Daal Tadka

Roti Daal, Jl. Pantai Berawa, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361

The literal translation of Tadka Daal is Tempering Lentil. Tadka or chaunk (in hindi) is a term we often use in Indian cooking for the process of adding seasoning to a dish.


This Recipe Serves 4

1 tbs Oil

1/2 tsp Turmeric powder/haldi

1,5 cm Ginger, finely chopped

1 cup Moong dal

3 cup Water

1 tsp Salt - according to taste



1 tbs Oil 

½ Onion - finely chopped

1 Green chilli - slit

2 Tomatoes - finely chopped

1 tsp Cumin / jeera

3 Cloves garlic - crushed

1,5 cm Ginger - julienne

¼ tsp Garam masala

½ tsp Turmeric/haldi

Pinch of Hing / asafoetida

Few Curry leaves

2 tbs Coriander leaves - finely chopped

1 tbs Lemon juice

¼ tsp Kashmiri red chilli powder / laal mirch powder


2 tsp Oil 

1tsp Cumin/ Jeera 

¼ tsp Red chilli powder 

1/4 tsp (hing) Asafoetida 

2 Whole red chilli 

2 tbs Fried onions 


  • Rinse all the daal thoroughly with fresh water and soak in enough water for half an hour.
  • Heat oil in a cooker, add ginger, sauté them for a while.
  • Drain the excess water and add the soaked daal.
  • Add fresh water, turmeric and salt to taste, mix well.
  • Pressure cook the dal on medium flame for 2-3 whistles.
  • Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a good stir.


  • Heat oil in a wok, add cumin seeds, allow it to splutter, add onions and cook them until they are translucent.
  • Add garlic, green chillies and ginger, sauté them.
  • Add tomatoes, salt and powdered spices, cook until the tomatoes are mushy.
  • Add some freshly chopped coriander leaves, add the cooked daal and mix well.
  • Add water to adjust the consistency of the daal, boil for 5 - 8  minutes.


    Heat oil in a pan, add cumin, red chilli powder, asafetida, whole red chilli and fried onions, when cumin splutters remove from heat and pour it over hot daal before serving.



    Serve in a smaller bowl and enjoy it together with flat bread or rice.

    Chef's Tip

    You can add one more tempering before you serve the daal. 

    To make it Palak (Spinach) Tadka daal - 2 cups of fresh chopped fresh spinach can be sautéed & added to daal after it’s boiled.

    The Restaurant

    Roti Daal

    Canggu’s Vegan Friendly & Vegetarian Indian Restaurant with Flavors from Home

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    The Chef


    Satrio Adi Guna

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