DHABA STYLE DAL TADKA

It is Authentic Indian Dhaba Style Dal Tadka and one can find this dal at the roadside eateries lined up by the roads of India. This is very unique, flavourful and tasty Indian Dal Dish. Here we had boiled and cooked mix lentils with onion, tomato and spices and finally tempered with a flavourful tadka/ tempering. This recipe is one of the most popular dal recipes in Indian Restaurants. Every household as a favoruite dal and a special way of cooking it.  Even within households, people cook dal differently. There is no right or wrong way to make a dal- you can make it in one shot in the pressure cooker-without bothering with an extra tadka or you could slow cook it like the black dal usually is for a creamy consistency. This dal tadka is my hubby's most favourite recipe and can be relished with Indian Roti and Jeera Rice. Dal tadka and Tandoori roti is a staple food in Punjab and Haryana and typically served in most of the roadside dhabas.

INGREDIENTS:

For Making Dal:

¼ Cup Masoor Dal

¼ Cup Tuvar/ Arhar Dal

2 tablespoon Chana Dal

2 tablespoon Oil/ Ghee

1 teaspoon Shahi Jeera

7-8 Garlic Cloves, minced

2 “Ginger Piece

½ teaspoon Turmeric Powder

2 teaspoon Garam Masala Powder

1 teaspoon Coriander Powder

Salt to taste

2 small Onion, chopped finely

2 Tomatoes, finely chopped

2 Green Chillies, chopped

5-6 Kashmiri Chillies

1 tablespoon Coriander, chopped

For Tadka/ Tempering:

2 tablespoon Ghee

2 Dry Red Chillies

1 Onion, chopped

½ teaspoon Shahi Jeera

2 teaspoon Kashmiri Chilli Powder

Pinch of Asafoetida

1 tablespoon Coriander, chopped

METHOD:

For Making Dal:

STEP 1 – Wash and soak all the three dals for 30 minutes with 1 ½ Cup water, Salt and Turmeric Powder.

STEP 2 – After 30 minutes, pressure cook the dal for 3 whistles. Let it cool and then remove and keep aside.

STEP 3 – Soak dry red chillies with enough water for 1-2 hours. Then remove the seeds and blend to make a fine paste. Keep it aside. [see notes]

                                
STEP 4 – Heat oil/ ghee in a pan. Add shahi jeera and let it crackle.

                                  

STEP 5 – Add chopped onion and let it cook till translucent. Reserve some for second tempering.

STEP 6 – Now add chopped tomato, ginger-garlic paste and sauté and cook till mushy and soft.

                              

STEP 7 – Add red chilli paste/ red chilli powder, garam masala powder and mix it well. Cook for 1 minute.

STEP 8 – Then add turmeric powder, coriander powder, chopped green chillies and chopped coriander and give a nice stir.

STEP 9 – Now add cooked mix dal and mix it well. Add sufficient water [1/2 Cup] and give a nice mix. Check the salt and if needed add more.[see notes]

STEP 10 – Let the dal come to boil. Boil it for 2 minutes stirring occasionally.

STOP 11 – Now we need to make another tempering, so remove the dal from heat and keep aside.

For Making Tadka/Tempering:

STEP 1 – Heat ghee in a pan and crackle shahi jeera.

STEP 2 – Add chopped onion and dry red chilli and cook till onion vanishes its raw smell and turns a little brown.

STEP 3 – Then add asafoetida, red chilli powder and mix well. Switch off the flame immediately.

STEP 4 – Pour this tempering on the prepared dal. It will make a crackling noise. Cover and keep for few minutes and then serve.

STEP 5 - Garnish the dal with some chopped coriander.

                                    

Dal is ready to serve. Serve hot any Indian flatbread or steamed rice and enjoy.

NOTES: *If you don’t have red chillies then use regular red chilli powder while tempering.

                    *We have added salt while pressure cooking, so add if needed.