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🌍 North Indian

Dal Tadka

4.8/5 (0 reviews)
brass bowl of yellow dal tadka with ghee, dried red chillies and garlic on top

Dal Tadka is a homestyle yellow dal made from arhar (toor) dal pressure-cooked until soft, simmered with a simple onion-tomato base, and finished with a sizzling tadka of ghee, garlic, cumin and dried red chillies poured over the top just before serving. The dal itself is smooth and mildly spiced, while the tadka adds the aroma and flavour that make the dish special. It is an everyday lunch or dinner staple served with steamed rice or rotis, and a little extra ghee on top is very welcome. A practical tip: add the tadka at the very end and cover the dal for 2 minutes — the dal absorbs the smoky garlic flavour much better than if you stir and serve immediately.

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
4
Difficulty
Easy

Ingredients

18 items
Yields: 4 (Tap items to check them off as you cook)

Step-by-Step Instructions

9 steps
  1. 1

    Step 1

    Add the rinsed arhar dal, water, turmeric powder and half the salt to a pressure cooker. Close the lid and cook on medium heat for 3 to 4 whistles, until the dal is completely soft. Let the pressure release naturally, then whisk the dal lightly for a smooth, pourable consistency.

  2. 2

    Step 2

    Heat 1 tbsp ghee in a pan on medium heat. Add the chopped onion and cook for 4 to 5 minutes until light golden.

  3. 3

    Step 3

    Add the ginger-garlic paste and slit green chilli. Cook for 1 minute until the raw smell goes away.

  4. 4

    Step 4

    Add the chopped tomato, red chilli powder, coriander powder and the remaining salt. Cook for 4 to 5 minutes until the tomato softens and the masala leaves the sides of the pan.

  5. 5

    Step 5

    Pour the cooked dal into the pan and mix well. Simmer on low heat for 4 to 5 minutes. If the dal looks too thick, adjust with a little hot water from the cooker liquid if any remains, then switch off the heat.

  6. 6

    Step 6

    For the tadka, heat 2 tbsp ghee in a small tadka pan on medium heat. Add the cumin seeds and let them crackle.

  7. 7

    Step 7

    Add the sliced garlic and cook until it turns light golden. Add the broken dried red chillies and asafoetida, cook for a few seconds, and switch off the heat immediately so the garlic does not burn.

  8. 8

    Step 8

    Pour the hot tadka over the dal at once, sprinkle the chopped coriander leaves, and cover for 2 minutes.

  9. 9

    Step 9

    Stir in the lemon juice gently, keeping some tadka visible on top, and serve hot with rice or rotis.

Chef's Pro Tip

For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.

Tags & Keywords

Hyderabadi

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Vegetable Biryani is a layered rice dish where fragrant basmati rice is cooked over a spiced vegetable masala made with onion, tomato, curd and whole spices, then sealed and steamed on dum so the layers absorb each other's aroma. The rice should stay separate and fluffy, the vegetables tender but not mushy, and every serving should have both white and masala-coated grains. It suits festive lunches, Sunday family meals and dinner guests, served with raita or a simple salad. A practical tip: cook the rice only until it is about 70 percent done before layering — it finishes cooking in the dum steam, and fully cooked rice turns soft and broken by the end.

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Baingan Bharta

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45 minutes