How to make Dal Tadka -

One common feature about food across length and breadth of India is dal.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Indian

Course : Dals and Kadhis

For more recipes related to Dal Tadka checkout Keoti Dal, Dal Dhokli, Methiwali Arhar Dal, Mysuru Rasam . You can also find more Dals and Kadhis recipes like Jain Osaman, Rungaswamy Murangakai Sambar, sambhar, Jain Moong Ni Kadhi.

Dal Tadka

Dal Tadka Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Dal Tadka Recipe

  • Split pigeon pea (toor dal/arhar dal) soaked, drained and boiled with enough water and t 1/2 cup

  • Split Bengal gram (chana dal) soaked, drained and boiled with enough water andtu 1/2 cup

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Garlic cloves chopped 1 inch

  • Ginger chopped 1 inch piece

  • Onions chopped 2 medium

  • Salt to taste

  • Tomatoes chopped 2 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/4 teaspoon

  • Coriander powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Juice of 1 lemon

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Heat ghee in a non-stick pan and add cumin seeds. Once they change colour, add asafetida and mix.

Step 2

Add garlic and ginger and sauté on medium heat for a minute. Add onions and a pinch of salt and sauté till the onions turn golden brown.

Step 3

Add tomatoes and sauté till they turn pulpy.

Step 4

Add red chilli powder, turmeric powder, cumin powder, coriander powder andgaram masala powder and mix well. Cook for a minute and add the cooked grams and salt. Mix well.

Step 5

Add water if required and bring to a boil.

Step 6

Add lemon juice and remove from heat.

Step 7

Transfer into a serving bowl, garnish with corianderleaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.