Dal Tadka Restaurant Style

Today I bring you the recipe for Dal Tadka restaurant style. It is one of the most popular dishes served in any Indian restaurants. The word “Dal” refers to dried split pulses and Tadka is the tempering or seasoning process that add to a dish.

Although we consume Dal almost daily at home, I don’t miss the opportunity to order Dal Tarka whenever I visit an Indian restaurant. It has a rich and creamy texture that I love to eat with hot garlic-cheese Naan.

In restaurants, Dal Tadka is prepared by mixing two-three different types of pulses. They are usually Chana Dal or Arhar Dal and Moong Dal. Sometimes Masoor Dal (red lentils) is also added. Apart from Chana Dal, Moong Dal has added as it has a sticky texture, which adds creaminess to this dish.

They also add two times Tadka to the Dal which is known as Double Tadka. Butter is another must-have ingredient to make it rich and flavourful.

It is usually served with hot rice, but I like it with Chapati or Naan bread.

Dal Tadka Restaurant Style

 

 Ingredients

  • 150g of Chana Dal or Arhar dal
  • 50g of Moong Dal
  • 50g of Masoor Dal
  • 2-3 garlic cloves
  • ½ an onion (small size)
  • 1 piece of ginger (approx. 2cm)
  • ½ a tomato (small size)
  • 2 finely chopped green chillies (optional)
  • Fresh coriander leaves finely chopped
  • 1½ teaspoons of cumin seeds
  • 3-4 dried red chillies
  • 1½ teaspoons of turmeric
  • 1 teaspoon red chilli powder
  • 1 teaspoon ground coriander
  • Pinch of Hing
  • 2 teaspoons Kasuri Methi
  • 3-4 tablespoons of oil or Ghee
  • 1 tablespoon butter
  • Salt to taste

 

Instruction:

-Ingredients for Dal Tadka.

-Wash the Chana Dal and Moong Dal well and soak them for half an hour.

-Wash the Masoor Dal in a colander and set it aside. It doesn’t need to be soaked.

-After half an hour, put them in a pressure cooker with water, half a teaspoon of turmeric and salt. Cook them for 7-8 minutes from the moment the steam comes out.

-Meanwhile, chop the onion, garlic cloves, ginger and tomato into very small cubes.

-To prepare the first Tadka, put a pan on high heat with ghee or oil. When it is hot, add half of the cumin seeds, 2 dried red chillies and a pinch of Hing. When they start to crackle, add the onion, garlic, ginger and chopped green chilli. Lower the heat to medium-high and sauté everything for a few seconds.

-Add chopped tomato, turmeric, red chilli powder, coriander powder and Kasuri Methi. 

-Sauté again for a few seconds and add the cooked pulses.

-Add salt and cook for another 5-6 minutes. Add butter and chopped coriander leaves. Mix everything and turn off the heat. Pour the Dal into a bowl.

-To prepare the second Tadka, cut two garlic cloves into very thin slices. Put a small frying pan on high heat with oil or ghee. When it is hot, add the rest of the cumin seeds.

-When they start to crackle, add the garlic and dried red chillies. They will turn brown immediately and turn off the heat. Add a pinch of dried red chilli powder to this mixture and immediately pour this over the Dal.

-Serve this hot with Basmati rice or Chapati.

Dal Tadka Restaurant Style

Tips and Tricks:

  • The preparation of Tadka has to be very fast and precise because the sautéing has to be done over high heat, but without burning the ingredients, especially the spices.
  • The density of the Dal can be adjusted to your taste by adding or reducing the water. Just note that it tends to thicken a little after a while. It is preferable to remove it from the heat when it is a little liquid.
  • You can add curry leaves (Curry Patta) that also gives this dish a nice aroma. I didn’t add them because I don’t usually find them here in Madrid.
Dal Tadka Restaurant Style

Dal Tadka Restaurant Style

Prep Time 10 mins
Cook Time 30 mins
Soaking time 30 mins
Total Time 40 mins
Cuisine India
Servings 4

Ingredients
  

  • 150g of Chana Dal or Arhar dal
  • 50g of Moong Dal
  • 50g of Masoor Dal
  • 2-3 garlic cloves
  • ½ an onion (small size)
  • 1 piece of ginger (approx. 2cm)
  • ½ a tomato (small size)
  • 2 finely chopped green chillies (optional)
  • Fresh coriander leaves finely chopped
  • 1½ teaspoons of cumin seeds
  • 3-4 dried red chillies
  • 1½ teaspoons of turmeric
  • 1 teaspoon red chilli powder
  • 1 teaspoon ground coriander
  • Pinch of Hing
  • 2 teaspoons Kasuri Methi
  • 3-4 tablespoons of oil or Ghee
  • 1 tablespoon butter
  • Salt to taste

Instructions
 

  • Wash the Chana Dal and Moong Dal well and soak them for half an hour.
  • Wash the Masoor Dal in a colander and set it aside. It doesn’t need to be soaked.
  • After half an hour, put them in a pressure cooker with water, half a teaspoon of turmeric and salt. Cook them for 7-8 minutes from the moment the steam comes out.
  • Meanwhile, chop the onion, garlic cloves, ginger and tomato into very small cubes.
  • To prepare the first Tadka, put a pan on high heat with ghee or oil. When it is hot, add half of the cumin seeds, 2 dried red chillies and a pinch of Hing. When they start to crackle, add the onion, garlic, ginger and chopped green chilli. Lower the heat to medium-high and sauté everything for a few seconds.
  • Add chopped tomato, turmeric, red chilli powder, coriander powder and Kasuri Methi. Sauté again for a few seconds and add the cooked pulses.
  • Add salt and cook for another 5-6 minutes. Add butter and chopped coriander leaves. Mix everything and turn off the heat. Pour the Dal into a bowl.
  • To prepare the second Tadka, cut two garlic cloves into very thin slices. Put a small frying pan on high heat with oil or ghee. When it is hot, add the rest of the cumin seeds.
  • When they start to crackle, add the garlic and dried red chillies. They will turn brown immediately and turn off the heat. Add a pinch of dried red chilli powder to this mixture and immediately pour this over the Dal.
  • Serve this hot with Basmati rice or Chapati.

Notes

Tips and Tricks:

  • The preparation of Tadka has to be very fast and precise because the sautéing has to be done over high heat, but without burning the ingredients, especially the spices.
  • The density of the Dal can be adjusted to your taste by adding or reducing the water. Just note that it tends to thicken a little after a while. It is preferable to remove it from the heat when it is a little liquid.
  • You can add curry leaves (Curry Patta) that also gives this dish a nice aroma. I didn't add them because I don't usually find them here in Madrid.
 

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