Dal Tadka Recipe Flavored with Lemon and Coriander
Dal Tadka is a quintessential North Indian dish that has graced the dinner tables of many families for generations. This simple yet flavorful recipe of dal is made with yellow moong dal (split mung beans) and cooked to perfection with a tempering of spices, ghee, and a fresh hit of lemon juice and coriander. It’s a wholesome dish that is light on the stomach yet rich in protein, making it a fantastic choice for a high-protein vegetarian meal. The comforting flavors of the dal and the subtle aroma from the tempering of cumin, ginger, and green chilies are enough to transport you to your momโs kitchen.
This particular Dal Tadka recipe has been passed down and shared over the years, and although it almost got lost in the shuffle of other recipes, it has stayed with me as one of my most cherished. Itโs the recipe I often share with my brother, and every time he requests it, I dig through my pile of notes to send it back to him. This recipe is simple, yet it carries with it the warmth of nostalgic flavorsโexactly how our mom used to make it.
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup |
| Butter (Salted) | 1 tablespoon |
| Ghee | 1 teaspoon |
| Ginger | 1-inch piece, grated |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Bay Leaf (Tej Patta) | 1 leaf, torn into half |
| Green Chillies | 2, slit |
| Coriander (Dhania) Leaves | 4 sprigs, finely chopped |
| Lemon Juice | As required |
| Salt | To taste |
Preparation Time
| Time | 10 minutes |
Cooking Time
| Time | 30 minutes |
Instructions
-
Cook the Lentils:
Begin by washing the yellow moong dal (split mung beans) under cold water until the water runs clear. Add the rinsed dal to a pressure cooker or a pot with 2 and a half cups of water. Stir in the turmeric powder and a pinch of salt. Pressure cook for 2โ3 whistles or simmer the dal in a pot for about 20โ25 minutes until the lentils are soft and fully cooked. You can whisk the dal slightly if you prefer a finer, creamier texture, or leave it a bit grainy if you like it with more bite. Let the cooked dal rest in the pan or cooker. -
Prepare the Tempering:
Heat 1 teaspoon of ghee in a small frying pan over medium heat. Add the cumin seeds (jeera) and allow them to crackle and release their aromatic flavor. Then, add the grated ginger, slit green chilies, and torn bay leaf. Stir fry everything for a few seconds, allowing the spices to bloom and release their essential oils. The ginger should turn aromatic and slightly golden, and the green chilies should sizzle in the ghee. -
Combine the Tempering with Dal:
Pour the prepared tempering into the cooked lentils (dal). Stir the mixture well to combine the fragrant spices with the dal. Bring the dal to a gentle boil over medium heat, stirring occasionally to ensure that the spices are evenly distributed. Let the dal simmer for a couple of minutes to allow the flavors to infuse. -
Add the Final Touches:
Once the dal has come to a gentle boil, add 1 tablespoon of salted butter and stir until it melts completely, enriching the dal with a creamy texture and a rich flavor. Adjust the salt to taste if needed. -
Garnish and Serve:
Turn off the heat and squeeze in fresh lemon juice to add a tangy zest that brightens the flavors. Stir in the finely chopped coriander leaves (dhania) for a fresh, aromatic finish. -
Serve:
Transfer the Dal Tadka to a serving bowl and garnish with a few more fresh coriander leaves if desired. Serve hot with soft phulkas (Indian flatbread) and a refreshing kachumber salad on the side for a wholesome, satisfying meal.
Tips for Perfect Dal Tadka:
- Texture Variations: If you prefer a smoother dal, feel free to blend the cooked dal with an immersion blender before adding the tempering.
- Ghee vs. Butter: While this recipe uses a mix of butter and ghee, you can adjust according to your preference. Ghee adds a deep, nutty flavor to the dish, while butter provides a creamy richness.
- Spice Adjustments: If you prefer more heat, add an extra green chili or a pinch of red chili powder when preparing the tempering.
- Serving Suggestions: Dal Tadka pairs beautifully with steamed basmati rice or jeera rice for a comforting meal. You can also enjoy it with any type of Indian bread, like naan or paratha.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 11g |
| Carbohydrates | 30g |
| Fat | 8g |
| Fiber | 4g |
| Sodium | 350mg |
| Vitamin C | 10% of daily value |
| Iron | 12% of daily value |
Dal Tadka is not only a comfort food but also a great source of plant-based protein, making it an excellent addition to a vegetarian diet. This recipe is packed with traditional flavors, aromatic spices, and the freshness of lemon and corianderโeverything you need for a wholesome, easy meal.
