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Punjabi
Dal Tadka
Yellow lentils simmered until creamy, finished with a sizzling ghee-and-spice tempering (tadka).
35 min total·5 min prep + 30 min cook·Serves 4
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Ingredients
For 4 servings
- Toor Dal (Split Pigeon Peas)rinsed1 cup$5.99
- Turmeric Powder (Haldi)0.5 tsp$2.99
- Yellow Onions (3 lb bag)chopped1 pc$3.99
- Roma Tomatoes (2 lb)chopped2 pc$3.49
- Pure Cow Ghee3 tbsp$12.99
- Cumin Seeds (Jeera)1 tsp$2.99
- Black Mustard Seeds (Rai)0.5 tsp$2.49
- Ginger-Garlic Paste1 tbsp$3.49
- Red Chili Powder0.5 tsp$3.49
- Garam Masala0.5 tsp$3.49
- Fresh Cilantro (1 bunch)to garnish0.25 pc$1.49
Method
- 1Pressure-cook or boil the dal with turmeric, salt, and 3 cups water until soft (about 20 minutes).
- 2Mash lightly with a whisk for a silky consistency.
- 3For the tadka: heat ghee in a small pan. Add cumin and mustard seeds; let them crackle.
- 4Add ginger-garlic paste, chopped onion, and tomato; sauté 5 minutes.
- 5Stir in red chili and garam masala. Pour the sizzling tadka over the cooked dal.
- 6Stir gently, garnish with cilantro, serve with rice or roti.