Order on WhatsApp
Recipe N° 02 — Dal
Dal Tadka
दाल तड़का
Everyday dal made special by the last step: hot ghee, cumin, hing and Kashmiri chilli poured over the pot, where it hisses and spreads its colour across the top.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
From the Veda Organic shelf
5 spices that make the dal tadka.
Every spice below is one we clean, grind and pack ourselves. Here's what each one does in this dish.
Opens WhatsApp with all 5 spices listed — add your pack sizes, quantity and address there.
Haldi Powder½ tsp
Cooked with the dal for its golden colour and gentle earthiness.
Cumin Seeds1½ tsp
Split between the masala and the final tadka, where it crackles in the ghee.
Hing2 pinches
A little in the hot ghee gives the dal its savoury, rounded depth.
Kashmiri Mirch Powder½ tsp
Added off the heat so it turns the tadka a deep red without burning.
Kasturi Methi1 tsp
Crushed between your palms and stirred in for a restaurant-style aroma.
Method
Step 1: Pressure-cook the soaked dal with 3 cups of water, the Haldi Powder and a pinch of salt for 3–4 whistles, until completely soft. Whisk it smooth.
Step 2: Heat 1 tbsp ghee and add half the Cumin Seeds. When they crackle, add the onion and cook until golden, then the ginger-garlic paste and green chillies. Add the tomatoes with a little salt and cook until soft and pulpy.
Step 3: Pour in the dal, loosen it with hot water to the consistency you like, and simmer for 5–7 minutes. Crush in the Kasturi Methi.
Step 4: For the tadka, heat the remaining ghee until hot. Add the rest of the cumin, the dried red chillies and the Hing. Turn off the heat, stir in the Kashmiri Mirch Powder and pour it straight over the dal.
Step 5: Finish with chopped coriander and a squeeze of lemon. Serve with jeera rice or rotis.
Take the pan off the heat before adding the chilli powder — the hot ghee is enough to bloom it, and it stays bright red instead of turning bitter.
Cook something else tonight.
All 10 recipes- Curry
Total time 55 min + overnight soakServes 4
Chana Masala
छोलेChickpeas simmered in a dark, tangy onion-tomato masala.
With Veda: Cumin Seeds · Cinnamon Stick · Cloves +4
- Curry
Total time 1 hr 5 min + 8 hr soakServes 4
Rajma Chawal
राजमा चावलCreamy kidney-bean curry over steamed rice — Sunday lunch.
With Veda: Cumin Seeds · Haldi Powder · Kashmiri Mirch Powder +3
- Curry
Total time 40 minServes 3–4
Paneer Butter Masala
पनीर बटर मसालाSoft paneer in a silky, buttery tomato-cashew gravy.
With Veda: Green Cardamom · Cinnamon Stick · Cloves +3
From our counter to your kitchen
Cook with spices you can trust.
Every spice in these recipes is cleaned, ground and packed by our family in Katargam, Surat. Message us on WhatsApp and we'll deliver fresh, sealed packs to your door.