Go Back
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
Calories 55 kcal


  • 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


  • 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.


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.