dal tadka recipe | Punjabi dal tadka | restaurant style dal tadka |
by Tarla Dalal
Added to 243 cookbooks
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dal tadka recipe | Punjabi dal tadka | restaurant style dal tadka | with 30 amazing images.
The Dal Tadka is one of the most popular dals while eating out at Indian restaurants and even roadside dhabas.
Punjabi Dal Tadka is made from 2 different kinds of dals, chana dal and toovar dal which are first pressure cooked with water, salt, turmeric, ginger, garlic and green chillies. Then the vegetables are cooked in oil with the dal and then the ghee tempering with spices is added to this Restaurant style Dal Tadka.
However few of us realise that this authentic Restaurant style Dal Tadka can be prepared with ease in your very own kitchen at nearly one-fifth the price.
This creamy, rich and smooth Dal Tadka is tempered with Punjabi spices and ghee. Serve Dal Tadka with Jeera Rice or Cooked Rice.
Learn to make dal tadka recipe | Punjabi dal tadka | restaurant style dal tadka | with step by step photos and video below.
For the dal tadka recipe- Clean, wash and soak both the dals in water for 30 minutes. Drain.
- Add the soaked and drained dals, green chillies, garlic, ginger, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles till the dals are cooked. Allow the steam to escape before opening the lid.
- Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside.
- Heat oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1-2 minutes.
- Add tomatoes and cook for another 2 minutes, stirring occasionally and lightly mashing with the back of the spoon.
- Add the cooked dal, mix well and bring to boil. Cook for 6-8 minutes on a medium flame while stirring occasionally.
- For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and cumin seeds. When the seeds crackle, add the red chilli, curry leaves, ginger and garlic and sauté on a medium flame for 30 seconds.
- Switch off the flame add chilli powder and mix well.
- Pour the tempering over the dal.
- Serve the dal tadka hot garnished with coriander.
Dal Tadka Video by Tarla Dalal
Dal Tadka, Punjabi Dal Tadka recipe with step by step photos
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Use the fresh ingredients to make Dal Tadka, for example do not use the market bought ginger garlic paste, get fresh ingredients and grate them fresh. It would help in giving a fresh flavor to the Dal Tadka.
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Always wash the dals before using, to get rid of any harmful bacteria or germs over it.
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As the same suggests, tadka = tempering, it is the most important aspect of Dal tadka and it should be made using ghee as ghee influences and imparts flavor to the Dal tadka.
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Soak both the dals for a while before starting to make the Dal Tadka.
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You can also add flavor to the dal by the process of “dhungar” many Indian restaurants practice it to give Dal Tadka a luscious and smoky flavor.
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Dhungar is done by heating a piece of coal until red and transfer it to a small bowl, place the small bowl in centre of the dal and drizzle little ghee over the coal. Close the lid and let the dal smoke for 3-4 minutes.
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To prepare Dal tadka, place toovar dal in a bowl.
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Add 1/4 cup chana dal to the same bowl.
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Wash it very well with water.
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Drain the dirty water and pour fresh water to dal.
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Soak both the dals in water for 30 minutes.
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After half an hour.
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Drain them completely with the help of a strainer.
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Add the soaked and drained dals in the pressure cooker.
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Add the green chillies. Adjust the quantity as per the spice level you can handle.
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Add the garlic and ginger. If you are Jain, skip adding the lehsun.
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Add the turmeric powder.
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Add salt and 3 cups of water.
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Pressure cook for 3 whistles or till the dals are cooked. Allow the steam to escape naturally before opening the lid.
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Mix and remove the green chilies and discard them.
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Whisk the dal so as to mash the dals. Keep aside.
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For the Restaurant style Dal Tadka, heat oil in a deep non-stick pan. You can even make use of ghee/butter to make the dal tadka rich.
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When the oil is hot, add the onions.
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Sauté the onions on a medium flame for 1-2 minutes.
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Add tomatoes. You can even make use of tomato puree or fresh tomato pulp.
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Cook for another 2 minutes, stirring occasionally and lightly mashing with the back of the spoon.
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Add the cooked dal.
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Mix well and bring to boil. Cook for 6-8 minutes on a medium flame while stirring occasionally. The consistency of Dal tadka should not be too thin or too thick.
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For the tadka of Dhaba style Dal Tadka, heat the ghee in a small non-stick pan. Ghee provides a pleasant aroma and delicious flavor, however, you can also use vegetable oil to prepare the tempering.
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Add the mustard seeds and cumin seeds.
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When the seeds crackle, add the red chilli.
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Add the curry leaves.
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Add the ginger and garlic. It provides a nice mouthfeel to the Punjabi dal tadka.
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Sauté on a medium flame for 30 seconds.
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Switch off the flame, add chilli powder and mix well.
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Pour the tempering over the dal. OurDal Tadka is now ready! If you are preparing Punjabi dal tadka for party, you can make dal without tempering beforehand and just before serving make tadka and pour it on dal.
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Serve the Punjabi Dal Tadka hot garnished with coriander. Relish the dal tadka with hot pulkas, chapati, naan etc.
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Nutrient values (Abbrv) per serving
| Energy | 259 cal |
| Protein | 12 g |
| Carbohydrates | 28.9 g |
| Fiber | 4.9 g |
| Fat | 10.7 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
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