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Dal tadka Recipe

Dal tadka is a popular Indian Curries
Author :
On :
Friday, 14 July, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Pressure-Cook Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes

Dal tadka is the most popular comfort food. And why wouldn't it be?! A great source of protein for the vegetarian, this Indian curry is easy to be made in a pressure cooker.

You will need a little ghee to achieve the goodness level and make it exactly like Punjabis do. Dal tadka is very famous in Punjab and is made in every household once or twice a week. The yellow dal is spiced up with tadka having red chili, mustard seeds, curry leaves and kasuri methi leaves.

The combination will be such a delight that you will love it for your lunch or dinner. Rotis and rice taste the best with it. Learn how to make it at home with below given steps.


  • 1 cup - tur dal/moong dal
  • 4 halved Tomatoes
  • small Onions
  • pinch of Turmeric powder
  • 1 tsp - kasoori Methi leaves
  • Asafetida
  • pinch salt to taste
  • 2 tsp - oil
  • To temper:
  • 1 tbsp - oil/ghee
  • 1 tsp - Mustard Seeds
  • 1 tsp - cumin
  • 3 Cloves - Garlic
  • 2 halved - dry Red Chillies
  • 4 to 5 - Curry leaves
  • How to Make Dal tadka:

    1. Pressure cook dal with enough water and a pinch of turmeric powder until soft or up to 3 whistles in a pressure cooker.
    2. Drain water, mash the dal once but don't make it too mushy and keep aside.
    3. Heat oil in a pan, add 1/2 mustard seeds and allow it to splutter. Then add cumin, onions, garlic and red chilli one by one and saute for 2-3 mins.
    4. Now add tomato and saute till raw smell of tomato leaves.
    5. Next add salt, asafoetida and sprinkle a little water and let it boil for 2 mins.
    6. Now add mashed dal, mix well and let it boil for 3 more mins.
    7. Add kasoori methi leaves and mix well.
    8. Switch off and transfer to a serving bowl.
    9. Heat a tsp of ghee, add the remaining 1/2 tsp mustard seeds, 1 red chilli and curry leaves.
    10. Allow it to crackle, switch off and transfer this tadka to the dal in the serving bowl.
    11. Recipe courtesy: Sharmis Passions


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