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Dal tadka served in a bowl kept on a black plate with tandoori rotis on the side
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5 from 9 votes

Dhaba Dal Tadka

Learn how to make the restaurant favourite dal tadka, dhaba style! Easy instructions for spicy, smoky, garlicky punjabi dhaba dal tadka.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: North Indian
Diet: Vegan, Vegetarian
Servings: 6 portions
Author: Richa

Ingredients

  • 3/4 cup Tur Dal Arhar Dal/Pigeon peas split and skinned
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Salt

For tempering:

  • 2 tablespoons Ghee
  • 2 tablespoons Oil any neutral flavoured - canola/ rice bran/ sunflower
  • 1 teaspoon Cumin Seeds Jeera
  • 1/4 teaspoon Hing
  • 3-4 Whole Red Chillies
  • 2 tablespoons chopped Garlic
  • 1 tablespoon chopped Ginger
  • 2 Green Chillies chopped
  • 1 sprig Curry Leaves
  • 2 tablespoons chopped Onions
  • 1/4 cup chopped Tomato
  • 2 teaspoons Red Chilli Powder divided
  • 1/4 teaspoon Turmeric
  • 1 teaspoon Coriander Powder
  • 3/4 teaspoon Salt
  • 1 cup Water
  • 2 tablespoon chopped Coriander

For smoking the dal (optional):

  • 2 pieces Coal lump coal
  • 1 teaspoon Ghee

Instructions

  • Add tur dal, turmeric, salt and 2 1/2 cups water to a pressure cooker. Pressure cook for 15-20 minutes. Let the pressure release naturally. Whisk the dal so it has a smooth texture.
  • Heat ghee and oil in a kadhai and add jeera. Once it starts spluttering, add whole red chillies, garlic, ginger, chillies and green chillies. Saute for a minute or two till everything is fragrant
  • Add onions, tomatoes, turmeric powder, 1 teaspoon chilli powder, coriander powder and salt and cook till the onion is brown and the tomatoes are tender. Reserve half this tadka in a smaller pan and set aside.
  • Add cooked dal to the remaining tadka in the kadhai along with 3/4-1 cup water. Bring this to a quick boil and then simmer for 5-6 minutes
  • Smoke the dal by placing a katori or small vessel in the middle of the dal. Add a hot piece of coal and pour a little oil or ghee on top. As soon as it starts smoking, cover tightly with a lid for 3 minutes. After 3 mins, remove the lid and take off the katori with the coal.
  • Heat the reserved tadka and add chilli powder. Turn off the flame and pour this over the dal. Top with coriander and serve hot.

Video

Notes

  1. 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.
  2. 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 servings
  3. Tomatoes: Tomatoes are essential to this recipe. They add flavour, texture and a slight tang
  4. Coriander: Don't skimp. The freshness cuts through the heat
  5. 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.
  6. Smoke the dal: This is optional but it's another way to replicate the flavours of dhaba food.

Nutrition

Calories: 144kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 566mg | Potassium: 221mg | Fiber: 3g | Sugar: 2g | Vitamin A: 451IU | Vitamin C: 43mg | Calcium: 33mg | Iron: 1mg