Tadka Dal (North Indian Tempered Yellow Lentils)

Name: Tadka Dal (North Indian Tempered Yellow Lentils)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 cup (200 g) toor dal (split pigeon peas), rinsed in several changes of water until the water runs mostly clear; 3½ cups (830 ml) water, cold, for pressure cooking (a 3½:1 ratio to the dal for a creamy result); ½ cup (120 ml) water, hot, for loosening the cooked dal (required; add as directed in the mashing step); ½ tsp (1 g) ground turmeric; 1 medium (about 5 oz) (140 g) ripe tomato, chopped into ½-inch (1 cm) pieces; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 1 whole (5 g) green chili (serrano or Thai), slit lengthwise, left whole; 1¼ tsp (7 g) fine sea salt; 3 tbsp (40 g) ghee; 1 tsp (2 g) cumin seeds; 3 whole (3 g) dried whole red chilies (such as arbol or Kashmiri), snapped in half, shaking out most seeds for milder heat; ¼ tsp (½ g) asafoetida (hing); 5 large cloves (25 g) garlic cloves, peeled and thinly sliced; 1 tsp (2 g) Kashmiri chili powder; 1 tbsp (15 ml) fresh lemon juice; ¼ cup (10 g) fresh cilantro, leaves and tender stems, finely chopped

From the MyKitchenBank Kitchen

Creamy, gently spiced toor dal pressure-cooked until silky, then finished with a sizzling ghee tempering of cumin, garlic and dried red chilies poured over at the end. Serve with rice or flatbread.

Prep: 18 min
Cook: 27 min
Wait: 36 min
Total: 1 hr 21 min
Makes: About 4½ cups (1.1 L), serving 4 as a main with rice

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Ingredients

4 servings

For the dal
1 cup (200 g) toor dal (split pigeon peas), rinsed in several changes of water until the water runs mostly clear
3½ cups (830 ml) water, cold, for pressure cooking (a 3½:1 ratio to the dal for a creamy result)
½ cup (120 ml) water, hot, for loosening the cooked dal (required; add as directed in the mashing step)
½ tsp (1 g) ground turmeric
1 medium (about 5 oz) (140 g) ripe tomato, chopped into ½-inch (1 cm) pieces
1 tbsp (8 g) fresh ginger, peeled and finely grated
1 whole (5 g) green chili (serrano or Thai), slit lengthwise, left whole
1¼ tsp (7 g) fine sea salt
For the tadka
3 tbsp (40 g) ghee
1 tsp (2 g) cumin seeds
3 whole (3 g) dried whole red chilies (such as arbol or Kashmiri), snapped in half, shaking out most seeds for milder heat
¼ tsp (0.5 g) asafoetida (hing)
5 large cloves (25 g) garlic cloves, peeled and thinly sliced
1 tsp (2 g) Kashmiri chili powder
To finish
1 tbsp (15 ml) fresh lemon juice
¼ cup (10 g) fresh cilantro, leaves and tender stems, finely chopped

Equipment (5)

Pressure cooker or electric pressure cooker, at least 3-quart (3 L) capacity (the dal and water fill it less than half)
Small skillet or tadka pan, 6 to 8-inch (15 to 20 cm), with a lid or splatter guard nearby
Whisk or wooden dal masher (ghotni)
Fine-mesh strainer
Measuring cups and spoons

Steps

Before you start

Plan on about 80 minutes start to finish: 20 minutes soaking, roughly 18 minutes of pressure cooking (about 8 minutes to build pressure plus 10 minutes at full pressure), and 15 minutes of natural pressure release.
These timings are for a stovetop pressure cooker or an electric pressure cooker on High for 10 minutes (an electric cooker also needs several minutes to come to pressure).
Have every tadka ingredient measured and sitting next to the stove before you heat the ghee. The tempering takes under 4 minutes and garlic burns fast.
Heat 1/2 cup (120 ml) water until hot (kettle or microwave) shortly before the dal finishes releasing pressure; you need it to loosen the dal.
Open a window or switch on the vent hood: dried chilies in hot ghee release pungent fumes.

1
Rinse and soak dal
- Place the toor dal in a bowl and cover with cold water.
- Swirl with your hand, drain through a fine-mesh strainer, and repeat 3 to 4 times until the water runs mostly clear.
- Cover with fresh water by 1 inch (2.5 cm) and soak for 20 minutes, then drain well.
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Ready when: Dal looks slightly swollen and pale, and the soaking water is cloudy
Tip: You can prep the aromatics in the next step while the dal soaks to save time.
2
Prep the aromatics
- Chop the tomato, grate the ginger, slit the green chili, and snap the dried red chilies in half.
- Slice the garlic thinly and keep it in a small bowl.
- Line up the cumin, asafoetida, and Kashmiri chili powder in a small dish near the stove.
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Ready when: Everything for the dal and tadka is within arm's reach of the stove
3
Pressure cook the dal
- Put the drained dal, 3½ cups (830 ml) cold water, turmeric, tomato, ginger, green chili, and salt in the pressure cooker.
- Stir once.
- Lock the lid and cook over high heat until full pressure is reached (about 8 minutes), then reduce to medium-low to hold steady pressure and cook for 10 minutes.
- For an electric cooker, use High pressure for 10 minutes (plus a few minutes to come to pressure).
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Ready when: The regulator is rocking or whistling gently (or the pin is up) and holds steady for the full 10 minutes
Tip: Do not fill the cooker more than half full; dal foams and can clog the vent.
4
Release pressure naturally
- Turn off the heat and let the pressure drop naturally for about 15 minutes.
- Do not force the valve open.
- Open the lid only after the pressure indicator has dropped completely, tilting the lid away from you.
- Meanwhile, heat the ½ cup (120 ml) water for loosening.
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Ready when: Pressure pin has dropped, the lid opens without resistance, and a dal grain mashes to a paste with no chalky center when pressed between two fingers
Tip: A natural release prevents foamy dal from sputtering out of the vent.
5
Mash and adjust texture
- Whisk or mash the cooked dal vigorously for about 1 minute until mostly smooth but still slightly textured.
- Remove the green chili if you prefer less heat.
- Set the open cooker over medium-low heat, stir in the ½ cup (120 ml) hot water, and simmer for 5 minutes, stirring often.
- Taste and add a pinch more salt if needed.
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Ready when: Dal is creamy and falls from a spoon in a thick, slow ribbon, like heavy cream or thin porridge, with a few soft bits of lentil and tomato still visible; it thickens a little as it sits
Tip: If it still seems too thick, add more hot water 2 tablespoons at a time; cold water dulls the flavor.
6
Bloom cumin and chilies
- In the small skillet, heat the ghee over medium-high heat for about 1 minute until it shimmers.
- Add the cumin seeds and let them sizzle for 20 to 30 seconds.
- Add the dried red chilies and stir for 10 to 15 seconds.
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Ready when: Cumin turns a shade darker and smells nutty; chilies darken slightly but are not black
Tip: If the ghee smokes, lift the pan off the heat for a few seconds. Burnt spices taste bitter and cannot be fixed.
7
Brown garlic and add spices
- Add the asafoetida and sliced garlic.
- Reduce the heat to medium and stir constantly for 45 to 60 seconds.
- Remove the pan from the heat, then immediately stir in the Kashmiri chili powder for 5 seconds so the ghee turns deep red.
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Ready when: Garlic slices are light golden at the edges and fragrant
Tip: Chili powder scorches in seconds in hot ghee, so add it off the heat.
8
Pour tadka over dal
- Immediately pour the sizzling tadka over the hot dal, scraping out all the ghee and spices.
- Cover with the lid for 1 minute to trap the aroma, then stir it through.
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Ready when: Dal is glossy with red-tinged ghee swirls and smells toasty and garlicky
Tip: Stand back slightly when pouring as the hot ghee will hiss and spatter.
9
Finish and serve
- Stir in the lemon juice and half the cilantro.
- Taste and adjust salt or lemon.
- Serve hot in bowls, topped with the remaining cilantro, alongside steamed basmati rice, roti, or naan.
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Ready when: Flavor is balanced: earthy, lightly sour, salty and gently hot

Good to know

Tips

Pour the tadka while it is still sizzling; that contact with the hot dal is what carries the flavor through the pot.
The dal thickens as it cools, so keep it slightly looser than you want it on the plate.
For a smokier dhaba-style finish, place a small heatproof bowl on the dal, add a hot charcoal piece with a drop of ghee, cover for 2 minutes, and discard the coal.
Rinse thoroughly and skim any foam after opening the cooker; it keeps the dal tasting clean.

Make ahead

The dal (through the mashing and simmering step) can be cooked up to 4 days ahead and refrigerated. Reheat gently with a splash of water, then make the tadka fresh just before serving for the best aroma.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months in freezer-safe containers, leaving ½ inch (1 cm) headspace. Thaw overnight in the fridge and reheat in a saucepan over medium-low heat, stirring in 2 to 4 tablespoons water until hot and loose; finish with a fresh squeeze of lemon.

Substitutions

toor dal (split pigeon peas) → Masoor dal (red lentils) or a mix of half toor and half moong dal. Masoor cooks faster (6 minutes under pressure, no soaking needed) and gives a softer, more porridge-like dal; reduce the loosening water to ¼ cup (60 ml) at first.
ghee → Avocado oil or other neutral oil (vegan). Loses the nutty richness; add ½ tsp extra cumin to compensate.
asafoetida (hing) → 1 extra garlic clove, or omit. Hing gives savory depth; many brands contain wheat, so check the label for gluten-free needs.
dried whole red chilies (such as arbol or Kashmiri) → ½ tsp red pepper flakes. Add with the garlic rather than at the start so the flakes do not burn.