Organic Mixed Dal Tadka Recipe
Organic mixed dal tadka is made of 5 different lentils: red lentils, split chickpea lentils, split black gram, split pigeon peas and split green mung beans. As these lentils are split they don’t require to be soaked for a long time before cooking. This makes it easy to digest. This Indian dish is high in dietary fiber and an excellent source of protein. Once the mixed dal is cooked, tempered spices are added, which is known as tadka. The tempered spices add flavor to the dal preparation. Organic mixed dal tadka is vegetarian and gluten-free. For a vegan version, just replace the butter or ghee with oil.
Organic mixed tadka dal in a sauce pan, garnished with coriander leaves

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 Organic Mixed lentils 130 gram
  • 2 tbsp cold pressed Organic Sunflower oil
  • 1 tsp Himalayan salt or Sea salt
  • 1/2 tsp Organic turmeric
  • 1 inch Organic stick cinnamon
  • 3 Organic cloves
  • 1 tsp Organic black mustard seeds
  • 1 tsp Organic cumin
  • 1/4 tsp Organic asafoetida (hing)
  • 5-6 Curry leaves
  • 1 medium onion finely chopped
  • 1/2 tsp Organic black pepper
  • 1 tbsp Organic ghee or butter
  • 3 cloves grated garlic/1 inch grated ginger/ ½ green chilli chopped
  • 1/2 tin Organic chopped/blended tomatoes
  • 2 tsp Organic coriander/cumin powder
  • 1/4 tsp Organic garam masala
  • 1/2 tsp Organic red chilli powder
  • 1/2 tsp Organic Kashmiri chilli powder
  • 1 tsp Organic tamarind paste (or you can use 1 tsp Voelkel freshly pressed Organic Lemon juice)
  • Finish with 2 tbsp chopped fresh coriander


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).
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