Classic Daal Tadka

INDIAN CLASSIC • COMFORT FOOD • SOULFUL COOKING

Comfort in a bowl. Yellow lentils finished with a sizzling ghee tadka of cumin, garlic and dried chillies. The soul of many Indian homes.

Prep Time: 10 min
Cook Time: 30 min
Serves: 4
Difficulty: Easy

 

Ingredients

For the Dal

• 1 cup Toor Daal (split pigeon peas), rinsed
• 1/4 cup Moong Daal (split yellow lentils), rinsed
• 3 cups water
• 1/2 tsp turmeric powder
• Salt to taste

For the Tadka

• 3 tbsp Just Ghee
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2 dried red chillies, broken
• 8–10 curry leaves
• 4 cloves garlic, thinly sliced
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 1/2 tsp red chilli powder
• Fresh coriander for garnish

Method

1. Cook the Dal

Wash both daals together until the water runs clear. Add to a pot with 3 cups water and turmeric. Bring to a boil, then simmer on low heat for 20–25 minutes until soft and mushy. Lightly mash with a whisk.

2. Prepare the Tadka

Heat Ghee in a small pan over medium heat. Add cumin seeds and mustard seeds and allow them to splutter for around 30 seconds.

3. Build the Flavour

Add broken red chillies, curry leaves and sliced garlic. Fry until the garlic turns lightly golden, about 1 minute.

Add chopped onion and cook until translucent, around 3–4 minutes. Stir in tomatoes and red chilli powder and cook until the tomatoes soften and break down, approximately 5 minutes.

4. Finish the Daal

Pour the sizzling tadka over the cooked dal and stir gently. Adjust salt and consistency with hot water if needed.

Garnish with fresh coriander and finish with a final drizzle of Just Ghee.

Serve hot with steamed rice or fresh roti.

Pro Tips

• Use a pressure cooker for faster cooking — 3 whistles on medium heat.
• The tadka should be sizzling hot when poured over the dal for maximum flavour.
• A squeeze of lemon juice at the end lifts the entire dish beautifully.