{"id":"61f670e4-4376-472e-978c-562c7bb997bb","url":"https://recipestripper.com/recipes/61f670e4-4376-472e-978c-562c7bb997bb","source_url":"https://www.vegrecipesofindia.com/restaurant-style-dal-tadka/","title":"Dal Tadka (Restaurant Style)","description":"This restaurant-style Dal Tadka recipe is a smooth and creamy lentil dish made with pigeon pea lentils (tur dal), onions, tomatoes and herbs, finished with a tempering of spices like cumin, garlic, dried red chillies, asafoetida and red chilli powder. The dhungar method gives the dal a subtle smoky flavor. It is best served with steamed basmati rice or enjoyed with roti or paratha.","servings":4,"servings_text":"4","prep_time":"PT20M","cook_time":"PT10M","total_time":"PT30M","image_url":"https://www.vegrecipesofindia.com/wp-content/uploads/2025/03/dal-tadka-3.jpg","ingredients":[{"text":"1 cup or (200 grams) tuvar dal","item":"or tuvar dal","quantity":1,"unit":"cup","metric_alternate":{"quantity":200,"unit":"g"}},{"text":"1 to 2 green chilies (or serrano peppers - chopped or slit lengthwise)","item":"green chilies","quantity":1,"quantity_max":2,"preparation":"or serrano peppers - chopped or slit lengthwise"},{"text":"½ cup onions (- chopped)","item":"onions","quantity":0.5,"unit":"cup","preparation":"- chopped"},{"text":"1 cup tomatoes (- finely chopped)","item":"tomatoes","quantity":1,"unit":"cup","preparation":"- finely chopped"},{"text":"1 teaspoon ginger (- finely chopped)","item":"ginger","quantity":1,"unit":"tsp","preparation":"- finely chopped"},{"text":"½ teaspoon turmeric powder ((ground turmeric))","item":"turmeric powder ((ground turmeric))","quantity":0.5,"unit":"tsp"},{"text":"½ teaspoon garam masala","item":"garam masala","quantity":0.5,"unit":"tsp"},{"text":"1 pinch asafoetida ((hing), optional)","item":"asafoetida ((hing)","quantity":1,"unit":"pinch","preparation":"optional)"},{"text":"2.5 cups water (- for pressure cooking)","item":"water","quantity":2.5,"unit":"cup","preparation":"- for pressure cooking"},{"text":"1 tablespoon light cream (or low fat cream, optional)","item":"light cream","quantity":1,"unit":"tbsp","preparation":"or low fat cream, optional"},{"text":"2 tablespoons coriander leaves (- chopped, (cilantro))","item":"coriander leaves (- chopped, (cilantro))","quantity":2,"unit":"tbsp"},{"text":"salt (as required)","item":"salt","preparation":"as required"},{"text":"3 tablespoon oil (or 3 tablespoon ghee (clarified butter))","item":"oil (or 3 tablespoon ghee (clarified butter))","quantity":3,"unit":"tbsp"},{"text":"1 teaspoon cumin seeds","item":"cumin seeds","quantity":1,"unit":"tsp"},{"text":"5 to 6 garlic cloves (- finely chopped, small to medium-sized)","item":"garlic cloves","quantity":5,"quantity_max":6,"preparation":"- finely chopped, small to medium-sized"},{"text":"2 to 3 dry red chilies (- broken and seeds removed)","item":"dry red chilies","quantity":2,"quantity_max":3,"preparation":"- broken and seeds removed"},{"text":"1 generous pinch of asafoetida ((hing), optional)","item":"generous pinch of asafoetida ((hing)","quantity":1,"preparation":"optional)"},{"text":"1 teaspoon kasuri methi (- crushed, (dry fenugreek leaves), optional)","item":"kasuri methi (- crushed, (dry fenugreek leaves)","quantity":1,"unit":"tsp","preparation":"optional)"},{"text":"½ teaspoon kashmiri chilli powder (or cayenne pepper or paprika)","item":"kashmiri chilli powder","quantity":0.5,"unit":"tsp","preparation":"or cayenne pepper or paprika"},{"text":"1 to 2 tablespoons coriander leaves (- chopped (cilantro))","item":"coriander leaves (- chopped (cilantro))","quantity":1,"quantity_max":2,"unit":"tbsp"},{"text":"1 small piece of natural charcoal","item":"small piece of natural charcoal","quantity":1},{"text":"¼ teaspoon oil (or ghee (clarified butter))","item":"oil (or ghee (clarified butter))","quantity":0.25,"unit":"tsp"}],"instructions":[{"number":1,"text":"Thoroughly rinse tuvar dal (tur dal) in water. Add them to a 3-litre stovetop pressure cooker.You can also cook the lentils in a pot. Soak the lentils for an hour or two before you cook them in a pot adding water as needed.If cooking in a pot, you could add about 3 to 3.5 cups of water.","section":"Cook lentils"},{"number":2,"text":"Add the chopped onions, finely chopped tomatoes, chopped green chillies and finely chopped ginger.","section":"Cook lentils"},{"number":3,"text":"Pour 2.5 cups of water into the pressure cooker.","section":"Cook lentils"},{"number":4,"text":"Add turmeric powder and asafoetida (hing). Mix well.","section":"Cook lentils"},{"number":5,"text":"Pressure cook the lentils on medium to medium-high heat for about 7 to 8 whistles (about 8 to 10 minutes), or until the lentils become soft and creamy.","section":"Cook lentils"},{"number":6,"text":"Let the pressure drop naturally in the cooker and then only open the lid. Check the lentils to see if they have cooked thoroughly and softened.","section":"Cook lentils"},{"number":7,"text":"Mash the cooked lentils with a wired whisk or with a spoon and set aside.","section":"Cook lentils"},{"number":8,"text":"If the consistency looks thick, add about ½ to 1 cup water (depending on the thickness) to get a medium consistency. Mix again and on a low to medium-low heat simmer dal for 3 to 4 minutes.","section":"Cook lentils"},{"number":9,"text":"Once the desired consistency is reached, add the light cream or low-fat cream (optional), garam masala powder, chopped coriander leaves (cilantro) and salt to taste. Turn off the the heat.","section":"Cook lentils"},{"number":10,"text":"Mix well so that everything combines to an even consistency. Taste and adjust salt before adding tadka.","section":"Cook lentils"},{"number":11,"text":"To get the smoky flavor of burnt charcoal like you would in a restaurant, you'll want to follow the dhungar method. Using tongs, place a small piece of charcoal on a grill pan like shown in the photo below. Burn the charcoal until it becomes red hot. Please be sure to use natural charcoal for this method, avoiding anything that has a flame accelerant added. Note that this is an optional step - you can proceed directly to the tempering method.","section":"Smoke lentils using dhungar method (optional)"},{"number":12,"text":"Place the red hot charcoal in a small steel bowl. You can also use a halved hollow onion instead of the bowl.","section":"Smoke lentils using dhungar method (optional)"},{"number":13,"text":"Pour about ¼ teaspoon of oil or ghee on the charcoal. You will see fumes emanating as soon as you pour oil or ghee on the hot charcoal.","section":"Smoke lentils using dhungar method (optional)"},{"number":14,"text":"Place this bowl on the dal.","section":"Smoke lentils using dhungar method (optional)"},{"number":15,"text":"Cover the cooker or pot with a lid and let the dal get infused. Only smoke for 1 to 2 minutes. Do not keep for a long time, or you'll risk making the dal taste bitter. Remove the bowl carefully with the help of tongs and cover the cooker with a lid. Set aside.","section":"Smoke lentils using dhungar method (optional)"},{"number":16,"text":"Next, heat oil or ghee (clarified butter) in a small pan over low or medium-low heat.","section":"Make the tempering (tadka or chaunk)"},{"number":17,"text":"First, add the cumin seeds and crackle them. The cumin should get fried and not be raw, but be careful not burn them.","section":"Make the tempering (tadka or chaunk)"},{"number":18,"text":"Next add the dry red chilies, asafoetida, and finely chopped garlic. Let the garlic brown lightly and the red chilies change color. Do not burn the garlic.","section":"Make the tempering (tadka or chaunk)"},{"number":19,"text":"Lastly, add the crushed kasuri methi (dried fenugreek leaves) and kashmiri red chili powder or cayenne pepper. Mix well and turn off the stove.","section":"Make the tempering (tadka or chaunk)"},{"number":20,"text":"Pour entire tempering mixture along with the oil or ghee into the prepared dal.","section":"Make Dal Tadka"},{"number":21,"text":"You can either mix the dal with tempering, or serve the dal tadka with the tempering on top of it.","section":"Make Dal Tadka"},{"number":22,"text":"Garnish with coriander leaves.","section":"Make Dal Tadka"},{"number":23,"text":"Serve Dal Tadka hot with steamed basmati rice or jeera rice (cumin rice).","section":"Serving Suggestions"},{"number":24,"text":"You can also enjoy the dal with roti or paratha.","section":"Serving Suggestions"}],"date_published":"2026-10-29T23:53:30.665028+00:00","date_modified":"2026-10-29T23:53:30.665028+00:00"}