Dal Tadka
This comforting Dal Tadka is a simple, spiced lentil dish that's perfect for a weeknight. It comes together fast and feeds a crowd.
Ingredients
- 1 cup Toor Dal (split pigeon peas)
- 3 cups water (for cooking dal)
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon salt
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 3 cloves garlic, finely chopped
- 1-2 green chilies, slit lengthwise
- 1 inch ginger, grated
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.25 teaspoon Garam Masala
- 0.25 cup fresh coriander leaves, chopped
- 1 tablespoon lemon juice
Instructions
- Wash 1 cup Toor Dal thoroughly under running water until the water runs clear. Soak the dal in fresh water for 30 minutes.
- Drain the soaked dal. Add the drained dal to a pressure cooker along with 3 cups water and 0.5 teaspoon turmeric powder. Cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release).
- Once the pressure is released, open the cooker and gently mash the dal with the back of a spoon to achieve a smooth, creamy consistency. Add 0.5 teaspoon salt and stir well. Set aside.
- For the tadka (tempering), heat 2 tablespoons ghee in a separate pan or kadai over medium heat.
- Add 1 teaspoon cumin seeds and 0.5 teaspoon mustard seeds to the hot ghee. Allow them to splutter for a few seconds.
- Add 1 large finely chopped onion and sauté until golden brown, about 5-7 minutes.
- Add 3 finely chopped cloves garlic, 1-2 slit green chilies, and 1 inch grated ginger. Sauté for 1-2 minutes until fragrant.
- Add 2 finely chopped medium tomatoes and cook until they soften and the oil starts to separate, about 5-7 minutes.
- Stir in 0.5 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.25 teaspoon Garam Masala. Cook for 1 minute.
- Add the cooked dal from the pressure cooker to the tempering mixture. Mix well and let it simmer for 5 minutes, allowing the flavors to meld.
- Stir in 0.25 cup chopped fresh coriander leaves and 1 tablespoon lemon juice. Mix gently.
- Serve hot with rice or Roti.