Daal tadka simple Indian daal recipe


The layer of hot flavored oil on top is what makes Daal Tadka special. Splurge a bit and use a little more oil than you normally would.


  • ½ cup Split yellow Pigeon Peas (Toor Daal)
  • ¼ cup Split Bengal Gram (chana Daal)
  • 1 tsp turmeric
For the Tadka or Tempering
  • 3-4 cloves garlic (optional)
  • 1 Tbsp cumin seeds
  • 1 tsp turmeric ground
  • ½ tsp cayenne pepper
  • 1 dry red chili pepper
  • 2 Tbsp vegetable oil or ghee
  • Salt
How to Make It
  1. Wash Daal and cook the toor daal and chana daal together in the pressure cooker along with a teaspoon of turmeric. Alternatively, add 2-3 times water and cook on stovetop.
  2. Chop garlic if using.
  3. Once Daal is cooked, whisk well and add water to get desired thickness.
  4. Add salt to taste.
  5. Bring the Daal mixture to a boil and simmer for 5-10 minutes.
  6. Heat oil in a wok.
  7. After oil is heated, add cumin seeds and let them splutter or pop.
  8. Add the chopped garlic and let it change color slightly.
  9. Add the dry red chili and switch off heat immediately. Stand back because the chili might cause the oil to splatter.
  10. Add the turmeric powder and cayenne pepper or chili powder to the hot oil.
  11. Pour this tadka or oil/ spice mixture over the Daal.
  12. Daal Tadka is ready to serve.
  13. Daal Tadka is very simple because it is served as soon as the Tadka is poured on the top. Make sure that every person gets a little bit of the oil mixture as you ladle out the daal.
  14. Serve with Roti, Naan or rice.

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