Punjabi Tadka Daal Punjabi Tadka Daal
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rate
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Daal
  • 1 Cup of Chana daal
  • ½ Cup of Toor daal
  • 2 medium white onions
  • 3 Green chillies
  • 2 inch garlic, peeled and grated
  • 1½ tsps Garam masala
  • 1 tsp Cumin seeds
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp Turmeric
  • 2 Medium tomatoes, diced
  • 1 tbsp Kasuri methi
  • 5 Garlic cloves
  • 1 tsp Coriander powder
Tempering
  • 1 tsp Cumin seeds
  • 2 Garlic cloves
  • 2 Dried red chillies
  • ½ tsp Kashmiri red chilli powder
  • 2 tbsps Ghee or vegetable oil

Punjabi Tadka Daal

Classic and delicious restaurant style tadka daal! Packed full of garlic, ginger and fragrant spices - this is the most beautiful tasting daal you will make at home!

  • In 2 separate bowls, soak the 2 different types of lentils
  • To a pressure cooker add the toor and chana daal along with turmeric, 1 teaspoon salt and 3 cups water.
  • Pressure cook for 4 whistle on high heat then lower the heat and let it cook for 4 minutes. Let the pressure release naturally.
  • Meanwhile mince 5 large garlic cloves and 2-inch ginger. Finely chop the green chillies.
  • In a heavy bottom pan, heat 2 tbsps of olive oil on a medium heat. Once hot, add the cumin seeds. Saute for 10 - 20 seconds until fragrant.
  • Then add the 2 chopped onions, cook for around 3 to 4 minutes until they are soft and start changing colour.
  • Add the crushed garlic, ginger and chopped green chilli. Cook for 2 minutes until the aromatic.
  • Add the chopped tomatoes along with 1 tsp of salt and mix well. Cover and cook for 8 - 10 minutes until tomatoes are soft and cooked.
  • Then add the coriander powder, garam masala, kashmiri red chili powder and kasuri methi. Stir the spices with the masala for 1 minute.
  • Add the boiled daal to the pan and mix. Add 0 ml of water (or more) for a thinner consistency. Allow the daal to simmer for 3 to 4 minutes.
  • For the tempering, heat 2 tsps ghee or oil in a small pan. Once hot, add the cumin, 2 chopped garlic cloves and dried red chillies.
  • Cook for one minute until the garlic starts changing color. Add kashmiri red chili powder remove pan from heat.
  • Pour tempering over the daal and mix well for even more flavour to the daal. Garnish with freshly chopped coriander.



Punjabi Tadka Daal Punjabi Tadka Daal

Punjabi Tadka Daal

Classic and delicious restaurant style tadka daal! Packed full of garlic, ginger and fragrant spices - this is the most beautiful tasting daal you will make at home!

favorite
print
rate
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Daal
  • 1 Cup of Chana daal
  • ½ Cup of Toor daal
  • 2 medium white onions
  • 3 Green chillies
  • 2 inch garlic, peeled and grated
  • 1½ tsps Garam masala
  • 1 tsp Cumin seeds
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp Turmeric
  • 2 Medium tomatoes, diced
  • 1 tbsp Kasuri methi
  • 5 Garlic cloves
  • 1 tsp Coriander powder
Tempering
  • 1 tsp Cumin seeds
  • 2 Garlic cloves
  • 2 Dried red chillies
  • ½ tsp Kashmiri red chilli powder
  • 2 tbsps Ghee or vegetable oil
  • In 2 separate bowls, soak the 2 different types of lentils
  • To a pressure cooker add the toor and chana daal along with turmeric, 1 teaspoon salt and 3 cups water.
  • Pressure cook for 4 whistle on high heat then lower the heat and let it cook for 4 minutes. Let the pressure release naturally.
  • Meanwhile mince 5 large garlic cloves and 2-inch ginger. Finely chop the green chillies.
  • In a heavy bottom pan, heat 2 tbsps of olive oil on a medium heat. Once hot, add the cumin seeds. Saute for 10 - 20 seconds until fragrant.
  • Then add the 2 chopped onions, cook for around 3 to 4 minutes until they are soft and start changing colour.
  • Add the crushed garlic, ginger and chopped green chilli. Cook for 2 minutes until the aromatic.
  • Add the chopped tomatoes along with 1 tsp of salt and mix well. Cover and cook for 8 - 10 minutes until tomatoes are soft and cooked.
  • Then add the coriander powder, garam masala, kashmiri red chili powder and kasuri methi. Stir the spices with the masala for 1 minute.
  • Add the boiled daal to the pan and mix. Add 0 ml of water (or more) for a thinner consistency. Allow the daal to simmer for 3 to 4 minutes.
  • For the tempering, heat 2 tsps ghee or oil in a small pan. Once hot, add the cumin, 2 chopped garlic cloves and dried red chillies.
  • Cook for one minute until the garlic starts changing color. Add kashmiri red chili powder remove pan from heat.
  • Pour tempering over the daal and mix well for even more flavour to the daal. Garnish with freshly chopped coriander.