If you think one bite of this delicious Dal Tadka will be enough to fill you with great warmth and satisfaction, you’d be absolutely right! But, you won’t stop at one bite!
If you’re looking for a satisfying, healthy, and colorful mix of vegetables and spices, together with your dose of lentils, then you should definitely try this Dal Tadka dish to warm you up this winter. I’ve tasted dal made from my Pakistani and Bengali friends, each of which make it in such unique and tasty ways. What I like to do, is capture the best of every dal I’ve tasted to put the best version together with an added twist of my own.
Personally, we love our dal to be super thick and creamy, without the use of cream, to get that added texture in your plate and to warm the soul. Also, serving it topped with fresh coriander and a side of garlic naan bread is my absolute favorite!
Sensational Dangerously Good Dal Recipe!
Creamy, dreamy bowl of goodness. Thats all I can say about this one 🙂
There are some recipes which are really really delicious but not really good for our health, in the long run; so no don’t get me wrong this is not one of those recipes, this is healthy, you can’t get enough of it. So thats it I have called it dangerously good.
The Ghee that goes into the Tadka which then goes into the dal, with the garlic coriander butter, preferably freshly baked naan on the side, makes it truly sensational.
So I hope you try my Sensational, dangerously good dal recipe with no limits and definitely no judgment.
Follow your heart (and your taste buds) and choose Dal Tadka!
The Secret to Lentils and Dal Tadka
I know most of us have a soft spot for fast food, but that satisfaction we get only lasts for a short time, while healthier options, like lentils, satisfy you for so much longer, and actually carry benefits that you’ll reap over time.
Lentils are a secret superfood, they might be tiny but don’t let their size fool you. They’re crammed with protein, essential nutrients, and vitamins.
Tomatoes, fresh coriander, chili, garlic, and onions are a great source of vitamin C and are loaded with antioxidants which, let’s face it, we all could do with as many of those in our bodies as possible!
The aromatic mixture of ginger, turmeric, cumin seeds, and coriander seeds are all highly beneficial.
So, don’t look any further, take care of your body and satisfy your hunger by choosing to make Dal Tadka for you and your family, and make an occasion out of it! Enjoy it and thank me later 😊.
Spiced Lentils!
What is Dal Tadka?
Dal, known as Dahl or Daal, is a Hindi word that means “to split.” It’s a collective term for pulses: lentils, peas, chickpeas, kidney beans, etc. It’s also used to describe the stew-like dishes that feature the pulses.
While Tadka or Tarka refers to the Indian cooking technique in which whole or broken spices are roasted in ghee or oil in order to release their essential oils, thus making their flavor more aromatic.
How to Best Use Whole Spices
There are two ways you can go about your spices when it comes to making dal.
If you want to go all out for your dinner guests or simply, have a bit more time, I highly recommend pouring your whole spices, before use, into a heated pan. Once the spices are heated, grind them down into powder before adding the oil. They are now ready for your Tadka mixture. This elevates and accentuates the flavors and gives that added kick you’ve been looking for. You’ll be able to taste each flavor as it rolls on your tongue!
Of course, if you are the type of person who doesn’t like to add that extra punch of spiciness of wholegrain spices, I still recommend you use the fresh grains instead and grind them into powder so you don’t miss out on the aroma before adding them to your dal tadka recipe.
Tips for the Best Dal Tadka Recipe
Use an oil that can stand high temperatures or simply use ghee, since the spices need to be cooked at high temperature in order to properly release their essential oils.
Undoubtedly, you need a pan that is relatively deep to make Tadka, in order to prevent your food from running over out of the pan when it boils.
Rinse the lentils under cold running water to get rid of all the debris.
A lentil Dal recipe doesn’t always have tomatoes but whenever tomatoes are added, this gives it more depth of flavour, a bit of tart, rather than sweetness.
Keep in mind that you may have to adjust the cooking time depending on the type of lentils used!
This recipe is very healthy, made up of lentils, fresh herbs, and spices. Be careful though, its taste is so moreish and addictive, you’ll end up consuming much more garlic butter naan, so if you’re watching what you eat, portion beforehand.
Frequently Asked Questions
What is the substitute of garam masala?
You can just use any curry powder to taste.
How to store the leftovers?
Store in an air-tight container in the refrigerator, it will last for 3-4 days.
Can I use oil instead of ghee?
Sure, you can replace ghee with coconut oil or vegetable oil. Olive oil is not recommended in making Tadka as it burns at high temperature.
Do the red lentils need to be pre-soaked?
No, just rinse and use them dry!
Ingredients
For the Dal you’ll need:
- Turmeric
- Garam masala
- Sea salt
- Coriander seeds
- Cumin seeds
- Ghee
- Ginger
- Red lentils
- onion
- Tomatoes
- Sugar
- Water
To serve
- Fresh coriander
- Lemon
Follow these steps to prepare Dal Tadka
First, in a pot, toss the finely chopped onions in 2 tbsp. of ghee and stir-fry for 2-3 minutes until translucent.
Now, add the spices, turmeric, garam masala, sea salt, 1 tsp coriander seeds, 1 tsp cumin seeds and 3 pieces of 1″ ginger cubes. Stir together and cook for 1-2 minutes.
Finally, add washed red lentils with 8 cups of water. Stir well and simmer at medium-high temperature for 45 mins to 1 hour. Stir from time to time to avoid burning.
Note: Add your chopped tomatoes and 1tbsp of sugar to get the tanginess of the tomatoes.
Meanwhile, in a separate pan, melt the rest of the ghee and add 1 finger sized ginger chopped finely, 1 large red chilli chopped and garlic. Add the remaining spices, 1 tsp of cumin seeds and 1 tsp coriander seeds. Fry altogether until aromatic.
Once your dal is cooked, add your spices mix on top of the dal to cook together.
Last but not least, garnish with chopped fresh coriander, serve with pita bread. Don’t forget to add lemon juice and enjoy!
Hope you’ll like this recipe and add it into your upcoming meal plans!
If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.
And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you 🙂
Other Vegan recipes to try
- Roasted Vegetables Couscous Salad
- Persian Dill and Fava Bean Stew
- Roasted aubergine, Corn, Avocado Pesto Pasta Salad
- Kuru Fasülye – Turkish White Bean Stew
Simple Dal Tadka with Extra Garlic and Chilli
Dal
Dal ingredients
To serve
Instructions
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First, in a pot, toss the finely chopped onions in 2 tbsp. of ghee and stir-fry for 2-3 minutes until translucent.
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Now, add the spices, turmeric, garam masala, sea salt, 1 tsp coriander seeds, 1 tsp cumin seeds and 3 pieces of 1" ginger cubes. Stir together and cook for 1-2 minutes.
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Finally, add washed red lentils with 8 cups of water. Stir well and simmer at medium-high temperature for 45 mins to 1 hour. Stir from time to time to avoid burning.
-
Meanwhile in a separate pan, melt the rest of the ghee and add 1 finger sized ginger chopped finely, 1 large red chilli chopped and garlic. Add the remaining spices, 1 tsp of cumin seeds and 1 tsp coriander seeds. Fry altogether until aromatic.
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Once your dal is cooked, add your spices mix on top of the dal to cook together.
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Last but not least, garnish with chopped fresh coriander, serve with pita bread. Don't forget to add lemon juice and enjoy!
