Dhaba Style Dal Tadka

I love Dal for one basic reason that it is so versatile. You can make dal in different ways and each time it tastes amazing. The tadke wali Dal has been my favourite specially along with jeera rice, its like they go hand in hand 🙂

Though the ingredient list for this recipe seems long, trust me its not a complicated recipe at all and the end result is totally worth it.

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  • Moong Dal / Skinless Green Gram – 1/4 th cup
  • Tur Dal / Split Pigeon Pea – 1/4 th cup
  • Chana Dal – Split Bengal Gram – 2 Tbsp
  • Urad Dal / Skinless Black Gram – 1 Tbsp
  • Haldi / Turmeric – ½ Tsp
  • Tomatoes (Blanched and pureed) – 3
  • Onions (Finely chopped) – 2 medium sized
  • Ghee – 3 Tbsp
  • Cumin Seeds – 1 Tsp
  • Ginger – 1 inch
  • Garlic – 5-6 Pods ( Here in Australia the garlic pods are really big. You can take more if small sized)
  • Green Chilli – 2
  • Dried Red Chilli – 3-4
  • Tej Patta (Bay Leaf) – 2
  • Hing (Asafoetida) – ¼ Tsp
  • Cardamom – 2-3 (Crushed)
  • Whole Coriander Seeds- 1 Tsp (Crushed)
  • Chilli Flakes – ½ Tsp
  • Cumin Powder – 1 Tsp
  • Garam Masala – ½ Tsp
  • Kashmiri Red Chilli Powder – 1 Tsp
  • Coriander Powder – 1 Tsp
  • Amchur Powder – ¾ Tsp
  • Kasuri Methi – ½ Tsp
  • Salt – To Taste
  • Chopped Coriander


  1. Mix and thoroughly wash the dal 2/3 times then soak it in water for at least 30 minutes. After 1/2 hr add some more water to the dal and pressure cook them for 4 /5 whistles.
  2. Heat up a pan. Add ghee or oil. Crush up ginger, garlic and green chilli using a mortar-pestle. Add the cumin seeds to the ghee, once it sizzles add the bayleaf, dried red chilli, hing, along with the crushed mixture.
  3. Saute for a moment then add the cardamom, crushed coriander seeds, chilli flakes and cook for a minute.
  4. Add the onions, ¼ tsp salt and cook till golden brown. Once it turns brown, add the tomato puree, salt to taste and cook for 6-8 mins.
  5. Add chopped coriander, cumin powder, garam masala, kashmiri red chilli powder, coriander powder, amchur and kasuri methi. Mix well and cook for another 2-3 mins..
  6. Add the pressure cooked dal and cook for 3-4 mins. It should be thick. Add ½ cup water, mix well and cook for 5 mins.. Switch off the flame.
  7. Serve it hot with steamed or Jeera rice.
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