Dal Tadka

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients and Tools

   First, gather all your tools: pressure cooker, kadhai, small pan, chopping board, knife, measuring cups and spoons. Rinse 1 cup (200g) of toor dal under running water until the water runs clear, then drain it. Peel and finely chop 4 medium garlic cloves, grate 1 inch ginger, finely chop 1 medium onion and 1 medium tomato, and slit 1 green chilli lengthwise. Chop 2 tbsp of fresh coriander leaves for later.

2. 02

   Pressure Cook the Dal

   Place the rinsed dal into the pressure cooker. Add 3 cups (720ml) of water, 1/2 tsp turmeric powder, and 1 tsp salt. Close the lid tightly. Place the pressure cooker on a high flame and cook until you hear 4-5 whistles. This usually takes about 10-12 minutes once the pressure builds up.

3. 03

   Rest and Mash the Dal

   Once the whistles are done, turn off the flame and let the pressure cooker cool down naturally for about 10-15 minutes. Do not try to open it forcefully. Once the pressure has released (the safety valve will drop), open the lid. Use a stirring spoon or a whisk to gently mash the dal directly in the cooker until it's smooth but still has some texture.

4. 04

   Prepare the Tempering Base - Ghee and Spices

   While the dal is resting, heat 2 tbsp of ghee in a small pan or a kadhai over a medium flame. Once the ghee is hot (it will look shimmery), add 1 tsp cumin seeds. Let them crackle and turn light brown – this takes about 15-20 seconds. Be careful not to burn them.

5. 05

   Add Aromatics

   Immediately add 1/4 tsp asafoetida (hing), the finely chopped garlic, and grated ginger to the pan. Sauté on a medium-low flame for about 30 seconds, stirring constantly, until the raw smell of ginger and garlic disappears and they turn slightly golden. Do not let them burn.

6. 06

   Cook Onions and Green Chilli

   Now, add the finely chopped onion and slit green chilli to the pan. Increase the flame to medium. Cook, stirring occasionally, for about 3-4 minutes until the onions turn translucent and light golden brown. They should smell sweet and fragrant.

7. 07

   Cook Tomatoes

   Add the finely chopped tomato to the pan. Continue to cook on a medium flame, stirring occasionally, for about 3-5 minutes. The tomatoes should soften completely and release their juices, and the mixture will start to come together and look like a thick paste.

8. 08

   Combine Dal and Tempering

   Carefully pour the cooked and mashed dal from the pressure cooker into the kadhai with the tempering mixture. Stir everything together well to combine. If the dal seems too thick, you can add 1/4 to 1/2 cup (60-120ml) of hot water to reach your desired consistency.

9. 09

   Simmer and Finish

   Bring the dal to a gentle simmer on a medium-low flame. Let it cook for another 5 minutes, stirring occasionally, so all the flavors meld together. The dal will thicken slightly and smell wonderfully aromatic. Taste and add a tiny pinch more salt if needed.

10. 10

    Garnish and Serve

    Turn off the flame. Stir in the finely chopped fresh coriander leaves. Your delicious Dal Tadka is ready! Serve hot with rice or roti.