Dal Tadka recipe is a very popular recipe in north India. dal tadka is made by cooking lentils with many spices and then tempering them with butter, ghee, or oil and a variety of whole spices. The lentils are typically made from a combination of different types of dal such as moong dal, toor dal, or chana dal. and The tempering is usually made with cumin seeds, mustard seeds, red chili, garlic, and curry leaves. dal tadka is often served with rice or roti and can be garnished with fresh coriander leaves
Hey what’s up guys you are welcome on my new blog so friends today I am making dhaba style dal tadka recipe and jeera rice I hope you would like this recipe,
Prep time: 20-25 minutes (excluding soaking time) Cooking time: 30-35 minutes Serves: 4-5 people
My Dal Tadka Recipe
And this dal tadka is going to be exactly like the one that you get in restaurant or dhabas, Now when you made the Daal tadka at home it’s made with differently ingredient are same in both the Dal be it the lentils or the tempering, but that Dal taste vastly different in restaurants or dhabas, Althose no special ingredient are added to that it tastes really different, the reason for that is a tip or method which is followed in restaurants, and that is what makes the Dal tadka taste really special, what is that special method I am going to tell in this recipe,
It is a very easy method there is no need for any extra ingredients or equipments, So friends I am going to tell you how to make the same dal tadka recipe at home,
What Is Dal Tadka
Dal Tadka is pure indian recipe, Dal Tadka is made with a blend of three types of healthy lentils — toor dal, moong dal and masoor dal — it’s taste creamy, garlicky and smoky, and it’s perfectly spiced. The tadka or tempering of cumin seeds, desi ghee, and ginger stirred in at the finish takes this dal from gorgeous to sublime. Dal tadka is Serve with basmati rice or roti.
How To Make Dal Tadka recipe
Once the is made then we will give a double tadka in my style, and then I am going to make Jeera rice, jeera rice, daal tadka, tandoori roti and with that onion green chillies lemon some pickles and some papad it will be a beautiful and perfect meal, so I am going to tell you the same meal today,
Dal Tadka Ingredients:
Boiling dal
- TOOR DAL 1/2 CUP
- CHANA DAL 2 TBSP
- MASOOR DAL 2 TBSP
- GREEN CHILLI 1 NO. (SLIT)
- SALT | नमक TO TASTE
- TURMERIC POWDER 1/4 TSP
- GINGER 1 INCH (JULIENNE)
- WATER 2.5 CUPS (APPROX)
1st Tempering
- GHEE 2 TBSP
- CUMIN SEEDS 1 TSP
- RED CHILLI 1 NO.
- GINGER 1 TBSP (CHOPPED)
- GARLIC 1 TBSP (CHOPPED)
- GREEN CHILLI 2-3 NOS. (CHOPPED)
- ONION 1 NO. (CHOPPED)
- TOMATO 1 NO. (CHOPPED)
- SALT TO TASTE
POWDERED SPICES
- TURMERIC POWDER 1/4 TSP
- KASHMIRI / DEGI RED CHILLI POWDER 1/2 TSP
- CORIANDER POWDER 1/2 TSP
- GARAM MASALA A PINCH
- WATER A SPLASH
- ROASTED KASURI METHI POWDER A PINCH
- DRY MANGO POWDER 1/2 TSP
- BUTTER 1 TBSP
- FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
2nd Tempering
- GHEE 1 TBSP
- ONION 1/2 NO. (SLICED)
- RED CHILLI 1 NO.
- ASAFOETIDA 1/2 TSP
- KASHMIRI RED CHILLI POWDER 1/2 TSP
1. First of all let’s how to make that restaurant or dhaba style dal tadka and lets see what’s the secret to it,
2. So in a big bowl we will take half cup of tuvar daal or arhar daal, two tablespoon chana daal and two tablespoon masoor dal now we will add lots of water to it and wash the lentils, there may be lots of powder or pesticide on them, wash them out throughly until the watering the lentils runs clear,
Soaking Dal
3. Once you have washed the lentils then you have to add lots of water and shoak the lentils, shoak the lentils for 1 hour, After 1 hour you will see that your lentils will have swelled up and it will be nicely soaked, and we will remove the water after adding the water transfer the soaked lentils in a pressure cooker,
Cooking Dal
4. Along with we will add a slit green chillies, salt according to test 1/4 teaspoon turmeric powder, 1 inch chopped Ginger, and we will add 3 times amount of water to the lentils, so you can add about to or three cups of water, and cover the lid and cook these lentils on medium High flame for 3 to 4 whistles, once you have cooked the lentils let the pressure cook naturally the pressurise and the steam settle naturally and check the whistle, then only then remove the lid, and remove the chilli that was added you can see that your Dal is well cooked, so I am just going to lightly stir it, so our daal texture is very good, and our Dal is nicely cooked this is how your Dal should we cooked,
5. So friends we have cooked the Dal even in restaurant or dhaba’s the Dal is boiled and keep aside like this, and then, when the order arrives a fresh tempering or tadka is added, and the freshness of tempering is very important, so whenever you are making dal tadka by this method or any other method so make the tempering fresh and serve it then that Dal tadka taste much better,
now Dal is always tempered in dhaba or restaurant in a fry pan,
Making dal Tadka Recipe
6. So take a fry pan your fry Pan should be either cast iron carbon steel or stainless steel don’t use non stick fry pan, so that you can make a nice tempering, now why the tempering is given in a fry Pan I will tell you in a little while the secret is related to that itself, so we will heat up the fry Pan really well, once your fry Pan is hot then we will add two table spoon desi ghee to it, after adding the ghee heat it up as well now we will add one table spoon cumin seeds to it, one dryed red chilli, one table spoon chopped Ginger, one table spoon chopped garlic, 2,3 chopped green chillies,
7. And saute all these things on medium flame for 2 minutes, once you have sauteed ginger and garlic then we will add one chopped onion to it, after adding the onions, saute them on high flame, until it’s start changing the colour lightly cook the onion until they are translucent and start changing their colour, at this stage we will add one chopeed tomato to it, and we will add salt according to teste.
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8. Now continue to cook while stirring on a high flame, all your cooking of the tempering is on high flame that is very important, cook the tomatoes for 2,3 minutes until they are slightly mushy, the smoking of the pan while cooking everything on high flame is very important the tomatoes are mushy than to this we will add 1/4 table spoon turmeric powder, 1/2 teaspoon Kashmiri aur degi red chilli powder, 1/2 teaspoon coriander powde, and we will add A pinch of garam Masala, and stir quickly.
9. Now we will splash of water than tilt your pan slightly and shake it, you will see that the flames reaching the sites of the pan be very careful, obviously you may not be used to it so do it very carefully when you tilt and cook the tempering like this then the flames come into your pan, it start smoking and give a smokey flavour to the dal, this is the secret to the Dal in a restaurant or a dhaba which has that smokey flavour,
10. And this is the process of cooking on high flame so that everything is a smoking and the flames are reaching into your pan, once you have cooked the tempering like this for just a few second most of your jobs is done and we will add the cooked Dal to this, and we will mix the tempering with the Dal nicely after mixing the Dal with the tempering boil the Dal nicely for two three minutes after, after two three minutes we will add A pinch of roasted kasuri methi, half teaspoon dried mango powder, 1 tablespoon butter, and we will add freshly chopped coriander leaves,
11. And nicely mix everything together now you can see that your Dal consistency is slightly thicker Just like the Dal at restaurant or dhaba which is thicker if you want to you can water it down a bit, but it won’t give same result as if you give the Dal on the thicker side, so friends restaurant style aur dhaba style dal tadka recipe is ready.
Pro Tips
12. So our dal tadka recipe is ready and it has turn out amazing now there are some definitive difference between the dal tadka in restaurant and at home, firstly whenever we make dal at home it is of watery consistency, but the daal at restaurant dhaba is slightly thicker, so firstly there is that difference of consistency, secondly the tempering at restaurant or dhava is slightly stronger at home we make simpler and Milder Dal, in restaurant its spicier with more green chillies, the tempering should be stronger and the quantity of the tempering in dal is more, so that is one major difference,
13. And the main thing the secret that I revealed to you, that not just a particular ingredient but sometimes process makes difference in teste, show the process that I tell you on sprinkling some water while tempering, aur even without sprinkling water the smoke which comes while cooking on the high flame.
14. which gives smokey tesete to the tempering and the dal, this is a big difference between Dal at home or at restaurant, and that’s why I cooked Dal in a fry pan, after sprinkling the water when you move the pan towards the flame the flames come onto the pan as well, which gives out smoke and that flavour taste amazing in this dal, and the take out the has the same flavour giving it that distinct taste,
15. Always while doing this process especially if doing it for the first time be careful and don’t let the flame become overpowering, and you end up burning your hands, so be very careful,
16. I can give you a tip or trick to simplify this process take a pen for tempering and do this process in the tempering pan to make this process easy, and you can finish the process in a fry pan, so note this tip if you find this method daunting, but the smoky flavour is the real game changer in this recipe, that is the way that you will get perfect result like a dhaba with this dal tadka recipe, so one last step is remaining of giving a second tempering which we will give in the end,
17. Before that let see how to make Jeera rice let’s see how to make each grain of rice perfectly fluffed up,
How To Make jeera Rice
Jeera Rice Ingredients:
- BASMATI 1 CUP
- SALT TO TASTE
- LEMON JUICE 1 TSP (ADD THE SLICE)
- GHEE 2 TBSP
- CUMIN SEEDS 1 TSP
- SALT TO TASTE
- FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
How To Soak Rice
18. Take a one cup of basmati rice in a Big Bowl now we will add lots of water and wash the rice gently until the water with which you are washing the rise turn absolutely clear, once the water is clear then you have to soak the rice in plenty of water for about 1/2 hour, once you have soaked the rice for 30 minutes then discard the water from the rice,
How To Cook rice
19. Now in a stock pot bring water to a rolling boil make sure that the water is nicely boiling, now we will add salt according to teste, along with it we will add one table spoon lemon juice, and the peel of the lemon too, this make the rice fluffy and white, now we have to add socked rice to it and within 4,5 minutes your rice will be nicely cooked, don’t stir the rise too much just stir it once or twice in between, cook it for 4,5 minutes, after 4,5 minutes you will see that the rice grains will have fluffed up nicely
20. To test it take a couple grains of rice and taste them if they have a slight bite to them, which means that your rice is cooked, here my rice is cooked I am straining them using strainer, and I am adding them to a sieve after steering the rice let them be in a sieve to let all the access water to rain out, now using a fork fluff of the rise lightly so that the excess steam can escape too,a nd let the rice rest and cool down like this until they are cool down before tempering them.
21. Once your rice cool down we will add desi ghee to a wok, once the ghee is hot then we will add one tablespoon cummin seeds to it, after adding it, it is important that the cumins seeds should crackle, now we will add rise to it and add salt according to test, and we will add freshly chopped coriander leaves, and now gently mix or toss the rice along with the tempering, you don’t need to cook the rice too much hare just cook it for a minimum 2 minute, just until the rice mix and heat up nicely with the tempering, so friends our jeera rice is also ready, now let’s plate dal tadka and jeera rice,
Final Tadka
22. Now I am making final tempering in a fry pan I am adding two tablespoon desi ghee, some chopped onion and we will stir onion light golden brown now we will add one fry red chilli, A pinch of asafoetida, half teaspoon Kashmiri red chilli powder, now we will put on the dal and sprinkles some fresh coriander leaves our dal tadka recipe is ready,
23. So friends this recipe makes beautiful dal tadka recipe and jeera rice definitely try this recipe at your home and tell me in the comment box how did you like it and share this recipe with your friend and family and hit the subscribe button if you have like this recipe and follow and subscribe to my blog, have an amazing time with this beautiful dal tadka recipe at your home cheers take care by by
Serving Suggestions
This dal tadka can be eat with roti,chawal and other things you can use lot of deesi ghee you cna eat with naan and any other vegetable
some peole eat this dal with vegetable and other eat with rice, so you can enjoy it with it your choise.