Dal Tadka is one of the most popular recipe served in Indian restaurants. A mix of moong dal and masoor dal, this is a flavourful lentil preparation. Here is how to make restaurant style Punjabi Dal Tadka.
Dal Tadka Recipe
Dal tadka is a staple dish that’s made out of lentils and served with hot rice. It’s popular all over India and you’ll find that most restaurants have their own version of the Dal Tadka or Dal Fry.
Punjabi Dal tadka is a little different as two different varieties of dals are used and the spices used are also a little different. Dal tadka with some rice and a dollop of ghee is the ultimate comfort food for most Indians, it’s one dish they look forward to and miss on a long holiday abroad.
What most people don’t realise is that this Punjabi style dal is extremely simple to make, it requires a few basic ingredients and it can be made in a jiffy. To make this dal tadka, the Punjabi Dal mix of Dhuli Moong and Masoor are to be cooked in a pressure cooker with salt and water until the dal cooks well. Then some ghee is heated in a pan, to which chopped onions are added and fried till golden brown, to this some chopped ginger and garlic are added and fried for a minute.
As it’s frying, we add in the chopped green chilli and tomatoes and cook it for a few minutes. Finally some turmeric powder and red chilli powder are added in along with the cooked dal. The water and salt is checked and the dal is brought to a boil, to top it off, some freshly squeezed lemon juice is added and mixed in.
A tempering or tadka is made, that’s added on top of the cooked dal. To make the tempering, some ghee is added in a pan along with cumin seeds and hing. It’s left to crackle for a few seconds. To this dry red chillies, garlic are added in until it turns brown. Finally this tempering is poured over the dal and it’s topped with chopped fresh coriander.
The dal tadka is to be served hot. The best part about this Punjabi style tadka is that it’s a very versatile recipe and it goes with pretty much anything, it can be served with jeera rice, plain rice and roti.
It’s also a popular curry that’s made for get togethers and there’s nothing like a good dal curry to devour a bowl of rice. Do try this recipe for your next meal and you won’t be disappointed.
Lentils have been a part of the staple Indian diet for the longest time as they are a great source of vegetarian protein and it also fills you up instantly. If you’re looking at making a simple meal, give this dal tadka recipe a try. Some of the other dal recipes I’ve posted are: Bengali Style Cholar Dal, Lauki Chana Dal,Gujarati Dal Dhokli, No Onion No Garlic Makhani Dal and Malwa Dal.
Dal Tadka Recipe
Dal Tadka is one of the most popular recipe served in Indian restaurants. A mix of arhar dal and masoor dal or sometimes moong dal, this is a flavourful lentil preparation.
- 1 cup Golden Harvest Punjabi Dal Mix Mix of Dhuli Moong Dal and Masoor Dal
- Salt to taste
- 2 tbsp Ghee
- 1/2 cup Onion Chopped
- 1 tsp Ginger Chopped
- 1 tsp Garlic Chopped
- 1 tsp Green Chilli Chopped
- 1/2 cup Tomato Chopped
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tbsp Lemon Juice
- 1 tbsp Ghee
- 1 tsp Cumin Seeds
- 1/4 tsp Hing
- 2-3 Dry Red Chillies
- 2 tsp Garlic Chopped
- 2 tbsp Fresh Coriander Chopped
Wash the dal and add it in a pressure cooker along with 3 cups of water and salt to taste.
Pressure cook until dal is nicely cooked.
Remove the pressure cooker from heat and let the pressure release.
Heat ghee in a pan.
Once the ghee is hot, add onion and fry until slightly browned.
Add ginger and garlic and fry for a minute.
Add green chilli and tomato and cook for another 2-3 minutes.
Add turmeric powder and red chilli powder and the cooked dal.
Adjust the amount of water and salt and bring the dal to a boil.
Simmer the heat and let the dal cook for 4-5 minutes.
Add lemon juice and mix well.
For tempering, heat ghee in a pan.
Once the ghee is hot, add cumin seeds and heeng.
Let them crackle for a few seconds.
Add Dry red chillies and garlic and fry until garlic turns brown.
Pour the tempering over the dal.
Garnish with fresh coriander.
I made this recipe in collaboration with Golden Harvest. Do check out more recipes here.