Punjabi Dal Tadka is a popular and flavorful dish from the Punjabi cuisine of India. It is a simple yet hearty preparation made with lentils, spices, and a tempering of ghee (clarified butter) and aromatic spices.
Dal refers to lentils, which are a staple in Indian cooking, and tadka means tempering. The tempering process involves heating ghee or oil and adding spices to release their flavors and aromas, which are then poured over the cooked lentils to enhance the taste.
In Punjabi Dal Tadka, typically, yellow lentils (commonly known as toor dal or arhar dal) with yellow split lentils are used as the base. These lentils are cooked until they become soft and creamy. Along with the lentils, tomatoes, onions, garlic, ginger, and a blend of spices like turmeric, cumin, coriander, and red chili powder are added to create a well-rounded flavor.
The real magic of Punjabi Dal Tadka lies in the tempering, where ghee is heated, and whole spices like cumin seeds, hing and dried red chilies are added. This tempering is poured over the cooked lentils, infusing them with the rich and aromatic flavors of the spices.
Punjabi Dal Tadka is often served as a main course dish with steamed rice, roti (Indian bread). It is a comforting and nourishing dish that is loved for its simplicity and the satisfying combination of flavors. The creamy texture of the lentils, along with the smoky and aromatic tempering, makes it a delightful choice for a wholesome meal.
Whether enjoyed at home or in Punjabi restaurants around the world, Punjabi Dal Tadka remains a classic and cherished dish that showcases the essence of Punjabi cuisine.
Here is some more Indian Dal recipes: Doodhi Dalcha, Dal Makhani (jain Style), Dal Dhokli, Dalma, Lasooni Moong Dal, Moong Dal Shorba
How to prepare Punjabi Dal Tadka
Ingredients
1/2 Cup Yellow pigeon lentil or Arhar Dal
1/4 Cup Yellow Skinless Split Lentil or Moong Dal
2 Medium Sized Tomatoes, Finely Chopped
1 Medium Sized Onion, Finely Chopped
2-3 Green Chilies, Finely Chopped
1 1/2 Tsp. Ginger Garlic Paste
2 Tbsp. Clarified Butter or Desi Ghee
1 Tsp. Cumin Seeds
1/4 Tsp. Asafoetida
Salt to taste
Red Chili Powder to Taste
1 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/2 Tsp. Garam Masala
Coriander Leaves for Garnishing
For Tempering
2 Tbsp. Desi Ghee
1/2 Tsp. Red Chili Powder
2 Dried Red Chilies
1 Tsp. Cumin Seeds
1 Tbsp. Lemon Juice
Instructions:
Wash arhar dal and moong dal with water and soak with 2 cups of water for 1 hour.
Heat the ghee or oil in a pressure cooker on medium flame.
Add cumin seeds and asafoetida (hing), when they start splutter.
Add chopped onion and saute for 5 minutes till to color change.
Add garlic ginger paste and saute for 2 minutes.
Add chopped green chilies and tomatoes and cook for 2 minutes.
Add coriander powder, turmeric powder, salt, red chili powder and cook for 3-4 minutes.
Add dal with 2 cups of water and cover the pressure cooker with lid.
Cook for 2 whistles and remove the cooker from flame and keep aside.
Open the lid once the pressure release.
Add desi ghee in tempering pan. Add cumin seeds, red chili powder, whole red chilies and when they start splutter.
Pour the tadka over the dal, add garam masala, lemon juice and chopped coriander leaves and mix well.
Now Punjabi Dal tadka is ready to serve with roti or rice.
Punjabi Dal Tadka Recipe
Equipment
- Pressure Cooker
Ingredients
- 1/2 Cup Yellow pigeon lentil or Arhar Dal
- 1/4 Cup Yellow Skinless Split Lentil or Moong Dal
- 2 Medium Sized Tomatoes Finely Chopped
- 1 Medium Sized Onion Finely Chopped
- 2-3 Green Chilies Finely Chopped
- 1 1/2 Tsp. Ginger Garlic Paste
- 2 Tbsp. Clarified Butter or Desi Ghee
- 1 Tsp. Cumin Seeds
- 1/4 Tsp. Asafoetida
- Salt to taste
- Red Chili Powder to Taste
- 1 Tsp. Coriander Powder
- 1/2 Tsp. Turmeric Powder
- 1/2 Tsp. Garam Masala
- Coriander Leaves for Garnishing
For Tempering
- 2 Tbsp. Desi Ghee
- 1/2 Tsp. Red Chili Powder
- 2 Dried Red Chilies
- 1 Tsp. Cumin Seeds
- 1 Tbsp. Lemon Juice
Instructions
- Wash arhar dal and moong dal with water and soak with 2 cups of water for 1 hour.
- Heat the ghee or oil in a pressure cooker on medium flame.
- Add cumin seeds and asafoetida (hing), when they start splutter.
- Add chopped onion and saute for 5 minutes till to color change.
- Add garlic ginger paste and saute for 2 minutes.
- Add chopped green chilies and tomatoes and cook for 2 minutes.
- Add coriander powder, turmeric powder, salt, red chili powder and cook for 3-4 minutes.
- Add dal with 2 cups of water and cover the pressure cooker with lid.
- Cook for 2 whistles and remove the cooker from flame and keep aside.
- Open the lid once the pressure release.
- Add desi ghee in tempering pan. Add cumin seeds, red chili powder, whole red chilies and when they start splutter.
- Pour the tadka over the dal, add garam masala, lemon juice and chopped coriander leaves and mix well.
- Now Punjabi Dal tadka is ready to serve with roti or rice.
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Mouthwatering dal. Dal tadka is always a must order with naan when we eat out at Indian restaurants. It is an easy preparation and quite flavorful. And yes, the ghee tadka makes a huge difference as well.