Dal tadka or tarka dal is a dish you’ll often spot on an Indian restaurant menu. It’s a simple but very tasty dal made with just a few basic spices and herbs and without any veggies added to it, except, often, tomatoes. It’s a creamy and comforting dal, much like this simple dal that is my hands-down favorite dal for weeknights, vegan dal makhani or this spicy urad dal. Top all of this amazing goodness with a “tadka” or tempering of hot oil with mustard seeds cracked wide open to disperse their amazing flavor into the lentils, and you have a recipe for comfort.
What is dal tadka?
A dal tadka is a dal flavored with a tempering - or tadka - of spices and herbs. Depending on where you are in India, the tadka would be called a tarka or chaunk (Hindi), thalippu (Tamil), baghar (Gujarati), phodani (Marathi) or phoron (Bengali). To make the tadka you would heat ghee or vegetable oil, then add some seeds, spices and/or herbs to it before pouring it over the dal. This not only makes the dal much more delicious, but the tadka ingredients also add valuable health benefits. A tadka can change the flavor profile of a recipe entirely, taking it from ho-hum to gorgeous. It is an extremely valuable tool in an Indian cook’s arsenal and in this dal tadka it really makes the magic happen.
Why you’ll love this recipe
Divinely delicious. A tadka dal, also called dal fry, is hands-down one of the most tasty foods you will eat. It tastes amazing and the garlic and tempering take it to a new level of deliciousness. Easy to make. If you have a pressure cooker cooking lentils is the easiest thing in the world–and perhaps the fastest. An Instant Pot does the job just as nicely. But even if you have to cook the lentils on the stovetop in a pot it isn’t a difficult job by any means and it’s done fairly fast. After that it takes minutes to put the dal together. Healthy. We Indians love our dals because they are so good for you: they are a protein powerhouse and can be one of the most important sources of this nutrient for vegans and vegetarians. Lentils are also loaded with dietary fiber and they are a great source of good-for-you minerals. Add to it the plethora of benefits of eating garlic, ginger, tomatoes and chili peppers and you have a recipe for great health. Allergy friendly. Like most dals, dal tadka is gluten-free, soy-free and nut-free. While restaurant and homemade dal tadka could often feature ghee, this version is, of course, exquisitely vegan.
How to make dal tadka
Step 1. Prep the dal. Cook the dal: Place the dals (rinse first) in a pressure cooker with turmeric and 3 cups water. Cook for three whistles if using an Indian style pressure cooker or for 10 minutes in an Instant Pot set to pressure-cook. Allow the cooker to release manually or force-release after 10 minutes. Follow manufacturer directions on how to force-release safely. Whisk the dal. Whisk the dal so it becomes smooth and creamy. Set aside.
Step 2. The first tadka. In a saute pan or Dutch oven heat a tablespoon of vegetable oil. Add cumin seeds and, when they begin to darken, add the garlic. Saute the garlic for a few seconds until it turns lightly golden, then add in the green chili peppers followed by half the cilantro. Stir-fry for a few seconds.
Step 3. Add tomatoes and water. Add the tomatoes and saute a minute or two. Pour in the cooked dal and add a cup of water. Mix. You can add more water if you want a thinner consistency. I would advise adding at least a cup because dals tend to thicken as they stand.
Step 4. Seasoning. Add the amchur and the kasoori methi. Add salt to taste. Mix well and bring to a boil, then turn down heat and simmer for five minutes. Stir a couple of times in between to make sure nothing is sticking to the bottom.
Step 5. The second tadka. Make the final tadka by heating the remaining tablespoon of oil in a small skillet. Once the oil is hot (not smoking) add the mustard seeds. They should begin to sputter right away. Add the julienned ginger and stir-fry for a few seconds. You can also add some red chili powder (like paprika) to the oil if you want a bit more color and heat in the recipe, but this is optional.
Step 6. Pour the tadka over the dal and mix. Stir in the tadka and the remaining cilantro.
Watch how to make dal tadka
Serve
Serve dal tadka with rice or roti and a vegetable side like Easy Pepper Mushroom Stir-Fry , Bombay Potatoes or this 15-minute Shredded Brussels Sprouts Stir-Fry. Dal tadka is also delicious with Jeera Rice. Serve with Vegan Cucumber Raita on the side.
Storage and reheating
Refrigerate: Store dal tadka leftovers in the fridge for up to three days. Freeze: You can store dal tadka in an airtight container in the freezer for up to three months. Reheat: To reheat dal tadka, defrost if frozen. The dal will thicken on standing so add some water to it to thin it out. Always check if you need more salt after adding water to a dal. Reheat on the stove or in the microwave.
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