5 Types of Dal Tadka

Step 1: 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.

Step 2: 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.

Step 3: 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. Sauté 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.

Step 4: 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). Sauté 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.

Step 5: 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. Sauté 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.

Step 6: 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.

• Use good quality, unpolished dal for the best results.

• Maharashtrian dal is typically thinner and served with rice, while Punjabi dal is thicker for roti.

• For Rajasthani dal, jaggery helps balance the bitterness of moong dal chilka.

• Lahori Chana Dal Tadka

• Lauki Dal Tadka

• Maharashtrian Dal Tadka

• Rajasthani Dal Tadka

• Dhaba Style Dal Tadka