Home FOOD & DRINKCurry Dal Oggarane / Tadka

Dal Oggarane / Tadka

by Divi

Dal Oggarane is an Indian Food 101 recipe and you will find variations of this recipe in most Indian kitchens. I grew up eating and loving this dish. Dal is has an amazing flavor and a rich creamy texture that make it an ideal curry for any meal. This curry also pairs super easily with any Indian side dish. I have featured it with my favorite Okra side dish, Bendakaya fry. This is also a dish many mother give their young children to get them used to Indian food. I hope you enjoy one of my favorite Indian curries.

Dal Oggarane / Tadka

Dal Oggarane is an Indian Food 101 recipe and you will find variations of this recipe in most Indian kitchens. I grew up eating and loving this dish. Dal is… Curry Dal Oggarane / Tadka European Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )



  • 1 Cup Thoor Dal (206g) 
  • 6 Cups of water (1,336g)


  • 4 Tbsp Canola Oil (45g)
  • 1 Tsp Mustard, optional I like a lot of mustard (4g)
  • 3 Dried Red Chilies, whole or split in half for more spice (3g)
  • 1 Medium Onion (134g)
  • 1 Small Tomato (105g)
  • 1/2 Tsp Sambar Powder (2g)
  • Generous pinch of Turmeric, I usually use about 1/4 tsp. 
  • Salt to Taste
  • Garnish with Cilantro


  • 1/4 Cup Ghee (54g) or Canola Oil (45g), 
  • 1 Tsp Mustard (4g)
  • 1 Stick of Curry Leaves (1.5g)


  1. Rinse dal and add it to pressure cooker with water, seal the cooker, and place on a burner on high heat till pressure builds. 
  2. When pressure builds (the cooker will make hissing sounds) reduce to medium or low heat and cook for 10 minutes (I find setting a timer to be helpful). 
  3. When timer runs out, turn off the heat and set the pressure cooker aside to cool. Make sure to know how your specific pressure cooker works so that you can operate it safely. 
  4. Heat Canola oil in a dutch oven or big pot
  5. Add 1 tsp of mustard and dried red chilies to warm oil and sauté for a minute. It is normal for the mustard to splatter and chilies to sizzle. 
  6. Add onions to the pot and sauté till golden. 
  7. Add tomatoes and sauté till cooked. While cooking, use the back of your spatula to smash the tomatoes so they break apart. This will help it blend better into the curry base. 
  8. Add sambar powder, turmeric, and initial salt (I usually start with 1 tsp). Cook till raw smell of the spices are gone. 
  9. Add cooked dal and water from the pressure cooker mix well and bring curry to a boil. It will look watery, this is okay. 
  10. Simmer for 20 minutes on medium heat till curry reduces to half the amount of liquid. Make sure to keep stirring the curry every few minutes to avoid burning. Keep in mind that as the curry cools in the refrigerator it will thicken, so account for that when determining your preferred curry viscosity.  
  11. Add salt to taste and turn off heat. 
  12. In a small pan heat ghee or Canola Oil, I personally prefer using ghee.
  13. In one swift motion add mustard and curry leaves to heated oil, turn off heat, and step away from the pan. It is normal for mustard and curry leaves to sizzle
  14. When the seasoning stops sizzling, add it to the dal curry and mix well. 
  15. Garnish with cilantro and serve hot. 


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