Dhaba Style Toor Dal Tadka with step by step instructions and video recipe.
Dal tadka is a quintessential dish in Indian cuisine. No meals are complete with some portion of dal.
Toor Dal Tadka is the most common lentil that is prepared in Indian homes on a daily basis. Dhaba Style Dal Tadka is a variation of it to add the oomph to make you meal special.
On days when you are bored of eating regular food, or willing to make your weekend lunch or dinner a little special, effortlessly, this is what you should be cooking.
My husband is happiest with this simplest meal of dal fry or dal tadka tadka paired with roti loaded with ghee or boiled rice.
Infact when we visit restaurants or dhaba for Indian food, his first choice is Toor Dal Tadka along with other dishes. After a few trails I have got the recipe perfect with all the tips and tricks to get that perfect consistency and taste.
Video Recipe –
This recipe of toor dal tadka is –
1. Easy to make
2. Rich in protein and good fat
3. Restaurant Style
How to prepare for Dhaba Style Toor Dal Tadka –
Wash and soak toor dal for 30 mins.
Make sure to wash thoroughly 4-5 times or until clear water comes out.
Finely chop onion, garlic, tomatoes, slit green chilli. Keep other spices and ingredients ready.
Which Dal is preferred for this recipe –
I prefer unpolished toor dal (arhar dal) for this recipe. Though the dhabas use batra. You can also mix some moong dal along with toor dal.
It also known by different names like pigeon pea, yellow dal or commonly known as peeli dal at Indian homes :-).
How to make Dhaba Style Toor Dal Tadka –
Pressure cook dal until done.
Meanwhile, for the tadka, heat ghee, splutter cumin seeds, add garlic, green chilli and cook well. Next add onion and cook till translucent, add in spices and give it a mix.
Add tomato and cook till ghee starts to separate from sides.
Add boiled dal, mix and give it a boil. Adjust consistency and simmer for 4-5 mins. Finish with coriander leaves.
Second tempering of ghee, jeera, red chilli powder and whole red chilli is a must before serving.
Things to keep in mind while making Toor Dal Tadka –
1. Soaking dal beforehand helps is cooking faster and gives it a good consistency.
2. To get restaurant style or dhaba style taste, add more fat (oil or ghee). Adding more fat to dal makes it more delicious.
3. You can make first tempering in ghee but for second tempering prefer ghee.
4. If you want to make it vegan, replace ghee with oil.
5. After cooking dal, simmer it on low flame for 4-5 mins, it helps blending the flavour well and gets a perfect consistency.
6. The dal gets thicker with time so if serving later, make it slightly thinner than required.
7. Add second serving just before serving.
8. Prefer steel utensil or a clay pot for the tempering. Clay pot gives it an earthy and rustic flavour.
Step by Step Recipe of Toor Dal Tadka –
Boil Dal –
1. Boil soaked dal with salt and turmeric for 2 whistles, one on high flame and other on low flame.
2. Open the cooker only when steam is released by itself.
First Tempering –
1. Heat ghee in a kadai (I use my clay handi for this recipe). Splutter cumin seeds.
2. Add garlic, green chilli and fresh coriander. Cook for a min on a low flame.
3. Next add finely chopped onion and cook till translucent.
4. Add turmeric powder, red chilli powder and coriander powder. Mix and cook on a low flame, for a min. Make sure the spices do not burn.
5. Next add tomatoes, cover and cook till mushy and nicely done.
6. Cook until ghee starts to separate from the sides.
7. Finally add boiled toor dal and water as required.
8. Give it a good mix, cover and cook until it starts to boil nicely.
9. Add some salt and garam masala and stir.
10. Simmer for 4-5 mins. on a low flame.
11. Meanwhile prepare second tempering.
Second Tempering –
1. Heat ghee in a tempering kadai.
2. Add whole red chilli, garlic cloves and red chilli powder.
3. Give it a mix. Make sure it doesn’t burn.
1. Add the coriander leaves and second tempering to the dal.
2. Serve hot with roti or rice.
4. Add the second tempering to hot dal.
How to serve Dal Tadka –
I love to have this dal takda along with lacha paratha or jeera rice. Th combo or dal chawal is a match made in heaven. Serve it along with onion salad and papad for a perfect quick weekday dinner meal.
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Toor Dal Tadka Recipe
- 1/2 Cup Toor Dal
- Salt to taste
- 1/4th Tsp Turmeric Powder
- Water for boiling (as required)
First Tempering -
- 2 Tbsp Ghee
- 1 Tsp Cumin Seeds
- 4 Cloves Finely Chopped Garlic
- 1 No. Slit Green Chilli
- 1 Tbsp Finely Chopped Coriander
- 1 No. Finely Chopped Onion (Medium)
- 1/2 Tsp Turmeric Powder
- 1 Tsp Red Chilli Powder
- 1 Tsp Coriander Powder
- Salt to taste
- 2 No. Finely Chopped Tomatoes (Medium)
- Water as required
- Coriander leaves
- 1 Tbsp Ghee
- 1/2 Tsp Cumin Seeds
- 1 No. Whole Red Chilli
- 2 No. Garlic Cloves
- 1/2 Tsp Red Chilli Powder
Boil Dal -
- Boil soaked dal with salt and turmeric for 2 whistles, one on high flame and other on low flame.
- Open the cooker only when steam is released by itself.
First Tempering –
- Heat ghee in a kadai. Splutter cumin seeds.
- Add garlic, green chilli and fresh coriander. Cook for a min on a low flame.
- Next add finely chopped onion and cook till translucent.
- Add turmeric powder, red chilli powder and coriander powder. Mix and cook on a low flame, for a min. Make sure the spices do not burn.
- Next add tomatoes, cover and cook till mushy and nicely done.
- Cook until ghee starts to separate from the sides.
- Finally add boiled toor dal and water as required.
- Give it a good mix, cover and cook until it starts to boil nicely.
- Add some salt and garam masala and stir.
- Simmer for 4-5 mins. on a low flame.
- Meanwhile prepare second tempering.
Second Tempering –
- Heat ghee in a tempering kadai.
- Add whole red chilli, garlic cloves and red chilli powder.
- Give it a mix. Make sure it doesn’t burn.
- Add the coriander leaves and second tempering to the dal.
- Serve hot with roti or rice.
- Add the second tempering to hot dal.
• Prepare in ghee for the added flavour and aroma.
• Adjust the spices as per taste.
• Add lots of fresh coriander leaves for the added freshness and flavour to the dal.