5 Types of Dal Tadka
For Cooking Toor dal and Moong dal (Base for Maharashtrian & Dhaba Style)
For Cooking Rajasthani dal (Base for Rajasthani Dal Tadka)
For Ginger Garlic Paste (used in Dhaba Style Dal Tadka)
For Maharashtrian Dal Tadka
For Dhaba Style Dal Tadka
For Rajasthani Dal Tadka
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Introduction and Dal Boiling Recap
Chef Ranveer Brar introduces the video, explaining that it will cover multiple dal tadka variations. A recap is shown for boiling the base dals. For the Toor and Moong dal base (for Maharashtrian and Dhaba style), combine 1 1/2 cups washed Toor dal and 1/2 cup washed Moong dal in a pot. Add 5-6 cups of water, salt to taste, 1 1/2 tsp turmeric powder, and 1 tsp Degi red chili powder. Cook until soft. For the Rajasthani dal base, combine 1 cup washed Toor dal and 1/2 cup washed Moong dal chilka. Add 4 1/2 cups of water, salt to taste, 1 1/4 tsp turmeric powder, and 1 tsp Degi red chili powder. Cook until soft.
Prepare Ginger Garlic Paste
In a mortar and pestle, combine 1 inch peeled ginger, 6-7 garlic cloves, 3 spicy green chilies, and salt to taste. Pound until a coarse paste is formed.
Prepare Maharashtrian Dal Tadka
Heat 1 tbsp oil in a pan. Add 1/2 tsp small mustard seeds, 2 roughly chopped green chilies, and 2 sprigs of curry leaves. until fragrant. Add 1 sliced raw mango, 1/2 tsp sugar, and salt to taste. Cook until the mango softens slightly. Stir in 1 1/2 cups of the cooked Toor and Moong dal base. Add 1 1/2 cups of water to achieve a thinner consistency. Finish with 1 tbsp ghee. Garnish with sliced raw mango.
Prepare Dhaba Style Dal Tadka
Heat 1 tbsp oil in a separate pan. Add 1/2 tsp cumin seeds. Once they splutter, add 1 tbsp ginger garlic paste (prepared earlier). until fragrant. Add 1/2 sliced medium onion and cook until translucent. Stir in 1 tsp Degi red chili powder, 1/2 tsp turmeric powder, a pinch of asafoetida, and 1/2 tsp coriander powder. Add 1/2 chopped medium tomato and cook until soft. Pour in 1/2 cup water and let the spices meld. Add 1 1/2 cups of the cooked Toor and Moong dal base. Stir in 2 tbsp butter cubes. Garnish with a coriander sprig.
Prepare Rajasthani Dal Tadka
Heat 1 1/2 tbsp oil in a third pan. Add 1 tsp cumin seeds and a pinch of asafoetida. Add 1/2 tsp turmeric powder and 5-4 dry red chilies. briefly. Pour in 1 1/2 cups of the cooked Rajasthani dal (Toor & Moong dal chilka). Stir in 1/2 tsp jaggery to balance the flavors. Garnish with a coriander sprig.
Serving and Conclusion
Serve the prepared dal tadkas in individual bowls. The Lahori Chana Dal Tadka is garnished with finely chopped green chilies, coriander, black pepper, and a drizzle of ghee. The Lauki Dal Tadka is garnished with a coriander sprig and a touch of lemon. The Maharashtrian Dal Tadka is garnished with sliced raw mango. The Rajasthani Dal Tadka is garnished with a dry red chili and a drizzle of chili oil. The Dhaba Style Dal Tadka is garnished with butter cubes and a coriander sprig. Enjoy the diverse flavors of these dal tadkas.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
Variations
Simple ways to adapt this recipe.
- Lahori Chana Dal Tadka
- Lauki Dal Tadka
- Maharashtrian Dal Tadka
- Rajasthani Dal Tadka
- Dhaba Style Dal Tadka
Helpful Tips
Small details that can improve the final result.
Your Notes
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