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If you are tired of eating the same old regular Chana dal, Arhar dal, or Moong dal with the same seasoning. Try this. I can bet you are going to love this.

Whenever you are in the mood of eating some Dhaba style Dal, you don’t need to wait for going outside or to order this Dal from some Dhabas, you can easily make it at home. Only, you have to follow each and every step of the recipe. Trust me, this Dhaba Style Dal Tadka is very easy to make.

Dal is a quintessential part of our daily meal. There is no Household, where Dal is not cooked. On weekdays, we usually cook simple Dal at home, but on special days, we want some recipes like this.

This Dhaba Style Dal Tadka is a hit for those special Days. Other examples of Dal for such special days are Dal Bukhara, Rajma Masala, Dal Makhani, Amritsari Dal and so more.

What is Dhaba Style Dal Tadka

You will find this Dal in almost every Restaurants and Dhabas of India. But, they all have their own version of this Dal.

I made this appetizing Dal with a combination of 3 lentils .i.e. Arhar Dal (Pigeonpea), Chana Dal(Chickpea), Masoor Dal (Red Lentils). Some people use Yellow Moong Dal in place of Pink Masoor Dal.

As I said, everyone has their own version of this recipe. This is an amazing Recipe where a simple Dal is bursting with bags of flavors and a delicious Double Tadka is like icing on the cake. Yes, you heard right, Double Tadka is needed to bring out the same taste as you get in Restaurants and Dhabas.

Double Tadka

In the First Tadka, dal is tempered with cooked Onions, Ginger-garlic, Tomatoes, Turmeric powder, Red chilly powder, Coriander powder, Garam masala, Kasuri methi, and Coriander leaves.

And, in the Second Tadka, Dal is tempered in ghee with Cumin seeds, Curry leaves, Red Chillies.

Trust me, this Dal will taste the same just like the Restaurant one does.

In this Dal Tadka, you can add smoky flavor too, by placing hot coal inside the Dal and pouring a spoon of ghee over the coal. Cover the lid, so that all the smoky flavor of coal gets infuse into the Dal.

This Dal tastes absolutely heaven, but due to the unavailability of coal in most of the Households, people avoid this method.

Serving Suggestions

This Dhaba Style Dal tastes amazing with Jeera Rice, Steamed Rice or with any kind of Rice.

This Dal tastes really good with all kinds of Indian Bread like Lachcha Parantha, Nan, Missi Roti, Plain Roti, Parantha, etc.

You can make this Dal on any kind of Festive Occasions too. This is a very simple, protein-rich Dal and you can opt this Dal in your daily meal too.

Here is how to make it.

Step by Step Process

Wash the Arhar Dal, Chana Dal, and Masoor Dal. Soak the dal in water for 30 minutes.

Drain the Dal, and Pressure cooks the dal in 4 cups of water, a pinch of turmeric, and salt to taste. Cook it until the dal, is softened.

For Tempering

First Tadka

Heat ghee in a Pan. Add cumin seeds, asafoetida, bay leaves. Let it splutter.

Now add curry leaves, ginger-garlic coarse paste. Saute a few secs.

Add chopped onions, and fry it till the onions turn into brown and mushy.

Add chopped tomatoes. Cook for a minute and add all the spices .i.e. turmeric powder, coriander powder, Kasuri methi, red chilly powder, salt, garam masala, amchur powder, cinnamon powder, cumin powder.

Let them cook for 5-6 minutes. Add chopped coriander leaves and the cooked dal.

Add half a cup of water, if required. Let it simmer to boil.

Turn off the flame.

Second Tadka

Heat ghee in a Tadka Pan. Add curry leaves, cumin seeds, sesame seeds. Let it splutter a minute. And, pour it over the Dal. Dal is ready to serve. Serve hot with Jeera Rice.

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5 from 1 vote

Dhaba Style Dal Tadka

If you are tired of eating the same old regular Chana dal, Arhar dal, or Moong dal with the same seasoning. Try this. I can bet you are going to love this.
Course Main Course
Cuisine Indian, North Indian
Keyword Dal Tadka, Dhaba Style Dal Tadka, Restaurant style Dal Tadka
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people
Calories 151kcal
Author Pooja Mahto

Equipment

  • Pressure Cooker
  • Tadka Pan

Ingredients

  • 1/2 cup Chana Dal
  • 1/2 cup Arhar Dal
  • 1/4 cup Masur Dal
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Salt

For Tempering

  • 2 tbsp Ghee
  • 3 Onions, Medium-sized, chopped
  • 2 Tomatoes, Medium-sized, chopped
  • 6-7 Garlic Cloves, fine chopped
  • 1 inch Ginger
  • 2 Green Chilies
  • 1/2 tsp Asafoetida
  • 1 tsp Cumin seeds
  • 2 Bayleaves
  • 5-6 Curry leaves
  • 1/2 tsp Garam Masala
  • 1/2 tsp Cinnamon Powder
  • 1/2 tsp Amchur Powder/ Dry Mango Powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Sesame seeds
  • 1/2 tsp Red chilly powder
  • 2 Red Chilies; optional
  • Salt as per taste

Instructions

  • Wash the Arhar Dal, Chana Dal, and Masoor Dal. Soak the dal in water for 30 minutes.
  • Drain the Dal, and Pressure cook the Dal in 4 cups of water and salt to taste.

For Tempering

    First Tadka

    • Heat ghee in a Pan.
    • Add cumin seeds, asafoetida, bay leaves. Let it splutter.
    • Now add curry leaves, ginger-garlic coarse paste. Saute a few secs.
    • Add chopped onions, and fry it till the onions turn into brown and mushy.
    • Add chopped tomatoes. Cook for a minute and add all the spices .i.e. turmeric powder, coriander powder, Kasuri methi, red chilly powder, salt, garam masala, amchur powder, cinnamon powder, cumin powder. Let them cook for 5-6 minutes.
    • Add chopped coriander leaves and the cooked dal. Add half a cup of water, if required. Let it simmer to boil. Turn off the flame.

    Second Tadka

    • Heat ghee in a Tadka Pan.
    • Add curry leaves, red chilly, cumin seeds, sesame seeds. Let it splutter a miute.
    • And, pour it over the Dal. Dal is ready to serve. Serve it with Jeera Rice.

    Notes

    You can adjust the spiciness of the Tadka as per your tastebud.
    Ghee can be replaced with Butter too.
    You can skip Double Tadka if you are in a hurry.

    Pooja Mahto

    Hello all.
    Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
    My name is Pooja Mahto and this is my little space of the social world.
    Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
    I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
    As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
    Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
    My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
    I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
    My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
    My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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