Ingredients

  • Serves 2 people
  • dal:

    400 g arhar dal (husked and split pigeon peas)

  • 2 green chilies (finely-chopped or cut in half lengthwise)

  • 100 g white onion (finely-diced)

  • 200 g tomatoes (finely-diced)

  • 20 g ginger (finely-chopped)

  • 3 g turmeric powder 

  • 5 g garam masala powder

  • 5 g chili powder

  • 2 tbsp fresh coriander (cilantro) leaves (finely-chopped)

  • salt to taste

  • 20 ml vegetable oil

     

  • tadkda/temper:

    10 g ghee (clarified butter)

  • 5 g cumin seeds

  • 5 to 6 medium garlic cloves (finely-chopped)

  • 5 g cumin seeds

  • 3 dried red chilies (deseeded and roughly chopped)

  • 3 g tsp red chili powder 

     

  • garnish:

    few sprigs of fresh coriander

Punjabi Dal Tadka (Tempered Pigeon Pea Lentils)
Recipe Courtesy of
Asian Food Network

Punjabi Dal Tadka (Tempered Pigeon Pea Lentils)

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Punjabi Dal Tadka is one of the most popular Indian lentil dishes. It is traditionally made with Arhar Dal (husked & split pigeon peas). Even though this vegetarian dish originated in the northern state of Punjab, it has made its way into households and restaurant menus all over India. Now, each household has its own variation of the Dal Tadka, and the dish can range in spice levels from moderate to spicy. The Tadka or the temper that lends its intense flavor to the Dal predominantly consists of garlic, chilies and cumin seeds.
  • Easy
  • 20 min
  • 15 min
  • 15 min
  • 3 steps
  • 18 Ingredients
  • Easy
  • 3 steps
  • 18 Ingredients
  • 20 min
  • 15 min
  • 15 min

Instructions

  1. Soak and cook the Dal

    • Rinse Arhar Dal (split & husked pigeon pea lentils) in running water until the water runs clear or for 2-3 minutes.
    • Place the Dal in a pressure cooker with 1 liter water and cook for 3 whistles or approximately 15 minutes. 
    • Once the Dal is cooked, turn off the heat and rest the Dal for 15 minutes in the pressure cooker.
    • You can also cook the Dal in a pot. For this, soak the clean Dal for an hour in cold water. Add the Dal to a pot of salted boiling water and cook until the Dal is soft or about 30 minutes.


  2. Finish the Dal

    • In a wide pot, add oil and start cooking the onions on medium heat until translucent or for about 3 minutes.
    • Add the ginger and green chilies and cook further for about 1 minute.
    • Add the tomatoes and cook until most of the water from the tomatoes has evaporated or for about 5-6 minutes.
    • Add the cooked Dal to this mixture and mix well. 
    • Add 500 ml of water and cook the Dal for 8-10 minutes. Season with salt and mix.
    • You are looking for a soup-like consistency for the Dal. If the Dal is looking too thick, you can add more water.

    The consistency of the Dal can be adjusted according to personal taste by adding water.  For example, if the Dal is to be enjoyed with a traditional flatbread like tandoor roti or naan, make sure to keep the Dal slightly thicker. If the Dal is to be served with rice, keep the dal at a soup-like consistency.

    Finish the Dal


  3. Make the Temper

    • In a small pan over medium heat, add the ghee.
    • To the hot ghee, add the chopped garlic and cook until slightly golden brown.
    • Add the dry red chilies and cumin seed.
    • Turn off the heat and add the chili powder to the temper.
    • Transfer the finished Dal to a serving bowl.
    • Pour the temper over the dal.
    Make the Temper


Plate and Serve!

Garnish the finished and tempered Dal with chopped coriander leaves.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • dal:

      400 g arhar dal (husked and split pigeon peas)

    • 2 green chilies (finely-chopped or cut in half lengthwise)

    • 100 g white onion (finely-diced)

    • 200 g tomatoes (finely-diced)

    • 20 g ginger (finely-chopped)

    • 3 g turmeric powder 

    • 5 g garam masala powder

    • 5 g chili powder

    • 2 tbsp fresh coriander (cilantro) leaves (finely-chopped)

    • salt to taste

    • 20 ml vegetable oil

       

    • tadkda/temper:

      10 g ghee (clarified butter)

    • 5 g cumin seeds

    • 5 to 6 medium garlic cloves (finely-chopped)

    • 5 g cumin seeds

    • 3 dried red chilies (deseeded and roughly chopped)

    • 3 g tsp red chili powder 

       

    • garnish:

      few sprigs of fresh coriander

    Nutrition
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