Toor dal, masoor dal, and moong dal each provide 7 to 9 grams of protein per cooked half-cup serving. Combining two types of dal increases the variety of amino acids. Pressure cooking is more effective for digestibility than boiling slowly, as it breaks down lectins and reduces gas-causing oligosaccharides.
The tadka is nutritionally significant. Cumin seeds in hot ghee release fat-soluble vitamins and phytochemicals. Adding a small amount of ghee also improves absorption of fat-soluble nutrients in the dal. Serving with lemon and green leafy vegetables transforms dal tadka into a near-complete nutritional meal.