Dhaba Style Dal Tadka
There are countless ways to cook lentils in India in every region and every household. One of the most common ones is Dal fry or Dal Tadka made using arhar dal, also known as toor dal/tur dal or yellow pigeon pea. Basically, the tempering brings out the difference. Dal is the most common and regular delicacy in every household as it takes care of day to day protein requirement especially, for vegetarians. I have used only Tur Dalmust-havebut a mixture of Moong Dal or Masoor Dal can be used too.
  • Courselunch
Servings
2people
Servings
2people
Ingredients
For Second Tadka/Tempering:
Instructions
  1. 1.) Wash Dal and soak it in water for 15 minutes.
  2. 2.) Pressure cook Dal with tomatoes, green chilly, ginger, salt, turmeric powder, and some ghee.
  3. 3.) Prepare the first tadka/tempering: Heat ghee in a pan and add cumin seeds and allow it to crackle then add chopped onion.
  4. 4.) Saute for 2-3 minutes, now add chopped garlic.
  5. 5.) Add Coriander powder, garam masala, red chilly powder and saute it for 1-2 minutes.
  6. 6.) Add the tempering to the cooked dal and mix well together.
  7. 7.) Prepare the second tempering: Heat ghee in a pan and add asafoetida.
  8. 8.) Add the dry red chilly and red chilly powder.
  9. 9.) Add it to the prepared dal and serve hot with rice or roti.
  10. 10. ) Enjoy