Tadka dal from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 110) by Dr. Sheil Shukla

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted bhinda

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute masoor dal for moong dal. See recipe for variations.

  • hbakke on May 17, 2026

    Very good. I added kale, black mustard seeds, and asafoetida as suggested in the variations. We both enjoyed this quick dinner.

  • Ganga108 on March 28, 2024

    This recipe also has a pressure cooker/Instant Pot variation, so that is what I am making. My goodness, so delicious! Chopping, sauteing, up to pressure, cooking, natural release - ready in about 35 mins. I used both alternatives - added greens and used mustard seeds and curry leaves. Served as suggested with roasted okra and rice.

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