Dal Tadka
Consistent Dal Tadka: Vegan Base for Effortless Indian Cuisine.
Streamline your kitchen operations with MITRA's Dal Tadka Base, a ready-to-cook vegan foundation for a variety of beloved Indian dishes. Crafted for professional kitchens, this base delivers unwavering consistency in flavor and texture, eliminating the variability of scratch preparation. Our chef-grade formulation significantly reduces prep time and labor costs, allowing your team to focus on plating and presentation. From classic Dal Tadka to regional specialties like Gongura Pappu, this versatile base ensures authentic taste and perfect yield every time. Ideal for restaurants, cloud kitchens, and caterers seeking efficiency without compromising on quality or dietary flexibility.
Aromatic and comforting with notes of cumin, garlic, and ginger. It offers a mild, savory heat and a hearty, lentil-rich body, culminating in a satisfying and subtly spiced finish.
| Pack | 1 kg sealed pouch |
| MOQ | 50 kg (50 pouches) |
| Shelf life | 18 months ambient |
| Yield | Approx. 8-9 portions (180-200g finished curry) per 1 kg pouch when prepared with additional protein and diluted to desired consistency. |
| Storage | Store in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5-7 days. |
| Allergens | None declared |
| Certifications | US FDA registered · ISO · HACCP · GMP · Halal |
Full ingredient & specification sheet available on request — start an inquiry.
Dishes you can serve with this base
| Dish | Type |
|---|---|
| Dal Tadka | Veg |
| Gongura Pappu | Veg |
| Thotakura Pappu | Veg |
| Chukkakura Pappu | Veg |
| Gangavayalu Pappu | Veg |
Ratios per 1 kg of base
| Protein | Ratio | Chef notes |
|---|---|---|
| Toor Dal (cooked) | 1.5-2 kg per 1 kg base | Combine with cooked dal, simmer briefly, adjust consistency. For a standalone Dal Tadka dish, use 250g base per portion. |
| Mixed Vegetables (diced) | 1.2-1.5 kg per 1 kg base | Sauté vegetables before adding base, simmer until tender. |
| Paneer (cubed) | 1.2-1.5 kg per 1 kg base | Add towards the end of cooking, simmer gently to avoid toughening. |
| Chicken (boneless, diced) | 1.2-1.5 kg per 1 kg base | Sear chicken pieces, add base, simmer until cooked through. |
| Eggs (boiled, halved) | 10-12 eggs per 1 kg base | Add boiled eggs and simmer briefly to heat through. |
From pouch to pass
- Heat a commercial pot with 50-70 ml of oil or ghee per 1 kg base.
- Add preferred protein (e.g., cooked dal, sautéed vegetables, seared chicken) and cook briefly.
- Stir in Dal Tadka base and a suitable amount of water or stock (approx. 500-700 ml per 1 kg base) to achieve desired consistency.
- Bring to a gentle simmer, cooking for 5-7 minutes, stirring occasionally, until heated through and flavors meld.
- Finish with a fresh tempering of ghee, cumin, mustard seeds, and curry leaves (optional), and garnish with fresh cilantro before serving.
Chefs usually ask
What is the recommended dilution ratio for this base?
For a standard Dal Tadka, combine 1 kg base with 500-700 ml of water or stock, adjusting for desired consistency. For other curries, use 120g base per portion with added protein and water.
What is the shelf life of the Dal Tadka base after opening?
Once opened, the pouch should be refrigerated and consumed within 5-7 days to maintain optimal freshness and quality.
Can this base be customized for different spice levels or dietary needs?
Our Dal Tadka base is vegan and offers a balanced mild flavor profile, serving as an excellent foundation. Chefs can easily adjust spice levels with fresh chilies or chili powder, and it's versatile for various vegetable or protein additions.
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Ready to put Dal Tadka on your menu?
1 kg pouches · MOQ 50 kg · ships in 2 days from our US warehouse when in stock.
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