Super Quick and Delicious Dal Tadka

5 from 3 votes

A two-step recipe to make this recipe in under 30 minutes, yet bursting with flavor!

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Side Dish, Soup

Cuisine: Indian

Diet: Vegan

Servings: portions

Calories: 114kcal

Rinse the toor dal.
Add the lentils to the pressure cooker with water, chopped onions, tomato, ginger, garlic, green chilies, cumin seeds, and turmeric powder. Mix well.
Seal the pot and heat up over high heat. Once it starts boiling, reduce to medium heat and pressure cook for 25 minutes.
Remove from the heat and allow the pressure to reduce naturally. This will finish to cook the lentils to perfection.
Once these ingredients are cooked, the lentils will be mushy but still holding a little their shape. Add enough water to reach your desired consistency as well as the lemon juice.

Finally, prepare the tempering for the tadka dal. In a small pan, heat up the sunflower oil on a high heat.
Once the oil is hot, reduce the flame to low, and add mustard seeds and cumin seeds. After a few seconds, follow these with garlic, dry red chilies, curry leaves, hing (asafoetida).
NOTE: The ingredients need to be added to the hot oil quickly, to ensure nothing burns, but they all cook.
While it is still hot, add the tempering on top of the dal and mix well, adding the chopped cilantro, if desired, as well.
You can let the dal simmer until it is hot and reaches your desired consistency either with the temperint in it, or before adding it.
You can garnish dal tadka with extra cilantro, serve and enjoy!

Lentils: This lentil curry can be prepared with other types of lentils, as well as a mixture of them Other popular options to consider if you are looking to change or mix are masoor dal, chana dal [these hold their shape a little more and may need a few longer minutes to properly cook], moong dal, or urad dal.
Tomato: This ingredient can be skipped if not liked, however, it will reduce the tanginess of the dal. Increse the amount of lemon if doing so. If you wish to use tinned chopped tomatoes instead, ensure they are of good quality and only use the pieces, without the watery liquid in the tin.
Onions: Shallots or pearl onions can be used instead. While the first will offer a stronger flavor, the second will result sweeter.
Ginger Garlic Paste: This can be used instead of the fresh, however, the flavor will slightly vary in strenght, so it is not my favorite choice if I can choose.
Kashmiri Red Chili Powder: A little chili powder can be added to the tempering. This will offer added heat and a beautiful deep red colour to the oil, especially recommended as a garnish.
Kasuri Methi: A tablespoon of dry fenugreek leaves can be added to the dal at the same time as the water. To fully release its aroma, microwave it for 5-10 seconds, and then crush it between the palms of your hands, and add it to the curry.

Storing & Reheating

In the fridge: Leftover dal tadka can be stored in an airtight container in the fridge for up to three days.
In the freezer: It can be frozen for up to three months.
Reheating: Reheat the tadka dal until piping hot either in a pan with on a low flame or in the microwave. The dal will thiken once cold, so you may need to add a little water when you reheat your portion.