Experience the magic of roadside dhaba-style Dal Tadka at home with this easy-to-follow recipe. This hearty and flavorful lentil dish is made with a mix of dals, aromatic spices, and a sizzling tempering, perfect for a comforting meal.
All Ingredients - For Pressure Cooking Dal
Mixed Dal (arhar dal, tur dal or split pigeon pea lentils)2 cups
Water5 cups
Oil1 tsp
Turmeric Powder1/2 tsp
Salt1 tsp
All Ingredients - For Masala Base
Oil2 tbsp
Bay Leaves2
Black Cardamom1
Garlic (finely chopped)8-9 cloves
Ginger (finely chopped)1 tbsp
Green Chillies (finely chopped)2
Onion (finely chopped)1
Turmeric Powder1/2 tsp
Chilli Powder1 tsp
Garam Masala1 tsp
Tomatoes (finely chopped)1
Saltto taste
Kasuri Methi (dried fenugreek leaves)1 tbsp
Lemon Juice1/2 lemon
All Ingredients - For Tadka (Tempering)
Oil2 tsp
Ghee1 tbsp
Cumin Seeds1 tsp
Dry Red Chillies2
Asafoetida/Hing1/2 tsp
Garlic (finely chopped)2-3 cloves
Kashmiri Chilli Powder1 tsp
Coriander (finely chopped)for garnish
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 1: Prepare and Pressure Cook Dal
Add 2 cups of mixed dal (arhar dal, tur dal or split pigeon pea lentils) to a bowl. Rinse the dal thoroughly with water. Transfer the rinsed dal to a pressure cooker. Add 5 cups of water, 1 tsp oil, 1/2 tsp turmeric powder, and 1 tsp salt. Close the pressure cooker and cook for 4 to 5 whistles until the dal is soft. Once cooked, gently mash the dal and set aside.
Step 2: Prepare the Masala Base
Heat 2 tbsp of oil in a separate pan. Add 2 bay leaves, 1 black cardamom, 8-9 finely chopped garlic cloves, 1 tbsp finely chopped ginger, and 2 finely chopped green chillies. Sauté these aromatics until fragrant. Then, add 1 finely chopped onion and cook until it turns golden. Now, add 1/2 tsp turmeric powder, 1 tsp chilli powder, and 1 tsp garam masala. Give it a quick mix and sauté for about 1-2 minutes until fragrant. Add 1 finely chopped tomato and salt to taste. Cook until the tomatoes are soft and the oil separates from the masala.
Step 3: Combine Dal and Masala
Stir the cooked and mashed dal into the prepared masala base. Simmer the dal for a few minutes to allow the flavors to meld. Add 1 tbsp of Kasuri Methi (dried fenugreek leaves) and the juice from 1/2 a lemon. Mix well and let it all come together beautifully, simmering for another 2-3 minutes.
Step 4: Prepare the Tadka (Tempering)
In a separate small pan, heat 2 tsp of oil and 1 tbsp of ghee. Add 1 tsp of cumin seeds, 2 dry red chillies, 1/2 tsp of asafoetida (hing), and 2-3 finely chopped garlic cloves. Sauté until the cumin seeds splutter, the red chillies darken slightly, and the garlic turns golden. Immediately add 1 tsp of Kashmiri chilli powder and mix quickly to prevent burning.
Step 5: Finish and Serve
Transfer the prepared dal to a serving bowl. Garnish generously with finely chopped coriander. Pour the sizzling tadka (tempering) over the dal. Serve hot with rice or roti and enjoy the ultimate bowl of desi soul food.
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