Dal tadka is the most ordered dish in almost every restaurant or dhaba. To get that perfect taste of dhaba style dal tadka it is important to follow the recipe step by step. Though it is easy to prepare but even if a single step is altered or skipped it make a huge difference in the taste.
Appropriate amount of spices are required to be added to give it a flavourful taste. This is an easy recipe to prepare dhaba style dal tadka.
The tempering of ghee gives dal tadka an aromatic flavour.
This recipe of dal tadka can be served with jeera rice, garlic rice, steamed rice, roti or paratha.
Soaking Time – 15 – 20 Mins
Preparation Time – 5 Mins
Cooking Time – 20 – 25 Mins
Serves – 2-3
• Toor Dal/ Arhar Dal (Yellow Lentil) – 1/2 cup
• Water – 1.5 Cups (or as per preferred consistency)
• Salt to taste
• Turmeric powder – ¼ Tsp For Tempering
• Ghee- 2 Tbsp
• Cumin seeds – ½ Tsp
• Garlic finely chopped – 2 cloves
• Whole red chili – 1
• Tomato finely chopped – 1 Medium size
• Onion finely chopped – 1 Medium size
• Red chili powder – 1 Tsp
• Turmeric powder- ¼ Tsp
• Salt to taste
• Coriander leaves to garnish (optional)
• Rinse and wash toor dal under running water till water comes clear.
• In a bowl add dal; add enough water to immerse dal in it completely. Cover and soak for 15 – 20 mins.
• Heat ghee in a pressure cooker. Add cumin seeds and allow to splutter. Add finely chopped garlic and whole red chili. Cook till raw smell of garlic goes off.
• Add finely chopped onion and cook till translucent.
• Add finely chopped tomatoes.
• Cook till ghee starts separating and tomatoes turn mushy.
• Add red chili powder, turmeric and salt.
• Mix well.
• Add soaked and drained dal to the onion-tomato masala. Mix well.
• Add water.
• Cover the cooker lid and cook on a high flame for 3-4 whistles. This will take about 8 – 10 mins. Now lower the flame and cook for next 5 minutes.
• Switch off the flame. Open the lid when the pressure is completely released by itself.
• Check if dal is cooked properly. It should be able to mash between two fingers easily.
• If not, add water if required and pressure cook for 1 more whistle or as required. (Follow this step only when dal remains under cooked). The timing of cooking dal varies from dal to dal.
• Add water as required and simmer on a lower flame for 5-6 minutes or till dal is boiled. This will help to infuse all the flavours of spices together with dal.
Tips and Tricks –
• Cooks faster when soaked beforehand.
• Do not cover the lid while cooking onion-tomato masala.
• Cooks faster when pressure cooked.
• Ghee gives aromatic flavours.
• Adjust water as per preferred consistency.