Dal Fry (Dal Tadka)
Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. This is something you often find served at Indian restaurants and is a part of the main course as part of the servings.
Ingredients
- 1 cup toor dal, arahar dal
- 2-1/2 cup water
- 1 tbsp salt
- 1/4 tbsp turmeric
Seasoning
- 3 tbsp clarified butter or ghee
- 1 cup tomatoes chopped I used 3 medium size tomatoes
- 1/2 tbsp cumin seeds (jeera)
- 1/2 tbsp mustard seeds (rai)
- 1/8 tbsp asafetida (hing)
- 2 whole dry red chili
- 2 bay leaf
- 1 tbsp green chili finely chopped adjust to taste
- 2 tbsp ginger finely shredded
- 2 tbsp cilantro finely chopped (hara dhania)
- 1/2 tbsp red pepper adjust to taste
- 1/2 tbsp salt
- 1 tbsp sugar
- 1/2 tbsp mango powder (amchoor)
- 1/4 tbsp garam masala
Instructions
- Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
- Put dal with 2-1/2 cups water into a pressure cooker and add salt, turmeric, Cook on medium high heat.
- When the pressure cooker starts to steam, turn the heat down to medium and cook for five minutes.
- Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be consistency of thick soup.
Seasoning
- Heat the ghee in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, ghee is ready. Add cumin seeds, and mustard seeds, asafetida, whole red chili. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
- Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
- Add cilantro, mango powder, and garam masala cook for about one minute.
- Pour the seasoning over dal mix it well and cook for another minute.
- Dal fry is ready, serve this as a main dish with Indian flat bread or I prefer with plain rice.
Tried this recipe?Let us know how it was!
How to make Dal Tadka Punjabi Style: A Flavorful Punjabi Delight
Dal Tadka, also known as Dal Fry or Tadka Dal, is a gluten free north indian dish known for its rich flavors and aromatic tempering. This dal tadka recipe offers a tantalizing blend of lentils cooked to perfection and tempered with aromatic spices, making it a favorite comfort food across the country. Whether served with rice or roti, dal tadka never fails to satisfy the taste buds with its hearty and wholesome goodness.
Step 1: Cooking the Lentils
To begin, thoroughly wash and rinse the lentils of your choice, such as toor dal (split pigeon peas) or masoor dal (red lentils). In a pressure cooker or large pot, add the washed lentils along with water, turmeric powder, and salt. Cook the lentils until they are soft and mushy, ensuring they are well-cooked to achieve the desired creamy consistency for the dal.
Step 2: Preparing the Tadka
While the lentils are cooking, prepare the tadka (tempering) for the dal. In a separate pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilies to the hot ghee, allowing them to sizzle and release their aromatic flavors.
Step 3: Adding Aromatics and Spices
Add minced ginger and green chilies to the pan, stirring to combine with the tadka. Next, add ground spices such as cumin powder, coriander powder, and red chili powder, stirring well to toast the spices and enhance their flavors. Adjust the amount of spices according to your taste preferences, keeping in mind the desired level of heat and spice.
Step 4: Combining Lentils and Tadka
Once the lentils are cooked and the tadka is prepared, carefully pour the tadka over the cooked lentils, ensuring it covers the surface evenly. Stir the dal tadka gently to combine the lentils with the aromatic tadka, allowing the flavors to meld together. Let the dal tadka simmer for a few minutes to allow the flavors to infuse, adjusting the consistency with additional water if needed.
Step 5: Garnishing and Serving
Before serving, garnish the dal tadka with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a spoonful of lemon juice over the dal tadka to add a tangy kick to the dish. Serve the dal tadka hot with steamed rice, roti, or naan bread for a satisfying and wholesome meal.
Tips for Perfect Dal Tadka
Lentil Consistency: Ensure that the lentils are cooked until soft and mushy for the perfect creamy texture of the dal tadka.
Tempering Technique: Take care not to burn the spices while tempering. The tadka should be aromatic and flavorful without any burnt taste.
Adjusting Spice Level: Customize the spice level of the dal tadka according to your taste preferences by adjusting the amount of green chilies and red chili powder used in the tadka.
Variations of Dal Tadka
Restaurant-Style Dal Tadka: Recreate the flavors of your favorite restaurant-style dal tadka by adding a touch of cream or butter to the dish for extra richness.
Healthy Dal Tadka: For a healthier version of dal tadka, use minimal oil or ghee for tempering and add a variety of vegetables such as spinach, tomatoes, or carrots to the lentils for added nutrition.
Protein-Packed Dal Tadka: Boost the protein content of the dal tadka by adding cooked chickpeas or kidney beans along with the lentils for an extra protein boost.
Benefits of Dal Tadka
Rich in Protein: Lentils are a excellent source of plant-based protein, essential for muscle repair and growth.
High in Fiber: Dal tadka is rich in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.
Nutrient-Dense: Packed with essential vitamins and minerals, dal tadka provides a nourishing and balanced meal option for vegetarians and non-vegetarians alike.
Frequently Asked Questions (FAQs)
Can I use different types of lentils for dal tadka?
Yes, you can use a variety of lentils such as moong dal, masoor dal, or chana dal to make dal tadka according to your preference.
Can I make dal tadka ahead of time?
Yes, dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.
Is dal tadka gluten-free?
Yes, dal tadka is inherently gluten-free as it contains no wheat or gluten-containing ingredients.
Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
Brian
January 25, 2019 at 7:26 amManjula I love cooking Asian food but up until now, have never cooked a meal with lentils. Wanted to make a dal and found your recipe by Googling. Absolutely loved it. I have a Nepalese friend and even she was impressed by what I served up. This will be a dish that I’ll make on a regular basis from now on and can’t wait to try out some of your other recipes. If all are as tasty as this, I may even, at the age of 69 be converted to vegetarianism. Thank you.
Manjula Jain
January 29, 2019 at 1:20 amBrian, Thanks, I appreciate
Asha S.
November 17, 2018 at 12:58 pmManjulaji, I’ve been cooking your recipes for several years and find them to be very reliable, with perfectly balanced spicing. This dal was so delicious, even though I didn’t have ghee and used canola oil. Hubby and I loved it. Thank you!
Manjula Jain
November 18, 2018 at 11:21 pmAsha, Thank you I appreciate your comment. It always make me to hear that recipe is working good.
Matt Hughes
November 7, 2018 at 1:36 pmI made a triple batch of this dal tadka recipe for my office’s Diwali potluck lunch, and it was fantastic! I’ll definitely make this dish again.
I substituted coconut oil for the ghee because my wife is vegan, and it tasted just as good as dal tadka I’ve had from a restaurant.
sonakshi saxena
January 26, 2018 at 7:07 amthanks manjula for sharing this detailed recipe for dal fry i was always in though how these dhaba ppl make this type of dal today i will try at my home this Dal Fry
Brigitte Ogg
November 16, 2017 at 4:28 amHello Manjula
Thank you so much for sharing your recipes.
I am a French vegetarian.
I adore Indian cookery and living in Paris I am lucky To have found an Amazing Indian supermarket where we can find everything even pomfret fish, grated fresh coconut, fresh curry and methi leaves , hing etc.
Can you tell me what quantity is a cup.
We use kilos and not sure To translate cups.
Many thanks for this wonderful site.
Brigitte
Manjula Jain
November 20, 2017 at 5:21 pmBrigitte Ogg, I use standard measuring cups and spoons,
Brigitte
November 21, 2017 at 2:23 amThank you Manjula but in France, we do not use measuring cups.
Roughly, how many ounces are there in a cup?
Many thanks
Brigitte
Brigitte
November 28, 2017 at 1:36 amHello Manjula,
Thank you very much.
Not easy to find cups in France. Would you say one cup is approx. 8 ounces?
Thanks
Manjula Jain
December 4, 2017 at 1:30 pmBrigitte, Yes
Brigitte
November 28, 2017 at 1:39 amHello Manula.
Thank you very much but would you say that one cup weighs approx. 8 ounces. Difficult to find cups in France.
Many thanks
Brigitte
Sri
May 19, 2018 at 9:26 pmMs.Brigitte
250gm dal = 8 ounces (8 x 30gm). Yes you are right. Even if they do not use measuring cups in France, these weight measurements roughly hold good. After your trail and error you can either increase or decrease the quantity of the dal so that the seasoning and spices concentration suites to your taste.
Good Luck
David
February 24, 2018 at 3:28 amI use 1 cup = 250ml. Haven’t tried it for this recipe, but generally that works!
Vlad
February 28, 2018 at 10:02 pmKeep in mind that 1 kilo is a measure of weight, and 1 cup is a measure of volume. They cannot be converted into one another directly.
1 measuring cup is about 240 ml, but for simplicity you can use 250 ml=1 cup without any noticeable changes. 1 teaspoon=5 ml, 1 tablespoon=15ml.
Elizabeth
August 1, 2017 at 7:26 pmWow! I made a double batch of this yesterday, & it was so good that I made another double batch today! Thanks for this fantastic recipe. My whole family loves it. I can’t wait to explore the rest of your site, Manjula.
Manjula Jain
August 3, 2017 at 11:40 pmElizabeth, thank you it is always good to hear that
rakhiIndia.in
July 4, 2017 at 11:02 pmVery nice and simple recipe Dal Fry (Dal Tadka) I tried it and it came out superb…thanx
http://www.rakhiinindia.in/
Jillena
April 15, 2017 at 8:17 pmWonderful!! Can’t wait to make more!!
Alessandra
May 1, 2017 at 2:42 pmIt’s a wonderful plate. I live in Italy and i love Indian food, thank you very much for your blog 🙂
Robert
April 3, 2017 at 1:37 amHi Manjula
Your recipes are amazing and this dal fry is no exception!
Thank you for sharing and I look forward yo trying many more of your wonderful creations
Manjula Jain
April 3, 2017 at 3:30 pmRobert, Thank you, makes me happy to hear that.
RAJIV JAVERI
February 27, 2017 at 8:05 pmSEARCHING THE TYPE OF DAL FRY ENDED,AT YOUR DAL FRY WITHOUT ONION,U HAVE WRITTEN DAL IS CALLED TOOR OR ARARHAR
I THINK BOTH R DIFFERENT.WELL I AM GOING TO PREPARE.TO KEEP ONE HOUR IN WATER IS NEW THING FOR ME..I ALWAYS LIKE YOUR WAY.BEST WISHES..ADV.JAVERI
Garima
December 9, 2016 at 5:55 pmI was wondering , does the dal structure vary from brand to brand…? Is the soaking step really necessary? Even if I cook the dal without soaking,it gets mushed 🙁 afraid to try this recipe by soaking the dal..
Manjula Jain
December 13, 2016 at 10:11 amGarima,more then brand of dal, how old is the dal and the water of different town can make the different, cook in a pot do not use the pressure cooker, that way you have more control.
Nargis khan
November 12, 2016 at 3:48 amJust loved dallllll fry it’s yummmmm
Manjula Jain
November 12, 2016 at 9:07 amNargis, Thank you
Pallavi Singh
October 24, 2016 at 3:26 amDal Tadka is awesome!! I just love it with Jeera Rice.
Manjula Jain
October 24, 2016 at 10:47 amPallavi, Thank you
Dio
August 7, 2016 at 10:37 pmI love watching your videos, they are so helpful! I was wondering, I do not have a pressure cooker, how long would I need to cook the toor dal in a regular saucepan??
Manjula Jain
August 8, 2016 at 7:45 amDio, if you soak dal at least for one hour, you will have to cook for about 35 minutes
SRMurthy
June 3, 2016 at 6:03 pmDal thadka – Great recipe! Tried adding fried bindi to it and it turned out great!
Savitha Satish
April 22, 2016 at 7:34 amHello
Manjulaji
I have prepared all your recipies, its so easy to make ,
My children loves to watch new recipe video
Thanks!!
Manjula Jain
April 24, 2016 at 8:17 amSavitha, Thank you and love the comment
Molli
January 7, 2016 at 12:16 pmDear Manjula,
Thanks so much for posting your wonderful recipes! They are all so good! I’ve really enjoyed everything I’ve made of yours. This dal fry is one of my favorite dishes! I make it on a regular basis!
Manjula Jain
January 8, 2016 at 1:15 amMolli, Thank you
liya
November 16, 2015 at 10:11 pmThis is the best dal I have ever made though mine is a bit overcooked as it is too mushy and stick to the bottom. This is the first time I cook with pressure cooker. But the taste is amazing. My family do not eat onion and garlic so this is perfect for my family. Love watching your cooking show.
Vasant
April 11, 2015 at 10:32 pmHi Manjulaji:
We made this receipe by adding garlic paste it gave us extra swad/ taste n healthy to our kids.
Vasant
April 11, 2015 at 10:27 pmBetter than five star Hotel receipe
Siddhatri Seth
March 26, 2015 at 1:15 pmHi.. You give good recipes .. If u add garlic , curry leaves and tamarind paste in this.. It will taste awesome .. I love to eat it
Vidhya
July 6, 2015 at 10:36 pmManjulaji is from the Jain community and hence avoids cooking and eating of garlic, onions. She makes amazing dishes even without these.
ginee
March 26, 2015 at 12:25 pmThnk u for introducing me to the world of cooking . I was nvr interested in ths before .but ever since I have started following ur simple home made receipe my familyis loving me more thx agn
Vaishali
February 8, 2015 at 1:26 pmThis is the best tadka recipie better then restaurants thanks!
chrissi
January 31, 2015 at 10:21 amHi Manjula,
I just wanted to thank you so much for your website! Your recipes are wonderful and I so enjoy watching you cook them. I have made a lot of ayurvedic foods for my health and now I also make your recipes, they are better than any of my other cook books.
I just wanted you to know how much I enjoy you and your website,
Thank you!
Chrissi
DPGates
January 25, 2015 at 7:10 amI made this dish last night and experienced some confusion. Please review the directions under Seasoning, steps 1 & 2. I could not reconcile the ingredient list with these two steps. Is there an error?
Manjula Jain
January 28, 2015 at 10:41 amDPGates,
Thanks, I am correcting the mistake please ignore the step one, Thanks again
Margaret Shea
January 17, 2015 at 7:57 pmI made this tonight and my husband and I both enjoyed it. I used 1/4 tsp. red chili powder instead of 1/2 tsp. because my husband is a little sensitive to spicy hot foods. It was the perfect amount of spiciness. I will be making Dal Tadka again. Thank you, Manjula!