Best Restaurant Style Dal Tadka

AuthorcassclayCategoryDifficultyBeginner

Dal Tadka (Punjabi North Indian curried lentils)

Yields6 Servings
Prep Time10 minsCook Time4 hrsTotal Time4 hrs 10 mins

 1.50 cups yellow lentil
 1 whole onion, chopped
 1 large tomato, chopped
 1 tsp turmeric
 1 tbsp minced garlic
 salt to taste
 cilantro (optional)
 fenugreek leaves (optional)
Tadka (tempering) Ingredients
 1 ½ tbsp olive oil
 1 tsp cumin seeds
 1 serrano pepper, minced
 1 tsp coriander cumin powder
 ¼ tsp chili powder
 ¼ tsp cayenne pepper powder

1

Add lentils, garlic, chopped onion, turmeric, tomatoes, and salt to slow cooker

2

Add 4 cups of water – if you want a runnier soup, add 4.5 cups

3

Turn on high heat for approximately 3 hours 3 hours

4

After 3 hours, heat olive oil to medium-high heat on stovetop and add all tempering ingredients

5

Allow cumin seeds to sizzle and then remove from heat

6

Add all tempering ingredients to slow cooker

7

Cook for an additional hour, checking the texture of lentils prior to serving. If they are not to your liking, cook additional time to achieve desired texture. Yellow lentils take longer than red lentils from what I’ve found 60 Minutes

8

Top with fenugreek leaves, fresh chopped cilantro, and serve with rice or your favorite bread (naan, roti, or paratha)

9

Enjoy!

Nutrition Facts

Servings 6


Amount Per Serving
Calories 226
% Daily Value *
Total Fat 4.6g8%
Total Carbohydrate 35.4g12%
Dietary Fiber 6g24%
Sugars 2g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1.50 cups yellow lentil
 1 whole onion, chopped
 1 large tomato, chopped
 1 tsp turmeric
 1 tbsp minced garlic
 salt to taste
 cilantro (optional)
 fenugreek leaves (optional)
Tadka (tempering) Ingredients
 1 ½ tbsp olive oil
 1 tsp cumin seeds
 1 serrano pepper, minced
 1 tsp coriander cumin powder
 ¼ tsp chili powder
 ¼ tsp cayenne pepper powder

Directions

1

Add lentils, garlic, chopped onion, turmeric, tomatoes, and salt to slow cooker

2

Add 4 cups of water – if you want a runnier soup, add 4.5 cups

3

Turn on high heat for approximately 3 hours 3 hours

4

After 3 hours, heat olive oil to medium-high heat on stovetop and add all tempering ingredients

5

Allow cumin seeds to sizzle and then remove from heat

6

Add all tempering ingredients to slow cooker

7

Cook for an additional hour, checking the texture of lentils prior to serving. If they are not to your liking, cook additional time to achieve desired texture. Yellow lentils take longer than red lentils from what I’ve found 60 Minutes

8

Top with fenugreek leaves, fresh chopped cilantro, and serve with rice or your favorite bread (naan, roti, or paratha)

9

Enjoy!

Best Restaurant Style Dal Tadka
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