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Dal Tadka Recipe (Restaurant Style)

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: North Indian
Ingredients Method Notes

Ingredients
  

For the dal
  • 1 cup arhar dal toor dal / split pigeon peas, about 200 g, rinsed well
  • 3 cups water
  • 1 medium tomato chopped
  • 1 green chilli slit
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt or to taste
For the onion-tomato masala
  • 2 tablespoons ghee or oil
  • 1 teaspoon cumin seeds
  • 1 medium onion finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala
For the final tadka (tempering)
  • 1 tablespoon ghee
  • 4 garlic cloves thinly sliced
  • 2 dried red chillies broken
  • 1/2 teaspoon cumin seeds
  • 1 pinch asafoetida hing
  • 1/2 teaspoon Kashmiri red chilli powder
To finish
  • 2 tablespoons fresh coriander leaves chopped
  • Lemon wedges to serve (optional)

Method
 

  1. Add the rinsed dal, water, tomato, green chilli, turmeric and salt to a pressure cooker. Cook for 3 to 4 whistles, until the dal is completely soft. Let the pressure release on its own.
  2. Open the cooker and whisk the dal lightly with a ladle so it turns smooth and creamy. If it looks too thick, stir in a little hot water — dal tadka should pour easily, like a thick soup. Keep it on a gentle simmer.
  3. For the masala, heat 2 tablespoons ghee in a pan on medium heat. Add the cumin seeds and let them crackle.
  4. Add the chopped onion and fry, stirring often, until it turns golden brown at the edges — about 6 to 7 minutes. This browning gives the dal its restaurant flavour, so do not rush it.
  5. Add the ginger-garlic paste and fry for a minute, until the raw smell goes away.
  6. Lower the heat, add red chilli powder, coriander powder and garam masala, and stir for a few seconds.
  7. Pour the cooked dal into the masala. Mix well and simmer for 4 to 5 minutes so the flavours come together. Check the salt and adjust.
  8. For the final tadka, heat 1 tablespoon ghee in a small tadka pan until it is quite hot. Add the cumin seeds, sliced garlic, dried red chillies and asafoetida. Fry until the garlic turns light golden — not brown.
  9. Take the pan off the heat, stir in the Kashmiri chilli powder, and immediately pour the sizzling tadka over the dal. Cover the dal for a minute so it absorbs the smoky aroma.
  10. Garnish with fresh coriander and serve hot with jeera rice, plain basmati, naan or roti, plus a lemon wedge on the side.

Notes

  • Garlic should be golden, never dark brown — burnt garlic makes the whole dal bitter.
  • Adding the Kashmiri chilli powder off the heat keeps its bright red colour without burning it.
  • For a smoky dhaba-style touch, place a small steel bowl on the dal, put a hot charcoal piece in it with a drop of ghee, cover and rest 2 minutes. Optional, but wonderful.
  • Leftovers thicken in the fridge; loosen with hot water when reheating and add a fresh mini tadka if you like.