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Dal Tadka
Dal Tadka is one of those dishes that feels like a hug. A staple of Indian home cooking, toor dal is pressure cooked until completely soft and silky, then brought to life with a sizzling tarka — cumin crackling in hot oil, onions going golden, tomatoes collapsing into something rich and fragrant. This is Mum's version, exactly as she wrote it in her recipe book. Simple, reliable, and deeply comforting.
Ingredients
Serves
4
Method
- Soak the toor dal for 20 minutes, then rinse well under cold water until the water runs clear.
- Transfer the dal to a pressure cooker. Add water in a 1:3 ratio (1 part dal to 3 parts water), along with salt, a pinch of hing and a small knob of ghee. Cook for 4–5 whistles until the dal is completely soft. Set aside.
- Heat oil or ghee in a sauté pan over medium-high heat. Add the cumin seeds and let them crackle for 30 seconds. Add the hing, dry red chillies and chopped onions. Cook until the onions are translucent and beginning to turn golden, about 8 minutes.
- Add the minced garlic, green chillies, turmeric and chopped tomatoes. Cook down until the tomatoes soften and collapse into a thick masala, about 6–8 minutes.
- Stir in the degi mirch, a pinch of sugar and salt to taste. Cook for another 2 minutes.
- Pour the cooked dal into the tarka and stir well to combine. Simmer together for 5 minutes. Finish with a generous handful of fresh coriander and serve hot with rice or roti.