Delicious Yellow Dal Recipe | Tadka Dal

Delicious Yellow Dal Recipe | Tadka Dal

Dal or cooked lentils are a staple part of the meal in most Indian households, especially in North India. A small portion of tadka dal is usually present as a side dish, it helps to balance a meal and it’s a good source of protein on a vegetarian diet. This simple and quick tadka dal recipe is nutritious and comforting.

Tadka refers to the tempering process, few spices are roasted in oil or ghee to release their aroma and enhance their flavour, then added to the cooked dal. There are many tempering options, some even include onions and ginger, and in some regions of India ghee is added to the finished dal.

The secret to make good dal is to keep it simple and temper lightly. Try to over-do it and you’ll end up overpowering the flavour of the lentils. Keeping the tempering simple ensures that you get a beautiful balance of flavour and nutrition.

The mix and proportions of the different dal I use in this dal recipe is my favourite combination. Feel free to experiment different ones but please note, different lentils require different quantities of water. The consistency of the dal is a personal preference and it can also vary by the type of dal you are cooking. For the Mung dal that forms the basis of this recipe, both a thick and a thinner consistency can work. If you use chana dal, then aim for a much thicker consistency.

Pressure cookers are the go-to if you are cooking dal, but it is not essential. Feel free to soak the dal and then cook in a pot over a slow flame until the lentil gets soft and breaks. This slow cooking process breaks the lentils slowly and also helps to release the flavours.

Most of the times I serve this dal recipe with homemade warm roti, a green vegetable side dish and some pickle. A lightly tempered dal on a cold winter night is an absolute treat – I would recommend it each and every time. Check the tadka dal recipe and video below, quantities are for 2 people as a main dish. If you are looking for chana dal recipe, click here.

Yellow Dal Recipe | Tadka Dal Recipe Video

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AuthorAndreia Machado

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 120 g Dals proportions: 50% split Mung dal, 25% Masoor dal, 25% Split Toor dal
 ½ tsp Turmeric
 1 tsp Salt to taste
 3 tbsp Vegetable oil
 2 pinches Asafoetida / Hing
 1 tsp Cumin seeds
 ½ tsp Red chilli powder
 Lemon to juice to taste (Optional)
 Fresh coriander to garnish (Optional)
 1 Dried whole red chilli (Optional)

1

Using a colander over a bowl, wash the dals under water until it runs clear.

2

To cook the dal, you will need for each part of dal 3 and half parts of water. Add both to the pressure cooker, then add the turmeric and salt. Put the whistle on and cook on high for a total of 3 whistles (Reduce the heat to a medium-high after the second whistle).

3

When pressure from the cooker is released and you can open the lid make the tempering by heating up the vegetable oil in a small tadka pan, when oil is hot add the asafoetida and cumin seeds, they should sizzle immediately.

4

Then add the dried whole red chilli and the red chilli powder. Immediately add this tempering to the dal, (if you fry the red chilli powder for more than a few seconds it will burn and turn dark). Add this tempering to the hot dal and mix well.

5

Optionally you can add a squeeze of lemon juice and fresh chopped coriander.

Ingredients

 120 g Dals proportions: 50% split Mung dal, 25% Masoor dal, 25% Split Toor dal
 ½ tsp Turmeric
 1 tsp Salt to taste
 3 tbsp Vegetable oil
 2 pinches Asafoetida / Hing
 1 tsp Cumin seeds
 ½ tsp Red chilli powder
 Lemon to juice to taste (Optional)
 Fresh coriander to garnish (Optional)
 1 Dried whole red chilli (Optional)

Directions

1

Using a colander over a bowl, wash the dals under water until it runs clear.

2

To cook the dal, you will need for each part of dal 3 and half parts of water. Add both to the pressure cooker, then add the turmeric and salt. Put the whistle on and cook on high for a total of 3 whistles (Reduce the heat to a medium-high after the second whistle).

3

When pressure from the cooker is released and you can open the lid make the tempering by heating up the vegetable oil in a small tadka pan, when oil is hot add the asafoetida and cumin seeds, they should sizzle immediately.

4

Then add the dried whole red chilli and the red chilli powder. Immediately add this tempering to the dal, (if you fry the red chilli powder for more than a few seconds it will burn and turn dark). Add this tempering to the hot dal and mix well.

5

Optionally you can add a squeeze of lemon juice and fresh chopped coriander.

Yellow Dal | Spiced Indian Lentil Soup


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