Tadka is a famous punjabi dish. This is tasty yet easy to cook. Tadka is a generic term which refers to adding the spices to the oil or to the ghee and addingh this Tadka with rice/chappathi. There are many variations to the Tadka mainly the type of dhal used to make Tadka. Some people add Thur dhal / Moong dhal instead of Green gram dhal which i used here. This recipe was told by my sister who settled in calcutta for more than 20 years. Let her receive all your comments on this recipe.

Green Gram dhal - 1/2 Cup
Onion - 1
Salt - To Taste
Turmeric Powder - a pinch

For Grinding
Onion - 1
Tomato - 1
Cumin Seeds/Jeera - 1/2 teaspoon
Ginger - 1 small piece
Green Chilli - 2 medium size

For Seasoning
Oil - 1 teaspoon
Cumin seeds/Jeera - 1 teaspoon
Curry leaves - few
Coriander leaves - few


  1. Pressure cook the green moong dhal and keep it aside
  2. Finely chop 1 onion and keep it aside
  3. In a pan, pour the oil and when the oil is hot add the cumin seeds/jeera and when the cumin seeds starts to sputter add curry leaves
  4. Now add the finely chopped onion and fry it until it becomes transparent
  5. Add a pinch of turmeric to the fried onion and keep it aside
  6. Grind another onion along with tomato, ginger, green chilli, cumin seeds
  7. Add this ground paste to a pan and fry it till the raw smell goes off
  8. Once the ground masala is cooked, add the cooked green gram dhal along with the seasoned onion mixture and add salt and mix it well
  9. Add required amount of water to make the mixure as gravy
  10. Garnish with coriander leaves

Serve the hot-hot Tadka with Rice / Chappathi.

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you can also add masoor dal(split) as it gives good taste



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