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dal tadka, restaurant style dal tadka recipe | how to make dal tadka

by dassana amit updated January 24, 2014

restaurant style dal tadka, dal tadka recipe

dal tadka restaurant style recipe. dal tadka is one of the most popular dal recipe served in indian restaurants. basically, dal tadka is cooked lentils tempered with oil or ghee fried spices along with the oil.

i have to admit that i simply love the dal tadka that is served at the restaurants even though we hardly eat out. so i try to recreate the restaurant magic in most of the food that i make at home.

there are many restaurant style recipes in the blog like paneer butter masala, rajma masala, kadai paneer and vegetable dum biryani.

dal tadka restaurant style recipe

tadka or chaunk is the hindi word for tempering. in this technique the spices are fried in oil, thereby the spices release essential oils & thus changes the flavor, aroma and taste remarkably of the final dish in which the tempering is added.

tempering is very much a part of cooking indian food. in fact we temper almost everything like dal, veggies dishes, chutneys.

dal is a staple in indian food. india has so many varieties of dal recipes. each region, each state having their own delicious recipes. few of the famous dal recipes are dal makhani, dal fry, masoor dal, moong dal tadka and chana dal.

dal tadka ingredients

this dal tadka is north indian style than south indian style. you can make the dal tadka with any yellow dal (split lentils). i have made it with arhar dal (split pigeon pea lentils) and masoor dal (split pink lentils).

the preparation is easy. first make the dal and then lastly temper it just before serving. you can also make the dal ready and keep in the fridge. before serving heat the dal and then just temper it. serve immediately.

the tempering adds a lot of oomph factor to the dal. the plain cooked creamy yellow dal gets transformed into an aromatic & beautiful dal.

dal tadka recipe

i have added tomatoes to the dal tadka but you can skip adding tomatoes.

for tempering you can add ghee instead of oil. i have used sunflower oil.

lastly you can also add some cream to the dal or garnish the dal tadka with some cream.

dal tadka recipe restaurant style

the dal tadka can be served with rotis, chapatis and steamed basmati rice or jeera rice. the only thing missing in this tadke wali dal is the aroma of burnt charcoal. now if only i could get my hands on some charcoal to infuse the smoky charcoal flavor into the dal :-(

this yellow dal recipe is for taste of yellow event started by barbara harris, who was a food blogger and wrote on her blog winos and foodies. she recently lost her long battle with cancer on june 29th.

i did not know barbara or her blog. i missed an opportunity to know such a wonderful woman. barbara was a strong woman and she created the taste of yellow event to raise awareness about cancer. this month meeta’s monthly mingle is honoring barbara and is being hosted by jeanne of cook sister.

restaurant style dal tadka

if you are looking for more dal recipes then do check moong dal tadka, amritsari dal, gujarati surati dal, panchmel rajasthani dal and parsi dal.

restaurant style dal tadka recipe details below:

5.0 from 13 reviews

restaurant style dal tadka recipe
 
Prep time
Cook time
Total time
 
restaurant style dal tadka recipe – smooth and creamy dal tempered with indian spices.
Author:
Recipe type: main
Cuisine: north indian
Serves: 4
Ingredients
for the dal
  • ½ cup tuvar dal/ split pigeon pea lentils
  • ½ cup masoor dal/split pink lentils
  • 1 or 2 green chilies, chopped or slit lengthwise
  • 1 medium sized onion, chopped
  • 1 medium size tomato, chopped
  • 1 tsp grated or chopped ginger (optional)
  • 1 tsp turmeric powder/haldi
  • a pinch or two of garam masala powder (optional)
  • a pinch of asafoetida/hing
  • 2 cups water
  • 1 tsp kasuri methi/dry fenugreek leaves, crushed
  • 1 or 2 tbsp cream (optional)
  • 1 tbsp chopped coriander leaves
  • salt as required
for the tempering/tadka
  • 2 tbsp oil
  • 1 tsp cumin
  • 5-6 garlic cloves
  • 2-3 red chilies
  • a generous pinch of hing
for garnish:
  • 1 tbsp chopped coriander leaves
  • 1 tbsp cream (optional)
Instructions
  1. first pick and rinse the dals.
  2. add chopped onions, tomato, green chilies, ginger, asafoetida & turmeric powder along with the dals in a pressure cooker. add salt and two cups water.
  3. mix well and pressure cook the dals for 4-5 whistles or till done.
  4. once well cooked then beat the dal with a churner or a wooden spoon till well mashed and creamy.
  5. now here you decide the consistency of the dal before you add the tempering.
  6. generally this type of dal is neither thick nor thin but has a medium consistency.
  7. the dal will be creamy but a little thick after pressure cooking with 2 cups of water.
  8. so add some water to get the desired consistency and simmer for 3-4 minutes.
  9. once the desired consistency is reached, you can add cream (optional), garam masala powder, crushed kasuri methi & chopped coriander leaves and switch off the fire. mix well.
  10. check salt before we add the tempering. if less than add more salt. cover the dal with a lid. begun to prepare the tempering/tadka.
preparing the tempering:
  1. heat oil in a pan. add cumin and fry them. the cumin should get fried and not be raw but don’t burn them.
  2. now add red chilies, asafoetida and chopped garlic. let the garlic brown.
  3. once the garlic gets browned pour the entire tempering along with the oil into the dal.
  4. you can mix the dal or serve the dal tadka with the tempering on top it.
  5. garnish dal tadka with coriander leaves. have this fantastic tadka dal with some steamed basmati rice or jeera rice.
Notes
few suggestions for making dal tadka recipe:
1. instead of oil you can temper the dal with ghee/clarified butter.
2. the dal tadka consistency is neither thick nor thin but medium. but if you prefer you can go for a slightly thick or thin dal consistency.
3. you can also soak the dal for 30 to 40 minutes before cooking them.
4. if you don’t have a pressure cooker than cook the dal in a pot with enough water added to the dal. in this case better to soak the dal so that the cooking is faster.

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{ 129 comments… read them below or add one }

zoey April 14, 2014 1

Hi Dassana – I also need to know how to cook the lentils without a pressure cooker, if you could send me that information. two different types dal make different cooking time, or does it matter?
also i do not have hing……
Thank you.

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dassana amit April 14, 2014 2

hi zoey. sicne we are cooking the lentils till they are required to be completely cooked and mushy. hence it does not matter in this recipe. after rinsing soak the lentils in water for an hour. drain and then add the soaked lentils to a pot. add about 3.5 to 4 cups water to the lentils. add a few drops of oil and turmeric powder. cover and cook the lentils. if the water begins to froth and bubble, then remove the lid or cover it partly and continue to cook the lentils till they become mushy and creamy. if the water becomes less, then add some hot water. once the lentils are cooked (takes from 45 mins to an hour or sometimes more… depends on the quality of the lentils). then follow the recipe. beat the dal till smooth. then add the onions, tomatoes and the rest of the herbs-spices and continue to simmer till the tomatoes, onions are softened. the onions should not have any crunch. add water as required. if the dal looks thick, add some hot water. if thin, then simmer for some minutes. then when you get medium consistency and everything is cooked well, prepare the tempering/tadka and add to the dal. this will take longer but the results will be delicious. skip the hing.

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zoey April 14, 2014 3

Thank you! Going to try this today I think! LOVE YOUR SITE!

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dassana amit April 15, 2014 4

thanks zoey.

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Preeti March 28, 2014 5

Fab recipe! This is the second recipe I’m trying from here after the whole masoor dal. This was very easy and very yummy! One of husband’s favs and he loved this version. May cut down the spice if the kids are eating though. Thanks for sharing!

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Manan March 26, 2014 6

Hello Dassana,

First of all, thank you so much for this wonderful site. I am a student, learning cooking finally, and your site is so so much better than Sanjeev Kapoor, Tarla Dalal, or anything I’ve come across so far. Easy to make with lovely pictures, nice description, and really tasty too!!

Moving on, today I find myself in an unusual situation. I do not have tomatoes, and it’s too late in the night to go get some. Can I substitute them in the dal with tamarind paste? I don’t know how I came up with this idea, but I remember reading somewhere that I could. I might be wrong. I am not expecting an answer right away, but it might be helpful if I ever run into this situation again.

Thanks again.

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dassana amit March 31, 2014 7

thanks manan. i am smiling and encouraged :-) for dals, you can add lemon juice to get a slight tang. tamarind paste gives a different kind of sourness and usually goes very well with sambar or south indian curries or gravies. so i would suggest you to add lemon juice instead of tomatoes. you can also add amchur powder instead of both lemon juice or tomatoes.

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Manan March 31, 2014 8

Thanks a lot Dassana. As a very nice coincidence, it turns out that I am in the very same situation again tonight. :D

Since I am following (and cooking) your sabut masoor dal recipe right now, and it does not have any khatai (amchur) in the recipe, I’ll use it instead of the tomatoes.

Once again, thanks, and keep the recipes flowing. :)

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Anna bee March 9, 2014 9

This recipe is excellent, so much better than what you get in restaurants in this part of the world (the Nordics)!! I don’t have a pressure cooker, so I’ve first sauteed the onions for about 5 minutes before adding the water and lentils. I haven’t been able to find fenugreek leaves, but this recipe works fine without them as well. Make sure to prepare a large enough portion so that you have some left over for the following day :)

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dassana amit March 10, 2014 10

thanks anna for your feedback. even without fenugreek leaves the recipe works well. you can saute the onions first. glad you liked and enjoyed the recipe.

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balaji March 1, 2014 11

I will try this dish. I found it better then other sides. Good!- Balaji das, Goa.

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balaji March 1, 2014 12

I Will try your Paneer butter masala recipe. It is a good recipe, and detail anyone can try it. Thank you very mauch. I will cook it for my Lord Krishna Lunch Bhoga!, thank you once again.
– Balaji Goa.

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dassana amit March 1, 2014 13

welcome balaji.

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Aarsha February 26, 2014 14

Hi,

I always thought dal recipes were bland. That was untill i tried this recipe of yours. It was just out of this world. I am trying out your paneer butter masala recipe tonight. Will let you know how that turns out. Love your blog :)

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dassana amit February 26, 2014 15

thanks aarsha. many dal recipes are spicy, hot or full of flavors. let me know how you like the paneer butter masala recipe.

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Manjari Kulkarni February 24, 2014 16

Hi Dassana,
Made the Tadka Dal tonight. Fabulous. Remarkably easy. My four year old daughter was licking her fingers like a true South Indian! Thanks again for all your effort- we think of you fondly.

Manju

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dassana amit February 25, 2014 17

thanks a lot manjari. hugs to you and your daughter.

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Ansh February 12, 2014 18

Dassana,

I tried this recipe yesterday and it turned out really well. It’s a new favorite for my husband and myself. I usually make dal fry and the only dal tadka I’ve tried is a palak dal version with just tuar dal. Using the split masoor makes this dal so much more creamier and gives it a nice taste.

Thanks for the recipe. Now I understand the difference between dal fry and dal tadka :)

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dassana amit February 12, 2014 19

welcome ansh. glad to know that you liked the recipe.

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VO81 January 31, 2014 20

Thanks for sharing your recipe.
I am planning to try it this weekend.

One query: Am I supposed to mash the green chillies etc that is cooked with the Dal?
That could become very hot …..

Please suggest.
Thanks

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dassana amit January 31, 2014 21

no need to mash the green chilies. if you use a medium or lesser hot green chilies, the dal will not be hot.

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Nada January 15, 2014 22

Oh that’s one of my favourites…

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Deepa December 13, 2013 23

Good

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mayuri December 12, 2013 24

Awesome it gives the exact taste of resto….I n ma etntire family loved it

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dassana amit December 12, 2013 25

thanks mayuri for the positive feedback about dal tadka recipe.

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sara saboonchi December 3, 2013 26

thankyou for taking the time to share your lovely recepies with all of us.

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dassana December 3, 2013 27

welcome sara

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Susanne Arena November 21, 2013 28

OMG…. I am never using another Dal recipe again… The most delicious dal and such a great balance of flavours. I tried a lot of recipes and they all left me thinking is this the dish people rave about….But this recipe is just amazing I doubled it up and used dried coriander leaves(because you can get them now) used fenugreek powder instead of seeds and sour cream instead of cream. I wanted to eat the whole dish it was that good. Thank you for this gorgeous recipe :)

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dassana November 24, 2013 29

welcome susanne and thanks for this lovely comment.

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SANKAR IDEB October 17, 2013 30

dal tadka so easy to try home so yumiii

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swati October 12, 2013 31

hi, ur recipies r wonderful. i luv all of ur dishes. im a bigneer n not tat gud in cooking n my husband is big foody. he wants d fud to be tasty… thanks for posting simple n delicious recipies…

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dassana October 12, 2013 32

welcome swati. i am glad that the blog is helping you in your cooking journey.

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Mehul October 5, 2013 33

Thanks a lot for the receipe..
Made it… and its very nice… thanks again.

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dassana October 5, 2013 34

welcome mehul

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kirti October 4, 2013 35

thanks a lot dassana…..i wasn’t familiar with this method of dungar…..dal tadka has now become my speciality… :-P

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dassana October 4, 2013 36

thats nice to know kirti :-)

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Simon September 15, 2013 37

Could you try adding a little chipotle powder and reduce the fresh chilli? I little heat but with the smoky flavour too?

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dassana September 15, 2013 38

yes you can.

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kirti September 21, 2013 39

hiii dassana, made this Daal yesterday nd it was awesomely appealing….simply loved it….also charcoal was available so was able to get that burnt heavenly taste…i just burnt the charcoal red n added it to the Daal n covered it with a lid…is der any other way for adding charcoal…? .thanks once again….

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dassana September 21, 2013 40

hi kirti burnt charcoal flavor is yum in dal tadka. burnt charcoal is not added to the dal directly. take a small bowl and add the burnt red charcoal in it. keep the bowl in the dal. make the dal a bit thick so that the bowl does not immerse down. pour some ghee or oil on the hot charcoal. immediately cover the dal pan or pot with a tight lid for some minutes. the fumes and smoke which are emanated after adding the hot ghee will infuse the flavors in the dal. this technique is also called as dhungar. try this way next time.

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susu September 3, 2013 41

Hello there Dassana,
Its me again :p i don’t have a pressure cooker, how do I go about cooking these two dals together, considering one takes longer tham the other?

I want to make it in a bit, so quick reply would be appreciated.

Thanks in advance.

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dassana September 4, 2013 42

have mailed you.

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susu August 30, 2013 43

Hello there,

Thanks for the beautifully authentic dish. Can I use crushed red chilies (flakes) instead of whole ones?

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dassana August 30, 2013 44

susu, yes you can use crushed red chilies.

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Marilene Mathew August 30, 2013 45

Thanks for the recipe. Prepared it today at home to serve with vegetable pulao. Came out really well. Will definitely be making this a lot in future.

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dassana August 30, 2013 46

thanks marilene

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Movemaker August 14, 2013 47

This is a really good Dal Tadka recipie . Superb . But just one change , i think in hotels they give tadka twice . Once for flavour and second for show and more flavour . But brilliant recipie .thanks

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dassana August 16, 2013 48

thanks. i am not sure if in restaurants, they give tadka twice. but i do have a vague feeling that what you are saying is probably right. hence the dal becomes doubly flavorful :-)

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jennifer June 25, 2013 49

I cooked today without the charcoal – just using a pressure cooker – and it turned out excellent.

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dassana June 25, 2013 50

thanks jennifer for the feedback

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chanda June 18, 2013 51

sure ‘ll try…. :)

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Sanjay Singh May 1, 2013 52

Finding charcoal must not be an issue. There must be place from where local restaurants procure it. Just ask them. Where I live(in Mumbai) I get 250 gms for 10 Rs.(40 Rs per Kg).

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dassana May 3, 2013 53

in goa, when i made this recipe, even to get charcoal from restaurant owners was not easy :-)

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hemlata April 22, 2013 54

When you cook rice ….while it is boiling ,add few drop of fresh lemon or lime juice drops ,the rice will bloom beautifully and you will see very long grain , specially biryani type of rice .”INDIA GATE ” is my favorite ,do not disturb until it cool little bit and it look like long noodle.

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dassana April 22, 2013 55

i am going to try this tip hemlata when i make biryani next time :-)

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Shoba Shrinivasan March 27, 2013 56

hi Dassana,

Lovely clicks and I fell for your balti. Do you use a Canon? Wat lens do you typically use for the food clicks!!

Shobha

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dassana March 27, 2013 57

thanks shoba. i use canon. for the pics here i have used the 18-55mm f/3.5-5.6 canon kit lens. otherwise i use 0mm f/1.8 canon fixed lens.

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Elle March 26, 2013 58

Just two words – ” spot on”
Thanks a lot for sharing such an awesome recipe….

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dassana March 27, 2013 59

thanks a lot elle.

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Kirit Mehta March 12, 2013 60

With my version of Dal Tadka I use Chick pea dal and Moong Dal instead of Masoor Dal and it tests much better. Try it out Proportion of the three dal is 1 Tur Dal, 1/4 Chana Dal, 1/4 Mung Dall.

Even I agree with Hemlata for the tadka and it gives much better flavor and it test too good.

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dassana March 12, 2013 61

thanks for the suggestion kirit. shall try this proportion of dal next time.

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Pavithra February 21, 2013 62

I love Dal Tadka too, anytime a comfort food.
Also the bronze container, where the Dal is placed reminds me of a restaurant called “Golconda Chimney” in Whitefield, where i had a great Dal Tadka years back, looked exactly like the pics you added!!
Thanks Dassana!

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dassana February 21, 2013 63

thanks pavithra. usually in restaurants they serve dal in these buckets.

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seema January 27, 2013 64

i love dal tadka and this receipe i cook vry well

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Akhil January 5, 2013 65

Wow! Really…WOW! Thank you for sharing this wonderful recipe. I did make a little change though. Instead of using ghee or sun flower oil, I used coconut oil. Nonetheless, please share more of these tasty treats.

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dassana January 6, 2013 66

thanks akhil.

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UDAY KUMAR December 23, 2012 67

Excellent, was looking for this dal cooking method for long long time.

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Nidhi December 7, 2012 68

There was a small get together at my place yesterday and I tried your recipe. My guests praised it with every bite. It was so simple to make yet tasted awesome!!! Can’t thank you enough for sharing it! :D Hugs!

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dassana December 9, 2012 69

awww nidhi… makes me feel so good. thanks dear for trying and loved the fact that your guests loved the dal tadka.

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Nina November 29, 2012 70

Tried your recipe and it was like Dhaba dhal. Thanks for sharing.

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dassana November 29, 2012 71

thanks nina

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sailee November 17, 2012 72

thanks yar. I’ve got what i want.

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Helene Dsouza I Masala Herb September 5, 2012 73

Hi there!

Learned a couple of new things here, thanks for sharing the recipe too! =D

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dassana September 5, 2012 74

thanks helene :-)

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Shri August 18, 2012 75

Dassana, I do this and it is one of my favourites. I add small slit-green chillies to the tadka too and sometimes cannot resist the South India curry leaves! :-)

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dassana August 18, 2012 76

this is a regular at our place shri. when i want south indian style, i add mustard and curry leaves to the tadka. even i add green chili sometimes.

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sonali August 14, 2012 77

M not getting ur mails, y so, since last week hav not received any mail

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dassana August 15, 2012 78

hi sonali. thanks for your concern.

i am on a small break. i will resume blogging in one or two days. my latest post of south indian mushroom biryani was almost drafted a week back and i still need to do some changes to it. you will start receiving the recipes mails in a day or two.

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monu mahto April 17, 2013 79

I very like dal indian tarka

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Renuka August 14, 2012 80

hi dassana,
needs your help on the timings for cooking various dals. after a use of years pressure cooker whistles are not that good and then our estimate has to be time base…by the way the way I judge my dal timings are aroma…and they are almost 98% correct…even for rajma and both the types of chanas…but i want to know from you how to be 100% precise in dal making…

dal soaking and dal pressure cooking timings….are 2 aspects for what i am looking to you …

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Renuka August 14, 2012 81

and as u say 4-5 whistles…means these on high flame or first high and then low

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Renuka August 14, 2012 82

one more thing Dassana,

i am really poor in making basmati plain rice…it is a matter of chance that the rice turns good….i have tried ur other receipes and they for sure turns out good…please tell me methods to cook plain rice so that they come good everytime I cook …
there r several methods to cook rice too….by discarding boiled starchy water…..keeping the water retained..pressure cooker method …and patila method ;)
would like to know all the methods….
let me remind u …you have my one request already pending and today i have added two more to list….hoping to get ur guidance on all …and that too soon…..
…Dassana…ur blog has given me a platform to expertise in every recepie and I being fond of cooking don’t want to miss that opputunity………

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dassana August 15, 2012 83

thanks renuka for your positive comments.

i have seen and done with all methods of rice cooking. lets go one by one:

1: cooking in a pot or patila: this is one technique i make rice often with. i don’t pre soak rice unless the recipe calls for it like biryani or pulao etc. to make plain boiled rice, i just add the rice to the water. there ate 2 ways in this:
a: first you heat water and then add the rice.
b: you mix the rice and water and then keep it on the gas stove.

cover the pot and let the rice cook. in between you have to check the rice.
for this method i add 2 cups rice with 4.5 cups water.

2: pressure cooker method: here i add 2 cups rice with 4 cups water and then pressure cook the rice for 3-4 whistles on full flame. at home we prefer a little softer consistency so 4 whistles works fine for us.

3: by discarding the starchy boiled water: i have seen my mom making rice this way many times but i only made a couple of times. here we need to take 6-7 cups water for 2 cups rice. boil the water with salt first. then add rice. cover and let the rice cook. once the rice gets cooked, strain the water and fluff the rice.

4: one more method… that i make rice with when i run out of cooking gas :-) microwave method: here i add 2 cups rice with 4.5 cups water in a microwave safe container and microwave on medium power for 14-15 minutes.

5: lastly, i have also cooked rice in an electric cooker. this is the best. here i add 2 cups rice with 4.5 cups water. i don’t need to time anything here. when the rice is cooked the cooker stops. the rice stays warm for some hours and one doesn’t have any issues with reheating the rice etc.

one more important thing: when cooking basmati rice the proportion of rice to water can be 1:2 or 1:1.25 but for some other varieties of rice you may need to add more water.

a tip: adding some drops of oil or ghee to the rice helps the grains to stay separate.

i hope renuka, all these info on cooking rice helps you and also makes you a better cook. i think i should write a detailed post on the various methods of cooking rice.

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Renuka August 16, 2012 84

thanks Dassana,

I will try pot and pressure cooker method and then let u know …how it worked
thank u once again

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dassana August 16, 2012 85

welcome

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dassana August 15, 2012 86

ok renuka here we go:

soaking dals: i generally don’t soak dals except for chana dal and whole moong beans. recently i read that soaking dal does not allow them to become mushy and soft. the grains remain separate.

pressure cooking dals: for 1 cup of masoor, arhar or moong dal, i add around 2 cups of water and pressure cook the dal. after pressure cooking on 4-5 whistles on full flame, i switch off the gas stove. i have a small cooker so it does not take much time for me to cook the dal. in a larger pressure cooker, it will take time for the steam to build up.

the dal gets well cooked and a little thick. i add some water to it later, to get the right consistency and let it simmer before adding the tadka/tempering to it.

while cooking dal, if the recipe calls for a soft consistency then you can overcook the dals. but if the recipe calls for separate lentils like a dry moong dal sabzi etc than you just cook the dal in 2-3 whistles.

generally i don’t keep a tab on the time whilst cooking dals or rice. i think 3-4 minutes are fine if you pressure cook the dal on a full flame. i agree with you that aroma of the dals does help in knowing if the dal is cooked or not.

i hope this info and the way i cook dals at home help you.

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Renuka August 16, 2012 87

Hi Dassana,

thanks once again for all ur efforts….

Actually why i had taken this issue was beacause though my pressure cooker is working pretty fine but it does not give proper whistles …i have heard many times people working with dals as per timings…
Dassana…every night at home we have dal with rotis and we make various types of dals…let me list them
moong dhuli
moong dhuli + masoor
masoor
arhar
chana
moong sabut
masoor sabut
moth dal
urad chilka+ chana
urad dhuli
urad dhuli + chana
urad sabut ( mah ki dal)
moong chilka
moong chilka + chana
massor + urad chilka + arhar + moong chilka
Besides I cook also…..
kabuli chana
kala chana
rajma
lobiya ( rongi)
matar ( one used with kulcha i.e. matar kulcha…..even I want you to post that receipe…….me being fond of it but don’t have expertise in it…..I am sorry for being too demanding …Dassana )

I doubt that moong sabut dal will be done in 3-4 whistles or u mean half split i.e. moong chilka …moong chilka may be done in that time..

Once again thanks for being so patient in reading my long mails…

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dassana August 16, 2012 88

no issues renuka. we also cook dals for dinner.

when i said moong dal, i meant moong chilka. spilt moong dal takes the shortest time to cook than other dals.

the following rule you can apply:

1: skinned and split lentils or split lentils with skin like
arhar, masoor, urad dal: 4-5 minutes
moong dal: 3-4 minutes
presoaked chana dal: 5-6 minutes

2: whole lentils like whole moong, whole masoor which are pre soaked: 5-7 minutes

3: legumes like presoaked rajma, dried matar: 8-10 minutes
presoaked kabuli chana, black chana: 7-9 minutes
presoaked dry white or green peas/matar – 9-10 minutes
presoaked lobiya or moth beans: 6-8 minutes

I hope this helps.

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Anna (Morsels & Musings) August 12, 2012 89

i LOVE that spoon and the copper pot is amazing. so beautiful!

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hemlata August 9, 2012 90

i like to add my idea in your dal ………….boiling the dal with onion is good ,but i like to add ginger garlic and chily after we mix dall well ,so the fresh flavor of chilly ginger does not get lost by over boiling dal in cooker .for me………….dry methi if i put it in dal straight it release the bitter flavor but if i add in tadka…….generous amount it release aromatic flavour.i like spices to go in oil in order for the best and not burnt flavour……first always mustard seed till they pop up >hing start browing>whole red chily start turning dark for smoky flavour>now garlic turning golden some chopped chily>khadi patta >jeera remove from heat > methi leaves>sesame seed ,pour over dal ,add lots if chopped coriander stems only , for bursting flavour,no leaves .stems will release flavour with heat,while leaves will cook and taste bitter,so add just before serving. thank you for sending lots of recipes .

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dassana August 9, 2012 91

thanks hemlata for your suggestions and tip. i will surely try adding kasuri methi to the tadka. i always add it to the cooked dal.

basically i do not add chili powder to the tadka coz i don’t like the burnt chili flavor.

the idea of adding sesame seeds & coriander stems is unique as well. i will try making tadka the way you have suggested.

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thomas August 5, 2012 92

just made this…….spot on……i could eat this everyday!…..maybe a little more tomato :)

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dassana August 5, 2012 93

thanks thomas for trying the recipe :-)

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Courtney Rae Jones August 2, 2012 94

Yum!!!!! I would love to eat this right now :)

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Anita Mokashi August 2, 2012 95

Very tempting

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torviewtoronto August 1, 2012 96

looks wonderful deliciously done lovely picture

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dassana August 1, 2012 97

thanks

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Anisha August 1, 2012 98

Dal tadka is comfort food for me… all I need is some dal chawal to lift my spirits up on a sad day…
ohh how I miss having dal regularly, my husband and in-laws are not at all dal people… They need there daily fix with a yoghurt based gravy- Moru… I’m just too lazy to make an extra dish just for myself… But I do make it once in a while to treat myself… I want to try this recipe next time coz I have never used kasuri methi in dal… I always add tomatoes I love the tang it gives…

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dassana August 1, 2012 99

in my home everybody are dal people. they just love dals. i like moru too.

kasuri methi gives the dal a good aromatic edge and makes it very much like the dals served in the restaurant. mostly the dals that we get in restaurants have kasuri methi added to them.

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rujuta August 1, 2012 100

You post lovely recipes which are simple to make. Thanks for sharing…will try this dal. Love this tadka dal

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dassana August 1, 2012 101

do try rujuta. this is a very good dal tadka. you can even add your choice of ingredients to the tadka.

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Shruthi July 31, 2012 102

This Dal tadka reminds me of dhaba food in Amritsar….Amazing pictures as usual!

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suhani July 31, 2012 103

hi Dassana..this recipe is simply wonderful..i made it today itself in the dinner with plain rice..i did some changes to it like i added red chilli powder in the tempering to give it a reddish color and also added some moong daal to it as i was running short of masoor dal..and the result was flavourful delicious dal..thank u soooooo much for the recipe..i also made some beetroot tikkis and my hubby just loved it..keep posting such spicy flavourful recipes..

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dassana July 31, 2012 104

thanks thanks suhani. red chili powder gives a nice burnt color to the tempering as well as to the taste. beetroot tikki has become a favorite at home too.

yes i have some nice recipes coming up… seviyan kheer is the next post followed by many more…

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suhani July 31, 2012 105

o really m gonna send my hubby to market in the morning to get the sevaiyan..lol

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Debs @ The Spanish Wok July 31, 2012 106

OMG I have to try this very soon. Have pinned for later, thanks.

You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

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dassana July 31, 2012 107

thanks debs

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Sanjeeta KK July 31, 2012 108

You know what, during all are meals in any restaurant this Dal tadka has to be there on our table alongside all exotic curries. Lovely clicks Dassana.

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renu July 31, 2012 109

i love ur brass bucket(what else can i call that) , and that spoon..!! lovely looking dal..

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Anamika @ madcookingfusions July 31, 2012 110

this looks so delicious, exactly like is served in the North Indian resturants :), would go great with tandoori roti!!!!!

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Priya Sreeram July 31, 2012 111

nice presentation- looks yum !

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Juls July 31, 2012 112

I stumbled upon this recipe quite by accident and I don’t know if it’s the stunning photographs, the array of spices or the the fact that I’m plain up starving, but it looks like the most beautiful and enticing dish I have seen in a long time! It’s definitely going on next weeks menu. I must say, I have always had a bit of difficulty getting my fingers on asafoetida in these here parts even with gluttonously massive African, Arabic and Asian stores. I know that replacing it would not make the dish quite as delightfully authentic, but I was wondering that if one were to replace it, what would you recommend replacing it with?

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dassana July 31, 2012 113

thanks for your lovely comments juls. there is no substitute for asafoetida. it does add a lot of pep to the dal. but you can still make the dal without it.

some folks do substitute onion and garlic for asafoetida. for this recipe, i can suggest you to add half the onion in the beginning and half to the tempering. but in this case after you add the cumin and they get fried, you add sliced or chopped onions and fry them till they become golden brown or till they get caramelized. add the rest of the ingredients later and fry for a minute. you can also increase the quantity of garlic to 1 tsp more.

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Juls August 11, 2012 114

Well, I found it! So I’ll be making this tonight – thank you very much!

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Eha July 31, 2012 115

Love dal, but have never tempered it in quite such a way: the recipe will be much used, I am certain :) !

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dassana July 31, 2012 116

do try eha.

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Kankana July 31, 2012 117

I don’t think anything can be as comforting as daal! Love that cute bucket :)

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Richa@HobbyandMore July 31, 2012 118

i love love the pictures.. so crisp and so pure. and perfect for the taste of yellow.

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dhirender singh July 31, 2012 119

really really ultimate beautiful daal tadka sir thanks

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dassana July 31, 2012 120

welcome….

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Katha July 31, 2012 121

It looks very tasty.I will make it today only and the picture is beautiful.

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dassana July 31, 2012 122

thanks katha.

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Pulkita July 30, 2012 123

Hi Dassana! You have lovely recipes on your website. This dal looks so tempting…I could literally feel like smelling the aroma of the dal while looking at the images! Thanks for the recipe.

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dassana July 31, 2012 124

thanks and welcome pulkita.

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Maria July 30, 2012 125

Loved the dal my favorite too and amazing pics I am drooling all over :)

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beena July 30, 2012 126

there are days i can simply survive on jeera rice and daal tadka… and ofcourse not to miss the mango pickle slice along with ity…. my mouths watering :) lovely post and equally wonderful pics… its sinful to post such lovely food stuff especially while i am fasting… :) but i have to say nothing can beat daal chawal :)

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dassana July 31, 2012 127

i agree with you…. nothing can beat dal chawal especially with some pickle by the side.

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Sunita February 2, 2014 128

Hi Dassana,
Please can you explain how to make this without a pressure cooker?
Thanks!

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dassana amit February 4, 2014 129

soak the dal first in water for an hour. drain and add the dal and double the amount of water that is mentioned in the recipe. add a pinch of turmeric and a few drops of oil. the oil will reduce the frothing. cook the dal till they are completely mushy. add more water if required. cover and cook with a slight steam escaping. if the dal begins to froth, then remove the lid and let the froth settle down. this will take about 45 mins to 1 hour or more for the dal to be completely cooked.

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