Dal Tadka
$60.00
Dal Tadka is a classic North Indian lentil dish made with tuvar dal (split pigeon peas) or sometimes a mix of lentils, cooked until soft and finished with a fragrant tempering (tadka) of oil or ghee, cumin, garlic, dried red chilies and herbs. It is commonly served with steamed rice, jeera rice or roti. Slightly spiced and full of flavor, this Restaurant Style Dal Tadka recipe brings the taste of a good Indian restaurant right to your home. In this step-by-step recipe, I also share the dhungar smoking method that gives the dal a subtle smoky aroma.
Key Characteristics
Base: Tender boiled split pigeon peas (toor dal) or yellow moong lentils.
Flavor Profile: Creamy, savory, and deeply aromatic with a smoky or pungent kick.
The Tempering (Tadka): Ghee or oil sizzled with whole spices and aromatics poured over the dal right before serving.
Core Ingredients
Lentils: Toor dal, moong dal, or masoor dal.
Aromatics: Onions, tomatoes, ginger, and fresh garlic.
Tempering Spices: Cumin seeds, mustard seeds, garlic cloves, dried red chilies, curry leaves, asafoetida (hing), and Kashmiri chili powder
Pure vegetarian, no egg. Jain and no-onion-garlic preparation on request — add a note at checkout.
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