Cook dal tadka with split pigeon peas, then plan a separate chana masala meal with whole chickpeas. Onion, garlic, ginger, tomatoes, cumin and coriander can feature in both, but the pulses and methods differ. This UK guide gives the full dal tadka method and links to a separate chickpea recipe.
Choose one dish first and check your cupboard. If you need the pulses, explore Top-Op Premium Toor Dal Plain 500g for the dal recipe, and the whole-chickpea choices further down for a suitable chana masala method.
Dal tadka recipe UK: choose your pulse
Dal tadka is a pulse dish finished with a spiced tempering. Chana masala is a whole-chickpea curry, not another name for lentil dal. Plan each separately, especially with dried pulses that need preparation ahead.
This recipe uses toor dal, also called arhar or split pigeon peas. Other dal versions use masoor or mixtures, but cooking needs and texture change. Do not substitute whole chickpeas or chana dal and expect the same method.
Our dal and lentil comparison explains the different pulse forms.
Dal tadka ingredients (serves approximately 4)
For the dal
- 250g toor dal, rinsed
- 750ml water to start, with more as needed for your cooking method
- ½ tsp turmeric
- Up to 1 tsp salt, adjusted to taste
- 1 tomato, chopped
For the masala base
- 2 tbsp ghee or suitable vegetable oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- About 1 inch fresh ginger, grated
- 2 tomatoes, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp chilli powder, adjusted to preference
- Salt as needed after tasting
- Fresh coriander, chopped
For the tadka
- 2 tbsp ghee, or suitable cooking oil for a different flavour
- 1 tsp cumin seeds
- 3–4 garlic cloves, thinly sliced
- 2–3 dried red chillies, or fewer to taste
- ½ tsp Kashmiri chilli powder
- Small pinch of asafoetida (hing), optional
Read labels for allergens and dietary requirements, including ghee and compounded hing. Ghee is milk-derived; using oil alone does not establish the suitability of every other ingredient.
How to make dal tadka, step by step
1. Cook the dal until soft
Rinse the toor dal and follow any packet soaking or preparation instructions. Place in a suitable pot with the starting water, turmeric, salt and one chopped tomato. Bring to the boil and simmer until fully soft and easily mashed with a spoon. Add water as needed so it does not dry out or catch.
The recipe suggests 30–40 minutes, but pulse age, soaking and equipment affect this. Use texture rather than a fixed time. If pressure cooking, follow your appliance's pulse instructions, liquid requirements and safe release guidance instead of a universal whistle count.
2. Make the masala
Heat the ghee or oil in a separate suitable pan over moderate heat. Cook the onion until golden, stirring regularly. Add garlic and ginger and cook briefly until fragrant. Stir in ground coriander, cumin, turmeric and chilli without letting them burn. Add the two chopped tomatoes and cook until softened and well combined.
Onion and tomato timings vary. Reduce heat or add a small splash of water to the masala if needed to prevent catching.
3. Combine and adjust
Stir the masala into the fully cooked dal. Simmer together for about 5–10 minutes, checking the pan. Add hot water if too thick or simmer a little longer if too thin. Stir in fresh coriander, taste and adjust salt.
4. Make the tadka safely at the hob
Heat the ghee or oil in a suitable small pan over controlled heat, without allowing it to smoke. Add cumin seeds, then sliced garlic and dried chillies. Watch closely and stop before the garlic burns. Remove from the heat and carefully stir in the chilli powder and optional hing, which can catch quickly.
Carefully add the tempering to the dal at the hob, keeping hands and face clear of splashes. Do not carry a pan of sizzling fat to the table for presentation. Stir through or leave some on top before serving.
Chana masala: a second meal from the pantry
Use our full chana masala recipe for its ingredient quantities and detailed method. It remains separate so you can follow a method designed for chickpeas.
Whole chickpeas give a different texture from soft dal. Choose dried or canned chickpeas as specified by the recipe and adapt only with appropriate guidance. Dried chickpeas need preparation and thorough cooking; canned products have different needs. They are not equivalent by weight or cooking time.
For a weeknight meal, check the full preparation time before starting. A dish using dried chickpeas from scratch can need planning ahead; “weeknight” is a meal-planning idea, not a guaranteed quick cooking time.
Shop the pulse your recipe actually needs
Plain toor dal for the recipe above
Top-Op Premium Toor Dal Plain 500g is listed as split pigeon peas without an oil coating. The recipe uses 250g; the 500g listing is a pack size, not an instruction to use the whole bag. Follow the current packet's preparation requirements.
Whole chickpeas for a suitable chana masala method
Explore Top-Op Premium Chickpeas 500g for a method starting with dried whole kabuli chickpeas, or Top-Op Canned Boiled Chickpeas in Salted Water 400g when your method permits cooked chickpeas.
Check the recipe before choosing. Compare dry weight, can net weight and drained weight appropriately; equal numbers do not mean equal amounts for cooking. Chana dal is a different split pulse and is not the substitute for either whole-chickpea option.
Ghee for the masala and tempering
View Amul Ghee 1 Litre if ghee suits your recipe and dietary needs. It is dairy-derived and not suitable for vegans. A one-litre pack is a shopping choice, not a batch quantity.
Check current labels, price, availability and delivery options for every product. The guide does not establish that every ingredient is in stock.
One pantry, two different dishes
Both meals can draw on onion, tomatoes, ginger, garlic and common spices, but quantities and additional seasonings must follow each recipe. Keep toor dal for this dal and whole chickpeas for the chickpea curry.
Browse the Dal, Lentils & Pulses collection and Spices collection for relevant listings. Buy only the extras your method needs rather than assuming all blends are interchangeable.
What to serve alongside
Choose rice, chapati or another bread you enjoy, with vegetables or achar as appropriate. Explore Salaam Basmati Rice 2kg for serving rice and follow its packet method. You do not need every accompaniment for a satisfying meal.
Troubleshooting dal tadka
The dal is still grainy
Continue cooking with enough liquid until fully soft. A tempering cannot compensate for undercooked dal.
The consistency is too thick
Add a little hot water and stir, then simmer and taste again. Adjust gradually rather than diluting the whole dish at once.
The garlic tastes bitter
It may have burnt during tempering. Start a fresh tempering with controlled heat rather than pouring burnt spices into the dal.
Before you place an ingredient order
- Choose one recipe or schedule the two as separate meals.
- Check the exact pulse and whether the method starts with dried or cooked ingredients.
- Count the spices and fresh ingredients already at home.
- Compare pack sizes with the quantities each recipe uses.
- Read labels for ingredients, allergens and storage guidance.
- Confirm current availability and delivery options for your address.
Frequently asked questions
Is chana masala a dal?
It is a whole-chickpea curry. Chana dal is split chickpeas and a different product; it is not a direct replacement for whole chickpeas here.
Can I use masoor instead of toor dal?
It can make a different dal, but texture, liquid and timing change. Use a method suited to masoor rather than assuming every step is identical.
Must the tadka use ghee?
Ghee gives a particular flavour, but suitable cooking oil can give a different result. Check all ingredients if you need a specific dietary outcome.
Can I make both meals on the same evening?
Plan for pulse preparation and your equipment. Making one at a time may be simpler. Shared ingredients do not mean the same cooking schedule.
Is dal tadka the same as dal makhani?
No. Dal makhani commonly uses whole black urad, sometimes with kidney beans, and a different cooking method and finish. This recipe is for toor dal with tempering.
Where is the complete chana masala method?
Follow the linked separate chana masala recipe for quantities and detailed steps.
Related guides
- Dal and lentil comparison for choosing the right pulse form.
- Chana Masala vs Chole for chickpea choices and terminology.
- Nepali recipes for UK kitchens for other cooking projects.
Build a useful pantry, one meal at a time
Start with your chosen recipe and add only what is missing. Explore plain toor dal, whole dried chickpeas and the Dal, Lentils & Pulses collection, checking product details and address-specific delivery options before ordering.