Dal Tadka
Warm, hearty, and deeply flavorful, Dal Tadka is a quintessential Indian comfort dish that combines creamy toor dal (pigeon peas) with a vibrant, aromatic tempering of cumin, garlic, ginger, and spices. This popular lentil curry boasts a perfect balance of earthy and tangy notes, thanks to a finish of fresh coriander leaves and a splash of zesty lemon juice. Prepared with a luscious blend of ghee (or oil) and rich masalas like garam masala and red chili powder, every bite is infused with irresistible fragrance and spice. Quick to prepare and loved by all, this protein-packed dish is a delightful partner to steamed rice or warm Indian breads like naan. Whether you're crafting a wholesome weeknight meal or diving into a comforting bowl of traditional Indian cuisine, Dal Tadka is sure to shine on your table.
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Recipe Information
Ingredients
- 1 cup Toor dal (pigeon peas)
- 3 cups Water
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 2 tablespoons Ghee or oil
- 1 teaspoons Cumin seeds
- 0.25 teaspoons Asafoetida
- 1 medium Onion, finely chopped
- 1 large Tomato, finely chopped
- 1 teaspoon Ginger, grated
- 4 count Garlic cloves, minced
- 2 count Green chilies, chopped
- 0.5 teaspoons Red chili powder
- 1 teaspoons Coriander powder
- 0.5 teaspoons Garam masala
- 3 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse 1 cup of toor dal under running water until the water runs clear.
In a pressure cooker, add the rinsed dal, 3 cups of water, and 0.5 teaspoon of turmeric powder.
Close the lid and cook on medium-high heat for 7-8 whistles or until the dal is fully cooked and tender.
Once cooked, let the pressure release naturally before opening the cooker. Then, whisk the dal gently for a smooth consistency.
Heat 2 tablespoons of ghee or oil in a pan over medium heat.
Add 1 teaspoon of cumin seeds and let them splutter.
Add 0.25 teaspoon of asafoetida, followed by 1 medium chopped onion. Sauté until the onions turn golden brown.
Stir in 4 minced garlic cloves, 1 teaspoon grated ginger, and 2 chopped green chilies. Sauté for another minute until aromatic.
Add 1 finely chopped large tomato and cook until it becomes soft and the oil starts to separate.
Mix in 0.5 teaspoon red chili powder and 1 teaspoon coriander powder. Cook for an additional 2 minutes.
Pour the cooked dal into the pan, stir well, and bring it to a simmer. Add 1 teaspoon salt or to taste.
Simmer for 5-7 minutes, then add 0.5 teaspoon garam masala and give it a final stir.
Turn off the heat and add 1 tablespoon lemon juice. Mix well.
Garnish with 3 tablespoons of freshly chopped coriander leaves before serving.
Serve hot with steamed rice or your favorite Indian bread.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 11.6 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3713 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
