Punjabi Daal Tadka

Time : 45 minutes | Serves : 4

Reading Time: < 1 minute


  • Toor Dal : 1 cup
  • Medium Onion chopped : 1
  • Medium Tomatoes : 1
  • Garlic paste : 1 tbsp
  • Green chilli : 1
  • Cumin Seeds : 2 tsp
  • Turmeric :  1 tsp
  • Asafoetida (Hing) : 1/2 tsp
  • Red Chilli powder : 1 tsp
  • Salt to taste
  • Dried Fenugreek Leaves : as per choice
    (Kasoori Methi)
  • Refined Oil : 2 tbsp
  • Ghee / Margarine : 2 tbsp
  • Kashmiri Chilli :  1
  • Lemon Juice : 1/2 tsp
  • Chopped Coriander
    (for garnishing)



Dal Tadka is a staple dish in several Indian households and generally eaten with piping hot rice or rotis. Traditionally it’s made with yellow lentils or combination of lentils and tempered with simple spices. This humble food is good for your gut, wallet and easy to make. So enjoy this delicious scrumptious meal.

Grind the pressure cooked daal and tomato with a hand blender.

In a thick kadhai temper jeera and rai till it crackles, add onion and garlic paste and cook till onion turns golden. Add turmeric, red chili powder, green chili and salt. Add daal and tomato paste to this mixture. (you may or may not add water, depends of the viscosity desired). Let it boil.

In another vessel heat ghee. Once hot, add with hing, kasuri meethi and Kashmiri red chili. Temper it on the daal.

Garnish with chopped coriander leaves and add lemon juice. Serve with hot Roti, paratha, naan, kulcha or rice.


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