Sanjha Rasoi

Daal Tadka

Daal Tadka

Pigeon Peas Lentils with Indian Tadka (Tempering)

About Dish

Daal Tadka is a popular Indian Lentil dish made with Arhar Dal (Pigeon peas) or Masoor Dal (Red lentils) and is tempered (Tadka) with Ghee, Indian spices and herbs. The dish is prepared by roasting spices in ghee (clarified butter) or oil, in order to release their essential oils, therefore making their flavour more aromatic. So, if you crave for the Restaurant style Daal, you don't have to wait until you go out, you can make it at the comfort of your home.

How To Prepare?

2 - 3 Serving


Pigeon Peas Lentils
300 grams

Kastoori Methi (Dried Fenugreek Leaves)

5 grams

Cumin Seeds

5 grams

Mixed Spices (Garam Masala)

5 grams

Coriander Powder

5 grams

Turmeric Powder

5 grams

Tomatoes (Medium size)

2 (Sliced)

Onions (Medium size)

2  (Finely Chopped)


3-4 Cloves (Sliced)


Approx. 1 inch (grated)

Green Chilies (Medium size)

2 (NOTE: Adjust based on Spice level)




Red Chili Powder (Optional)

Coriander Leaves

Sunflower Oil

Ghee or Butter



Boiling Instructions:

  • Soak Pigeon Peas for 3-4 hours in water and add a small amount of salt to it.
  • After 4 hours, boil the lentils for 25-30 mins until it softens.

Time to Make the Dish:

  • Take a pan on an adjustable flame and add oil
  • Once the pan is heated, add cumin seeds and let it sizzle for few seconds
  • Add chilli, ginger and garlic
  • Once the mixture starts turning brown, add the chopped onions
  • Cook it for 5 to 7 minutes and add chopped tomatoes
  • Mix well, cover the pan with a lid and cook for 12 to 15 minutes
  • Add the salt (as per the taste) and remaining spices
  • Cover the pan with a lid and cook for 10 minutes on the med-low flame
  • Add boiled lentils with its water to the pan and cook for another 10-15 minutes on the med-low flame
  • Finally, add fresh slit coriander leaves and cook for another 5-10 mins on the med flame.

Flavourise with Indian Tadka:

  • Take a small pan and heat Ghee or Butter on med-low flame
  • Add cumin seeds and let them crackle (cannot be left raw)
  • Add Garam Masala, Coriander Powder, Red Slit Chilli (Optional - remove the seeds to decrease hotness), coriander leaves and crushed fenugreek leaves
  • Pour the entire tempering along with Ghee into the Daal

And your Indian Daal Tadka is ready!!!!

Complimentary Tips

Indian Daal Tadka with plain boiled rice delivers the richness of this dish