Tadka Dal

by Edward Daniel

Tadka Dal
Prep time
Cook time
Total time
Tadka Dal is my favourite dish; I have it whenever I go for a curry. I love it because of its simplicity, elegance and taste. It excites me how different restaurants and take away each have their take on this dish. This is a cheap, simple dish to make with only a few choice ingredients necessary to lift it. Indeed, you don’t need the garnishing’s, the chana dal on its own is enough. I really hope you enjoy this dish.
Recipe type: Main, Side, Soup
Cuisine: Vegan
Serves: 4
  • 300g chana dal
  • 600ml filtered water
  • 1tbs turmeric powder
  • Pinch of salt
  • For tadka
  • 1 medium tomato
  • 2g curry leaves, dry
  • Onion
  • 2tbs olive oil
  • 2 cloves of garlic
  • 1tbs mustard seeds
  • 1tbs cumin seeds
  • 1tsp tomato puree
  • ½ inch fresh ginger
  • 1 chilli (optional)
  1. Presoak the dal overnight or at least for six hours. Drain any excess water.
  2. Pressure cook the dal with water, turmeric powder and salt for about 30 minutes.
  3. To make the tadka, blend the tomato with the half the curry leaves and optional chilli. Set to one side.
  4. Saute the onion in oil until translucent. Add the blended tomato and curry leave mixture, together with the remaining ingredients. Heat under a medium heat for a few minutes.
  5. Garnish the tadka on top of the dal. Serve with rice or roti.





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