Recipe Dal Tadka Recipe


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moong dal or masoor dal - 1.5 cups
turmeric - a pinch
green chillies - 3 or 4 (acc to ur spice level)
garlic - 2 pods (sliced or minced)
coriander leaves - for garnish
curry leaves - for garnish
salt - to taste
lime juice - 1 - 2 tsps

For Tadka:
cumin seeds - 1 tsp
mustard seeds - 1 tsp
ghee - 2 tsps
hing - a pinch

Pressure cook the dal with turmeric. (Take care to see that the dal is not mushy)
Take a non stick vessel and add ghee, cumin seeds and mustard seeds.
After the seeds splutter add hing.
Then add the green chillies and garlic and fry them for a minute.
Add the cooked dal and salt, fry for 4-5 minutes.
Garnish with curry leaves and coriander leaves.
Add some lime juice and serve it with rotis/rice.


Preparation Time
10 min
Main Dish
Cooking Time
40 min
Difficulty Level
Main Ingredient

Vegan Salty Smooth Vegetable Everyday Classic High Protein Boil Curry Bihari dal North Indian Punjabi Rajasthani
Bihari Food | Punjabi Food | Healthy Food |

500 g toor dal
250 g masoor dal
200 ml oil
15 g cumin
50 g garlic
200 g onion
50 g ginger paste
20 g garlic paste
15 g red chilli pdr.
10 g turmeric
15 g coriander pdr.
200 g tomatoes
to taste salt
10 g green chillies
60 g green coriander

How to make Dal Tadka
the lentils – wash and soak for 30 minutes and boil with salt and half of turmeric.
The vegetables – chop garlic, green chillies, coriander, onion and tomatoes
Cooking – heat oil, add cumin, garlic, stir fry to brown colour.
Add onion and fry to brown colour, add ginger and garlic pastes with red chilli pdr., coriander pdr., and remaining turmeric.
Stir for 2 minutes. Now add chopped tomatoes, bring to a boil and simmer for 10 minutes or until masala leaves the oil. Add seasoning.
Now add boiled lentils, mix, bring to boil and simmer for another 10 minutes. Add green chillies, green coriander. Adjust seasoning.