Heeng Jeera Dal Tadka

Prep: 20 mins Cook: 20 mins Yields: 2.5 cups Servings


    For Dal
  • Masoor dal - 30gms/2.5tbsp
  • Moong dal - 65 gms/5.5tbsp
  • Toor dal - 100gms/ 8tbsp
  • Water - 5 cups
  • Salt - to taste
  • Green chilly chopped - 1 no
  • Ginger chopped - ½tbsp
  • Turmeric - ½tsp
    For Tadka
  • Ghee/Oil - 1 tbsp
  • Asafoetida (Heeng) - ½tsp
  • Dry red chilly - 1 no
  • Cumin - 1 tsp
  • A dash of water
  • Salt - to taste
  • Coriander chopped - handful
  • Lemon wedge - 1no (optional)


  • Mix all the 3 dals. Wash and soak them for 20 mins. Drain the water and add the dal in a deep pan along with 4cups of water, 1/2tsp salt, green chilly ginger chopped and turmeric. Boil the dal till dal is tender and gets mashy. remove and keep aside. For the tadka heat a pan and add ghee. Sprinkle asafoetida and dry red chilly. Stir and add cumin, once it crackles add the boiled dal. Add a dash of water if the dal is very thick. Season with salt and finish with freshly chopped coriander. Twist a lemon and remove the dal from heat and serve.

Recipe Video