5-Dal Tadka Recipe – Authentic Indian Lentil Curry

Last Updated on 4 months by Neha Deshmukh

5-Dal Tadka Recipe – Authentic Indian Lentil Curry

Hey everyone! If you’re anything like me, you absolutely love a good dal with your roti or rice. Today, I’m sharing a recipe that’s extra special – my family’s 5-Dal Tadka. It’s a little more effort than a single-dal recipe, but trust me, the depth of flavour is SO worth it. I first made this for a big family gathering and it was a huge hit! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t just any dal. It’s a symphony of flavours and textures, thanks to the blend of five different lentils. It’s comforting, nourishing, and surprisingly easy to make, even with the multiple dals involved. Plus, the tadka (tempering) at the end? Pure magic. It elevates the whole dish to another level. It’s a hug in a bowl, honestly!

Ingredients

Here’s what you’ll need to create this delicious 5-Dal Tadka:

• ½ cup Masoor Dal (Red Lentils)
• ½ cup Yellow Moong Dal (Split Yellow Lentils)
• ½ cup Chana Dal (Split Chickpea Lentils)
• ½ cup Urad Dal (Black Gram Lentils)
• ½ cup Toor Dal (Split Pigeon Peas)
• 1 green chili, finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• ½ teaspoon turmeric powder
• ½ cup chopped onions
• ½ cup chopped tomatoes
• Salt to taste
• 2 tablespoons + 1 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 dry Kashmiri red chili
• 3 tablespoons chopped cilantro

Ingredient Notes

Let’s talk about these ingredients for a sec!

• The Dals: The blend is key! Masoor dal cooks down beautifully and adds creaminess. Moong dal is light and easy to digest. Chana dal gives it a lovely nutty flavour and holds its shape a bit. Urad dal adds richness, and Toor dal provides a good body.
• Kashmiri Red Chili: Don’t skip this! It adds a gorgeous vibrant red colour to the dal without adding too much heat. If you can’t find it, you can use a regular dried red chili, but use it sparingly.
• Ginger & Garlic: Freshly grated is always best, in my opinion. It just has a brighter, more fragrant flavour.
• Oil: Traditionally, ghee (clarified butter) is used for the tadka, but any neutral oil works well. I often use mustard oil for an authentic flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your mixed dals a good clean, wash, and soak them in water for about 20 minutes. This helps them cook evenly.
2. Drain the dals and add them to a pressure cooker with 3 cups of water. Pressure cook for around 25 minutes, or until they’re nice and tender. Make sure to let the steam release naturally.
3. Once the pressure is released, lightly mash the cooked dals with a spoon or potato masher. You don’t want it completely smooth, just broken down a bit.
4. Now, heat 1 teaspoon of oil in a pan. Add the chopped onions and green chili and sauté until the onions turn translucent.
5. Add the chopped tomatoes, grated ginger, grated garlic, turmeric powder, and salt. Cook for 2-3 minutes, until the tomatoes soften.
6. Pour in the cooked and mashed dal into the tomato-onion mixture. Simmer for 1-2 minutes, letting the flavours meld together.
7. Time for the best part – the tadka! Heat 2 tablespoons of oil in a small pan. Add the mustard seeds, cumin seeds, and dry Kashmiri red chili. Let the seeds crackle and splutter (be careful!).
8. Immediately pour the hot tadka over the dal. You’ll hear a lovely sizzle!
9. Garnish generously with chopped cilantro and serve hot.

Expert Tips

• Don’t overcook the dals! You want them tender, but not mushy.
• The tadka is all about timing. Make sure the oil is hot before adding the seeds, and pour it over the dal immediately after it splutters.
• A pinch of asafoetida (hing) in the tadka adds a lovely savoury flavour.

Variations

• Garlic Lovers: My husband loves garlic, so I often double the amount in this recipe.
• Spicy Kick: Add a pinch of red chili powder to the dal while it’s simmering for an extra kick.
• Lemon Juice: A squeeze of lemon juice right before serving brightens up the flavours beautifully.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using a plant-based oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce or omit the green chili and use only Kashmiri red chili for colour.
• Medium: Use the recipe as is.
• Spicy: Add a pinch of cayenne pepper or a finely chopped Serrano pepper to the tadka.

Festival Adaptations

This dal is perfect for festivals like Makar Sankranti and Lohri, where warm, comforting food is a must!

Serving Suggestions

Serve this 5-Dal Tadka hot with:

• Chapati or roti
• Steamed rice
• A side of raita (yogurt dip)
• A simple vegetable side dish

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to soak the dals for optimal texture?

Soaking the dals for at least 20 minutes helps them cook evenly and become softer. You can even soak them overnight for even better results!

Can I use a pot instead of a pressure cooker to cook the dals?

Yes, you can! It will take longer – about 45-60 minutes – and you’ll need to add more water. Keep an eye on it and stir occasionally to prevent sticking.

What type of oil is traditionally used for Dal Tadka?

Ghee (clarified butter) is traditionally used, but any neutral oil like vegetable oil, canola oil, or even mustard oil works well.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow some of the water to evaporate.

Can I make this dal ahead of time and reheat it?

Absolutely! Dal actually tastes even better the next day as the flavours have had time to develop.

What are the health benefits of consuming a five-dal blend?

Combining different lentils provides a complete protein source and a wide range of essential nutrients, including fiber, iron, and folate. It’s a super healthy and satisfying meal!