- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 3 People
- Calories: 4078 kcal
- Carbohydrate Content: 151.05 g
- Cholesterol Content: 976 mg
- Fat Content: 379.84 g
- Fiber Content: 31.4 g
- Protein Content: 45.75 g
- Saturated Fat Content: 234.813 g
- Serving Size: 1
- Sodium Content: 10144 mg
- Sugar Content: 36.36 g
- Trans Fat Content: 14.883 g
Dal Tadka is one of the most popular North Indian recipes that is loved by different age group people. Dal Tadka is commonly cooked in every Indian families. To make dal tadka at home is easy and you can make it quickly. A mix of toor dal and arhar dal is a delightful lentil preparation from punjab.
Here, I am sharing a delicious Dhaba style Punjabi Dal tadka recipe. It is also a perfect lunchbox recipe. When you dont want to cook an elaborate meal or you have sudden guests at home, you can instantly prepare this dish and impress them. Lentils prepared with spices, onion, tomato, ghee make this dish more tempting. If you like some spicy flavor, you can also increase the amount of garlic and ginger to the dish. This delicious dish is served with hot basmati rice, Chapatis or paratha. Also serve raita or papad along it. Here is the easy recipe to make Dal Tadka for your family and friends on get together.
Ingredients of Dal Tadka Recipe
- Split pigeon pea - 150 gm
- Split bengal gram - 100 gm
- Water - 4 Cups
- Salt - 1 Tablespoon
- Turmeric powder - 1/2 Teaspoon
- Ghee - 2 Cups
- Cumin powder - 2 Teaspoons
- Dry red chili - 4
- Asafoetida (hing) - 1/4 Teaspoon
- Ginger - 2 Tablespoons
- Garlic - 2 Tablespoons
- Green chili - 1 Tablespoon
- Onion - 1 Cup
- Tomato - 1 ½ Cups
- Red chili powder - 2 Teaspoons
- Coriander powder - 1 Teaspoon
- Garam masala powder - 1 Teaspoon
- Dry fenugreek leaves - 1 Teaspoon
- Coriander leaves for garnishing - 1 Teaspoon
- Asafoetida - 1 Teaspoon
How to Make Dal Tadka
Step 1: In a Bowl, add split pigeon pea, split Bengal gram, water, and soak for 2 hours.
Step 2: In a Pressure Cooker, add soaked lentils, water, salt, turmeric powder, and cover it with lid and cook until you hear three whistles.
Step 3: Once done, open the lid and mix it well. Keep it aside.
Step 4: Now, heat ghee in a heavy bottom pan, add cumin seeds, and stir well. Then add dry red chili, asafoetida and mix well.
Step 5: Then add ginger, green chili, garlic, and saute for 2 minutes, then add onion, tomato and saute till it turns soft and pulpy.
Step 6: Now, add salt, coriander powder, red chili powder, garam masala, and mix it. Then add dry fenugreek leaves and cook for 5-8 minutes. Keep it aside.
Step 7: In another pan, heat one tablespoon of ghee, add cumin seeds, dry red chili, ginger, garlic, and saute it for 2-3 minutes.
Step 8: Now, add onions, red chili, and stir well.
Step 9: Pour the tempering over the prepared dal.
Step 10: Garnish the dal with fresh coriander leaves.
Step 11: Serve hot Dal tadka with rice or roti.