Go Back Email Link
+ servings
Dal Tadka recipe

Dal Tadka | Restaurant Style Dal Tadka Recipe

Safiya
Indian restaurant style Dal Tadka. This recipe has a great hearty flavor of lentils and ghee tempering along with Indian whole spices. Authentic yet easy recipe that tastes great!
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Side Dish, Soup
Cuisine Indian
Servings 4
Calories 204 kcal

Ingredients 

  • ½ cup Split Pigeon Pea , (Arhar)Toor Dal
  • ¼ cup Mung Lentils , Mung(Moong) Dal
  • ¼ cup Red Lentils , Masoor ki Dal
  • 3 cups Water , more to wash and soak the lentils
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Cumin-Coriander Powder
  • 1 teaspoon Salt

For Tempering

  • 2 Tablespoons Ghee or Oil
  • 2-3 Tablespoons diced Onion
  • 1 teaspoon minced Ginger
  • 1 teaspoon minced Garlic
  • 1 teaspoon Cumin seeds , Jeera
  • 1 teaspoon dried Fenugreek , Kasoori Methi
  • 1 medium diced Tomato
  • ½ teaspoon Kashmiri Red Chili Powder
  • few curry leaves , optional

To Garnish

  • A pinch of Garam Masala
  • A handful of chopped Cilantro

Instructions 

  • Combine split Pigeon peas (Arhahr dal), Mung dal-lentils, and Red lentils(Masoor dal). Rinse the lentils 2 to 3 times until the impurity clears. Soak lentils with enough water to cover for 15 minutes.
  • Add soaked lentils, water, turmeric powder, cumin-coriander powder and salt to an InstantPot or a Pressure Cooker. Pressure cook in an Instant Pot on high setting for 15 minutes with natural steam release.
  • For pressure cooker cooking, cook on high heat until 2 whistles. Turn the heat down to low and cook for 8-10 minutes. Natural Pressure release.
  • Whisk dal with a whisk or use a hand blender(if needed) until smooth.
  • Heat oil in a wok or a skillet on medium heat. Add cumin seeds. Once the oil starts to become cloudy around cumin seeds, add minced onions. Cook onions until slightly golden.
  • Now add minced ginger and garlic, sauté for a few seconds. Add diced tomatoes, whole chilis, dried fenugreek, Kashmiri chili powder and curry leaves. Cook on low -medium while stirring for about a minute or until tomatoes starts to break apart.
  • Add tadka to cooked Dal. If Dal is too thick add ½ cup to a cup of hot water to thin it down. Boil the Dal to reduce the liquid if needed. Garnish it with chopped cilantro and Garam Masala.
  • Serve it with plain rice or roti.

Notes

 

 

Nutrition Information

Calories: 204kcal ,Carbohydrates: 26.2g ,Protein: 9.7g ,Fat: 7.5g ,Saturated Fat: 4.2g ,Cholesterol: 16mg ,Sodium: 598mg ,Potassium: 217mg ,Fiber: 6g ,Sugar: 2g ,Calcium: 43mg ,Iron: 3mg

Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.

Tried this Recipe?Mention @feastwithsafiya on Instagram