Dal Fry is a simple and flavourful Indian lentil dish made with mix dal ( Tuvar/ Arhar / तुरीची डाळ, Moong/ Split Yellow/ मुगाची डाळ, Masoor/ Red Lentil/ मसूर डाळ ). This Dal recipe is popular lentil dish served in Indian restaurants. Cooked lentils are simmered in a tadka of onions, garlic, tomatoes and spices. I make this dal at least once a week as this constantly features in my family’s appetite chart. I have also served this in many events and is extremely popular and always a hit between guests. It is so easy to make and due to its finger licking taste, it serves two purpose, as host, its easy to make, likewise its almost certain that guests will love it. It is the most common dish in Indian cuisine, it enjoys an iconic place due to its distinctive taste and aroma. It is so common that every Indian household will know about this. However, there is variations in how it is made and which lentil is used to make it. In my recipe, I will focus on typical Dal Tadka as you will find in north / punjab region of India. If there was a survey ever on most common food in a dhaba (road side eatery), it is almost certain that this Dal Tadka / Fry will be topping the list. Whilst dal is staple food in India, its taste varies widely on how its made (most people pick up the cooking pattern from their ancestors).
Lentils or dal are good source of protein and hence there is huge emphasis of dal in Indian cuisine. This dal tadka is made from Arhar Dal/ Tuvar (Toor) Dal/ Split Pigeon Peas. It has a mild, nutty flavour.I'm clearly a fan of any flavors that remind me of dhaba food because I have many dhaba inspired recipes on the blog - dhaba style moong dal, dhaba style chicken curry, dhaba style dal fry, jeera rice, dal makhani, paneer makhani, etc. All of these recipes have one thing in common - they are BIG on flavour! For tadka I used a mix of oil and ghee but it's totally optional. You'll need both ghee and oil because they both add different flavours. We use approx 3-4 tablespoon ghee in the entire recipe which might seem a lot but it isn't much when its divided between 4 servings. Addition of ghee elevates the taste. This dal tadka isn't your usual boring dal. I like to use a double tadka because that's the only way to achieve that same dhaba like flavour. A double tadka means that the tadka or tempering is added twice - once when the cooked dal is added to the tadka and simmered and the second time when the tadka is added on top to give it an extra boost of flavour.
Dhabas usually used firewood for cooking or cook everything on really high heat, which is impossible to do at home, unless you live on a farm . This Dhaba Style Dal Tadka will have you licking your fingers and plates clean. Double tadka with extra garlic and a dal thats smoky and spicy. This restaurant style dal will take you back to your favourite dhaba.
If you want and like that smoky flavour then smoking the dal is the best option which adds that same flavour profile, but is easier and way faster. A good dal tadka should be smoky, have texture, an extra boost of garlic and spicy. And it's easy and simple which I will share on some other day. Any one can prepare this Dal Tadka Recipe. The step step procedure with detailed video recipe. If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback! You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.
📌📌 Watch the full video recipe here 📌📌
INGREDIENTS :
To Pressure Cook the Dal -
1/2 Cup Arhar Dal (Toor Dal / Split Pigeon Peas)
1/3 Cup Masoor Dal / Red Lentils
1/3 Cup Moong Dal/ Yellow Lentils
1/4 teaspoon Turmeric Powder
1/2 teaspoon Salt
A small pinch Asafoetida
Water to cook the Dal
To Cook the Dal -
2 tablespoon Ghee / Clarified Butter
2 tablespoon Oil
1 Onion, medium size , chopped
1 Tomatoe, medium size, chopped
1 Inch Ginger, grated/finely chopped
8-10 Cloves Garlic, finely chopped
1 teaspoon Cumin Seeds
1 teaspoon Mustard Seeds
1 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
1/2 teaspoon Kashmiri Red Chilli Powder
1/2 teaspoon Coriander Powder
1/2 teaspoon Cumin Powder
1 teaspoon Salt /as per taste
1/2 teaspoon Garam Masala Powder
1/4 teaspoon Asafoetida
1tablespoon Kasoori Methi
2 Kashmiri Red Chillies
1 tablespoon Coriander Leaves, finely chopped
For the Tempering Tadka -
1 tablespoon Ghee / Clarified Butter
1 tablespoon Oil
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds
2 Dried Red Chillies
1/4 teaspoon Asafoetida
1/2 teaspoon Kashmiri Red Chilli Powder
1 teaspoon finely chopped Garlic
1 teaspoon finely chopped Ginger
1 tablespoon Coriander Leaves, finely chopped
* More Fresh Coriander leaves for Garnishing
METHOD :
To Pressure Cook the Dal -
STEP 1 - Wash all the lentils 3-4 times and soak them in water for 15-20 minutes.
STEP 2 - Drain the water and add the dal / lentils to a pressure cooker.
STEP 3 - Add turmeric powder, salt, asafoetida.
STEP 4 - Also add 3 cups of water and give a nice mix.
STEP 5 - Close the lid of the pressure cooker and cook for 3 whistles on medium flame.
STEP 6 - Switch off the heat and wait for the release of pressure completely, before opening the cooker.
STEP 7 - Mash the lentils with a masher/ ravi.
For Making Dal -
STEP 1 - Add oil and ghee in a pan and then add mustard seeds and cumin seeds when the oil is hot. Let them crackle.
STEP 2 - Add finely chopped garlic and ginger and cook it till raw flavour vanishes.
STEP 3 - Add kashmiri red chillies and roast well.
STEP 4 - Add chopped onion, tomato and stir to mix. Add asafoetida and mix well.
STEP 5 - Cook the onion and tomato until onion turns translucent and tomato turns soft.
STEP 6 - Add turmeric powder, red chilli powder, kashmiri chilli powder, coriander powder, cumin powder and mix very well. Cook for 30 seconds.
STEP 7 - Add cooked dal and season it with more salt as per the taste. Mix well.
STEP 8 - Add more water to adjust the consistency.
STEP 9 - Cook the Dal for 2-3 minutes and then add garam masala powder and kasoori methi and give a nice mix.
STEP 10 - Allow the Dal to simmer for 5 minutes.
STEP 11 - Add chopped coriander and mix well.
STEP 12 - Switch off the flame and prepare the tadka.
For The Tempering/Tadka -
STEP 1 - Heat a small tempering pan with oil and add ghee in it.
STEP 2 - Add cumin seeds, mustard seeds and let them splutter.
STEP 3 - Add finely chopped garlic, ginger and sauté till they are golden brown and crispy.
STEP 4 - Add dry red chillies, Kashmiri Red Chilli Powder to give nice colour to the tempering.
STEP 5 - Add finely chopped coriander leaves and give it a nice mix.
STEP 6 - Pour the tempering on top of the Dal.
STEP 7 - Garnish with some more chopped coriander leaves.
STEP 8 - Mix everything together before serving.
This Dal tastes best when served hot along with some jeera rice. It can also be served in the side of any Indian bread and dry vegetable dish.
NOTES - * This dal tastes best when cooked in desi ghee/Clarified butter. However, you can use vegetable oil/ refined oil as per your preference.
* You can add little more water while adding boiled dal to the tadka if you like little thin consistency of dal.
* Adjust the spices according to your taste buds. You can increase or decrease it.
