Dal tadka is a popular lentil dish that most Indians make at home as well as order in restaurants. This dal tadka brings restaurant style flavours to your home. Made with toor(or tuvar) dal, mung dal and chana dal, so it is creamy and has texture variations to keep you excited. Make this for your family favourite for weeknight dinners or make ahead for easy meal prep.
What is Dal Tadka?
Daal/Dal is a common lentil dish from India that is a staple in most North Indian household. It’s usually made with very simple ingredients: lentils, onion, garlic, ginger, tomatoes and a few spices. Tadka is the tempering that your pour over the dal, once its made, sort of like a finishing magic touch that takes the flavour to the next level. You don’t want to skip it!
How to make Dal tadka?
Ingredients:
Dal/Lentils:
You can use WHATEVER lentils you have on hand. I used Toor dal (split pigeon pea), mung dal (split mung beans) and chana dal (split Bengal gram). But, you can use Masoor dal (split red lentils) as well and remove or keep any kind of dal you have at hand.
Aromatics:
I use red onions, fresh ginger and garlic and green chilli peppers. Of course, you can remove the chilli peppers if thats too hot for you (or hey, challenge yourself to up your heat tolerance 😉 ). You can also sub the fresh ginger and garlic for a store-bought ginger and garlic paste (easily found in Indian stores).
Tomatoes:
I like to use tomato puree because they feel more flavourful, especially during winters or you live in countries that offer only mediocre tomato varieties. You can easily use chopped tomatoes.
Spices:
Whole spices- Whole cumin seeds, Ground spices- Turmeric powder, red chilli powder and coriander powder are easily the 3 ground spices make the base of more north Indian dishes. Also, add Garam Masala at the end (since it is a pre-toasted spice blend. It doesn’t require cooking.)
Tempering:
The tempering is the magic touch at the end that takes your dal from mediocre to extremely good! So, you can add whatever you want to add that punch factor to your dal. I used whole cumin seeds, hing (asafoetida), dried red chilli peppers. You can also add sliced garlic, ginger julienned, crushed Kasuri methi, more red chilli powder for extra heat etc.
Smoking/Dhungar Method:
The charcoal method gives a smokey restaurant-style taste to the dal. But, if you don’t have charcoal or means to heat up a charcoal piece, just add smoked paprika to the dal or skip this step.
If you don’t have the energy to make an elaborate dal recipe, check out this one pot dal recipe . Check out other hearty Indian dishes from the blog:
- Easy Chana Masala
- Vegan Paneer Butter Masala
- Vegan Palak Paneer
Dal Tadka
Ingredients1x2x3x
- 1 cup Toor dal 225 g
- 1/2 cup Mung dal 115 g
- 1/4 cup Chana dal 62 g
- 4-5 cups water
- 1 tsp oil
- 3-4 garlic cloves minced
- 1 knob ginger crushed
- 1 medium onion diced
- 3 green chilli peppers diced
- 1/2 cup of tomato puree/2-3 small tomatoes chopped
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 2 tsp garam Masala
- Salt to taste
- Dried Kasuri methi
For smoking:
- 1 piece charcoal
- 1 tbsp oil
For the tadka:
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp hing/asafoetida
- 2-3 dried red chillis
- Garnish
- Coriander leaves chopped
- 1/2 Lemon juiced
Instructions
- Wash the dals together, thoroughly in water until it turns almost clear.
- Add them to a pressure cooker or instant pot and cook for 10 minutes on high.
- In the meantime, heat 1 tsp oil in a pan and add 1 tsp of cumin seeds to it.
- Once it starts crackling and turning brown, add the crushed ginger and garlic to it and cook on low heat until the raw smell goes away.
- Add onions and green chilli to this and cook on medium-low until the onions turn golden and soft.
- Add the ground spices, turmeric powder, red chilli powder and coriander powder and mix well. Cook until the raw smell of turmeric powder goes away.
- Add the tomato puree or chopped tomatoes to this and cook until the tomatoes get cooked. Add salt at this point and mix well.
- Stir in the cooked lentils/dal to this mixture and cook for another 5 minutes until the flavour blend in together. Add dried Kasuri methi (if using) and turn off the heat.
For the smoking:
- Place a tall bowl in the pot of dal and then heat oil in a small pan.
- Heat the piece of charcoal on fire (be safe, friends) with the help of tongs. Place it in the bowl, pour hot oil on the charcoal piece and cover the pot to let the smoke make the dal smoky, about 5 minutes. Then take out the bowl and discard the charcoal.
For the tadka:
- Heat 2 tbsp oil in a small pan and add cumin seeds to it.
- Once it crackles, add the asafoetida and dried chillis and stir it. Take it off the heat before it starts burning and pour over the daal.
- Garnish with coriander leaves and lemon juice.
- Enjoy dal with basmati rice, roti and Indian pickle (achar).
Notes
- Soak the daal for 2-3 hours before cooking.
- Drain and cook on a pot on medium heat with 4-5 cups of water.
- Cook for about 45 minutes (add water when it starts getting dry) until they turn soft.
Try this simple spicy mint coriander chutney that is the perfect dip to have for snack time. In this recipe, I’ll show you how to create thick and creamy mint cilantro chutney from scratch. I have a special ingredient for you that will give you a thick and creamy outcome every single time.
This spicy green-colored chutney has fresh mint and coriander leaves, spiced with ginger and green chillies. This chutney is an absolute fridge essential.
About Mint Coriander Chutney
Chutney is a spicy or savory condiment originating in India usually made from fruits, vegetables, herbs, vinegar (if preserving for a long time), sugar, and spices. In other words, chutney is nothing but a spiced sauce made from herbs, vegetables and spices. Chutneys are a common sighting in Indian households. I’ve learned a lot about cooking from my mother and one of the things is that keep a jar of chutney ready in your fridge. Check out how I make a South Indian version of Onion & Tomato Chutney .
There are so many different types of chutneys in India yet this mint coriander chutney always hit differently. It’s fresh, tangy, has a nice kick to it, and most of all, it’s so versatile. I can literally have it with anything. I dipped a BORING dense flax bread (which will never replace real bread for me) and voila, it tasted amazing. You can add it to salads, serve with flatbreads, in toasties, sandwiches, and as a dip for chips.
Ideas to use Mint Coriander Chutney
This green chutney is often used as a dipping sauce with evening snacks like crispy Baked Aloo Tikki. But you can also use it as a marinade e.g. to make Tofu Hariyali Tikka. All you need to do is marinate tofu cubes in this chutney and air fry to get crispy green tofu bites and add them to noodles or salads.
This recipe is a household favourite for us, and after experimenting with measures and quantities, this is my version of mint-coriander chutney to wow your friends and family.
How to make mint coriander chutney?
Herbs:
For this recipe, we’ll need to make sure that the herbs are fresh and green. Make sure the primary herbs – coriander and mint leaves – are in good condition. Mint stems should not be used since they might make the chutney bitter, but the coriander stems can definitely be used.
Method:
In a large bowl or colander, take a bunch of coriander leaves and a handful of mint leaves. Keep the ratio approximately 1:3 i.e. for a bunch of coriander, use a big handful of mint leaves. Rinse the mint and coriander leaves in the colander. Drain the water well and pat dry using a kitchen towel.
In a high-speed blender, add the green chillies, chopped ginger, plant-based yoghurt, lime juice, cumin seeds, a slice of plain bread, and salt to taste. Blend it all together to get the right creamy consistency. You can additionally add water to create a balance.
If you want to make the chutney spicier, you can add more green chillies.
The secrets to a better chutney:
The secret ingredient here is the slice of bread. The bread gives the chutney a creamy, and thick texture that you might otherwise not get. This makes it easy to spread on flatbreads and toasties.
To avoid oxidation and add a natural preservative, we use lemon juice. It is also an integral part of the taste so do not skip it!
You can also add ice cubes while blending to keep the blender jar from overheating.
Additionally, keep in mind that salt aids in oxidization, so use little salt while blending the chutney. Add more only when serving the chutney,
AND your creamy thick Mint Coriander is ready to be served! You can use it as a dip with snacks, as a spread for sandwiches and to add to Indian chaats.
Store: You can store this chutney in a glass jar for up to 3-4 days in the fridge and up to a week if frozen.
Check out other chutneys and snacks form the blog:
- Tamarind chutney
- Tofu Masala Sandwich – Bombay Street Food Style
- Crispy Plantain Chips: Kaya Upperi
- Viral TikTok Yoghurt Toast: Vegan, Savoury and Spicy
Easy Mint Coriander Chutney
Ingredients1x2x3x
- 1 bunch fresh coriander leaves
- 1 handful fresh mint leaves
- 2 pieces green chillis use 1 if you are sensitive to heat
- 1 small knob Ginger
- 1/2 cup Plant based yoghurt
- 1 tbsp lime juice (you can also use half a large lemon)
- Few tbsp Water to loosen
- 1 tsp cumin seeds or powder
- Salt to taste
- 1 slice of plain bread (secret ingredient)
- Ice cubes Optional
Instructions
- Blend all the ingredients in a high speedblender.
- Add some ice cubes to maintain the heat of the blender. (optional)
- As you taste, you can adjust a few ingredients like salt, lime juice etc.
- Serve with sandwiches, aloo tikki or anything that you fancy.
Kuzhi Paniyaram is a round dumpling from south India made with a spiced fermented rice and urad dal batter. It is a common breakfast item made with leftover idli/dosa batter mixed with cooked onions, whole spices and aromatics. It is perfect as a snack or a meal served with a spicy chutney, such as kaara chutney.
What is Paniyaram?
Paniyaram (Tamil name) is known by different names depending on the region, so it can be called kulu/kuli paniyaram, gunta ponganalu, paddu etc. These have plain, spiced or sweet versions. Being fried in oil, they are crispy on the outside, soft on the inside.
My mom used to make these all the time during my childhood and it was one of my favourite alternatives to dosa/idli. It is definitely a kid as well as adult favourite!
How to make Kuzhi Paniyaram? Tips and substitutions
This recipe calls for really simple ingredients like rice, onions, mustard seeds, green chilli peppers, etc., so the star of the scene is the pan.
Paniyaram pan:
This recipe requires a special pan that is usually called as Paniyaram chatti or appe pan . This cookware comes with several mini round moulds and is similar to the Takoyaki (たこ焼き器) pan used to make Takoyaki in Japan or æbleskiver pan used used to make æbleskivers (danish pancakes) in Europe.
I use a Takoyaki pan and it works perfectly well!
Idli batter:
Start with making idli batter, or use leftover idli batter. You can find the recipe right here , if you don’t know how to make it. Take out 2 cups of the batter and set aside.
Onion mixture:
Make the onion mixture that needs to be added to the idli batter . I used a mix that includes red onions, mustard seeds, ginger, green chilli peppers, chopped curry leaves, but you can choose to add or remove whatever ingredient you need to.
Ideas for other additions: You can use red chilli powder for an extra kick, hing (asafoetida), ground black pepper, shredded coconut or fresh coriander.
Cooking Paniyaram:
- Heat the Paniyaram pan on a stovetop, and add some oil (about 1 tsp in each mould). Be careful on this step, the type of pan determines the cook time. If its a light-weigh pan, the paniyarams will cook faster, so keep a medium to low flame in that case.
- Pour the spiced batter in the moulds so that it fills up to ¾ of the volume.
- Cook for a few minutes on low to medium heat for 2 to 3 minutes, covering the pan if necessary. Regulate the heat according to the pan, because this varies depending on the quality.
- You might need to flip them once or more to get the desired grip you prefer. I like it extra crispy and golden brown. When the paniyarams are golden, serve hot, or store in an air tight jar once cooled.
Serving the kulfi/kuzhi Paniyaram:
You can serve kuzhi paniyaram hot or warm with tomato onion chutney , kara chutney , idli podi or coconut chutney .
Check out other South Indian recipes from the blog:
- Kerala Kadala Curry/Kari
- Sambar
- Idli and Dosa
Kuzhi/Kuli Paniyaram
Ingredients1x2x3x
- 2 cups Idli Batter
- 1 medium red onion finely chopped (sub with 3 pearl onions)
- ¼ tsp mustard seeds
- 2 thinly chopped green chili peppers
- 1 tsp minced ginger – or 1 knob ginger grated
- 6-7 chopped curry leaves
- salt to taste
- oil as required
Instructions
Onion Mixture:
- Start by heating oil in a pan, and add the mustard seeds to it.
- Once they splutter, add the chopped onions, minced ginger, green chilies, and chopped curry leaves.
- Cook until the onions turn soft, about 5 minutes.
- Then, transfer to a bowl, add 2 cups of idli batter to this, and salt to taste.
- Mix well with a spoon and set aside.
- If the batter is too thick, add some water. If the batter is thin, fix it by adding some rice flour.
Cooking Paniyaram:
- Heat the paniyaram pan (or Takoyaki or Aebleskiver pan). Add about 1 tsp oil to each mould.
- Pour the batter up to ¾ of the volume of each mould and fill out all the moulds.
- Let themto cook for 2 to 3 minutes on a low or medium heat.
- Turn each kuzhi paniyaram with the help of chopsticks or wooden skewers (a fork would do too).
- Cooked until crispy and golden.
- Turn multiple times for even cooking and remove them on to a plate.
- Repeat with the rest of the batter.
- Serve hot with Kaara chutney or any other chutney you prefer.
Dal Tadka
Ingredients1x2x3x
- 1 cup Toor dal 225 g
- 1/2 cup Mung dal 115 g
- 1/4 cup Chana dal 62 g
- 4-5 cups water
- 1 tsp oil
- 3-4 garlic cloves minced
- 1 knob ginger crushed
- 1 medium onion diced
- 3 green chilli peppers diced
- 1/2 cup of tomato puree/2-3 small tomatoes chopped
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 2 tsp garam Masala
- Salt to taste
- Dried Kasuri methi
For smoking:
- 1 piece charcoal
- 1 tbsp oil
For the tadka:
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp hing/asafoetida
- 2-3 dried red chillis
- Garnish
- Coriander leaves chopped
- 1/2 Lemon juiced
Instructions
- Wash the dals together, thoroughly in water until it turns almost clear.
- Add them to a pressure cooker or instant pot and cook for 10 minutes on high.
- In the meantime, heat 1 tsp oil in a pan and add 1 tsp of cumin seeds to it.
- Once it starts crackling and turning brown, add the crushed ginger and garlic to it and cook on low heat until the raw smell goes away.
- Add onions and green chilli to this and cook on medium-low until the onions turn golden and soft.
- Add the ground spices, turmeric powder, red chilli powder and coriander powder and mix well. Cook until the raw smell of turmeric powder goes away.
- Add the tomato puree or chopped tomatoes to this and cook until the tomatoes get cooked. Add salt at this point and mix well.
- Stir in the cooked lentils/dal to this mixture and cook for another 5 minutes until the flavour blend in together. Add dried Kasuri methi (if using) and turn off the heat.
For the smoking:
- Place a tall bowl in the pot of dal and then heat oil in a small pan.
- Heat the piece of charcoal on fire (be safe, friends) with the help of tongs. Place it in the bowl, pour hot oil on the charcoal piece and cover the pot to let the smoke make the dal smoky, about 5 minutes. Then take out the bowl and discard the charcoal.
For the tadka:
- Heat 2 tbsp oil in a small pan and add cumin seeds to it.
- Once it crackles, add the asafoetida and dried chillis and stir it. Take it off the heat before it starts burning and pour over the daal.
- Garnish with coriander leaves and lemon juice.
- Enjoy dal with basmati rice, roti and Indian pickle (achar).
Notes
- Soak the daal for 2-3 hours before cooking.
- Drain and cook on a pot on medium heat with 4-5 cups of water.
- Cook for about 45 minutes (add water when it starts getting dry) until they turn soft.
