilies.
- Asafoetida (Hing): A traditional spice used for flavor and digestion in Indian lentil curry. It can be skipped or replaced with a pinch of onion powder if hing is not available.
- Curry Leaves: Add a unique South Indian flavor to the tempering. If not available, skip or use a bay leaf for a different aroma in your spiced dal.
How to Make Dal Tadka
1. Rinse 1 cup toor dal and pressure cook with 3 cups water, turmeric, and 1 tsp salt for 3–4 whistles. Lightly mash it and set aside.
2. Heat ghee or oil, splutter 1 tsp cumin seeds, then sauté onion until golden color. Add garlic, ginger, and green chilies, cooking for a minute.
3. Add chopped tomato, cook until soft, then mix in ½ tsp red chili powder and ½ tsp garam masala.
4. Stir in the cooked dal, adjust salt, and simmer for around 5–7 minutes.
5. For tempering, heat 1 tbsp ghee with cumin seeds, dried red chilies, garlic slices, hing, and Kashmiri red chili powder. Add curry leaves if using.
6. Pour tempering over dal, cover briefly, garnish with coriander, and serve hot with rice or roti.
Cooking Tips for Perfect Dal Tadka
Always soak toor dal (pigeon peas) for 20–30 minutes before pressure cooking to reduce cooking time. Cook for 3–4 whistles on medium flame and if using an Instant Pot, cook on high pressure for 8–10 minutes until lentils are soft and mushy and let the pressure release naturally.
Adjust the consistency of the dal depending on your preference, add hot water for a lighter version like yellow dal fry recipe or simmer longer for a thicker restaurant-style dal tadka. If the dal is too thick, add a little water to achieve a smooth and creamy consistency.
For the most authentic flavor, prepare the tadka (tempering) in ghee. The sizzling garlic, cumin seeds, and red chilies bring out the smoky aroma of dhaba-style dal tadka often enjoyed in North India.
If you prefer a mild flavor, reduce green chilies and chili powder. For a spicier punch, increase red chili or add an extra spoon of ginger-garlic paste to make it closer to South Indian dal tadka variations.
Adding a pinch of hing (asafoetida) not only improves aroma but also aids digestion, making it a wholesome Indian vegetarian protein-rich meal.
Always pour the hot tempering over the cooked dal and immediately cover the pan. This quick step locks in the smoky aroma and sizzling garlic-chili ghee tadka and gives you the taste of authentic homestyle dal tadka that you eat in Indian restaurant.
Serving Suggestions for Dal Tadka
Dal tadka pairs wonderfully with steamed basmati rice, jeera rice, roti, or naan, making a wholesome and comforting Indian lentil curry meal. It is one of the most popular Indian comfort food dinner recipes both in Indian households and in Indian restaurants.
For a complete North Indian thali experience, you can serve dal tadka with roti, naan, or paratha, along with a simple cucumber salad and papad. If you’re hosting guests or want a restaurant-style presentation, garnish with fresh coriander leaves and a squeeze of lemon juice before serving.
It also makes a great option for a weeknight meal when paired with garlic naan with simple cucumber salad, papad and a small bowl of raita for balance.
Frequently asked questions
Dal Fry is made by cooking lentils with onion, tomato, and spices until smooth, while Dal Tadka is finished with a flavorful tempering (tadka) of ghee, garlic, cumin seeds, and dried red chilies poured on top. The smoky tadka gives Dal Tadka its unique taste, similar to what you find in Indian restaurants or dhaba-style meals.
Yes. If you don’t have a pressure cooker, simply cook the dal in a heavy-bottomed pan with enough water until it turns soft. It will take longer (around 30–40 minutes), but the result is just as delicious. To cook it faster, an Instant Pot Dal Tadka works perfectly for busy weeknights.
Yes, Dal Tadka is a protein-rich vegetarian recipe packed with fiber, essential minerals, and plant-based protein. Using ghee for tadka adds healthy fats, while spices like cumin, garlic, and hing improve digestion. For a lighter version, you can use less ghee or substitute with olive oil.
Yes, you can easily make this a vegan Indian curry by replacing ghee with any neutral oil or coconut oil. The flavors remain aromatic and satisfying.
Recipe Card
Dal Tadka Recipe
Equipment
- 1 Pressure cooker or Instant Pot
Ingredients
- 1 cup toor dal pigeon pea lentils
- 3 cups water
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 2 garlic
- 1 piece ginger grated
- 2 green chilies chopped
- ½ tsp turmeric powder
- 1 tsp salt or to taste
- 1 tsp cumin seeds
- ½ tsp red chili powder
- ½ tsp garam masala
- 2 tbsp fresh coriander leaves chopped
- 1 tbsp ghee or oil
- 1 tbsp ghee
- 1 tsp cumin seeds
- 2 dried red chilies
- ½ tsp Kashmiri red chili powder
- 1 pinch asafoetida hing
- Few curry leaves optional
Instructions
- Rinse 1 cup of toor dal (pigeon pea lentils) 2–3 times under running water until the water runs clear. Add the dal to a pressure cooker with 3 cups of water, ½ teaspoon turmeric powder, and 1 teaspoon salt. Cook for 3–4 whistles on medium heat until the lentils are soft and mushy. If using an Instant Pot, cook on high pressure for 8–10 minutes and let the pressure release naturally. Lightly mash the cooked dal and keep aside.
- Heat 1 tablespoon ghee or oil in a deep pan. Add 1 teaspoon cumin seeds and let them splutter for a few seconds until aromatic.
- Stir in the finely chopped onion and sauté until golden brown. Add chopped garlic, grated ginger, and green chilies, and cook for another minute until the raw aroma disappears.
- Add the finely chopped tomato to the pan and cook until it softens and blends into the masala. Sprinkle in ½ teaspoon red chili powder and ½ teaspoon garam masala, stirring well to release their aroma.
- Pour the cooked and mashed dal into the onion-tomato masala. Mix well so the flavors combine. Adjust salt if needed and simmer on low heat for 5–7 minutes. Add a little water if the dal is too thick, ensuring a smooth and creamy consistency.
- To prepare the Tadka (Tempering), In a small pan, heat 1 tablespoon ghee. Add 1 teaspoon cumin seeds, 2 dried red chilies, sliced garlic cloves, and a pinch of asafoetida (hing). Let the garlic turn golden brown and fragrant. Add ½ teaspoon Kashmiri red chili powder and a few curry leaves (optional), then immediately switch off the heat to avoid burning.
- Pour the hot tempering mixture over the simmering dal. Cover the pan immediately for a few seconds to let the smoky aroma infuse into the dal. Stir gently to mix.
- Sprinkle freshly chopped coriander leaves on top. Serve the hot and flavorful Dal Tadka with steamed basmati rice, jeera rice, or roti for a comforting Indian meal.
