Tadka Dal (Lentil Curry)

A brown patterned bowl of Tadka Dal (Lentil Curry) with spices spread on the surface around the bowl
Prep Time: 10 Mins
Cook Time: 50-60 Mins
Serves: 4

  • Channa Dal ½ Mug, Toor Dal ½ mug
  • Oil (Sunflower or personal own) – 1-2 Tbsp
  • Ghee – 2-3 tbsp (optional)
  • Finely chopped White onions – 2 to 3 large
  • Whole Dry Red Chilli – 2 (optional)
  • Mustard Seeds (Rye) – ½ Tsp
  • Asafoetida (Hing) – ½ Tsp
  • Finely chopped White onions – 1 large
  • Finely chopped Garlic – 1 Tbsp
  • Finely chopped Ginger – ½ Tbsp
  • Finely chopped Green Chilli – ½ Tbsp (optional)
  • Sashi’s Garam Masala – 1 Tbsp (Add more to taste if desired)
  • Turmeric – ½ Tsp
  • Red Chilli Powder – 1 Tsp
  • Passata Sauce (150g) or 2 fresh tomatoes (finely chopped)
  • Small bunch fresh Coriander finely chopped
Cooking Method
  1. Boil dal in cooker for approx. 15-20mins with 1 Tsp Salt & ½ Tsp Turmeric & 600ml water) until dal is mushy and soft
  2. Once the dal is boiled whisk and set aside the mixture
  3. On a medium heat, add the oil and ghee in a saucepan with the mustard seeds, dry red chilli and asafoetida
  4. Once mustard seeds have popped add the finely chopped onions and cook for 10-15 minutes mixing until soft on a medium to slow heat
  5. Add garlic, ginger, green chilli, Sashi’s Garam Masala, red chilli powder, turmeric, and mix in with the onions. Cook for 2-3 minutes
  6. Now add the passata sauce into the pan and mix well on a medium heat for 3-5 minutes or until oil rises on top
  7. Next add the dal mixture into the pan and mix. Taste and add more Sashi’s Garam Masala or salt to taste if desired), simmer dal with lid partially closed for 10 minutes
  8. (Optional) Before serving add fresh chopped coriander on top and sprinkle a further ½ tablespoon of Sashi’s Garam Masala on top
Points to Remember
  • Serve with rice and/or Chapatis/Naan
  • Adjust level of Sashi’s Masala according to taste
  • If you do not have a pressure cooker, wash and clean the dals 2-3 times in warm water, then boil in pan with 1 Tsp Salt & ½ Tsp Turmeric & 600ml water) stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35–40 minutes, or until the lentils are just tender, adding more water as necessary.