Restaurant Style Dal Tadka Recipe
About this recipe
Dal Tadka is a comforting and flavorful Indian dish made with a mix of lentils, spices, and herbs. This recipe from CookingShooking brings a restaurant-style touch to your home cooking, making it both easy and delicious.
The combination of masoor, moong, and tuvar dal creates a rich texture and taste, while the tempering of spices in ghee and oil adds depth to the dish. Perfect for a cozy meal, Dal Tadka is sure to satisfy.
Ingredient notes
- Total lentils used is ½ cup for 4 servings, which includes 1/4 cup masoor dal, 1/8 cup moong dal, and 1/8 cup tuvar dal.
- You can use any combination of lentils in different ratios.
Tips from CookingShooking’s video
- Soak the lentils for a few hours before cooking to ensure they cook evenly and become soft.
- Sauté the ginger, garlic, and onion until the onion is translucent for a flavorful base before adding the tomatoes and spices.
Good to know
- How long should I soak the lentils?
- The video suggests soaking the lentils for a few hours.
- What is the purpose of adding ghee and oil together?
- The creator heats ghee and oil together to enhance the flavor and richness of the dish.
- Can I adjust the spice levels in this recipe?
- Yes, you can adjust the amount of green chilies and red chili powder to suit your spice preference.
No life story here — the video and the recipe are the whole point. All credit to CookingShooking: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Wash and soak the lentils (masoor dal, moong dal, tuvar dal) in water for a few hours.
- 2
In a pot, add the soaked lentils with fresh water and cook until soft.
- 3
In a pan, heat ghee and oil together.
- 4
Add jeera and let it splutter, then add hing and dried red chillies.
- 5
Add chopped ginger, garlic, and onion; sauté until the onion is translucent.
- 6
Add chopped tomato and green chilies; cook until the tomatoes soften.
- 7
Stir in haldi, red chilli powder, dhaniya powder, and kasuri methi; mix well.
- 8
Add the cooked lentils to the pan and stir to combine; season with salt to taste.
- 9
Simmer for a few minutes to let the flavors meld together.
- 10
Garnish with coriander leaves and a dollop of butter before serving.
Heads up — we had to guess a little:
- The quantity of water is inferred as it is necessary for washing, soaking, and cooking the lentils.
Credit where it’s due: this recipe was transcribed from CookingShooking’s original video on YouTube. Follow them there — it’s their dish.
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