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Home » Recipes » Dal Recipes

Dal Tadka (Tarka Daal)

Last Modified: December 9, 2022

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Dal Tadka or Tarka Dal is a popular Indian style lentil curry. This creamy protein rich dish is a crowd favorite and so many people love it with Jeera rice or Naans. Let us get started on making the best Tarka Daal, shall we?

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dal tadka  topped with a tempering and garnished with finely chopped cilantro leaves. Dal served in a black bowl placed on a burlap mat. Spice box and spices at the background.
A bowl of hot Tarka Daal with rice or Roti is bliss supreme!

If you have visited an Indian restaurant, I am sure you would have found this dish listed in the menu. Dal is lentils in Hindi and Tadka means tempering. 

So, what is Tadka or Tarka?

In case you are wondering what all the hype about Tadka is, allow me to explain. Tadka is the Indian way of tempering any dish. There are so many different ways to add Tadka to Indian food. 

When we say Tadka, what we do is heat up oil or ghee or butter and add some whole spices. We wait for the whole spices to splutter and then add this wickedly aromatic mixture to the dish. 

The highlight of this recipe itself is the Tadka or tempering. Traditionally, this is slow cooked on low heat and then the tempering is added at the end.

But today, we will quicken the process and make this Dal in the Instant Pot. I will also share how this can be made on the stove top. 

Jump to:
  • So, what is Tadka or Tarka?
  • Ingredients
  • What is Kasuri Methi?
  • Dietary specifications
  • Variations
  • Shelf life, storage and freezing
  • Serving suggestions
  • Recipe Notes
  • Method
  • More Dal Recipes
  • 📖 Recipe

Before I share the recipe, I just want to add here that there are so many variations to this recipe. Some people use a combination of Masoor, Moong and Pigeon pea lentils. But my version has only pigeon pea lentils. Please read the variations for different lentils that can be used in this recipe.

Ingredients

Ingredients needed for making Dal Tadka
Here is all you need to make Tarka Dal

Toor Dal or Pigeon pea lentils

When ever I cook lentils, I soak them in warm water for at least 30 minutes. This reduces cooking time and also helps in easier digestion and better absorption of nutrients.

Additionally, whenever we cook lentils along with a curry base which has salt, the lentils may not cook till mushy.

The salt prevents the lentils from becoming mushy and fully cooked. This is another reason why I recommend soaking lentils beforehand, especially, for recipes like this.

Oil 

The best choice of fat for this dish is undoubtedly ghee. Since we are slowly transitioning into plant based diet, I opted to make this with oil.

If you are not particular about the dal being vegan, feel free to use 2 tablespoon melted ghee for this recipe.

Ginger and garlic

To minimize effort, I have used store-bought ginger garlic paste. You can also use fresh garlic and ginger.

If you are using fresh garlic cloves and ginger, you will need 1.5 tablespoon finely chopped garlic and 1.5 teaspoon very finely chopped ginger for the quantity of ingredients mentioned here.

Onions

A typical Indian style Dal uses red onions. They add flavor to the dish and are quite indispensable. You can substitute this with white or yellow onions in a pinch but the flavor will be slightly different.

Spices and Kasuri Methi

Ground spices and whole spices are the backbone of Indian dishes. This recipe is no exception. Ground coriander, ground turmeric, paprika and cumin seeds are the stars in this recipe.

We will also be using a torn bay leaf for flavor. In addition to these, you will also need Kasuri Methi.

What is Kasuri Methi?

Kasuri Methi is dried fenugreek leaves. They have a unique aroma and flavor. You can find them in Indian grocery stores or in Asian stores.

While this can be a bit difficult to source, it is highly recommended. If push comes to shove, you can always skip this.

Tomatoes

Any variety of tomatoes can be used for this recipe. I recommend using fresh tomatoes since they are very different from canned ones. Best choices include Campia and Roma tomatoes. 

Hing or Asafetida

This is yet another magic spice. We use this for most home style Dal recipes. In southern India, cooking is incomplete without asafetida. It is the lifeline of many South Indian classics like Rasam and Sambar.

You can find this on Amazon or in Asian stores. Since this is a very potent spice blend, please do not use more than the quantity mentioned in the recipe card.

Water

Whether you are pressure cooking using the Instant Pot or a regular stove top pressure cooker, remember that using water is absolutely necessary for safe pressure cooking.

You should not cook any dish in the instant pot in the pressure cook mode without water. For any dish that you make in the Instant pot, a minimum of 1 cup water is a must. 

Cilantro

For garnish, we will be using finely chopped fresh cilantro. This is that ultimate finishing touch which will make the dish stand out. You can choose to skip this if you are not a fan of cilantro.

Dietary specifications

This is a vegan friendly dish which is free from nuts and soy. However, since we use asafetida, this may not be safe for people with gluten allergies.

While sourcing your asafetida, please check the labels to make sure that there is no wheat or flour added to it.

If you want a gluten free version of this recipe, please skip the asafetida and proceed with the rest of the recipe as instructed here.

Variations

Like with any Indian dish, this too has so many variations across the country. While I have used only Toor dal aka pigeon pea lentils, you can also try one of these combinations in the ratio given-

  1. ½ cup each Moong lentils and pigeon pea lentils.
  2. ¼ cup each Moong and Masoor along with ½ cup pigeon pea lentils.
  3. ½ cup each Masoor and pigeon pea lentils (Toor dal)

If you are looking for dal recipes using only Masoor or red lentils, then check out these Sri Lankan dal and Masoor Dal recipes.

Shelf life, storage and freezing

This keeps well in the fridge for 4 days when stored in a clean and covered air tight container. To freeze this, allow the dal to cool down completely.

Divide into 1 cup portions and transfer to freezer safe storage bags or containers. Freeze and label with date and name. Thaw at room temperature and gently reheat on low flame. 

Frozen Dal keeps well in the freezer for 2 months. To prevent molding and to extend its shelf life, thaw small portions and use as required. Please do not refreeze thawed dal.

Serving suggestions

In our family, we love this simple and hearty lentil stew with just plain brown rice. 

Here are some dishes that you can pair this with-

  1. Jeera rice
  2. Peas Pulao
  3. Spinach rice
  4. Naan
  5. Cauliflower Parathas
  6. Mint Parathas

Serve the Dal with one of the sides mentioned above along with a light salad like this Shirazi Salad or some crunchy poppadoms.

You can also include a vegetable curry like this carrot and peas curry or Aloo jeera in your platter to make it a wholesome meal.

Recipe Notes

  1. Soak the Dal to help it cook faster. This may seem like an extra step but the results are worth it.
  2. Adjust the consistency by adding more water if you prefer a runnier dal. I recommend adding not more than 1 cup water. 
  3. This dal thickens as it cools. The consistency can be adjusted even while reheating.
  4. For easier freezing, use silicon baking trays. I recommend using mini loaf pans to freeze them in portions. Then you can transfer the frozen portions to individual bags and label it.
  5. Add an extra Tadka to make this more flavorful and aromatic. To do this, heat 1 tablespoon oil in a small pan. Add 2 teaspoon finely chopped garlic and fry till garlic begins to brown. Do this on low heat to avoid burning the garlic. When the garlic is done, switch off the flame and add 1 teaspoon red paprika. Immediately, add this to the Dal.  
  6. Instant pot timings may vary based on your geographic location.

Method

Prep work

Place the Toor dal in a colander and wash thoroughly. Transfer to a mixing bowl, add 3 cups warm water and let it soak for 20 minutes. While the dal soaks, chop and assemble the remaining ingredients.

Instant Pot Dal Tadka

Steps 1 and 2

Step by step guide to make Tarka Daal

Insert the inner pot into the instant pot. Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes. When the display reads HOT, add the oil. Allow the oil to heat up for 30 to 40 seconds. Tip in the cumin seeds and the bay leaf and let them crackle.

Steps 3 and 4

Step by step guide to make Tarka Daal

When the cumin crackles, add the asafetida and the ginger garlic paste. Mix well and saute for 30 seconds. 

Steps 5 and 6

Step by step guide to make Tarka Daal

Add the chopped onions, mix well and saute for 30 seconds.

Steps 7 and 8 

Step by step guide to make Tarka Daal

Tip in the salt, stir well to combine and sauté the onions till they become pink and soft.

Steps 9 and 10

Step by step guide to make Tarka Daal

Now, add the ground coriander, ground turmeric, Kasuri Methi and paprika. Mix well and saute the mixture for 20 seconds. 

Steps 11 and 12

Step by step guide to make Tarka Daal

Immediately, add the chopped tomatoes, stir well to combine and continue to cook till the tomatoes become a mush. This takes 3 minutes roughly. If you find that the mixture is sticking to the bottom of the inner pot, add ¼ cup water to deglaze the pot.

Steps 13 and 14

Step by step guide to make Tarka Daal

Steps 15 and 16

Step by step guide to make Tarka Daal

Add the soaked Toor dal and 2.5 cups water. Stir well to combine. Press CANCEL.

Steps 17 and 18

Step by step guide to make Tarka Daal

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE TO SEALING. PRESS PRESSURE COOK- HIGH PRESSURE- 15 MINS. Allow the cooking cycle to complete. When the cooking cycle is complete, wait for natural pressure release.

Steps 19 and 20

Step by step guide to make Tarka Daal

When the pressure has released naturally, open the lid and stir the Dal well and mash it gently using a ladle.  Add the finely chopped cilantro leaves and stir to combine. Serve hot.

Stove top method

Follow the steps for prep work. Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil. When the oil is hot, add the bay leaf, cumin seeds and asafetida. Wait for the cumin seeds to crackle.

When done, add the ginger garlic paste and finely chopped onions along with salt. Stir well and continue to cook the mixture till the onions are soft and translucent.

Now, add the ground spices and stir to combine. Cook this mixture for 30 seconds on low heat, taking care not to burn them.

Tip in the chopped tomatoes, stir and cook till the tomatoes are mushy. If the mixture sticks to the bottom of the pot, add ½ cup water to deglaze. 

When the tomatoes are done cooking, drain the water from the soaked Toor dal and add the dal to the pan.

Add 3 cups water and mix well. Cook on medium heat for 40 minutes till the dal is completely cooked and is mushy.

If you find that mixture is becoming thicker as it simmers, add 1 to 1.5 cups water to adjust the consistency. Once the dal is cooked to a mush, add the finely chopped cilantro leaves, mix well and serve hot.

dal tadka topped with a tempering and garnished with finely chopped cilantro leaves. Dal served in a black bowl placed on a burlap mat. Spice box and spices at the background.
Creamy Dal Tarka ready to be enjoyed

More Dal Recipes

  • Kale dal served with a tempering of fried garlic and red paprika on top. The bowl of dal is placed over a burlap map. Rice and veggies served in wooden bowls by the side.
    Kale Dal – Indian Kale Recipes
  • andhra dosakaya pappu tempered with whole spices and curry leaves served in a white bowl.
    Dosakaya Pappu – Andhra style yellow cucumber Dal
  • Spinach garlic dal served in a wooden bowl placed on a wooden plate
    Spinach Dal/ Dal Palak – Instant Pot& Stovetop
  • Instant pot zucchini channa dal served in a white bowl with a blue handle.
    Zucchini Channa Dal | Instant Pot Chana Dal

📖 Recipe

dal tadka topped with a tempering and garnished with finely chopped cilantro leaves. Dal served in a black bowl placed on a burlap mat. Spice box and spices at the background.
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Dal Tadka

The classic Indian Dal Tadka made easy and effortless in the Instant Pot. This recipe card includes instructions to make this on the stove top as well.
Prep Time20 mins
Cook Time23 mins
Course: Main Course, Mains
Cuisine: Indian, North Indian
Servings: 6
Calories: 99kcal

Equipment

  • 1 6 quart Instant Pot or a 5 quart Dutch oven or similar heavy bottomed pan for stove top cooking.
  • 1 set of measuring cups and spoons
  • 1 chopping board
  • 1 set of knives
  • 1 ladle

Ingredients

For prepping the dal

  • 1 cup Pigeon pea lentils Toor dal
  • 3 cups warm water

For Dal Tadka

  • 1.5 tablespoon vegetable oil
  • 1.5 teaspoon cumin seeds
  • ⅛ teaspoon asafetida
  • 1 bay leaf torn
  • 1.5 tablespoon ginger garlic paste
  • ¾ cup finely chopped red onions
  • 1 tsp paprika
  • 1.5 tsp ground coriander
  • 2 teaspoon Kasuri methi (crushed) (dried fenugreek leaves. Please refer blog post for more details)
  • 1 teaspoon ground turmeric
  • 1.5 teaspoon Kosher salt or to taste
  • ¾ cup finely chopped tomatoes Use fresh tomatoes
  • 2.5 cups water

For garnish

  • 3 tablespoon finely chopped fresh cilantro

Instructions

Prep work

  • Place the Toor dal in a colander and wash thoroughly.
  • Transfer to a mixing bowl, add 3 cups warm water and let it soak for 20 minutes.
  • While the dal soaks, chop and assemble the remaining ingredients.

Instant Pot Dal Tadka

  • Insert the inner pot into the instant pot.
  • Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes.
  • When the display reads HOT, add the oil. Allow the oil to heat up for 30 to 40 seconds.
  • Tip in the cumin seeds and the bay leaf and let them crackle.
  • When the cumin crackles, add the asafetida and the ginger garlic paste.
  • Mix well and saute for 30 seconds.
  • Add the chopped onions, mix well and saute for 30 seconds.
  • Tip in the salt, stir well to combine and sauté the onions till they become pink and soft.
  • Now, add the ground coriander, ground turmeric, Kasuri Methi and paprika.
  • Mix well and saute the mixture for 20 seconds.
  • Immediately, add the chopped tomatoes, stir well to combine and continue to cook till the tomatoes become a mush.
  • If you find that the mixture is sticking to the bottom of the inner pot, add ¼ cup water to deglaze the pot.
  • Add the soaked Toor dal and 2.5 cups water. Stir well to combine. Press CANCEL.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
  • Close the Instant pot and turn the VALVE TO SEALING. PRESS PRESSURE COOK- HIGH PRESSURE- 15 MINS.
  • Allow the cooking cycle to complete.
  • When the cooking cycle is complete, wait for natural pressure release.
  • When the pressure has released naturally, open the lid and stir the Dal well and mash it gently using a ladle.
  • Add the finely chopped cilantro leaves and stir to combine.
  • Serve hot.

Stove top method

  • Follow the steps for prep work.
  • Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil.
  • When the oil is hot, add the bay leaf, cumin seeds and asafetida.
  • Wait for the cumin seeds to crackle.
  • When done, add the ginger garlic paste and finely chopped onions along with salt.
  • Stir well and continue to cook the mixture till the onions are soft and translucent.
  • Now, add the ground spices and stir to combine.
  • Cook this mixture for 30 seconds on low heat, taking care not to burn them.
  • Tip in the chopped tomatoes, stir and cook till the tomatoes are mushy.
  • If the mixture sticks to the bottom of the pot, add ½ cup water to deglaze.
  • When the tomatoes are done cooking, drain the water from the soaked Toor dal and add the dal to the pan.
  • Add 3 cups water and mix well.
  • Cook on medium heat for 30 to 40 minutes till the dal is completely cooked and is mushy.
  • If you find that mixture is becoming thicker as it simmers, add 1 to 1.5 cups water to adjust the consistency.
  • Once the dal is cooked to a mush, add the finely chopped cilantro leaves, mix well and serve hot.

Notes

  1. Soak the Dal to help it cook faster. This may seem like an extra step but the results are worth it.
  2. Adjust the consistency by adding more water if you prefer a runnier dal. I recommend adding not more than 1 cup water. 
  3. This dal thickens as it cools. The consistency can be adjusted even while reheating.
  4. For easier freezing, use silicon baking trays. I recommend using mini loaf pans to freeze them in portions. Then you can transfer the frozen portions to individual bags and label it.
  5. Add an extra Tadka to make this more flavorful and aromatic. To do this, heat 1 tablespoon oil in a small pan. Add 2 teaspoon finely chopped garlic and fry till garlic begins to brown. Do this on low heat to avoid burning the garlic. When the garlic is done, switch off the flame and add 1 teaspoon red paprika. Immediately, add this to the Dal.  
  6. Instant pot timings may vary based on your geographic location.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 99kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 616mg | Potassium: 100mg | Fiber: 5g | Sugar: 2g | Vitamin A: 202IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg
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Reader Interactions

Comments

  1. Sanoli Ghosh says

    August 08, 2012 at 5:10 am

    Hi Anusha, I made this recipe and it comes out fabulous.

    Reply
  2. Archana says

    August 07, 2012 at 4:18 pm

    Yum dal. Love this one. will try this out soon.

    Reply
  3. Reshmi Mahesh says

    August 07, 2012 at 5:15 am

    Yummy dal thadka..

    Reply
  4. Sanoli Ghosh says

    August 07, 2012 at 4:44 am

    Excellent dal tadka, bookmarked!

    Reply
  5. Roshni says

    August 06, 2012 at 7:55 pm

    Dal looks perfect Anu…. Try the whole masoor dal recipe from the tarla dalal's dal book. It is a big hit in our house

    Reply
  6. Shama Nagarajan says

    August 06, 2012 at 6:50 pm

    inviting dear…join in our Fast food-Noodles event

    Reply
  7. Hema says

    August 06, 2012 at 6:16 pm

    Love this combo of masoor and moong dal, very creamy and delicious..

    Reply

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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