Easy Yellow Dal Tadka Recipe (Indian Lentil Stew) - MUST TRY!

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

yellow lentils

💰Cheaper: split peas

Split peas are often cheaper and have a similar texture.

garam masala

💰Cheaper: curry powder

Curry powder can be a more accessible alternative.

cumin seeds

💰Cheaper: ground cumin

Ground cumin is more convenient and often less expensive.

Wash the yellow moong dal in a colander under running water until clean.

Add the washed dal to a pressure cooker.

Roughly chop 2 tomatoes (about 100 grams) and add them to the pressure cooker.

Season with salt and add turmeric powder.

Pour in about 500 ml of water.

Seal the pressure cooker and cook on medium flame for 10 to 15 minutes or until two whistles occur.

After cooking, let the pressure cooker cool down before opening it.

Check the dal; it should be soft and chunky. If a smoother texture is desired, run it through a sieve to remove skins.

In a small kadai, heat 1 tablespoon of ghee.

Add whole cumin seeds, mustard seeds, chopped ginger, chopped garlic, 1 de-seeded green chili, curry leaves, and a pinch of asafoetida to the ghee.

Cook until the mustard seeds pop, curry leaves crisp up, and garlic is close to browning.

Remove the tadka from heat and pour it into the cooked dal, mixing well.

Add fresh chopped cilantro to the dal and mix again.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary