Dal tadka

Name: Dal tadka
Total time: 50 min
Yield: 3
Cuisine: Indian
Ingredients: 200 g Dry split pigeon peas; 900 g Water; 180 g Tomato; 100 g Onion; 12 g Garlic; 10 g Ginger; 20 g Rapeseed oil; 3 g Cumin seeds; 2 g Ground turmeric; 8 g Fresh chilli; 10 g Fresh coriander; 3 g Salt; 15 g Lemon juice

Yellow split pigeon peas finished with cumin, garlic and chilli.

Estimated total time: 50 minutes3 portionsAbout 330 kcal per portion

Dal tadka — real photograph — Photo: AugustineKajur · CC BY-SA 4.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 3 portions

200 g Dry split pigeon peas
900 g Water
180 g Tomato
100 g Onion
12 g Garlic
10 g Ginger
20 g Rapeseed oil
3 g Cumin seeds
2 g Ground turmeric
8 g Fresh chilli
10 g Fresh coriander
3 g Salt
15 g Lemon juice

Method

Rinse the dal. Simmer in measured water with turmeric for 35–40 minutes until very soft, skimming foam and adding water if needed.
Heat half the oil in a frying pan. Soften chopped onion for 6 minutes, then add grated ginger and chopped tomato and cook for 6 minutes.
Stir the tomato mixture and salt into the cooked dal and simmer for 5 minutes.
Heat remaining oil in a small pan. Add cumin seeds for 20 seconds, then sliced garlic and chilli until fragrant. Pour over the dal and finish with coriander and lemon.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

दाल तड़का

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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