Dal Tadka

This is another of those dead easy recipes and you won’t have to spend more than 15mins on the prep work. It’s perfect as a side dish to meat curry or a dry veg curry (called sabji) but you could also eat it as a main dish if you prefer something light.

  • Servings: 5
  • Difficulty: Easy
  • Print


  • 1.5cups masoor dal (red split lentils)
  • 16 cloves garlic, sliced
  • 4tspn cumin seeds
  • 30-40 curry leaves
  • 2 green chilli, slit
  • 1tspn turmeric
  • 2tspn salt
  • 2tbspn ghee (you can use oil instead but ghee gives the dal a wonderful buttery flavor)


  1. Heat ghee in a pressure cooker. When hot, add cumin seeds.
  2. When seeds start crackling add chilli, garlic and curry leaves and cook till garlic is golden.
  3. Add dal, turmeric, salt, 4.5 cups of hot water and stir to mix.
  4. Get everything to a quick boil, close the lid on the cooker and simmer for 10mins. Turn off gas and let the pressure reduce on its own (usually 15-20mins).
  5. Open the lid, adjust salt and enjoy!!

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