Hello and welcome to Desi Indian Recipes. Unexpectedly, we’re going to prepare dal tadka restaurant-style at home using this recipe. We frequently misunderstand or assume that dal fry and dal tadka are the same. They are quite different from each other. I’m planning to prepare the dal tadka recipe at home today. Although it’s extremely basic and straightforward, I’ll be sharing a lot of tips and techniques.
Soak dal for this Dal Tadka Recipe as a first step
Now let’s start preparing. It’s time to start the recipe, gentlemen. We are going to soak the dal to prepare it first. I have a bowl here. I’m taking a quarter of a cup of Chana Dal with this. I’m also having an eighth cup each of masoor dal and toor dal, sometimes known as arhar daal.
I am essentially consuming half a cup of Dals overall. You might use the varieties that you prefer. We’re only going to give them a quick wash twice with some water. reserving the water specifically for plants and then replacing the water. After giving it two thorough washes, as you can see, the water is nearly clear. We will now let it soak for ten or fifteen minutes. Then we may start cooking it. Hence, I’m using a pressure cooker to cook the dals because it’s the most effective method. I’m pouring in the water and dal. In addition, I’m going to top it off with perhaps half a cup of more fresh water.
Begin the process for this dal tadka recipe
I’m adding salt and haldi powder (or turmeric powder) to taste to season and flavor it. I’ll cover this pressure cooker quickly, and we’ll cook it on high for four whistles. We will lower the temperature and simmer it for approximately five minutes after four whistles. Right now, the most important thing to do is to let it cool naturally. That will therefore require an additional 15 to 20 minutes.
The dal is thus prepared. We plan to open the cooker and inspect the dal once it has cooled down. As I can see, the dal has softened and is ready. I will continue to mix it in this manner to break up the pieces. It’s completely optional; however, doing so gives the dal a much nicer binding. As I’m about to boil it again, I’m also going to add some more water because it seems really thick. Add perhaps 1/4 cup or 1/2 cup additional water to it, and then thoroughly mix. The dal is thus prepared.
Now it is time to prepare tadka
We are going to preheat a steel kadhai or wok now. You are free to utilize whatever suits you best. Try using a narrower vessel instead, as these cook up more quickly and nicely. That will give our dal a really pleasant flavor, and the dal will taste much better. Ghee is added once it’s extremely heated.
Half a spoonful of oil and three teaspoons of ghee. That’s all, folks. I am aware that there is a significant amount of ghee, but don’t we not create such decadent food every day? Therefore, the flavor of this restaurant-style dal tadka mainly comes from its high fat content. You are more than welcome to cut it down. We are going to add some cumin or jeera seeds to it once it is quite heated. They will swell up, as you can see. Guys, pay close attention; they will grow like balloons. That is the dal tadka’s primary step. Your oil or ghee needs to be really heated for that. I’ve included one teaspoon of jeera. In addition, I hastily added roughly four dried red chilies and a quarter teaspoon of asafoetida, or hing.
Pro tip
You have to work quickly when preparing this dal tadka or any other tadka. In addition, I’m adding some curry leaves, tomatoes, onions, garlic, ginger, and green chilli. If you look closely, you’ll notice that everything is like one little onion or half of a small tomato. Guys, it’s around a tablespoon each. Therefore, you must add each ingredient little by little. I’m also adding some haldi powder, kasuri methi, dhania powder, and a tiny bit of mirchi powder to the masalas. In essence, it consists of dried fenugreek leaves, dried coriander powder, dried red chili powder, and turmeric powder. Thus, these are all spices. This will be cooked for about two minutes. That will guarantee that the dal has a truly delicious flavor.
It will taste even better because the onions will add a lovely, sweet flavor. You must cook it over medium heat for around two minutes in order to achieve that. Additionally, the kasoori methi will give it a delicious buttery flavor. Try to include it, then. You will observe the onions begin to float after around two minutes. Something along these lines. That indicates that the onion is done. We are going to separate some tadka now to use as a garnish. Yes, this recipe just calls for creating one tadka. I’m going to remove part of it and set it aside so we can garnish with it. The next step is to add all of the prepared dal and give it a thorough mix.
Right now, your kitchen should smell really good, and everyone will definitely be sneezing. I apologize to everyone for the corny jokes, but the neighbours are coming over for a bowl full. Henceforth, no more jokes. In order to give it some fresh flavour, I’m going to add some salt to it as well as some coriander leaves. The next action is to heat this up to a nice, steady boil. Our dal will then be prepared for serving. Making that tadka was the primary action. You may be thinking that the dal looks really watery right now. But as it cools, gentlemen, this will get thicker. It will thicken even within five minutes or so of turning it off.
I’m going to stick with it in this manner, then. I think it looks great. It is now boiling. When I extinguish the flame, it will be prepared for serving. Wait a minute, guys. We are going to incorporate butter—a secret ingredient—into it. Thus, the dal will melt one or two tablespoons of cold butter. Guys, this will give the dal a fantastic, creamy, buttery flavor once the flame is extinguished. It would be so delicious that it would seem like we were eating dal makhani or something similar. This butter will round off our dal tadka, prepared restaurant style. If it’s prepared this way, I could eat it twice a day. However, it’s not very healthy. Dal tadka without butter could be a healthy choice in terms of its numerous health benefits.
I concur with that. Our recipe is prepared. We are going to start serving it right away. We are going to garnish it after we reheat the tadka that we stored before it is served. Doesn’t that look fantastic? Our restaurant-quality Dal Tadka recipe is prepared at home.
✅ Quick Tips: So that was my method for preparing a restaurant-quality Dal Tadka recipe at home. Give it a try, please. You’re going to adore this one, I’m sure. It’s not always the secret to smoking dal with charcoal. As I previously mentioned, the key lies in the jeera seeds, which need to burst in the tadka.
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Ingredients
Instructions
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Step 1
Soak the dal for 15-20 minutes. You might use the varieties of dal that you prefer. In my recipe i have taken chana dal as main ingredient, masoor and arhar dal will play supporting role.Â
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Step 2
In a pressure cooker, combine half a cup of fresh water, soaked dal, one teaspoon of turmeric powder, and salt to taste. Simmer it on medium flame and wait for four whistles.
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Step 3
Let the recipe sit for an additional 15-20 minutes after removing it from the gas stove. Allow it to cool down on its own. It will provide an authentic taste.
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Step 4
Take a wok and preheat it. Add 1 teaspoon of oil and 3 teaspoons of ghee. Give it an extreme heat.Â
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Step 5
Add some cumin or jeera seeds to it once it is quite heated. They will swell up, Pay close attention; they will grow like balloons. That is the dal tadka's primary step.
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Step 6
added roughly four dried red chilies and a pinch of asafoetida and curry leaves
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Step 7
Add some haldi powder, kasuri methi, dhania powder, and a tiny bit of mirchi powder to the masalas.Â
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Step 8
Additionally, the kasoori methi will give it a delicious buttery flavor. Try to include it
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Step 9
The next and last step is to add the prepared dal and thoroughly mix it.
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Step 10
Boil it a little cover the lid and close the gas stove.
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Serve hot ♨ and enjoy!
Servings 1
- Amount Per Serving
- Calories 350kcal
- Calories from Fat 126kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 5g25%
- Trans Fat 1g
- Cholesterol 19mg7%
- Sodium 619mg26%
- Potassium 805mg23%
- Total Carbohydrate 43g15%
- Dietary Fiber 19g76%
- Sugars 5g
- Protein 16g32%
- Vitamin A 716 IU
- Vitamin C 59 mg
- Calcium 77 mg
- Iron 5 mg
* Please note that these values are approximate and may vary based on specific ingredients and portion sizes used in the recipe.
Note
Smoking dal with charcoal is not always the best method. As I mentioned before, the important part is the jeera seeds, which should burst in the tadka.
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