Shruti’s Toor Dal Tadka





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  • 1 cup toor daal

  • First tried with 4 cup water

  • 4-5 spoons oil

  • 1 tsp cumin seeds

  • pinch Hing

  • 2 Dried red chilies

  • Curry leaves

  • Ginger

  • small tomato

  • 5 Garlic cloves, minced

  • 1-2 Hari Mirch (green chilies)

  • 1 small onion, diced

  • 1/2 tsp turmeric powder

  • 1/2 tsp Red chili powder

  • 1/2 tsp coriander powder

  • 1 tsp Dried fenugreek

  • cilantro


Soak toor dal for 1 hr before cooking

Boil 1 cup toor daal. Once you open it, mix it a little bit (don't mash it fully).

Then in a separate kadai (pot) - heat one spoon of ghee & also like 4-5 spoons oil

- add jeera (cumin seeds), hing (asafetida), dried red chillies (each torn in half before tossed in), kadi Patha (curry leaves), a little ginger, some garlic, Hari Mirch (green chilies), 1 very small onion finely chopped.

Once the onions are a bit translucent, add 1 very small tomato finely chopped, haldi powder (turmeric), coriander powder, red Chilli powder, and lastly kasoori methi (dried fenugreek).

Fry all these for 2-3 mins on high flame.

And then add the daal in it. Boil the daal.

And add dhania (fresh cilantro) & 2 spoons of butter in the end.

Cover and let the flavors simmer for a minute or so with the butter before serving.




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