Dal Tadka is a classic Indian lentil dish made with toor dal or arhar dal (yellow split pigeon peas) onion, garlic, spices and a tempering of aromatics. It is nutritious, easy to make and a perfect comfort food. Dal Tadka recipe pairs perfectly with chapati, naan, zeera rice, peas pulao or steamed rice. In this blog, I am sharing my recipe for Dal Tadka using a pressure cooker.

Table of Contents:

1. About the recipe

2. Ingredients

3. Step-by-step method

4. Tips

1. About the recipe

 Dal or Lentils are considered a great source of protein for vegetarians and hence a staple. Dal Tadka is a popular lentil recipe where boiled dal is then sauteed in a tempering made of spices, chopped garlic, dry red chilli and cumin in ghee. This flavoured ghee or oil is poured on top of the dal. So Dal Tadka is a simmered lentil base with tempering on top.

Toor Dal or Arhar Dal also known as yellow split pigeon peas in English is mainly used for this recipe. But some restaurants and dhaba combine toor with pink masoor dal or yellow moong dal for this recipe. Every family has its recipe for Dal Tadka where the combination of dal and spices can vary but the process remains the same. Today I am sharing my version of Dal Tadka and how to make it using a pressure cooker.

Reasons you will love this Dal Tadka ❤️ 

• It takes less than 30 minutes to make from start to finish, making it a perfect choice for easy dinners.
• The recipe comes with step-by-step instructions making it accessible for novice cooks.
• This recipe is simple and doesn’t need so many ingredients.
• The Lentils are soft and creamy and the spices add a rich flavour, perfect with Chapati, Naan or Basmati Rice.
• It is a comforting dish that brings absolute solace to any meal.
• Dal is healthy and nutritious. It is a good source of protein and fibre. This makes it a healthy option for meals.
• Being a pot recipe, you will have fewer dishes to wash.
• Any leftovers can be enjoyed the next day, the flavours tend to deepen and improve over time.

 Let’s start cooking!

  Serving Suggestions: 3 to 4 

  Preparation time: 10 minutes 

  Cooking time:  30  minutes 

2. Ingredients 

•  1 cup toor dal (split pigeon peas) or substitute with pink masoor dal or yellow moong dal.
• 3 cups water 
• ½  teaspoon turmeric powder 

   For Lentil Base 

• 1 tablespoon of ghee or oil 
• 1 teaspoon of cumin seeds 
• 3 to 4 garlic cloves (chopped)
• 1 onion chopped 
• 1 tomato chopped
• 2 green chilli (chopped)
• 1 teaspoon of red chilli powder 
• 1 teaspoon of kasoori methi 
• 2 tablespoons of chopped coriander leaves 
• Salt 

    For Tadka 

• 1 tablespoon of ghee 
• 1 teaspoon of cumin seeds 
• 1 teaspoon of chopped garlic 
• 2 to 3 dry red chilli 
• 6 to 7 curry leaves 
• ½ teaspoon hing (asafoetida)
• 1 teaspoon of Kashmiri red chilli powder (optional)

3. Step by Step method 

• First, Rinse and clean lentils thoroughly until the water runs clear.
• Transfer the rinsed dal to a pressure cooker with 3 cups of water and turmeric.
• Cook on high flame for 4 to 5 whistles then lower the heat and let it cook for 3 to 4 minutes. Let the steam release naturally. The final product should be soft with some liquid left. If lentils look hard, cook for another 5 minutes.
• When the pressure comes down, open the lid. Using a whisk, mash the dal for a smooth texture.

     For Dal Base

• 5 minutes before the dal is cooked, heat ghee in a kadhai or pan and add cumin seeds, chopped garlic cloves, and chopped green chillies. Saute for a few seconds.
• Add chopped onions and cook till the onions are soft and turn golden brown.
• Add chopped tomatoes and cook on low flame for a few minutes.
• Add red chilli powder, garam masala powder and kasoori methi, Mix well and cook for 2 to 3 minutes on low flame.
• Add chopped coriander leaves and salt.
• Add the boiled dal to the pan and mix. I added 1 cup of water here as dal looked very thick.
• Let the dal simmer for 3 to 4 minutes.

       For Tadka 

• Heat 2 tablespoons of ghee or oil in a small pan. Once the ghee is hot add cumin seeds, chopped garlic, and curry leaves. Also, add dry red chillies and hing.
• Cook for one minute until the garlic starts changing its colour.
• Pour tadka over dal and mix.
• Garnish Dal Tadka with chopped coriander leaves and serve!

Some make a tadka of onion and garlic only, while others go heavy on spices. Some mix different types of lentils while others stick to only toor dal for this recipe. There is no right or wrong method or way. You make it in a way you like it. That’s always been my idea for cooking. I hope you guys enjoy this Dal Tadka recipe. Serve it hot with Roti, Paratha, Zeera Rice, Peas Pulao or simple steamed Rice.

 4. Tips

• If the dal is too thick after pressure cooking, you can add water to make it as per your desired consistency.

• If the dal is thin, simmer it on a slow flame to thicken it. Mix dal with a whisk or ladle uniformly to make a smooth and creamy consistency.
• Onion Tomato masala is perfect for this recipe. You can cut short cooking time considerably if you have prepared masala in your fridge.
• Use fresh spices for the best aromatic flavour. Feel free to adapt the spices and herbs as per your taste buds.
• Traditionally ghee or butter is used for this recipe. Ghee gives good and rich flavour to the dish but you can use any neutral flavoured oil for the recipe.