on Aug 23, 2021, Updated Jul 04, 2024 I’m clearly a fan of any flavors that remind me of dhaba food because I have many dhaba inspired recipes on the blog – dhaba style moong dal, dhaba style chicken curry, dhaba style dal fry, jeera rice, dal makhani, bhindi masala. All of these recipes have one thing in common – they are BIG on flavour! A good dal tadka should be smoky, have texture, an extra boost of garlic and spicy. And this recipe has it all.
Ingredients for Dal Tadka
Here’s everything that you’ll need: Tur Dal: This is the main ingredient. Also called arhar dal/ toor dal/ pigeon peas, this variety of lentils is yellow, skinned and split and is smaller in size than chana dal which looks similar. It doesn’t have a strong flavour of its own, and cooks really fast. No soaking required, but you can if you have some time ahead. Soaking lentils makes them easier to digest and faster to cook. You can read all about soaking lentils and beans in a detailed post.
Ghee and Oil: You’ll need both ghee and oil because they both add different flavours. We use approx 1/4 cup in the entire recipe which might seem a lot but it isn’t much when its divided between 6 servingsSpices: Jeera (cumin seeds), Haldi (Turmeric), Mirchi (Red Chilli Powder), Dhaniya (Coriander Powder), Kasuri Methi (dried Fenugreek leaves), Khadi Mirch (Whole dried red chillies) are all commonly available. If you live outside India, kasuri methi may be hard to find, but it’s worth stocking some because its used in many Indian recipes and adds a smokiness.Aromatics: Adrak (Ginger), Lahsun (Garlic), Hari mirch (Green Chillies) and Curry Patta (Curry Leaves) add different dimensions of flavour. Curry leaves may not be easily available if you live outside India, but most Indian grocery stores stock them and they are a beautiful herbOnions: We use only a small quantity of onions which are fried in ghee and oil till they are golden brown. Dal fry uses a larger amount of onions compared to dal tadkaTomatoes: Tomatoes are essential to this recipe. They add flavour, texture and a slight tangCoriander: Don’t skimp. The freshness cuts through the heat
Double Tadka Dal
This dal tadka isn’t your usual boring dal. I like to use a double tadka because that’s the only way to achieve that same dhaba like flavour. A double tadka means that the tadka or tempering is added twice – once when the cooked dal is added to the tadka and simmered and the second time when the tadka is added on top to give it an extra boost of flavour. I also like to smoke the dal. This is optional but it’s another way to replicate the flavours of dhaba food. Dhabas usually used firewood for cooking or cook everything on really high heat, which is impossible to do at home, unless you live on a farm (lucky you!). Smoking the dal adds that same flavour profile, but is easier and way faster.
Step by Step Recipe
Dal Tadka is a really quick and easy recipe. If you use a pressure cooker, you can make the tadka while the dal cooks. All you need to do after that is simmer the dal in half the tadka for five minutes, smoke it and then pour the remaining tadka on top for that extra boost of flavour! Which makes this dal tadka absolutely doable for weeknight dinners and when you want something fast and easy but really big on flavour. Serve this with basmati rice, jeera rice, ghee rice or just plain soft rotis. I would throw in some aloo pyaaz ki sabzi or even some cabbage fry to make this a truly wholesome meal. Or if you are in the mood to jazz it up, make a few of my dhaba style recipes for a legit dhaba experience!
Watch the Video
This post was originally published on September 5, 2016 and updated on August 23, 2021 with significant changes to the recipe, new photos and a new recipe video
