Organic mixed tadka dal in a saucepan, garnished with coriander leaves
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Organic Mixed Dal Tadka

Perfectly balanced organic vegetarian/gluten-free/vegan, healthy dish, made with organic lentils and spices for flavor and great taste.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Cuisine: Indian
Appliance: Pressure cooker
Servings: 4 people
Author: Palvesh Patel


  • 1 cup mixed lentils organic (130g)
  • 2 tbsp sunflower oil cold-pressed, organic
  • 1 tsp Himalayan salt/sea salt
  • 1/2 tsp turmeric organic
  • 1 inch cinnamon stick organic
  • 3 cloves organic
  • 1 tsp black mustard seeds organic
  • 1 tsp cumin organic
  • 1/4 tsp asafoetida/hing organic
  • 5-6 curry leaves
  • 1 medium onion finely chopped
  • 1/2 tsp black pepper organic
  • 1 tbsp ghee/butter organic
  • 3 cloves garlic grated
  • 1/2 tin tomatoes organic, chopped, blended
  • 2 tsp coriander and cumin powder organic
  • 1/4 tsp garam masala organic
  • 1/2 tsp red chilli powder organic
  • 1/2 tsp Kashmiri chilli powder organic
  • 1 tsp tamarind paste organic
  • 2 tbsp coriander/cilantro chopped, fresh
  • 1 inch ginger grated
  • 1 green chilli chopped


Cook the dal

  • Soak 1 cup of mixed lentils for 3 hours if you are using a pressure cooker to make the preparation. If not, soak it overnight.
  • Wash and drain the lentils until the water runs clear. Add water to the pan, boil the lentils, and remove the froth.
  • Add 1tsp of salt and ½ tsp of turmeric.
  • Cook the dal in a pressure cooker for 4-5 whistles or 30 minutes. If you're using a pan, boil it for an hour until the lentils are soft and cooked. 

Prepare the ‘tadka’ dal

  • To a pan, add 2 tbsp of oil at medium to high heat
  • Add 1 inch stick of cinnamon and 3 cloves
  • Add 1 tsp of black mustard seeds. Wait for them to start popping. Turn the heat down a little when that happens.
  • Add ½ tsp cumin seeds, followed by ¼ tsp of asafoetida, and curry leaves
  • Thereafter, add chopped onions followed by a pinch of salt and some black pepper. Stir the onions on medium heat, till they turn golden brown.
  • Add 1 tbsp of ghee or butter, and then add garlic/ginger/green chili to it. Lower the heat if required, and ensure that you do not burn the garlic/ginger. Cook the same for 3-4 mins until the onions start to brown.
  • Add ½ a tin of tomatoes, followed by coriander/ cumin powder, garam masala, red chilli powder, and Kashmiri chilli powder (a spicy variant of red chill powder). Cook for 10 mins and stir.
  • Add 1 tsp of tamarind paste (this is optional. One can also use 1tsp of lemon juice instead of the tamarind paste). Cook with a lid for 15-20 mins until the tomatoes separate from the oil.
  • Take off the heat and add this ‘tadka’ to the boiled lentils
  • Add coriander leaves to the preparation. 
  • When the dal is cooked remove cinnamon sticks and the whole cloves before serving.


Serve it with basmati rice OR parathas/chappati (Indian flat bread).