Dal tadka



You need –
  • Red Lentils / masoor dal – 1 cup
  • Onion – 1, finely chopped
  • Tomatoes – 2, chopped
  • Garlic – 2 cloves minced
  • Turmeric – ¼ teaspoon
  • Salt to taste
  • Ghee/ clarified butter – 1 teaspoon
  • Water – 1 ½ – 2 cups


For Tempering (Tadka)
  • Cumin seed – ¼ teaspoon
  • Mustard Seeds – 1 teaspoon
  • Dried red Chilies – 2
  • Asafoetida – Pinch
  • Coriander leaves – for garnishing
  • Ghee – 1 teaspoon
How to –

Wash the lentils in cold water until clean and set aside. In a heavy bottom pan heat the ghee. Tip in the onion, garlic, salt and turmeric, fry until the onion turn soft. Add the chopped tomatoes and saute for 2 minutes. Add the lentils and water. Cover and cook until the lentils are mushy. Add more water to bring the dal to the required consistency.



In a small frying pan heat the ghee.  Add the mustard seeds and once they start to splatter add the cumin seeds, dries chilies, Asafoetida and fry for a few seconds. Add this to the cooked lentils, mix well. 

Serve warm with Roti or rice.


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