Dal Tadka Recipe

Moong dal is a stable dinner option in the most of the north Indian house . If you want make a protein rice meal without spending any lot of time . here are easy recipe of moong dal tadka

 

Ingredients

2 Cup moong dal

2 Chopped onion

1 Chopped tomato

2 Chopped green chili

4-5 Garlic cloves

1 Inch ginger

A pinch of hing

2 Tablespoon ghee

As needed salt

1/2 Tablespoon cumin seed

1/5 Tablespoon red chili powder

1/5 Tablespoon garam masala

1/5  Tablespoon turmeric powder

1/5 Tablespoon coriander powder

Chopped coriander for granish

Step:1

In a bowl rinse moong dal , transfer to a presser cooker add water and cook for 2-3 whistles

Step:2

In a kadai heat some oil add hing and jeera add garlic , ginger chopped onion and green chili and saute for 2-3 minutes

Step:3

Mix it well and add chopped tomato and cook till soft add red chili powder , turmeric powder , coriander powder , and garam masala mix it well and the tadka is ready

Step:4

After 3 whistle gently mash the dal and pour the tadka into it add some salt and cook for 5 minutes

Step:5

After 5 minutes add chopped coriander serve it with roti or with rice and enjoy the dal tadka

Video For Dal Tadka

FAQs

1. Can I use any type of dal for this recipe

Yes! While toor dal (arhar dal) is traditional, you can also use:

• Masoor dal (red lentils) for a quicker version

• Moong dal for a lighter texture

• A mix of dals for extra flavor

2. Why is my dal tadka not creamy enough

• Undercooked dal: Pressure cook until completely soft (3-4 whistles).

• Less water: Adjust consistency by adding hot water during simmering.

• Not whisked: Lightly mash the dal for creaminess.

3. Can I make this recipe without a pressure cooker

Absolutely! Cook the dal in a pot with enough water (1:3 ratio) for 45-60 minutes on low heat until soft.

4. How do I get the perfect smoky flavor (dhungar method)

• Heat a small piece of charcoal, place it in a bowl in the cooked dal.

• Drizzle ghee/oil on the charcoal, cover immediately for 2 minutes.

5. Is dal tadka gluten-free

Yes, if you use asafoetida (hing) marked gluten-free. Avoid store-bought tadka mixes that may contain wheat.

6. How long can I store leftover dal tadka

• Fridge: 2-3 days in airtight container (reheat with splash of water).

• Freezer: Up to 1 month (thaw and temper fresh tadka before serving).

Conclusion

North Indian Dal Tadka is a comforting, protein-packed dish that’s both nutritious and bursting with flavors. The magic lies in the golden tempering (tadka) of ghee, cumin, and garlic that elevates simple lentils to a restaurant-style delight.

Pair it with steamed rice, jeera rice, or roti, and garnish with fresh coriander for a complete meal.