North Indian
Dhaba Dal Tadka (Ghee Tempered Toor Dal)
Dhaba Dal Tadka (Ghee Tempered Toor Dal) is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre, the protein alongside, and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 cups toor dal (split pigeon peas)
- 4 cups water
- 3/4 tsp turmeric
- 1 onion
- 2 tomato
- 5 garlic cloves
- 1 tbsp grated ginger
- 2 green chilies
- 1 tsp cumin seeds
- 2 dried red chilies
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 3 tbsp ghee
- 1/4 cup chopped cilantro
- 1 tsp salt
How to cook it
- Rinse the toor dal and pressure cook it with the turmeric, salt, and water until soft and creamy, about 4 whistles.
- Lightly mash the cooked dal and keep it warm, adding a splash of water if it is too thick.
- Heat the ghee in a small pan and let the cumin seeds and dried red chilies sizzle, then add the garlic, ginger, and green chilies.
- Add the onion and cook until golden, then stir in the tomato, red chili powder, and garam masala and cook until the tomato breaks down.
- Pour this tempering over the dal, simmer together for 5 minutes, then finish with cilantro and serve.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Dhaba Dal Tadka (Ghee Tempered Toor Dal), read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
-
What it is eaten with
-
The sharp little thing
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Dhaba Dal Tadka (Ghee Tempered Toor Dal) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Masala Omelette |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Pulses, Vegetables, and Dairy
- How this was set
- Hand audited
When to cook it
Dhaba Dal Tadka (Ghee Tempered Toor Dal) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
Nothing loads from YouTube until you press play. Until then this is one still image, which is why the page opens as quickly as it does.
More to cook
Cooked from the same things
Other dishes built on toor dal, tomato, and ghee.
From the same kitchens
More cooking from North India, South India, West India, East India, and Northeast India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.