Dal Tadka is one of the most popular recipes which is made in Indian households on a daily basis. It is part of our staple diet and commonly eaten with steamed rice, rotis or jeera rice. Basically, dal tadka is cooked arhar dal with tempering added to it. You can make restaurant style dal tadka at home and it tastes absolutely yum.
Very easy and quick to make, Dal tadka can be made by anyone. Dal tadka preparation is easy, you just have to cook dal first and tempering or tadka is added just before the serving. The temper adds lots of flavor and aroma to the dal. You can make regular tadka or onion-tomato tadka which I have added in this recipe.
You will find different versions of making dal tadka at home, there is no specific recipe to it.
Let’s get started.
Dal Tadka Recipe
Dal tadka is a popular dal recipe which is made from Arhar dal and a flavorful tempering is added to it. Easy and quick to make, this recipe makes a perfect restaurant style dal tadka at home.
Rinse dal thoroughly in water for 2-3 times. Make sure it is washed properly.
Soak dal in water for 2-3 hours. You can directly soak it in pressure cooker. Just take dal in pressure cooker and add enough water to let it pressure cook.
After 2-3 hours, pressure cook dal for 2-3 whistles or till they become soft and cooked. At this stage I haven't added anything but if you want you can add haldi and namak.
Once dal is cooked, keep it aside. Now we will make tadka.
Heat ghee + oil in a kadhai, once heated add hing, jeera, rai, chopped ginger, chopped green chillies, tez patta and dried red chillies. I add ghee and oil both, you can always opt one or take both.
Add chopped onions and let it cook for 5 mins on low flame till it becomes transparent.
Now add chopped tomatoes and let it cook for another 5 minutes till oil starts releasing from the sides.
Now it's time to add haldi powder, red chilli powder, garam masala, and stir it well. Our tadka is ready.
Finally add this tadka to the cooked dal and mix it well. Add salt to taste and add water if required. You can check the consistency as required and accordingly add water.
Let the dal cook on low flame for 5 more mins.
Garnish it with fresh chopped coriander leaves and serve it hot with rice.
- You can take arhar dal and masoor dal together also.
- Instead of ghee, you can make it with oil too. I use both oil and ghee together to get that "tari" on the dal.
- Dal tadka consistency should not be too runny or too thick. It should be medium thick or restaurant like consistency.
- Soak dal for at least an hour or so.