Punjabi Dal Tadka

There are some dishes, which are very well, know from each region, Dal Tadka is one such from North India especially from Punjab. When you think of it, you just want to have it and savor the taste. These are commonly available in authentic Punjabi food restaurants or Dhabas.

Well its is pigeon pea (toor dal) & Bengal gram (chana dal) cooked together with onion, tomato, ginger & garlic and served with a ready great tempering of ghee, cumin seeds & dried whole red chilies. Its yummy, Try this out!

Step-by-Step Easy & Quick Recipe –

Prep Time       Cook Time        Total Time          Yields

20 mins               25 mins                45 mins           4 Servings


Toor Dal (pigeon pea lentils) – ¾ cup

Chana Dal (Bengal gram) – ½ cup

Onion – 1 large (finely chopped)

Ginger – 1 inch piece (finely grated)

Garlic cloves – 2 (minced)

Tomato – 2 large (grated skinless)

Fresh green coriander – 2 tablespoons

Salt per taste

Turmeric powder – ½ teaspoon

Coriander powder – 1 teaspoon

Red chili powder – ½ teaspoon

Dried whole red chilli – 2-3

Asafetida – 1 pinch

Cumin seeds – ½ teaspoon

mustard seeds – 1/2 teaspoon

Oil – 2 tablespoons

Ghee (clarified butter) – 3 tablespoons


  • Wash & clean the dals well and soak in water for 2-3 hours.
  • Now transfer dals to a pressure pan or cooker & pressure-cook the dals with salt & turmeric powder for 6-8 minutes (up to 3-4 whistles). Take off heat and open the lid.
  • Now heat oil in a pan and add mustard seeds and when they splutter add ginger & garlic, sauté for 1 minute and then add onions, when the onions become golden brown in color add grated tomato and mix well, add salt, coriander powder, red chili powder & sauté for another 3-4 minutes.
  • Now add the cooked dal in the pan and mix well with tomato paste. Let the dal simmer on low heat for another 2-3 minutes, if it’s too thick, then add some water to attain the required & desired consistency. Add fresh green coriander.
  • Now in another pan heat ghee and add asafetida & cumin seeds along with dried whole red chilies. When the seeds splutter & dried chili becomes crispy in ghee, add this tempering to the dal. Serve hot.

Note: Delicious Dal Tadka is ready, serve hot with chapatti, tandoori roti, naan, jeera or plain rice or pulao, Bon Apatite!

Happy Cooking!!

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