Tadka Dal

Dal tadka or tadka dal, is the most simple, easy to make, and comforting dal recipe. This is made with toor dal and the final tempering with spices imparts a rich aroma and flavor to this dal. This is a vegan dal that is perfect to serve for any occasion and for any age group.

Why dal?

Cooked dal is one of the easiest and protein rich sides that can also be served as a soup. Dal refers to any split pulses or lentils, and sometimes whole versions of the split dal. The biggest plus is that it is also budget friendly. 

Dal and rice (sadham or chawal) is the most comforting food. If you ask me, I will compare this to mac and cheese or grilled cheese. Just simple, filling, and comforting!

There are many different kinds of dals like toor dal, urad dal, moong dal, whole moong dal, masoor dal, chana dal, whole moong dal, whole masoor, whole urad (the whole version has the skin on). Dal is versatile and can be used to make appetizers (Medhu Vada, Masal Vada, Ram Ladoo), dals (Gonkura Dal, Instant Pot Veggie Dal), curries (Slow Cooker Moong Dal, Mughlai Moong Dal), and desserts like Moong dal Payasam or Okkorai. Each and every dal has an amazing flavor and nutrition profile. I would highly recommend using these dals often in your weekly menu plan. Try gifting this Dal Soup in a Jar for holidays, it is one of my favorite forms of gifts to friends and families, and is always a super hit.

Coming back to this dal tadka, like I said, toor dal or arhaar dal is used. This recipe uses Instant Pot and it can be cooked in a regular pressure cooker too. The dal is cooked until it is creamy and topped with a delicious tempering. Tempering is common in Indian cuisine and every dish is tempered for extra infused flavors. This recipe is a no onion no garlic recipe. If preferred these can be added too.

To make this dal, the following ingredients are required:

Toor dal - aka arhaar dal is rich in proteins, fiber, and vitamins.

Salt - gives flavor

Water - to cook the dal

Turmeric - adds color and has medicinal properties.

Chili powder - Adds to the spicy kick.

Green chilies - Adds to the heat. Adjust according to spice level.

Ginger - adds flavors and aids in digestion

Oil - Neutral oil can be used

Dried red chilies, cumin - enhance the flavor

Asafetida - Adds to the pungent flavor and aids in digestion

Curry leaves - imparts aroma.Cilantro - adds aroma and flavor

Lemon juice - adds to the tang

Tomatoes - add color and flavor.

For added flavor, a piece of charcoal can be heated, transferred to a cup with a drop of oil and this is placed in the dal container and covered. This gives a touch of the smoky flavor to the dal. This is optional and most of the restaurant versions follow this technique.

Consistency

This dal is neither thick nor thin but kind of medium. Adjust the consistency as per preference. The dal might thicken on cooling. Add a little warm water to adjust the consistency if it gets thicker.

What to serve this with?

This is best to serve with chapathi, rotis, and/or rice. This combination always results in the most amazing and comforting meal.

Is this recipe vegan?

Yes, this recipe is vegan. Traditional recipes use ghee for tempering. Oil is used in this recipe. If a regular version is preferred, use ghee for tempering.

Storage

This dal can be refrigerated for up to 3 or 4 days. This dal can be made ahead for any occasion and right before serving, tempering can be added. This makes it a great choice to make for any occasion as kids love to have this dal. This dal can also be frozen for up to three months. Defrost and warm it up and serve for a quick comforting meal.

Variations.

This traditional dal tadka uses toor/arhaar dal. But any dal like orange masoor dal or split yellow moong dal can be used, and will make a tasty dal. I have made this with a mixture of dals too and it is simply yummy!

Ingredients

Toor dal - 1 cup

Salt - 1 tsp

Water - 3 and ½ cups

Turmeric - ½ tsp

Tomatoes - 1 cup, chopped

Cilantro - 2 tbsp, chopped

Lemon juice - 1 tbsp

For Tempering

Oil - 3 tbsp

Dried red chilies - 4

Cumin - 1 tsp

Curry leaves - 1 sprig

Ginger - 1 tbsp, chopped

Thai green chili - 2 to 4, chopped

Asafetida - ¼ tsp

Chili powder - 1 tsp

Method

Wash the dal, drain, and add it to the Instant Pot. Add the tomatoes, water, and turmeric. Seal the instant pot, switch on and set it on Manual Hugh pressure mode for 4 minutes.

Let the pressure release naturally. Open and mash the dal to make a creamy dal.

Add salt and switch the Instant pot on in soup mode and simmer for 2-3 minutes. Switch off and transfer the dal to a serving bowl.

Heat oil in a pan, add the dried red chilies, cumin, ginger, green chilies, asafetida, red chili powder, and curry leaves. Let everything well together for 30-40 seconds.

Pour the tempering on to the dal. Serve hot/warm with rice and/or chapati.