When it comes to Indian home-cooked meals, Dal Tadka stands out as a timeless favorite. Simple to prepare, loaded with flavor, and full of warmth, this dish brings together the rich taste of lentils and the aromatic punch of traditional Indian spices.

Whether you’re a beginner in the kitchen or someone who’s cooked Indian food for years, this guide will walk you through how to cook dal tadka at home—step by step—so you can enjoy that restaurant-style taste right at your dining table.

🧂 Ingredients You’ll Need

For the dal:

• 1 cup toor dal (also known as arhar dal or split pigeon peas)
• 2.5 cups water
• 1/2 tsp turmeric powder
• Salt to taste

For the tadka (tempering):

• 2 tbsp ghee or cooking oil
• 1 tsp cumin seeds
• 4–5 garlic cloves, finely chopped
• 1 medium onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, chopped (optional, for heat)
• A pinch of asafoetida (hing)
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• A few coriander leaves for garnishing

👨‍🍳 Step-by-Step Recipe – How to Cook Dal Tadka

🔹 Step 1: Cook the Dal

Rinse the dal 2–3 times and soak it for about 20 minutes. Soaking helps the dal cook faster and makes it creamier. Once soaked, add it to a pressure cooker with water, turmeric, and a pinch of salt. Cook for 3–4 whistles on medium flame.

Once it cools, open the lid and gently mash the dal with a spoon or whisk. Adjust the consistency by adding some hot water if it’s too thick. Keep it aside while you prepare the tadka.

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🔹 Step 2: Prepare the Tadka

In a small frying pan, heat ghee or oil. Add cumin seeds and let them crackle. Now add a pinch of hing and the chopped garlic. Sauté until the garlic turns golden brown and aromatic.

Next, toss in the chopped onions and cook them until light brown. Add in the green chili and tomato, and let them cook until the tomatoes turn soft and mushy.

Add red chili powder and garam masala. Mix everything well and cook for a minute. You can also add a pinch of kasuri methi (dried fenugreek leaves) for a dhaba-style aroma.

🔹 Step 3: Combine and Simmer

Now pour this hot tadka directly into the cooked dal. Stir everything together and simmer on low heat for 5 minutes. This allows the dal to absorb all the rich, spicy flavors of the tempering.

Taste and adjust the salt or spice level as per your liking. Garnish with freshly chopped coriander leaves.

🍽 How to Serve Dal Tadka

Dal Tadka is incredibly versatile and can be served with:

• Steamed basmati rice
• Jeera rice (cumin rice)
• Chapati or roti
• Butter naan

Top it with a little extra ghee or butter just before serving for that final touch of indulgence.

💡 Helpful Tips

• Ghee vs. Oil: Ghee gives a deeper, authentic flavor, but for a vegan version, feel free to use oil.
• Don’t skip the garlic: It adds a big punch of flavor to the tadka.
• Add lemon juice at the end if you want a slight tangy twist.
• You can also make a double tadka (second tempering before serving) for more drama and flavor!