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Restaurant style dal tadka

dhaba style dal
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Ingredients

Pressure cook

  • 1/2 cup toor dal
  • 1 tablespoon moong dal
  • 1/2 cup onion
  • 1 +1/2 cup water
  • 1/2 cup tomato
  • 2 green chillies
  • 3 garlic
  • 1/2 teaspoon ginger
  • 1 teaspoon Kashmiri chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon sesame oil

To temper

  • 1 tablespoon ghee
  • 3/4 teaspoon cumin seeds
  • 1 teaspoon asafoetida
  • 1/4 teaspoon Kashmiri chilli powder

Dal

  • Coriander leaves few
  • Required salt
  • 1 + 1/2 cup Water
  • 1/2 teaspoon garam masala

Instructions

  • First, Wash both dals and transfer them to the pressure cooker
  • Add onion, tomato, green chilli, garlic, ginger, turmeric powder, Kashmiri chilli powder, water and sesame oil; avoid mixing
  • Pressure cook for 5 whistles; simmer for 3 minutes and turn off the stove
  • Keep chillies aside
  • mash well
  • Furthermore, add water, required salt, green chilli, coriander leaves and Garam masala; mix well
  • Boil for 5 minutes; turn off the stove
  • Add ghee to a tadka pan and heat
  • Furthermore, add cumin seeds and roast
  • Add asafoetida and Kashmiri chilli powder; turn off the stove and mix well
  • Transfer and mix well
  • Finally, add coriander leaves and serve hot

Video

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Notes

  1. Traditionally restaurant style Dal is prepared with more toor dal and very little moong dal for texture and taste. You can alter the quantity according to family preference but get Punjabi dhaba style dal, follow the recipe
  2. to make restaurant-style dal-friendly meals I have simplified the recipe and made a pressure cooker version. You won't taste raw smell.  The shortcut version is no compromise in taste and texture
  3. you can skip onion and garlic, prepare dal according to your taste. For hotel-style dal, don’t skip it
  4. Kashmiri chilli powder makes kids spice-friendly versions of dal and also gives amazing color to the dal. If you are using regular chilli powder, reduce spice accordingly
  5. Dal tastes best with jeera rice. You can also serve it with other pulao varieties. It also goes well with chappati and paratha varieties.
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