Daal Tadka (daal tove)

The preparation of daal in this recipe, is very different from the regular tadka daal because here we add the mixture of coconut , roadted black pepper, jeera and ginger which brings a really nice aroma of these key ingredients. Tempering in ghee with curry leaves and hing is a must. Daal Tove is usually a festival preparation, makes a great combo with Sambaragai(like veg stew) and Payasa.(like kheer)

Toor daal                : 1 tea cup
Black pepper          : 8-10
cumin seeds           : 1 1/2 tspb
shredded coconut   : 3-4 tbspn
turmeric powder     : 1/2 tspn
ginger                      :3/4 inch 
coriander leaves      : few sprigs
green chillies           : 2, medium spicy

  • Pressure cook the toor daal with 3 cups of water for 3 whistles, keep aside
  • Slightly roast jeera n black pepper till the aroma spreads.

  • In a mixer jar grind together coconut, turmeric, roasted black pepper-jeera and ginger to a smooth paste. 

  • Pour the coconut paste into cooked daal, add some chopped coriander leaves, slit green chillies and salt

  • bring the mixture to a boil. Let it boil thoroughly for 2-3 mins, turn off the gas
  • prepare for the tempering in another deep vessel.
  • for temperingghee, mustard, curry leaves, dry red chillies and pinch of hing

  • Heat about 2-3 tbspn of ghee/clarified butter. add mustard seeds. wait till they pop up. Then add red chilly, curry leaves and pinch of hing.
  • Now pour the cooked daal into it.

Recipe Source: My Grandma 


  1. hey thank you for the recipe. this is really gonna help me. have to stay away from home in a couple of months so this is the best and easy recip to start with. pls let me know of some more recipes which can be done quickly and equally tasty, thank u ...

    1. HI... glad that yu liked it.. ok I will send you soon some more quick n easy recipes links which will surely help yu.


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