- Prep time10 mins + 30 min soak
- Cook time35 mins
- Servings4
- DifficultyEasy
- CategoryDesi
Daal tadka is two dishes in one: a gently simmered lentil base, then a tadka — spices bloomed in screaming-hot ghee — poured over at the last second so it sizzles on contact. That sizzle is not theater; the volatile oils in cumin and garlic only release fully in hot fat. Keep the daal slightly thinner than you think — it thickens as it sits.
Ingredients
- 1 cup (200 g) toor dal (split pigeon peas), soaked 30 minutes
- 1/2 tsp turmeric powder
- 1 tsp salt
- 3 cups (700 ml) water
- For the tadka:
- 3 tbsp ghee
- 1 tsp cumin seeds
- 4 garlic cloves, thinly sliced
- 2 dried red chilies
- 1/2 tsp red chili powder
- 1/4 tsp asafoetida (hing) (optional)
- 2 tbsp fresh coriander leaves, chopped
- 1 tbsp lemon juice
Method
- Drain the soaked dal and boil with turmeric, salt and water for 25 to 30 minutes, until completely soft. Whisk or mash lightly for a creamy texture.
- Keep the daal on low heat. It should be pourable — thin with hot water if needed.
- For the tadka, heat the ghee in a small pan until it shimmers and almost smokes.
- Add the cumin seeds; when they crackle, add the garlic slices and dried chilies. Fry until the garlic turns golden at the edges — about 45 seconds, no longer.
- Take off the heat, stir in the chili powder and asafoetida, and immediately pour the sizzling tadka over the daal. It should hiss loudly.
- Stir in the coriander and lemon juice. Serve hot with steamed basmati rice and a spoon of ghee.
Tips for success
- Golden garlic, not brown — burnt garlic turns the whole tadka bitter in seconds.
- Pour the tadka over the daal, never the reverse; the sizzle needs the hot fat to hit liquid.
- Leftover daal thickens in the fridge — loosen with hot water when reheating.
Watch video tutorial
Prefer to watch it being made? This from CookingShooking walkthrough covers the same daal tadka step by step — the spoken narration doubles as an audio tutorial.