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Dal Tadka | Paruppu Curry | using yellow lentils | with step by step photos and video. A delicious lentil recipe popular in India that is made with tur or toor dal (pigeon pea lentils), shallots and spices. Relish this mouthwatering, mildly-spiced, creamy lentil dish with roti, naan or your favorite steamed rice.

Perhaps one of the most common lentil based curry prepared all over India including both north and south. Moreover, there are many variations, ranging from restaurant style to dhaba style, but this is a simple home-made dal fry recipe.

What is dal?

A quintessential Indian dish. It is spelled in different ways – dal, daal, dhal or even dahl – based on its phonetic pronunciation. One of the most popular dishes of the Indian subcontinent, it is routinely found in humble homes to the rich dining halls. And for a good reason! It is quite inexpensive, easy to make with readily available ingredients and with a global mass appeal.

Difference between dal fry and dal tadka?

Basically, in dal fry recipe, the tadka or tempering is prepared at the beginning and also to the same tadka onion and tomatoes are also added. Once sautéed, cooked or pressure cooked toor dal is added on top of it and simmered. Whereas in dal tadka, tempering is added as the final step after cooking and adding all the spices to lentil. Note that adding onion and tomatoes are not mandatory in dal tadka and also any choice of dal can be used to prepare it. Tadka is the pan used for tempering. So the name dal tadka. You can use any kadai for tempering.

How to make dal tadka or paruppu curry?

Dal Tadka | Paruppu Curry | using yellow lentils | with step by step photos and video. In Hindi, ‘dal’ or ‘dahl’ is the generic term for lentils as well as the recipes made from lentils. Dal or lentils are a staple in Indian cuisine and make for an excellent plant based source of protein. A dish that is made in various ways in many Indian homes with tur dal or pigeon pea lentils.

Here is how we make it. First the lentils are cooked until soft and mushy. The lentils are cooked along with shallots, cumin seeds, garlic pods, hing and gingelly oil. The soft cooked lentils or dal is then tempered with a sautéed mixture of onion, chillies and curry leaves.

In addition, I would like to highlight our trending Sundakkai Vatha Kulambu, micro-green recipes, mushroom recipes, paneer recipes and veg stir fry recipes. Hope you would like them.

Dal Tadka | Paruppu Curry

Course: CurryCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 cup Toor Dal
3 cups of Water
5 to 6 Garlic Pods (small)
7 to 8 Shallots
1 tsp Cumin Seeds
1/4 tsp Turmeric Powder
Salt as needed
2 tsp Gingelly Oil
1/8 tsp Hing/Asofeotida/Kaayam Powder
Water as required
For Tempering
1 tbsp Gingelly Oil / Ghee
1/2 tsp Mustard Seeds
2 to 3 Red Chilies
1 tbsp Onion Finely Chopped
Curry leaves

Directions

Firstly, in a pressure cooker add 1 cup toor dal along with 3 cups of water.
Also add 5 to 6 Garlic Pods (small) 7 to 8 Shallots, 1 tsp Cumin Seeds, 1/4 tsp Turmeric Powder, Salt as needed, 1/8 tsp Hing/Asofeotida/Kaayam Powder & 2 tsp Gingelly Oil.
Pressure cook for 5 whistles over a low-medium flame or until dal is cooked well.
Once pressure is released open the cooker. Mash the dal & check for saltness. Adjust the consistency by adding some water if required. Keep aside.
For Tempering
Heat a kadai. Add 1 tbsp gingelly oil or ghee.
Splutter 1 tsp mustard seeds. Now add 1 tbsp onion finely chopped and saute until it turns golden.
Finally add 2 to 3 red chilies and some fresh curry leaves. Switch off the flame.
Pour the hot tempering over the dal.
Mix and serve the curry with boiled rice or rotis of your choice.