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

restaurant-style-dal-tadka

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 :-(

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 below:

4.9 from 20 reviews
restaurant style dal tadka recipe
 
Prep time
Cook time
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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/jeera
  • 5-6 garlic cloves/lahsun
  • 2-3 red chilies
  • a generous pinch of asafoetida/hing
for garnish:
  • 1 tbsp chopped coriander leaves/dhania patta
  • 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/tadka:
  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.



{ 154 Responses }

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  1. Emily says

    Thanks for posting this recipe! I’m making it right now. Can I ask where you got your metal serving dishes and spoon?

  2. Kabini Jairam says

    Hi Dassana,

    Thanks for posting this recipe. I tried this today for lunch and my son & my husband just loved it.

    Have tried your chutney recipes and my family was happy that I have tried out some new varieties. They have liked and I still have to try out a few more. .

    Thanks once again for sharing all the yummy recipes.

  3. Sam K says

    This dal gets a 10/10 from me. Very yummy and easy to make. Also extra credit for the ‘restaurant-style’ exoticness!

  4. Andrew says

    I love this recipe. So simple to cook and so tasty. I cook this or the Chana Dal at least once a week. Thank you for your site: it has completely transformed my cooking. With best wishes from (sunny) England.

  5. Reji Peter says

    I love to cook food and i followed your recipe and it created magic all my family members loved it and that day i didnt got a single spoon of dal tadka.

  6. richa says

    Today I tried the dal tadka, YES it tuned out really a restaurant style…….too happy and thanx to u :)

  7. Devaki says

    Hi Dassana,

    I make dis dal all d time n everyone at home really devours it….I am having a party at home for around 25-28 people and I wanted to serve dis dal then….can u please help me with the ingredients required for these many people?

    Thanks!

    • says

      hi devaki
      thanks for appreciating the recipe. this recipe only serves for 3-4 servings. it also depends whether you are having with roti/chappati or rice. with rice, you will take more dal.

      recipes like dal and gravy can not be proportionately increased. when making for so many people you have to eye ball the ingredients or cook with the indian method of aandaz (estimation). unfortunately, i can not help you with this. even though i have cooked for so many people. because you have to see the proportion of ingredients you are adding to the dal and also taste it in the end.
      all the best to you.

  8. zoey says

    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.

    • says

      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.

  9. Preeti says

    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!

  10. Manan says

    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.

    • says

      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.

      • Manan says

        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. :)

  11. Anna bee says

    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 :)

  12. Aarsha says

    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 :)

  13. Manjari Kulkarni says

    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

  14. says

    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 :)

  15. VO81 says

    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

  16. Susanne Arena says

    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 :)

  17. swati says

    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…

  18. kirti says

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

      • kirti says

        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….

        • says

          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.

  19. susu says

    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.

  20. susu says

    Hello there,

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

  21. Marilene Mathew says

    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.

  22. Movemaker says

    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

    • says

      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 :-)

  23. Sanjay Singh says

    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).

  24. says

    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.

    • says

      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.

  25. Kirit Mehta says

    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.

  26. says

    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!

  27. Akhil says

    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.

  28. Nidhi says

    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!

  29. says

    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! :-)

    • says

      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.

    • says

      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.

  30. Renuka says

    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 …

      • Renuka says

        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………

        • says

          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.

    • says

      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.

      • Renuka says

        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…

        • says

          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.

  31. hemlata says

    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 .

    • says

      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.

  32. says

    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…

    • says

      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.

  33. rujuta says

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

  34. suhani says

    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..

    • says

      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…

  35. says

    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.

  36. says

    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?

    • says

      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.

  37. Pulkita says

    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.

  38. says

    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 :)

        • says

          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.