30/05/2026
RECIPE
Classic Dal Tadka
INDIAN CLASSIC
Comfort in a bowl. Yellow lentils finished with a sizzling ghee tadka of cumin, garlic and dried chillies. The soul of every Indian kitchen.
PREP TIME
10 min
COOK TIME
30 min
SERVES
4
DIFFICULTY
Easy
INGREDIENTS:
For the Dal
• 1 cup toor dal (split pigeon peas), rinsed
• 1/4 cup moong dal (split yellow lentils), rinsed
• 3 cups water
• 1/2 tsp turmeric powder
• Salt to taste
For the Tadka
• 3 tbsp Just Ghee
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2 dried red chillies, broken
• 8-10 curry leaves
• 4 cloves garlic, thinly sliced
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 1/2 tsp red chilli powder
• Fresh coriander for garnish
METHOD
1. Wash both dals together until water runs clear. Add to a pot with 3 cups water and turmeric.
Bring to a boil, then simmer on low for 20-25 minutes until soft and mushy. Mash lightly with a whisk.
2. Heat Just Ghee in a small pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter for 30 seconds.
3. Add broken red chillies, curry leaves and sliced garlic. Fry until garlic turns golden, about 1 minute.
4. Add chopped onion and cook until translucent, about 3-4 minutes. Add tomatoes and red chilli powder. Cook until tomatoes break down, about 5 minutes.
5. Pour the sizzling tadka over the cooked dal. Stir well, adjust salt and consistency with hot water if needed.
6. Garnish with fresh coriander and a final drizzle of Just Ghee. Serve hot with steamed rice or roti.
