Tadka Dal

Dal is one of my all time favourite dishes. It’s such a delicious comfort food. I can eat bowls and bowls and bowls of them (with rice of course).


Serves: 4-5
For dal
  • 1 cup Moong dal, soaked overnight
  • 3 cups Water
  • 1 tsp Oil
  • 1 Onion, finely chopped
  • 2 Green chilies, cut lengthwise
  • 1 Tbsp Ginger, pounded
  • 1/2 tsp Turmeric powder
  • 1/8 tsp Asafoetida/hing
  • 1/4 tsp Garam masala powder
  • 1 tsp Kasuri methi (dry fenugreek leaves), crushed
  • 1 Tbsp Coriander leaves, chopped
  • Salt
For tadka
  • 1 Tbsp Oil
  • 1 tsp Cumin seeds
  • 1 Tbsp Garlic, pounded
  • 3 Dry whole red chilies
  • 10 Curry leaves
  • 1/2 tsp Red chili powder
How to put this together
  1. Wash the soaked moong dal a couple of times.
  2. Heat 1 tsp oil, add onions. Fry until fragrant.
  3. Add green chillies + ginger + turmeric powder + hing. Fry until fragrant.
  4. Add moong dal + water + onion mixture to pressure cooker. Pressure cook for 5 minutes. The consistency should be like a thin pumpkin soup
  5. Add garam masala powder + crushed kasuri methi. Mix with hand whisk.
  6. Season with salt. Taste
  7. Take off heat. Add coriander leaves, mix well.
  8. Heat 1 Tbsp oil on low flame in a small pan.
  9. Add cumin seeds + dry whole red chillies + garlic. Fry until the cumin seeds crackle, the garlic brown, and the chillies change colour. Be patient, don’t increase the heat – you don’t want to burn them.
  10. Add curry leaves, fry for a few seconds
  11. Add red chilli powder. Mix well and turn off heat.
To serve
Serve dal in a bowl topped with tadka. Serve with basmati rice