Simple and comforting dal tadka prepared with split pigeon peas/toor dal tempered with kasoori methi/dried fenugreek leaves and other spices!
Serve it with jeera rice or plain steamed rice for a comforting meal!
Yes, yet another dal recipe on my blog! I seriously don’t know how many dal recipes are too many dal recipes. :-) My love for dal, aka lentils, made me explore the dal recipes from different Indian states, and I have shared all the recipes here on my blog. Guess what? I made all those dal recipes in Instant Pot. Don’t miss to check it out.
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Now coming to today’s dal recipe, it’s a simple dal takda tempered with cumin seeds, red chili powder, dried fenugreek leaves, or the kasoori methi. The addition of kasoori methi makes this dal so unique and gives the dhaba-style dal taste. I do have a dhaba-style dal fry recipe made in Instant Pot, do check it out.
Dal takda and dal fry
You might all now think, what’s the difference between dal fry and dal takda? Ok, let me share what I understood. Both dal takda and dal fry are dal curries that are popular in North Indian cuisine. Dal means lentils, and tadka means tempering.
For dal takda, we cook the dal, and then we prepare a simple tempering with oil or ghee and mustard seeds, cumin seeds, and asafoetida. You can spice it up with dried red chilies or green chiles. And this is just a basic dal takda recipe; add some onions, garlic too.
For dal fry, we cook the dal, prepare the tempering with onion, tomatoes, and more spices, and simmer the dal along with the onion-tomato tempering. You can also add second tempering just before serving.
Sometimes dal tadka and dal fry are used synonymously. When it comes to everyday Indian cooking, every household has its unique cooking style, and all of them are good. There is no one set method of preparation.
Ok, back to today’s recipe. While this dal appears on my weekly menu, this has become my go-to dal recipe for get-togethers and parties too. It’s a perfect recipe for busy weekdays. You can cook the dal and freeze them as part of your weekly meal prep, and when needed, you can thaw it and add the tempering. Easy right?
Ingredients
We need toor dal, also known as arhar dal or the split pigeon peas. Make sure to cook the dal soft and mushy, so it blends well. I usually add ground turmeric while pressure cooking the dal, and of course, we need water to cook the dal.
To temper: I have used ghee, mustard seeds, cumin seeds, red chili powder, a generous pinch of asafoetida, and the star-ingredient kasoori methi.
VVK tip: Crush the kasoori methi before adding to the tempering. This step brings out the flavor of the kasoori methi nicely.
You can find kasoori methi in all the Indian groceries and also online. You can use kasoori methi to add flavors to any curries like paneer butter masala, matar paneer, Kohlapuri paneer, etc.
No onion, no garlic dal – I made this dal without any onion or garlic. Also, I did not add any cilantro or curry leaves. I wanted the flavors of kasoori methi to shine here.
Dietary specifications
This dal tadka is a nut-free vegetarian dal. Skip asafoetida or use gluten-free asafoetida for a gluten-free version. Use oil for a vegan version.
The dal thickens as it stays. So add water to bring it to desired consistency.
Preparation
I pressure cooked the dal using my stove-top pressure cooker. You can cook the dal in Instant Pot too. If using Instant Pot, for the pot-in-pot method, cook for 15 to 18 minutes and if you are cooking the dal directly in the inner pot, cook for 10 minutes. The timing depends on the quality of the dal, so adjust the timing accordingly. Now without any further ado, here is my methi dal recipe.
How to make dal tadka
- Rinse the dal and add it to a vessel that fits in the pressure cooker. Add the water and turmeric powder and mix well. Now place this in the pressure cooker. Make sure to add 1.5 to 2 cups of water to the pressure cooker before placing the dal vessel.
- Pressure cook the dal for 3 to 4 whistles and let the pressure subside naturally. When the pressure is released, open the lid and carefully take out the dal and add the salt. Mix and mash the dal nicely.
- Now in a separate tempering pan, add the ghee and let it melt. When it is hot, add the cumin seeds, let it sizzle a bit, reduce the heat to low, and add the red chili powder, crushed kasoori methi, and asafoetida. Do not let the spices burn here. Saute it for 20 to 30 seconds over low heat and immediately add it to the mashed dal.
- Mix it well, and that’s it, the dal is ready. Serve it with rice or roti.
Recipe notes
- Instead of toor dal, you can use a mix of toor dal, masoor dal, or moong dal, or use any dal/lentil of your choice.
- Adjust the salt and spices to taste.
- Make sure the heat is low when you add the red chili powder and dried fenugreek leaves.
- Instead of dry red chili powder, you can add two dried red chilies or green chilies to taste.
- You can add one or two crushed garlic pods and ¼ tsp of carom seeds or ajwain for added flavor.
- Also, I kept this dal recipe without any onion or garlic. You can add chopped onions too.
More dal recipes from my archives!
Are you looking for recipes with black gram lentils, green lentils, or red lentils? No worries. I have got you covered. As I mentioned, I have more than 30 dal recipes, and here are a few from that lot.
Loved this recipe?
If you try this kasoori methi dal tadka, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
📖 Recipe
Dal Tadka with Kasoori Methi
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp=5ml;
- ½ cup toor dal
- 1.5 cups water
- ¼ tsp turmeric
- 1 tsp salt
- 1 tbsp ghee
- 1 tsp cumin seeds
- ½ tsp red chili powder
- 1 tbsp kasoori methi
- ¼ tsp hing heaped
Instructions
- Rinse the dal and add it to a vessel that fits in the pressure cooker. Add the water and ground turmeric and mix well. Now place this in the pressure cooker. Make sure to add 1.5 to 2 cups of water to the pressure cooker before placing the dal vessel.
- Pressure cook the dal for 3 to 4 whistles and let the pressure subside naturally. When the pressure is released, open the pressure cooker lid and carefully take out the dal and add the salt. Mix and mash the dal nicely.
- Now in a separate tempering pan, add the ghee and let it melt. When it is hot, add the cumin seeds, let it sizzle a bit, reduce the heat to low, and add the red chili powder, crushed kasoori methi, and asafoetida. Do not let the spices burn here. Saute it for 20 to 30 seconds over low heat and immediately add it to the mashed dal.
- Mix it well, and that’s it, the dal is ready. Serve it with rice or roti.
Notes
- Instead of toor dal, you can use a mix of toor dal, masoor dal, or moong dal, or use any dal/lentil of your choice.
- Adjust the salt and spices to taste.
- Make sure the heat is low when you add the red chili powder and dried fenugreek leaves.
- Instead of red chili powder, you can add two dried red chilies or green chilies to taste.
- You can add one or two crushed garlic pods and ¼ tsp of carom seeds or ajwain for added flavor.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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