Dhaba Dal Tadka (Tempered Lentil Curry)

This Dhaba Dal Tadka can have you licking your fingers and plates clear. Double tadka with further garlic and a dal thats smoky and spicy. This restaurant type dal will take you again to your favorite dhaba.

Closeup of dhaba dal tadka served in a ceramic bowl

I’m clearly a fan of any flavors that remind me of dhaba meals as a result of I’ve many dhaba impressed recipes on the weblog – dhaba type moong dal, dhaba type rooster curry, dhaba type dal fry, jeera rice, dal makhani, bhindi masala. All of those recipes have one factor in widespread – they’re BIG on flavour!

A great dal tadka ought to be smoky, have texture, an additional increase of garlic and spicy. And this recipe has all of it.

Components for Dal Tadka

Right here’s all the pieces that you just’ll want:

Tur dal washed and kept in a white bowl

Tur Dal: That is the principle ingredient. Additionally referred to as arhar dal/ toor dal/ pigeon peas, this number of lentils is yellow, skinned and break up and is smaller in dimension than chana dal which appears to be like comparable. It doesn’t have a powerful flavour of its personal, and cooks actually quick. No soaking required, however you’ll be able to you probably have a while forward. Soaking lentils makes them simpler to digest and sooner to prepare dinner. You’ll be able to learn all about soaking lentils and beans in an in depth publish.

Ingredients required for dal tadka laid out on a wooden chopping board
  • Ghee and Oil: You’ll want each ghee and oil as a result of they each add completely different flavours. We use approx 1/4 cup in the complete recipe which could appear so much however it isn’t a lot when its divided between 6 servings
  • Spices: Jeera (cumin seeds), Haldi (Turmeric), Mirchi (Purple Chilli Powder), Dhaniya (Coriander Powder), Kasuri Methi (dried Fenugreek leaves), Khadi Mirch (Entire dried pink chillies) are all generally accessible. When you stay exterior India, kasuri methi could also be exhausting to seek out, however it’s value stocking some as a result of its utilized in many Indian recipes and provides a smokiness.
  • Aromatics: Adrak (Ginger), Lahsun (Garlic), Hari mirch (Inexperienced Chillies) and Curry Patta (Curry Leaves) add completely different dimensions of flavour. Curry leaves will not be simply accessible if you happen to stay exterior India, however most Indian grocery shops inventory them and they’re a wonderful herb
  • Onions: We use solely a small amount of onions that are fried in ghee and oil until they’re golden brown. Dal fry makes use of a bigger quantity of onions in comparison with dal tadka
  • Tomatoes: Tomatoes are important to this recipe. They add flavour, texture and a slight tang
  • Coriander: Don’t skimp. The freshness cuts by way of the warmth

Double Tadka Dal

This dal tadka isn’t your regular boring dal. I like to make use of a double tadka as a result of that’s the one solution to obtain that very same dhaba like flavour. A double tadka signifies that the tadka or tempering is added twice – as soon as when the cooked dal is added to the tadka and simmered and the second time when the tadka is added on high to offer it an additional increase of flavour.

I additionally prefer to smoke the dal. That is optionally available however it’s one other solution to replicate the flavours of dhaba meals. Dhabas normally used firewood for cooking or prepare dinner all the pieces on actually excessive warmth, which is unimaginable to do at house, until you reside on a farm (fortunate you!). Smoking the dal provides that very same flavour profile, however is less complicated and method sooner.

Step by Step Recipe

Step by step pictures showing how to pressure cook dal for dal tadka
  1. Wash: Wash the dal and add it to a strain cooked with turmeric, water and salt. That is how most dal is cooked in India
  2. Stress Prepare dinner: Stress cooking dal or lentils is the quickest, most effective solution to prepare dinner them
  3. Mash: I prefer to mash the dal with a whisk to make it clean
  4. Put aside: Set this apart whilst you make the tadka or tempering
Step by step images to show how to make dal tadka after the dal is cooked
  1. Splutter: Add Jeera and look ahead to it to splutter. This releases flavour
  2. Fry: Fry all of the aromatics and chillies in oil for a minute or two
  3. Saute: Saute the onion and tomato with floor spices until the onions are brown and tomatoes are pulpy
  4. Reserve: Reserve half the tadka apart. It’ll double up because the tadka on high
  5. Mix: Add dal to the remaining tadka and let it simmer
  6. Smoke: That is optionally available however extremely really helpful. I define the method to smoke dal within the video and recipe card beneath
  7. Chilli Powder in Second tadka: Warmth the reserved tadka and add chilli powder. Instantly flip off the flame
  8. Drizzle: Drizzle the remaining tadka over sizzling dal
  9. Serve: Serve sizzling with rice, rotis and so forth

Dal Tadka is a extremely fast and simple recipe. When you use a strain cooker, you can also make the tadka whereas the dal cooks. All you must do after that’s simmer the dal in half the tadka for 5 minutes, smoke it after which pour the remaining tadka on high for that further increase of flavour!

A spoonful of dhaba dal tadka being taken out of the bowl

Which makes this dal tadka completely doable for weeknight dinners and if you need one thing quick and simple however actually massive on flavour.

Serve this with basmati rice, jeera rice, ghee rice or simply plain delicate rotis. I’d throw in some aloo pyaaz ki sabzi and even some cabbage fry to make this a really healthful meal. Or if you’re within the temper to jazz it up, make a number of of my dhaba type recipes for a legit dhaba expertise!

Watch the Video

This publish was initially revealed on September 5, 2016 and up to date on August 23, 2021 with vital adjustments to the recipe, new images and a brand new recipe video

Dal tadka served in a bowl kept on a black plate with tandoori rotis on the side

Dhaba Dal Tadka

Discover ways to make the restaurant favorite dal tadka, dhaba type! Straightforward directions for spicy, smoky, garlicky punjabi dhaba dal tadka.


Course: Major Course

Delicacies: North Indian

Key phrase: Dal Fry, dal tadka, Dhaba Fashion Dal Fry

Prep Time: 5 minutes

Prepare dinner Time: 25 minutes

Whole Time: 30 minutes

Servings: 6 parts

Energy: 144kcal


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

For tempering:

  • 2 tablespoons Ghee
  • 2 tablespoons Oil any impartial flavoured – canola/ rice bran/ sunflower
  • 1 teaspoon Cumin Seeds Jeera
  • 1/4 teaspoon Hing
  • 3-4 Entire Purple Chillies
  • 2 tablespoons chopped Garlic
  • 1 tablespoon chopped Ginger
  • 2 Inexperienced Chillies chopped
  • 1 sprig Curry Leaves
  • 2 tablespoons chopped Onions
  • 1/4 cup chopped Tomato
  • 2 teaspoons Purple 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 (optionally available):

  • 2 items Coal lump coal
  • 1 teaspoon Ghee


  • Add tur dal, turmeric, salt and a pair of 1/2 cups water to a strain cooker. Stress prepare dinner for 15-20 minutes. Let the strain launch naturally. Whisk the dal so it has a clean texture.

  • Warmth ghee and oil in a kadhai and add jeera. As soon as it begins spluttering, add entire pink chillies, garlic, ginger, chillies and inexperienced chillies. Saute for a minute or two until all the pieces is aromatic

  • Add onions, tomatoes, turmeric powder, 1 teaspoon chilli powder, coriander powder and salt and prepare dinner until the onion is brown and the tomatoes are tender. Reserve half this tadka in a smaller pan and put aside.

  • Add cooked dal to the remaining tadka within the kadhai together with 3/4-1 cup water. Carry this to a fast boil after which simmer for 5-6 minutes

  • Smoke the dal by inserting a katori or small vessel in the course of the dal. Add a sizzling piece of coal and pour a little bit oil or ghee on high. As quickly because it begins smoking, cowl tightly with a lid for 3 minutes. After 3 minutes, take away the lid and take off the katori with the coal.

  • Warmth the reserved tadka and add chilli powder. Flip off the flame and pour this over the dal. Prime with coriander and serve sizzling.


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

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