• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fasting Recipes
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Dal » Restaurant Style Yellow Dal Tadka

    Published: May 7, 2021 | Last Updated On: May 8, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Restaurant Style Yellow Dal Tadka

    10795 shares
    Jump to Recipe

    Make this delicious Restaurant-Style Yellow Dal Tadka at home in under 30 minutes using simple ingredients. This popular Indian recipe can be made in an instant pot or a traditional pressure cooker (can be easily made vegan and gluten-free).

    Here are some more dal recipes that you may like – Green Moong Dal, Yellow Moong Dal, Dal Makhani, Cholar Dal, Bengali Masoor Dal, Sultani Dal, Dal Palak, and Raw Mango Dal.

    Dal tadka served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Yellow Dal Tadka
    • Frequently Asked Questions
    • Variations
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Yellow Dal Tadka is a delicious Indian lentil curry made using arhar dal (toor dal, yellow pigeon peas lentils) and yellow moong dal (skinned petite yellow lentils).

    It is one of the most popular dishes to order at Indian restaurants or Dhaba (Indian roadside eateries).

    Dal = lentils and tadka = tempering. Dal tadka literally translates to lentils with tempering. The lentils are cooked and then tempered with a spicy ghee tempering (tadka) of cumin seeds, asafoetida (hing), dry red chilies, fresh ginger, garlic, onions, tomatoes, and red chili powder.

    This lentil curry is easy to make, uses very basic ingredients, and comes together in under 30 minutes. You can cook the lentils in an instant pot or in a traditional Indian pressure cooker.

    Another great thing about this recipe is that by making a few minor changes, you can easily make it vegan and gluten-free.

    You must have tasted a very unique smoky flavor when this dal is served at a restaurant, that taste is very easy to replicate at home as well. I have shared the secret in the recipe below so read along.

    Ingredients

    All the ingredients to make tadka dal are available easily in any Indian grocery store or online.

    Dal tadka ingredients 1
    Dal tadka ingredients 2

    To Cook The Dal

    Dals – You will need arhar dal (yellow pigeon peas) and yellow moong dal (skinned petite yellow lentil) to make this simple yet delicious lentil recipe. Some people use pink masoor dal (pink lentil) instead of arhar dal, you can try that version too.

    Note – You can use either toor dal or pink masoor dal but adding a little moong dal is important to make dal tadka creamy.

    Oil – Use any vegetable oil to make the masala.

    Others – You will also need onions, fresh ginger, garlic, green chillies, tomatoes, coriander powder, turmeric powder, Kashmiri red chili powder, salt, lime juice, and cilantro (fresh coriander leaves).

    Dal tadka tempering ingredients.

    For The Tempering

    To temper the yellow dal tadka recipe, you will need ghee, asafetida (hing), cumin seeds, dry red chillies, garlic, and Kashmiri red chilli powder.

    To Smoke The Lentils (Optional)

    If you like the restaurant or Dhaba-style smoky flavor in your dal, then you will need a coal piece or a whole cinnamon stick and a teaspoon of ghee.

    How To Make Yellow Dal Tadka

    Cook The Dal

    In An Instant Pot

    Wash ½ cup arhar dal and ¼ cup moong dal with water 2 to 3 times until the water runs clear.

    Soak the lentils in 2-3 cups of water and keep aside.

    Press SAUTE button on the instant pot.

    Saute button pressed.

    Once it says hot, add 2 tablespoon vegetable oil to the inner pot.

    Oil added to the pot.

    Once the oil is hot and shimmery, add ½ cup of chopped onions and fry until they turn light brown in color (8-10 minutes), stirring frequently.

    Onions added to the pan.

    Add 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic and fry for 2 minutes.

    Ginger and garlic added to the pan.

    Add 1 teaspoon chopped green chilies and ½ cup chopped tomatoes and cook for 2-3 minutes. Stir frequently while cooking.

    Chilies and tomatoes added to the pan.

    Now add 1 teaspoon coriander powder, ½ teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder, and cook for a minute.

    Spice powders added to the pan.

    Drain the water from the lentils and add them to the pot along with 3 cups of water, and 1 teaspoon salt, and stir well.

    Lentils added to the pan.
    Water and salt added to the pan.

    Close the lid of the pot and set the valve to the sealing position.

    Lid of the instant pot closed.

    Press PRESSURE COOK and set the timer to 10 minutes on high pressure. The instant pot will take some time to build the pressure and to start the timer.

    Pressure cook button pressed and timer set to 10 minutes.

    Once the timer goes off, let the pressure release naturally for 10 minutes. Then release the remaining pressure manually by moving the valve to the venting position. Use a cloth or a spoon to move the valve to avoid steam burn. Open the lid of the pot.

    Add 1 tablespoon lime juice to the pot and mix the cooked dal well using a wire whisk or a madani until it is smooth and creamy.

    Add some more water if the dal is thick for your liking and bring it to a boil by pressing the SAUTE button.

    Check for salt and add more if needed. Set the cooked dal aside.

    Whisked cooked dal.

    In A Traditional Pressure Cooker

    Wash ½ cup arhar dal and ¼ cup moong dal with water 2 to 3 times until the water runs clear.

    Soak the lentils in 2-3 cups of water and keep aside.

    Heat 2 tablespoon oil in a pressure cooker over medium-high heat.

    Oil heating in a pressure cooker.

    Once the oil is hot and shimmery, add ½ cup of chopped onions and fry until they turn light brown in color (8-10 minutes), stirring frequently.

    Onions added to the cooker.

    Add 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic and fry for 2 minutes.

    Ginger and garlic added to the cooker.

    Add 1 teaspoon chopped green chilies and ½ cup chopped tomatoes and cook for 2-3 minutes. Stir frequently while cooking.

    Green chilies and tomatoes added to the cooker.

    Now add 1 teaspoon coriander powder, ½ teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder, and cook for a minute.

    Spice powders added to the cooker.

    Drain the water from the lentils and add them to the pot along with 3 cups of water, and 1 teaspoon salt, and stir well.

    Dal added to the cooker.
    Water and salt added to the cooker.

    Close the lid of the pressure cooker and cook for one whistle on high heat. Then reduce the heat to low and cook for 10-12 minutes.

    Lid of the cooker closed.

    Remove the cooker from heat and let the pressure release naturally.

    Open the lid of the cooker.

    Lid opened.

    Add 1 tablespoon lime juice to the pot and mix the cooked dal well using a wire whisk or a madani until it is smooth and creamy. Add some more water if the dal is thick for your liking and bring it to a boil.

    Check for salt and add more if needed. Set the cooked dal aside.

    Whisking the dal.

    Note – You can also cook the lentils in a pot over the stovetop. This method takes a lot of time and is not recommended. But in case you don’t have a pressure cooker, you can cook them this way. You will have to add more water and cook for a longer time.

    Temper The Dal Tadka

    Once the lentils are cooked, let’s give them a tempering. Heat 2 tablespoon ghee in a small pan over medium-high heat.

    Once the ghee is hot, add 1 teaspoon cumin seeds and ¼ teaspoon asafetida (hing) and let them crackle for 4-5 seconds.

    Cumin seeds and asafetida added to hot ghee.

    Add 2-3 whole dry red chilies and 2 tablespoon minced garlic and fry until it turns golden brown in color. Stir frequently.

    Dry red chilies and garlic added to the pan.

    Switch off the heat and add 1 teaspoon Kashmiri red chili powder to the pan.

    Chili powder added to the pan.

    Pour the tempering immediately over the cooked lentils and mix well.

    Tempering poured over the dal.

    Garnish with 2 tablespoon chopped cilantro (coriander) and serve hot.

    Ready dal tadka garnished with cilantro.

    Frequently Asked Questions

    How to get the smoky flavor in the tadka daal?

    The dal tadka that we taste at the dhabas or restaurants has a very distinct smoky flavor. That is because they are made on a wood fire.

    To get a similar smoky flavor at home, you can use dhungar method to smoke your dal once it’s made. To do it, heat a piece of coal (or a whole cinnamon stick) over direct flame until it is red hot. Keep a steel bowl in the center of the dal.

    Keep the hot charcoal piece in the bowl. Drizzle 1 teaspoon ghee over the coal and immediately close the lid of the pan. Let the dal absorb the smoke for 10-15 minutes. Open the lid and discard the coal. Pour the leftover ghee into the dal and mix well. Your smoky dal is ready.

    How to make vegan dal tadka?

    To make it vegan, substitute ghee with any vegetable oil. All the other ingredients used to make this dal are vegan.

    How to make gluten-free dal tadka?

    Just avoid adding hing (asafetida). Though it adds a beautiful flavor to the dal, you have to skip adding it for a gluten-free version.

    Do we have to soak the dal?

    It is not necessary. But if you have time on your hands, soak both the dals for about 30 minutes which will help them to cook faster and they will also become easily digestible.
    Soaking activates a compound called amylase that breaks down complex starch in lentils and makes them easier to digest. The soaking process also removes the gas-causing compounds.

    Variations

    Different lentil combinations – Punjabi dal tadka is usually made using the combination of moong dal and arhar dal but some people also use moong dal and masoor dal to make it.

    With Chana Dal – You can also use chana dal, moong dal, or masoor dal to make dal tadka. Other ingredients and processes will remain the same.

    With Eggs – A popular variation of this recipe is egg dal tadka which is available in a lot of roadside Dhabas. To make it, cook the dal as mentioned in the recipe. Now start to make the tempering. Once you have added all the tempering ingredients, break an egg into the pan and scramble it. Now pour this tempering with egg into the cooked dal. Your egg dal tadka is ready.

    Serving Suggestions

    The best part about Punjabi style dal tadka is that it’s a very versatile recipe and it goes with pretty much anything, it can be served with Jeera Rice, Plain Basmati Rice, Brown Rice, or Roti.

    It even tastes delicious with other flatbreads such as Tawa Paratha, Laccha Paratha, Naan, Khamiri Roti, Tandoori Roti, or Garlic Naan.

    It’s also a popular dal that’s made for get-togethers or festive meals and there’s nothing like a good dal curry to devour a bowl of steamed rice.

    Storage Suggestions

    Dal tadka will easily last in the fridge for about 3 to 4 days. Just store it in an air-tight container. To reheat, you can either use a pan or microwave and heat it until nice and warm. If it has become a little thick while refrigerating, add a little water and adjust the consistency.

    You can also give it a fresh ghee tadka of cumin seeds, garlic, asafetida and a little Kashmiri red chili powder while serving it again. A fresh tadka will make tadka daal as good as new.

    You Might Also Like

    • Aloo palak is a healthy and nutritious Indian potato and spinach stir fry. Made using simple ingredients, it comes together in under 30 minutes (vegan, gluten-free).
      Aloo Palak
    • Made using fresh paneer and green peas, matar paneer is one of the most popular Indian curries. This creamy and spicy curry is made by simmering peas and paneer in an onion-tomato-based gravy. Make it for special occasions or everyday meals, it's going to be a hit always (gluten-free, can be made vegan)
      Matar Paneer
    • Cooked with lots of onions, Bhindi Do Pyaza is an Indian vegetarian curry made with Okra which is everyone's favorite. It is a great gluten-free dish to serve with Indian bread. Here is how to make it.
      Bhindi Do Pyaza (Stir Fried Okra Onion Curry)
    • This smoky Baingan Bharta is a delicious Indian style eggplant mash which is great to serve with naan or paratha. It's vegan, gluten-free, and comes together in 30 minutes.
      Baingan Bharta

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make this delicious Restaurant-Style Yellow Dal Tadka at home in under 30 minutes using simple ingredients. This popular Indian recipe can be made in an instant pot or a traditional pressure cooker (can be easily made vegan and gluten-free).

    Restaurant Style Yellow Dal Tadka Recipe

    Make this delicious Restaurant-Style Yellow Dal Tadka at home in under 30 minutes using simple ingredients. This popular Indian recipe can be made in an instant pot or a traditional pressure cooker (can be easily made vegan and gluten-free).
    4.48 from 40 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 255kcal
    Author: Neha Mathur

    Ingredients 

    • ½ cup yellow pigeon peas (arhar dal, toor dal) (or pink masoor)
    • ¼ cup skinless petite yellow lentils (yellow moong dal)
    • 2 tablespoons vegetable oil
    • ½ cup chopped onions
    • 1 teaspoon finely chopped ginger
    • 1 teaspoon finely chopped garlic
    • 1 teaspoon chopped green chilies
    • ½ cup chopped tomatoes
    • 1 teaspoon coriander powder
    • ½ teaspoon turmeric powder
    • 1 teaspon Kashmiri red chili powder
    • 1 teaspoon salt (or to taste)
    • 1 tablespoon lime juice

    For Tempering

    • 2 tablespoons ghee (replace with oil for vegan dal)
    • 1 teaspoon cumin seeds
    • ¼ teaspoon asafetida (hing) (skip for gluten-free dal)
    • 2-3 whole dry red chilies
    • 2 tablespoons minced garlic
    • 1 teaspoon Kashmiri red chili powder
    • 2 tablespoons chopped cilantro (coriander)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Cook The Lentils In An Instant Pot

    • Wash arhar dal and moong dal with water 2 to 3 times until the water runs clear.
    • Soak the lentils in 2-3 cups of water and keep aside.
    • Press SAUTE button of the instant pot.
    • Once it says hot, add oil to the inner pot.
    • Once the oil is hot and shimmery, add onions and fry until they turn light brown in color (8-10 minutes), stirring frequently.
    • Add ginger and garlic and fry for 2 minutes.
    • Add green chilies and tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
    • Now add coriander powder, turmeric powder, and Kashmiri red chili powder, and cook for a minute.
    • Drain the water from the lentils and add them to the pot along with 3 cups of water, and salt, and stir well.
    • Close the lid of the pot and set the valve to the sealing position.
    • Press PRESSURE COOK and set the timer to 10 minutes on high pressure. The instant pot will take some time to build the pressure and to start the timer.
    • Once the timer goes off, let the pressure release naturally for 10 minutes. Then release the remaining pressure manually by moving the valve to the venting position. Use a cloth or a spoon to move the valve to avoid steam burn. Open the lid of the pot.
    • Add lime juice to the pot and mix the cooked dal well using a wire whisk or a madani until it is smooth and creamy.
    • Add some more water if the dal is thick for your liking and bring it to a boil by pressing the SAUTE button.
    • Check for salt and add more if needed. Set the cooked dal aside.

    Cook The Lentils In A Traditional Pressure Cooker

    • Wash arhar dal and moong dal with water 2 to 3 times until the water runs clear. 
    • Soak the lentils in 2-3 cups of water and keep aside.
    • Heat oil in a pressure cooker over medium-high heat.
    • Once the oil is hot and shimmery, add onions and fry until they turn light brown in color (8-10 minutes), stirring frequently.
    • Add ginger and garlic and fry for 2 minutes.
    • Add green chilies and tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
    • Now add coriander powder, turmeric powder, and Kashmiri red chili powder, and cook for a minute.
    • Add the dal to the pot along with 3 cups of water, and salt and stir well.
    • Close the lid of the pressure cooker and cook for one whistle on high heat. Then reduce the heat to low and cook for 10-12 minutes.
    • Remove the cooker from heat and let the pressure release naturally.
    • Open the lid of the cooker.
    • Add 1 tablespoon lime juice to the pot and mix the cooked dal well using a wire whisk or a madani until it is smooth and creamy.
    • Add some more water if the dal is thick for your liking and bring it to a boil.
    • Check for salt and add more if needed. Set the cooked dal aside.

    Temper The Dal

    • Once the lentils are cooked, let’s give them a tempering. Heat ghee in a small pan over medium-high heat.
    • Once the ghee is hot, add cumin seeds and asafetida and let them crackle for 4-5 seconds.
    • Add dry red chilies and garlic and fry until it turns golden brown in color. Keep stirring frequently.
    • Switch off the heat and add Kashmiri red chili powder to the pan.
    • Pour the tempering immediately over the dal and mix well.
    • Garnish with cilantro and serve hot.

    Video

    https://www.youtube.com/watch?v=RUDLSRBYcnw

    Notes

    Smoky Flavor – The dal tadka that we taste at the dhabas or restaurants has a very distinct smoky flavor. That is because they are made on a wood fire.
    To get a similar smoky flavor at home, you can dhungar your dal once it’s made. To do it, heat a piece of coal (or a whole cinnamon stick) over direct flame until it is red hot. Keep a steel bowl in the center of the dal.
    Keep the hot coal piece in the bowl. Drizzle 1 teaspoon ghee over the coal and immediately close the lid of the pan. Let the dal absorb the smoke for 10-15 minutes. Open the lid and discard the coal. Pour the leftover ghee into the dal and mix well. Your smoky dal is ready.
    You can also cook the lentils in a pot over the stovetop. This method takes a lot of time and is not recommended. But in case you don’t have a pressure cooker, you can cook them this way. You will have to add more water and cook for a longer time.

    Nutrition

    Calories: 255kcal | Carbohydrates: 33g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 65mg | Potassium: 580mg | Fiber: 16g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 5mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Dal Recipes

    • Dal is a staple in most Indian households and this North Indian Home Style Toor Dal (Arhar Dal) along with steamed rice is my ultimate comfort food. Make it in a traditional pressure or an instant pot (vegetarian, can be easily made vegan and gluten-free).
      North Indian Home Style Toor Dal (Arhar Dal) + 6 Tadka Variations
    • This Homestyle Green Moong Dal (Chilka Mung Dal) is a simple everyday lentil recipe where green moong lentil is cooked and tempered with a garlic tadka (vegetarian, can be easily made gluten-free).
      Homestyle Green Moong Dal (Instant Pot & Stove Top)
    • Urdachi Dal (Maharashtrian Style Urad Dal) is a Maharashtrian lentil preparation prepared with black urad dal (vegetarian).
      Urdachi Dal (Maharashtrian Style Urad Dal)
    • Creamy, rich, and luscious, this Restaurant Style Dal Maharani is a version of the popular Indian lentil curry Dal Makhani. Make it using my easy recipe from scratch at home.
      Restaurant Style Dal Maharani

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Silpa's kitchen

      July 27, 2018 at 11:18 am

      5 stars
      Dal tadka is simply amazing… Nice recipe Neha.

      Cheers,
      Silpa

      Reply
      • Neha Mathur

        July 28, 2018 at 3:30 am

        Thnx a lot 🙂

        Reply
    2. Isadora Guidoni

      August 13, 2018 at 11:47 am

      5 stars
      What an interesting dish, I’m really excited to make this at home. It’s so different from what I’m used to!

      Reply
      • Neha Mathur

        August 15, 2018 at 2:38 am

        Do try Isadora. You will like it 🙂

        Reply
    3. Rachna Parmar

      November 21, 2018 at 1:01 pm

      5 stars
      I give my tadka in exactly the same way. Lovely recipe.

      Reply
      • Neha Mathur

        November 22, 2018 at 1:36 am

        Isn’t it delicious 🙂

        Reply
    4. Raksha Kamat

      November 21, 2018 at 1:08 pm

      Love dal tadka anytime.. Comfort food

      Reply
      • Neha Mathur

        November 22, 2018 at 1:36 am

        same here 🙂

        Reply
    5. Smithakalluraya

      November 22, 2018 at 1:03 am

      5 stars
      This is make me crave for it now… such an appetising pic…ssp Hing would have enhanced its taste more

      Reply
      • Neha Mathur

        November 22, 2018 at 1:36 am

        Yes it did 🙂

        Reply
    6. Priya

      November 22, 2018 at 3:22 am

      5 stars
      Dal tadka and rice are my favourite comfort food. This looks yumm!

      Reply
      • Neha Mathur

        November 25, 2018 at 5:18 am

        Thnx a lot. It’s my fav too 🙂

        Reply
    7. Shruti Bhat

      November 23, 2018 at 11:21 am

      5 stars
      Love the recipe. I have never tried it with the 2 dal combo. Thanks so much ????

      Reply
      • Neha Mathur

        November 25, 2018 at 5:16 am

        Thnx Shruti. The dhaba’s always use a mix of dal 🙂

        Reply
        • SR

          November 06, 2021 at 5:11 pm

          Did you red onions or white onions for this recipe ?

          Reply
          • Neha Mathur

            November 08, 2021 at 1:07 pm

            Red onions.

            Reply
    8. Sushant

      January 08, 2019 at 6:18 am

      Loved the way you have presented the recipe. Also, one thing I have seen when trying different recipes for the same dish is that the final result is always different and a good one too.

      Reply
      • Neha Mathur

        January 08, 2019 at 9:08 am

        Thnx 🙂

        Reply
    9. Ipsa

      February 09, 2019 at 3:13 am

      5 stars
      Lovely way of tempering. I used to give single tadka in my dal. Ll try with double tadka today. Completely agree a good hing adds that extra punch in dal tadka.

      Reply
      • Neha Mathur

        February 09, 2019 at 3:29 am

        Doule tadka makes the Dal very special. Do try 🙂

        Reply
    10. Kanaaz Pereira

      March 03, 2019 at 6:37 pm

      5 stars
      Neha, I’ve been perusing through your recipes and am very impressed by their simplicity and authenticity. I live in Minnesota aka. the tundra:) and the Dal Tadka will be the perfect antidote to cabin-fever this winter!

      Reply
      • Neha Mathur

        March 05, 2019 at 1:05 pm

        Thnx

        Reply
    11. Florine Dsouza

      April 13, 2019 at 6:54 am

      4 stars
      In the ingredients you said oil and in the receipe you are saying heat ghee. Which one is correct?

      Reply
      • Neha Mathur

        April 14, 2019 at 5:38 am

        Apologies for that Florine. I have updated the recipe.

        Reply
    12. Devinder Singh Babra

      December 12, 2019 at 2:30 pm

      Very excellent recipe for Dal Tadka and variation .
      I am in Maryland, USA and have seen many books on cooking but
      your recipe is very illustrative step by step.

      Reply
    13. Devinder Singh Babra

      December 12, 2019 at 2:31 pm

      5 stars
      Excellent illustration with pictures step by step for anyone to make Dal Tadka or variation.

      Reply
      • Neha Mathur

        December 15, 2019 at 11:31 am

        Thank you 🙂

        Reply
    14. Shiv

      January 17, 2020 at 11:09 am

      Nice recipe. Just one input, the name of the red dal is masoor/tarka. The yellow one seems to be moong.

      Reply
      • Neha Mathur

        January 20, 2020 at 2:41 pm

        Hi, thanks. Actually this dal can be made with both masoor and moong. I have mentioned it in the text ::)

        Reply
    15. Tori

      May 20, 2020 at 11:49 pm

      5 stars
      Im not Indian and not an especially talented cook and making Indian food myself has always been intimidating and I usually just opt to grab it at the restaurant. I decided to
      Attempt this one myself because it didn’t look too hard and OMGGGGG it came out so good!! I think it was better than what I get at the restaurant. Thank you for this recipe it’s all very well explained. I can’t wait to make it again. I don’t have a pressure cooker so I made the dal the long way on the stove and it turned out well. So delicious!

      Reply
      • Neha Mathur

        May 21, 2020 at 3:31 am

        Happy to hear this Tori! Do try some of the other Indian recipes too 🙂

        Reply
    16. Ramsha

      June 10, 2020 at 10:22 pm

      4 stars
      Awesome daal!!! I doubled the recipe and added one teaspoon of curry powder! It’s scrumptious! Light in flavor for sure not over bearing. Light enough to be drank like soup.

      Reply
      • Neha Mathur

        June 11, 2020 at 11:41 am

        Thanks.

        Reply
    17. Anurag Dayal

      March 05, 2021 at 12:30 pm

      5 stars
      Made the dal with Arhar and Yellow Moong dal combo. I did not put tomato as I dont like it.

      Rest followed the recipe as it is. And the result was a fantastic Dal Tarka preparation.
      Thank you for the recipe.

      Reply
      • Neha Mathur

        March 05, 2021 at 12:48 pm

        Happy to hear 🙂

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Best Fasting Recipes

    • Badam Panjiri (Almond Panjiri) is a North Indian sweet dish prepared with almond flour, ghee, powdered sugar, and nuts. It is a slight variation of the classic panjiri that is made using wholewheat flour. Make it using my easy recipe (vegetarian, gluten-free).
      Badam Panjiri
    • Roasted Makhana is an instant snack that can be served any time of the day whenever hunger strikes. Here is how to make these at home (vegetarian, gluten-free).
      Roasted Phool Makhana (5+ Flavors)
    • Badam Sharbat (Almond Sharbat) is a refreshing Indian beverage made using almonds, sugar, and saffron strands. Make it this summer to beat the heat!
      Badam Sharbat (Almond Sharbat)
    • Dates Milkshake (Khajoor Milkshake) is a delicious and nutritious drink that can be enjoyed by people of all ages. It is made with milk, seedless dates, and a few other healthy ingredients, and is a great way to get your daily dose of calcium and other essential nutrients.
      Dates Milkshake (Khajoor Milkshake)
    • Mango Basundi is a delicious twist on the classic Basundi recipe. Make this Indian sweet using fresh or frozen mangoes for a yummy treat.
      Mango Basundi
    • Pineapple Basundi is a delicious fruity twist on the classic basundi recipe. Serve it for festivals and special occasions. Here is how to make it.
      Pineapple Basundi

    Eid Specials

    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda
    • Keema Kaleji is a mouth-watering combination of mutton mince and liver, that is hard to resist, especially if you have a special soft corner for mutton just like me. Serve it with crispy and flaky Laccha Parathas and your weekend lunch is sorted. Here is how to make it.
      Keema Kaleji (Mutton Mince And Liver Curry)
    • Motichoor Rolls is a delicious fusion dessert where crumbled motichoor ladoo (or boondi) is wrapped inside spring roll sheets and the rolls are deep fried until crispy. Try these this festive season (vegetarian).
      Motichoor Rolls

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP