Dal Tadka | Lentils Curry – Restaurant Style | Video

Dal tadka. Spicy, healthy and comforting, this simple lentil curry is packed with so much flavor, and it’s all about humble dal tempered with aromatic spices. The two step tempering process definitely makes this recipe so unique and delicious. Serve with roti or over rice for a complete meal that the whole family will love.

Fact: Every Indian household has its own favorite version of this dal curry. From far north to down south, the basic ingredient and cooking technique remains the same though.

Fascinated by the popularity of such a humble dish, I really want to share with you the restaurant version of dal tadka (dal=lentils, tadka= tempering). To be exact, this dal curry features a two-step tempering process for maximum flavor.

Well, as I mentioned, this curry is made with simple ingredients – lentils, few spices and herbs. These impart the spicy, rich and comforting flavors to the curry. Lentils are the key ingredients in this recipe, precisely, tuvar (toor) dal or yellow split pigeon peas. Ideally, the lentils need to be soaked prior to cooking. Then they’re cooked in a pressure cooker until mushy.

If you don’t want to use a pressure cooker, the best way to make this dal tadka is using masoor dal or red lentils. As you know, they cook super quick in a pot over the stovetop.

Once the lentils are ready, we’ll make the first tadka or tempering. Start with heating a little ghee or even oil, splutter mustard seeds, and brown some onions alongside ginger and green chilies. Next up, quickly stir fry a few dried spices like ground coriander, dried red chilies and asafetida. For added flavor, we’ll also add in some coriander (cilantro) leaves and crushed kasuri methi (dried fenugreek leaves). Add in tomatoes and simmer until thick.

Now, the final tadka or tempering of dal tadka. Just heat up a little ghee, and fry garlic cloves, red chilies and red chili powder. Add this to the dal. And done.

The unique taste of this dal fry is totally lip-smacking. Clearly, this curry is a great example of super simple ingredients creating amazingly flavorful dish.

 

More lentil recipes: 

• Dal Palak (Lentils Spinach Curry)
• Moong Dal Ladoo
• Moong Dal Pudding (Parippu Payasam)
• Parippu Vada (Lentil Cakes)
• Sambar (Lentil and Mixed Veggies Curry)

Yield: 4

Dal Tadka | Lentils Curry - Restaurant Style | Video

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Quick and easy restaurant style lentil curry flavored with tempered spices

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• P. 5 mins
• C. 30 mins
• S. 4
• 1 cup arhar dal or tuvar dal (yellow split pigeon peas) or masoor dal (red lentils). (I used tuvar or toor dal)
• 1/2 tsp ground turmeric (turmeric powder)
• Water
• 2 tbsp ghee (or oil)
• 1/2 tsp mustard seeds
• 1 sprig of curry leaves
• 1/2 cup chopped onions
• 1 tsp chopped fresh ginger
• 2 green chilies, slit
• 1/2 tsp ground coriander (coriander powder)
• 1 tsp red chili powder
• A pinch of asafetida
• 2 sprigs of coriander (cilantro) leaves, chopped
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 small tomato, diced
• 1 tsp cumin seeds
• 3 garlic cloves, sliced
• 3 dried red chilies
• 1/2 tsp red chili powder
• Water
• Salt to taste
• Coriander (cilantro) leaves, to garnish

Instructions

1. Rinse dal 3-4 times and soak for about 20 minutes. Drain. Place lentils in a pressure cooker. Add ground turmeric. Cover with 2 cups water. Cook for about 7-8 whistles. Mash dal. Set aside. (Alternatively, cook over stovetop until mushy). (Masoor dal cooks really quick, so it can be cooked over stovetop)
2. Heat 1 tbsp ghee in a large frying pan over medium-high heat. Splutter mustard seeds. Add curry leaves, onions, grated ginger and green chilies. Sauté, stirring occasionally, for about 2-3 minutes or until onions are browned.
3. Add ground coriander, red chili powder and asafetida. Add cooked dal, coriander (cilantro) leaves, crushed fenugreek leaves and tomatoes. Season with salt. Add water to make thick sauce. Bring to boil. Simmer for 5 minutes or until the tomatoes are soft and mushy. Set aside.

Tempered spices:

1. Heat 1 tbsp ghee in a small frying pan over medium-high heat. Splutter cumin seeds. Add garlic cloves, dried red chilies and red chili powder. Saute, stirring constantly, for one minute. Add spices to curry. Stir to combine.
2. Garnish with coriander (cilantro) leaves.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 218 Total Fat 9g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 4g Cholesterol 16mg Sodium 402mg Carbohydrates 28g Net Carbohydrates 0g Fiber 9g Sugar 7g Sugar Alcohols 0g Protein 9g

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