It is also used for dal tadka. Wash dal in running water and Soak dal in water for 10 minutes. Chana dal, often wrongly translated as “chickpea”. Let pressure releases automatically. Kala chana, a kind of chickpea with brown to black skin. Now put it in a pressure cooker with 2 glass of water and salt and turmeric powder and pressure cook till 7-8 minutes after first whistle. Toor dal or tur dal, a small broken lentil of yellow color, the one used for dal tadka. The literal translation of Dal Tadka is Dal=lentil and tadka=tempering. This is an Indian variety of chickpea with a slightly different taste from the classic chickpea. Tadka or chaunk (in hindi) is a term we often use in Indian cooking for the process of adding seasoning to a dish. to hot oil or ghee. Heat butter in tadka pan. It mostly involves adding spices like cumin seeds, mustard seeds, garlic, chilies, curry leaves etc.