Let's Trace The History Of Dal Tadka
Image Credit: dal tadka/ pinterest.com

The ultimate comfort dish that ties us all together is dal. Dal is a staple meal in every Indian household because of the unique bond that Indians have with this food. We have access to a wide range of dals, whether they be moong, masoor, chana, or toor. Do you realise that the traditional Tadka Dal that we enjoy today was actually first served in 303 BC and that too during a wedding? Continue reading to learn about the fascinating beginnings of our favourite dal.

Tadka Dal is a straightforward dish with a delicious flavour. Usually, toor dal or moong masoor dal are combined to make it. First, salt, turmeric, and pressure are added to the dal. While cooking the dal, some people also add tomatoes. To taste, add spices like coriander powder. A serving bowl is then filled with the boiling dal. A tempering is then placed on top of that. Hing, jeera, green chilli, ginger, and garlic are the main ingredients in tempering in North India. In South India, curry leaves, garlic, mustard seeds, and dry red chillies are used in the tempering.

Special wedding dish

Even though dal is a common dish today, it was once thought of as a special dish for celebrations. According to legend, Chandragupta Maurya's wedding feast in 303 BC featured the first serving of tadka dal to wedding guests. Among the Mughals, panchmel dal was a well-liked dal that was prepared and served with much zeal. Moong dal, chana dal, toor dal, masoor dal, and urad dal are among the five types of lentils that make up panchmel dal. Because Jodha Bai was a vegetarian and this dal was easily accessible in the Mughal kitchen, which was predominately non-vegetarian, it is stated that Panchmel Dal was her favourite. Even Aurangzeb, who adhered to a rigorous vegetarian diet, regularly ate panchmel dal.


Panchmel Dal is mentioned for the first time in the Mahabharata. According to the legend, Bhim was working as a cook in King Virat's kitchen. At that time, he mixed five dals to create the first-ever Panchratna Dal, which he then slowly cooked. In an earthenware pot, the dals were cooked before being topped with ghee.

dal tadka/ pinterest.com


  1. ½ cup moong yellow dal
  2. ½ cup masoor dal
  3. 1 tomato
  4. ¼ tsp hing
  5. ½ tsp jeera
  6. 1 green chilli
  7. 3 garlic cloves
  8. 1-inch ginger
  9. ½ tsp turmeric
  10. ½ tsp coriander powder
  11. 2 tbsp ghee 
  12. salt as per taste.


  1. Masoor dal and moong are added to a bowl. Wash thoroughly before transferring to a stove.
  2. Chop tomato, add salt, turmeric, coriander powder, and 2 cups of water.
  3. The dal is pressure-cooked for three whistles.
  4. Allow the pressure to drop naturally.
  5. Ghee should be heated in a tadka pan for the tempering now.
  6. Add the hing, cumin seeds, minced garlic, finely sliced ginger, and a green chilli that has been slit.
  7. Give them 20 to 30 seconds to cough.
  8. In order to allow the dal to absorb all the flavours, pour this tempering over it now and cover the pot with a lid.