Tadka Dal Dip

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Tadka Dal Dip

This is a great party dip, serve with Roti or Pita
Course Appetizer
Cuisine Indian


  • ¾ cup split yellow peas
  • ¾ cup split red lentils
  • ¾ cup split pigeon peas Toor dal
  • 2 ½ tsp salt
  • 1 ½ tsp turmeric
  • 6 ½ cups water
  • 1 12 tsp grape-seed oil
  • ¼ tsp cardamon seeds from 4 pods that have been crushed and shells removed or 1/4 tsp ground cardamon
  • 4 whole cloves
  • 2 tsp cumin seeds divided
  • 2 cups onion small dice
  • 2 fresh Serrano or jalapeño chiles finely chopped / with or without seeds
  • 1 cup chopped tomato
  • ¼ cup cilantro leaves
  • 3 tabls ghee
  • 3 dried chiles left whole


  • To start, mix together peas, lentils, toor dal, salt, turmeric and water in a large pot.Bring to a boil then simmer for about 40 minutes, stirring occasionally until tender. You may need to add little more water. Keep warm.
  • Next heat oil in a sauce pan, add spices using just half of the cumin seeds.Cook until fragrant about 30 seconds add onion and chiles, cook until lightly browned about 6 minutes. Remove from heat and add tomato and cilantro then add this mixture to the warm dal.
  • To finish, heat the ghee up in a small pan add dried chiles and remaining cumin seeds, cook until seeds start to pop and chiles are toasted pour this over the top of dal. Yum !
Keyword vegetarian