Tadka daal curry

Tadka daal curry recipe by Yummy Calories

Tadka daal curry is the probably one of the best Indian curries I have ever had. Although I love my more meaty curries very much, I feel an Indian meal is incomplete without some daal. I just love it. I could almost eat it every day and that’s saying something because I love my variety.

The tadka finish really elevates this daal so don’t skimp on that part! Pair this curry with any other Indian dish or simply have it on its own as a vegetarian meal. Although traditional recipes call for ghee (clarified butter), I have opted for olive oil to be less heavy. Feel free to use ghee, if that’s your preference.


Serves 4 as a side (approx. 330 calories per serve)

Prep time 1 hour soaking time + 20 mins
Cook time 40 mins

Daal curry
225g chana dal (or yellow split peas)
1 1/2 tbsp olive oil (or ghee)
1 onion, minced
3 garlic cloves, crushed
2 cm piece ginger, minced
1 tbsp tomato paste
1 tsp tumeric
1/2 tsp cumin powder
1/2 tsp garam masala powder
4 curry leaves
1L vegetable stock (approx. 2 tsp vegetable stock powder)
1 tbsp olive oil (or ghee)
2 garlic cloves, sliced
2 dried chillies
1/2 tsp cumin seeds
3 curry leaves

Note: I like using this Kitchenaid food processor to make my curry bases.

Soak the chana dal for at least half an hour, drain and set aside.

Heat the oil in a pot and sautee the onions, garlic and ginger for a few minutes until softened and fragrant.

Add the tomato paste, tumeric, cumin, garam masala and curry leaves and sautee for a few more minutes.

Add the drained chana dal and vegetable stock. Bring to the boil and let it simmer for 30 minutes, stirring regularly. Feel free to let it simmer for longer until you get the desired consistency. Alternatively, you can also add less vegetable stock for a thicker curry.

Before you’re ready to serve, prepare the tadka finish by heating the oil in a small saucepan and fryig the garlic, dried chillies, cumin seeds and curry leaves until fragrant.

Pour the tadka finish over the daal curry and serev with rice, naan, roti, etc.


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