Dal Tadka / Dal Fry (Dhaba Style)
For Boiling Dal
For Tempering
For Final Tadka
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Dals for Boiling
Take 1/2 cup Toor Dal, 1/4 cup Moong Dal, and 2 tablespoons Urad Dal. Wash all three dals thoroughly with water. Transfer the washed dals to a pressure cooker. Add 2 green chilies (cut into pieces) and 2 cups of water. Add 1 teaspoon of oil to prevent frothing.
Boil the Dals
Close the pressure cooker and boil the dals for 3 to 4 whistles until they are well-cooked and soft. Once cooked, mash the dals well with a ladle to achieve a smooth consistency.
Prepare the First Tempering
Heat 2 tablespoons of oil or 1 tablespoon of ghee in a pan. Once hot, add 1 teaspoon of cumin seeds and let them splutter. Add 1/4 teaspoon of asafoetida and 2 dried red chilies. Immediately add 1 finely chopped onion and fry until it turns light golden brown, stirring continuously.
Add Ginger-Garlic and Tomatoes
Once the onions are lightly fried, add 1 teaspoon of ginger-garlic paste (or finely chopped ginger and garlic pieces) and fry for a minute until the raw smell disappears. Then, add 1/2 finely chopped tomato and continue to fry until the tomatoes soften and blend with the mixture.
Add Dry Spices
Add 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of chili powder to the pan. Mix well and fry the spices for about until fragrant and the oil starts to separate.
Combine Dal with Tempering
Pour the boiled and mashed dal into the pan with the mixture. Mix everything thoroughly. Add salt to taste and stir well. If the dal is too thick, add a little water to achieve your desired consistency. Bring the dal to a good boil, letting it for to allow the flavors to meld.
Prepare the Final Tadka
In a separate small pan or tadka pan, heat 1 tablespoon of ghee. Add 1 teaspoon of cumin seeds and let them splutter. Add 1/4 teaspoon of asafoetida and 1/2 teaspoon of chili powder. Immediately add chopped coriander leaves and turn off the heat.
Serve Dal Tadka
Pour the hot final tadka over the dal. Stir gently to combine. Your Dhaba-style Dal Tadka is now ready to be served hot with roti, chapati, or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- For a richer tasteCustomise
You can add a tablespoon of fresh cream at the end.
- Add finely chopped spinach orCustomise
Add finely chopped spinach or fenugreek leaves along with tomatoes for added nutrition and flavor.
- Use a mix of different
Use a mix of different dals like masoor dal or chana dal for varied texture and taste.
Helpful Tips
Small details that can improve the final result.
Your Notes
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