Recipe by: Vanita Aksekar

Source: Family Recipe

Dal Tadka is a staple Indian lentil preparation of soupy lentils tempered with spices.


  • 1 cup tuvar dal / pigeon pea lentils.
  • 2 – 3 medium tomatoes
  • 1 green chili
  • 1 inch piece of ginger finely chopped
  • 1 tsp turmeric

For Termpering

  • 2 Tbsp of ghee or oil
  • 1 tsp mustard seeds / rai
  • 1 tsp cumin seeds / jeera
  • 10 – 12 curry leaves
  • a generous pinch of asafoetida
  • ½ tsp of chili powder


  • Take 1 cup of dal / lentil in a bowl and rinse it with water a couple of times.
  • Soak dal for atleast 1 hour.
  • Then transfer to a pressure cooker Add chopped tomatoes, fine chopped ginger, 1 green chili, 1 teaspoon of turmeric and 3 cups of water.
  • Close the pressure cooker and let it cook on high flame for 4 to 5 whistles. Reduce the heat for two minutes and switch off.
  • Once the pressure is released, churn the dal to get evenness & consistency. Cook again for few minutes.
  • Prepare for tempering :
    . Take another vessel and add two tablespoon of ghee / oil. Set the flame on medium high.
    . Once the oil / ghee is hot, put mustard seeds, cumin seeds, pinch of asafoetida and curry leaves.
    . Switch off and ½ teaspoon of chili powder.
  • To this tempering add the dal and keep some distance as this may splash on you.
  • Serve decorated with coriander leaves.

Download PDF version here: dal-tadka-vanita-aksekar