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Dal tadka is one of the common dishes cooked in every household. Each region have their own style of cooking dal. Dal tadka is also one of the most popular dishes served in restaurants. Dal is lentils and tadka means tempering with oil or ghee with fried spices.

I want to share with you my Mangalore style dal tadka which is cooked within 5 minutes in pressure cooker. This method will really help all those busy working people who don't have the time to cook when they come home tired.

All you have to do is soak the Tuvar dal for an hour. If you want to cook Masoor dal, you need not soak it. In pressure cooker add the dal, chopped onion, tomatoes, turmeric powder, a chicken stock cube to enhance the taste of the dal. We can't stick to the old authentic style because these days' kids don't enjoy such dals. The other secret ingredient is ghee. You can't get the same taste if you temper it with oil or butter. And last but not the least is my home-made all-purpose Bafat Masala which is handy for most of my quick dishes.

You may wonder whether it is possible to cook the dal in 5 minutes. When you cook the dal in pressure cooker, use the other gas stove and start the tempering. By the time your tempering is ready, dal also will be ready because soaked dal takes just 1 whistle to cook.

Friends, try this quick and easy Dal Tadka Mangalore style recipe with the addition of a chicken stock cube (vegetarians can use veg stock cube) and my home-made Bafat Masala and let me have your comments. I can't wait to hear from you. Also, please don't forget to like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such simple and exciting recipes.



Prep time: 5 mins. Cook time: 5 mins. Total time: 10 mins.

Author: Curry for the Soul

Recipe Type: Vegetarian delights

Cuisine: Indian

Serves: 6


  • 1 cup tuvar dal, soaked for 1 hour. If you don't have the time to soak, then cook the dal for little longer. May be 3 whistles?

  • 3 cups water

  • 1 medium onion, chopped

  • 4 medium tomatoes, chopped

  • 1/4 tsp turmeric powder

  • 1 chicken stock cube or vegetarian stock cube

  • 2 tbsp ghee (clarified butter)

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 1 tbsp crushed garlic

  • 1 tbsp crushed ginger

  • 1/8 tsp asafoetida

  • salt to taste

  • 2 whole dry Kashmiri chillies

  • 15-20 curry leaves

  • 1 tbsp Bafat Masala powder (please see my video & recipe)

  • 2 tbsp chopped fresh coriander leaves


  1. In a pressure cooker add the soaked tuvar dal and 3 cups of water

  2. Add chopped onion, tomatoes, turmeric powder, chicken stock cube and cook for 1 whistle

  3. In the meanwhile, heat ghee and add mustard seeds

  4. When they splutter, add cumin seeds

  5. When they crackle, add crushed ginger and garlic

  6. Add asafoetida, salt and saute for 2 minutes to remove the raw smell of ginger & garlic

  7. Add dry Kashmiri chillies, curry leaves and stir

  8. Add Bafat Masala powder, stir and switch off the flame

  9. By now the dal would be ready. Open the cooker and add the dal to the pot

  10. Stir it well and add coriander leaves

  11. Cover and bring it to a boil

  12. Switch off the flame and transfer the dal to a serving bowl

  13. Garnish with some more coriander leaves

Enjoy the Dal Tadka with steamed rice or chapatis.


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