Tadka Daal
Tadka Daal

How to Make Authentic Tadka Daal

Dal Tadka is one of the most popular lentil dish served in the Indian subcontinent. Dal Tadka is cooked lentils which are tempered with oil or ghee fried spices & herbs.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Bangladeshi, Indian
Servings 4
Calories 213 kcal


Ingredients for Cooking Lentils

  • 1 cup Tuvar Dal
  • 1 or 2 Green Chilies or Serrano Peppers – chopped or slit Lengthwise
  • ½ cup Chopped Onions
  • 1 cup Tomatoes Finely Chopped
  • 1 tsp Ginger Finely Chopped
  • ½ tsp Turmeric Powder
  • ½ tsp Garam Masala Powder
  • 1 pinch Asafoetida
  • cups Water
  • 1 or 2 tbsp Low-fat Cream
  • 2 tbsp Coriander Leaves Chopped
  • Salt To Taste

Ingredients for Tempering or Tadka

  • 3 tbsp Oil or 3 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 5 or 6 Garlic Cloves
  • 3 Dry Red Chilies
  • 1 pinch Asafoetida
  • 1 tsp Crushed Kasuri Methi Dry
  • ½ tsp Red Chili Powder or Cayenne Pepper

Ingredients for Garnish

  • 1 tbsp Chopped Coriander Leaves

Ingredients for Dhungar Method

  • A small piece of Charcoal
  • ¼ tsp Oil or Ghee


Cooking Lentils

  • Rinse the lentils and add them to a 3 litre pressure cooker. You can also cook the lentils in a pot. Just soak the lentils for an hour or two before you cook them in a pot.
  • To the lentils, add chopped onions, tomato, green chilies, ginger.
  • Add water. If cooking in a pot, then about 3 to 3.5 cups of water can be added.
  • Add turmeric powder and asafoetida. Mix very well.
  • Pressure cook the lentils for about 7 to 8 whistles or more till they become soft and creamy.
  • Mash the cooked lentils with a wired whisk or with a spoon and keep aside. If the consistency looks thick, then add some water to get a medium consistency. Then simmer for 3 to 4 minutes.
  • Once the desired consistency is reached, add low-fat cream (optional), garam masala powder, chopped coriander leaves and salt. Switch off the heat.
  • Mix well so that everything combines uniformly. Check salt before you add the tempering. If the salt is less than add more salt.

Dhungar Method (Optional)

  • Next is the dhungar method of flavoring the lentils with the smoky fumes of burnt charocal. For this with the help of tongs or on a grill pan, place the a small piece of charcoal like shown in the stepwise photo guide in the post.
  • Burn the charcoal till it becomes red hot. Please use natural charcoal for this method.note that this is an optional step and you can proceed directly to the tempering method.
  • Place the red hot charcoal in a small steel bowl.
  • Pour about ¼ teaspoon of oil or ghee on the charcoal. You will see fumes emanating as soon as you pour oil or ghee on the hot charcoal.
  • Place this bowl on the dal.
  • Cover the cooker or the pot with a lid and let the dal get infused with the charcoal smoke. Just keep for 1 to 2 minutes.
  • Do not keep for a longer time as the dal may turn bitter. Remove the bowl carefully with the helps of tongs and cover cooker with a lid. Set aside.

Making the Tempering (Tadka or Chaunk)

  • Next heat oil or ghee in a small pan. First add cumin seeds and crackle them. The cumin should get fried and not be raw but don't burn them.
  • Now add red chilies, asafoetida and chopped garlic. Let the garlic brown and the red chilies change color.
  • Lastly add kasuri methi and red chili powder. Mix and switch off the heat. Make sure to fry the tempering ingredients at a low flame, so that you don't burn them.
  • Pour the entire tempering mixture into the dal.
  • You can mix the dal or serve the dal tadka with the tempering on top it. Garnish it with coriander leaves.
  • Serve dal tadka hot with steamed basmati rice, jeera rice (cumin rice) or with roti or naan or paratha.
Keyword Bangla Curry, Bangla Recipes, Bangla Side Dish, Bengali Recipes, Daal Tadka, Dal, Indian Curry, Tadka Daal

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1 Comment

  1. Ifrat 7 May 2022 Reply

    First time i have bought meat from here,well packed delivered early morning,great service will be using again In sha Allah.

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