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

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dal tadka restaurant style recipe with step by step photos. dal tadka is one of the most popular dal recipe served in indian restaurants. basically, dal tadka are cooked lentils which are lastly tempered with oil or ghee fried spices & herbs.

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 posted on the blog like paneer butter masala, rajma masala, kadai paneer, palak paneer and dum biryani.

tadka or chaunk is the hindi word for tempering. in this technique the spices & herbs 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 tadka restaurant style recipe

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 more popular dal recipes are:

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

dal tadka recipe restaurant style

the dal tadka 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 flavor and aroma to the dal. the plain cooked creamy yellow dal gets paired beautifully with steamed rice or jeera rice (cumin flavored pilaf). 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.

the dal tadka can be served with rotis and chapatis and steamed basmati rice or jeera rice. at times i flavor the dal tadka with a smoky burnt aroma of blazing charcoal. in the step by step pics below, i have illustrated this method as i have got a few comments and requests for this technique. this method is called the dhungar in hindi. you can easily skip this method, if you don’t have charcoal.

if you are looking for more dal recipes then do check dhaba style dal fry, dal bukhara, dal palak and tomato dal recipe.

restaurant style dal tadka recipe below:

4.74 from 86 votes
dal tadka recipe restaurant style
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dal tadka recipe restaurant style
prep time
20 mins
cook time
10 mins
total time
30 mins
 
restaurant style dal tadka recipe - smooth and creamy dal tempered with indian spices with a smoky charcoal flavor.
course: main course
cuisine: north indian
servings: 4 to 5
author: dassana amit
ingredients (1 cup = 250 ml)
for the dal:
  • 1 cup arhar dal (tuvar dal or split pigeon pea lentils) OR ½ cup arhar dal + ½ cup masoor dal (split pink lentils)
  • 1 or 2 green chilies - chopped or slit lengthwise (hari mirch)
  • 1 medium sized onion - chopped
  • 2 medium sized tomato - chopped
  • ½ inch ginger - finely chopped or grated OR about ⅓ to ½ teaspoon of grated or chopped ginger (optional)
  • 1 teaspoon turmeric powder (haldi)
  • 1 to 2 pinch garam masala powder
  • 1 pinch asafoetida (hing)
  • 2.5 cups water for pressure cooking
  • 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 1 or 2 tablespoon cream (optional)
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • salt as required
for the tempering/tadka:
  • 2 tablespoon oil OR 1.5 tablespoon ghee or butter
  • 1 teaspoon cumin seeds (jeera)
  • 5 to 6 garlic cloves (lahsun) - finely chopped
  • 2 to 3 dry red chilies (sookhi lal mirch)
  • a generous pinch of asafoetida (hing)
  • ½ teaspoon red chili powder (lal mirch powder)
for garnish:
  • 1 tablespoon chopped coriander leaves (dhania patta)
for the dhungar method:
  • a small piece of charcoal
  • ¼ teaspoon ghee or oil
how to make recipe
preparation for dal tadka:
  1. rinse the lentils and add them to the pressure cooker. the below pic shows only tuvar or arhar dal. you can also cook the lentils in a pot. just soak the lentils for an hour or two before you cook them in a pot. cooking the lentils in a pot, will take more time than cooking in the pressure cooker. method on how to cook lentils in a pot is mentioned in the notes section of recipe details below
  2. to the lentils, add chopped onions, tomato, green chilies, ginger.
  3. pour 2.5 cups water. if cooking in a pot, then about 4 to 4.5 cups water can be added.
  4. add turmeric powder and asafoetida. stir well.
  5. pressure cook the lentils for about 7 to 8 whistles or more till they become soft and creamy. mash the dal with a wired whisk or with a spoon and keep aside. if the dal looks thick, then add some water to get a medium consistency. simmer the dal for 3 to 4 minutes. pic of the consistency of the lentils in step 6
  6. once the desired consistency is reached, add cream (optional), garam masala powder, crushed kasuri methi, chopped coriander leaves and salt. switch off the fire. please note crushed kasuri methi can also be added in the tempering later and skipped at this step.
  7. mix well so that everything combines uniformly. check salt before you add the tempering. if less than add more salt.
dhungar method (optional) for dal tadka:
  1. next is the dhungar method of flavoring the dal with the smoky fumes of burnt charocal. for this with the help of tongs or on a grill pan like shown in the pic below, place the a small piece of charcoal. burn the charcoal till it becomes red hot. please use natural charcoal for this method.note that this is an optional step and you can proceed directly to the tempering method.
  2. place the red hot charcoal in a small steel bowl.
  3. pour about 1/4 tsp of oil or ghee on the charcoal. you will see fumes emanating as soon as you pour oil or ghee on the hot charcoal.
  4. place this bowl on the dal.
  5. cover the cooker or the pot with a lid and let the dal get infused with the charcoal smoke. just keep for 1 to 2 minutes. the more you keep. the more smoky the dal will become. remove the bowl carefully with the helps of tongs and cover the dal. keep aside.
making the tempering (tadka or chaunk) for dal tadka:
  1. next heat oil or ghee or butter in a small pan. first add cumin seeds and crackle 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 and the red chilies change color.
  3. lastly add kasuri methi (add kasuri methi, if you have not added before to the dal) and red chili powder. stir and switch off the stove. make sure to fry the tempering ingredients at a low flame, so that you don't burn them.
  4. pour the entire tempering along with the oil/ghee into the dal.
  5. you can mix the dal or serve the dal tadka with the tempering on top it. garnish dal tadka with coriander leaves. serve dal tadka hot with steamed basmati rice, jeera rice or with rotis or phulkas.
recipe 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.

for cooking the dal or lentils in a pot:

  1. soak the lentils for about 1 to 2 hours. drain and rinse then well in water.
  2. in a deep pot, add 4 to 5 cups water added to the lentils. add the rest of the ingredients mentioned in the recipe.
  3. 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 soft and creamy.
  4. if the water becomes less, then add some hot water.
  5. 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 further.


how to make dal tadka recipe:

1. rinse the lentils and add them to the pressure cooker. the below pic shows only tuvar or arhar dal. you can also cook the lentils in a pot. just soak the lentils for an hour or two before you cook them in a pot. cooking the lentils in a pot, will take more time than cooking in the pressure cooker. method on how to cook lentils in a pot is mentioned in the notes section of recipe details below.

making dal tadka recipe

2. to the lentils, add chopped onions, tomato, green chilies, ginger.

making dal tadka recipe

3. pour 2.5 cups water. if cooking in a pot, then about 4 to 4.5 cups water can be added.

making dal tadka recipe

4. add turmeric powder/haldi and asafoetida/hing.

making restaurant style dal tadka recipe

5. stir well.

preparing dal tadka recipe restaurant style

6. pressure cook the lentils for about 7 to 8 whistles or more till they become soft and creamy. mash the dal with a wired whisk or with a spoon and keep aside. if the dal looks thick, then add some water. about ½ cup to 1 cup water (depending on the thickness of the dal) to get a medium consistency. simmer the dal for 3 to 4 minutes. consistency of the lentils in the below pic.

preparing dal tadka recipe

7. once the desired consistency is reached, add cream (optional), garam masala powder, crushed kasuri methi, chopped coriander leaves and salt. switch off the fire. please note crushed kasuri methi can also be added in the tempering later and skipped at this step.

preparing dal tadka recipe

8. mix well so that everything combines uniformly. check salt before you add the tempering. if less than add more salt.

preparing dal tadka recipe

9. the final consistency of the dal.

preparing restaurant style dal tadka recipe

10. next is the dhungar method of flavoring the dal tadka with the smoky fumes of burnt charocal. for this with the help of tongs or on a grill pan like shown in the pic below, place a small piece of charcoal. burn the charcoal till it becomes red hot. please use natural charcoal for this method. note that this is an optional step and you can proceed directly to the tempering method.

preparing dal tadka recipe

11. place the red hot charcoal in a small steel bowl. you can also use onion layers or a halved hollow onion for the same.

preparing dal tadka recipe

12. pour about ¼ tsp of oil or ghee on the charcoal. you will see fumes emanating as soon as you pour oil or ghee on the hot charcoal.

preparing dal tadka recipe

13. place this bowl on the dal.

preparing restaurant style dal tadka recipe

14. cover the cooker or the pot with a lid and let the dal get infused with the charcoal smoke. just keep for 1 to 2 minutes. the more you keep. the more smoky the dal will become. remove the bowl carefully with the helps of tongs and cover the dal. keep aside.

preparing restaurant style dal tadka recipe

15. preparing tadka for dal – next heat oil or ghee or butter in a small pan. first add cumin seeds and crackle them. the cumin should get fried and not be raw, but don’t burn them.

making tadka dal recipe

16. now add red chilies, asafoetida and chopped garlic. let the garlic brown and the red chilies change color.

making tadka dal recipe

17. lastly add kasuri methi (add kasuri methi, if you have not added them before to the dal) and red chili powder. stir and switch off the stove. make sure to fry the tempering ingredients at a low flame, so that you don’t burn them.

making tadka dal recipe

18. pour the entire tempering along with the oil/ghee into the dal.

making tadka dal recipe

19. you can mix the dal or serve the dal tadka with the tempering on top it. garnish dal tadka with coriander leaves. serve dal tadka hot with steamed basmati rice, jeera rice or with rotis or phulkas.

restaurant style dal tadka recipe, dal tadka recipe




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{ 358 Responses }

  3. Hi there,

    First of all, thank you very much for sharing this great recipe. Definitely this is my to go recipe whenever I make dhal curry. However, I’m quite clueless on what meat curry (wet or dry) that goes well with this dal tadka dish. I would really appreciate it if you could suggest few meat dishes to pair with this great dish. Thanks again.

  4. Hi there, I tried this recipe and it was great! I am cooking for some friends who don’t eat ghee, would mustard oil be ok to use or should I use sunflower oil? Thanks,

  6. My wife is away and I tried this recipe. Thank you so much, the dal came out to be really good. Better than some of the good restaurants and Dhaba’s. Will surely surprise my wife with this once she’s back. thank you.

  7. Hi dassana,
    Some day, please post a recipe for gatte ki curry. It’s a Rajasthani curry prepared using besan rolls. I tried some recipes available online but it wasn’t successful. Making gatte seems to be a little tricky. Sometimes they turn out really dense & hard. Other way round,they might get dissolved while boiling itself.
    Looking forward to a tried & tested recipe of yours with the specific tips/inputs that you share in the write up. Thanks.

    • yes ruchi, will add. we make a punjabi version of gatte ki kadhi. so i will share this recipe in some time and then later share the rajasthani version. i know cooking the besan gatte can be tricky.

  8. You are a life saver! With your blog, it’s become so easy to put delicious food on table. Be it everyday recipes or occasional bakery goodies….you rock!! Thanks for putting up the blog. Keep writing!

  9. Amazing recipe! I followed everything as the recipe said except I used coconut cream instead of regular cream and I used ghee instead of oil. It turned out so good. I have been looking for a good recipe for a long time and I finally found one!

    I have a couple questions. My pressure cooker doesn’t whistle. How long should I cook the dal, and should it be on high heat the whole time (steam coming out) or should I reduce heat so no steam is coming out?

    Also, what kind of coal do you use? I went around my city today to find some but couldn’t. Is it the same as a barbecue charcoal?

    Thanks so much for all your amazing recipes!

    • thank you emm for this lovely feedback. you can cook dal for about 8 to 10 minutes. cooking time varies with the quality of dal. cook on medium heat. the steam will come out. no need to reduce the flame.

      i have used wood charcoal. you can use barbecue charcoal also. hope this helps and welcome.

  10. Oh no I am disappointed to hear about the removal of App from iOS. I always refer to this app for cooking. I have tried almost every varieties of recipe and it has come out to be perfect like restaurant style cooking.

    • Falguni, You can check the recipes in the website. We could not manage the app, so we had to delete it. I am sure you will equally like the website as well.

  12. Hi…..m Vaishali…I hv always follow ur recipes …and it was awessm. .yesterday I hv made ur dal tadka recipe…nd it was same like restaurant type…we all liked it very much….Thank you for the wonderful recipe

  14. Hi dear i tried dal today it very easy, time saving, and super tasty. All liked it really thanks for sharing it.😊 so happy to find your blog.

  15. Dal is heartsome recipe …light sambar..But charcoal is an additional part quite different.

  16. 10 years of cooking and finally the best dal I’ve ever made. In love with his recipe! Hubby and friends loved it. Thank you and God bless!

  17. Thank you for this wonderful recipe. My dal turned out beautiful and tasted divine with white rice , fried fish and kachumber. Thank youuuu

  19. Truly delicious…Just loved it Thank you so much for the recipe.. could you please suggest if I can add veggies to this dal??

  20. Indian dal is all time favorite recipe for all the indian as well as any outsiders. This simple restaurant style indian dal can be amazingly served with plain rice or jeera rice. the jeera tadka adds a delicious flavour to it.

  23. Absolutely fabulous recipe! Thank you.
    I followed it to the letter and the end result was epic. I only omitted the smoking charcoal part… (I cheated with a touch of smoked paprika). I very much doubt any restaurant goes that far so I’m good 🙂

  28. Can I make the masala mixture on the side and pressure cook just the lentils and then add the 2 together?
    I don’t like little chunks of vegetables so I usually blend the mixture and then add the lentils for the dal makhni. Wondering if i can do the same with this recipe. Thank you!!!!

    • yellow split peas are different than tuvar dal. you can make this recipe with yellow split peas. but the taste and flavor that comes from tuvar dal won’t come with yellow split peas. though still you can make the recipe.

  30. I have Futura pressure Cooker. So how many minutes Should I pressure cook as it doesn’t give whistles.
    Thnx

  31. I have tried this recipe many times…. Its simply awesome.

    Pls note that point number 6 & 7 are repeated twice in your recipe section above. Thanks 🙂

  32. I used your dal tadka restaurant style recipe and my husband loved it. He couldn’t stop praising it. Thank you so much!

  36. Best dal ever had… tasted just like we eat in restaurant. Please keep posting such good and hearty recipes.

  38. This is a fantastic recipe.You explained it well and the pics helped. I am south Indian so this is not something I learnt at home. It came out perfect. Restaurant quality. Thank you for sharing. I am going to try your veg biryani next.

  40. I have been referring to your recipes and asking my wife to follow them. I am glad I could eat some tasty food because of you. Thank you.

  42. I tried making Dal Tadka at home many times, only your recipe has turned out as good as a restaurants dal tadka!

    Thanks so much

    Anita

  43. Very very good recipe…. My guest like it very much.. . They were appreciating me.. Thanks for the great recipe..

  45. Hii
    I just loved your blog, the recipes you most here I just got through them and try to make it which really turns out Very nice.
    Do you have any page on Facebook or so we can follow you

  46. I love dal and have been looking for a recipe to make the restaurant-style dal. This recipe was exactly what I was looking for. Simple and delicious. Thank you!

  47. Simple, easy to prepare and temptingly delicious!! Thank you so much for sharing with us this recipe!! 🙂

  49. Hello dasana
    I am Pakistani.l love ur blog
    My kids hv started eating vegetables thanks
    May ur all wishes come true

  52. Hello
    I tried the recipe and i turned out really good. i cooked for my family once and once for my friends and i’ve got a lot of adoration, i follow your blog all the time i also tried the pizza and veg hakka noodles.
    Thank you for all your recipes

  53. Hi
    I have tried this recipe today and it turned out really yummy.
    Thank you so much for taking so much time and posting such amazing recipes.

  54. Hi your blog is fabulous…. I love the way of presentation for every recipe….thanks a lot for sharing us such a wonderful recipes…. I tried different recipes from your blog and it always turns out tasty….keep posting……

  55. Wow..Awesome..Tried out d dal thadka recipe and it was very yummy..Thanku for such a fantastic recipe..:) <3 Avoided d dhungar method…
    I have a food group and a cooking expt album in FB.Can i share d link of dis recipe?

  56. Thank you Dassana for the recipe. The dal came out delicious! Everyone in my family loved it!

    I just wanted to advise you against using the dhungar method. The smoke that is formed by pouring oil on coal is polycyclic aromatic hydrocarbons (PAH) and it is a known carcinogen.

  58. Incredible. I didn’t (but will next time) do the charcoal part, but it was still amazing. I always add or subtract a bit here and there, but most of it was your entire recipe. I had many compliments and even a “this is restaurant food” remark!

    Thank you! I’ll definitely make it again.

  59. I just finished making this and tasted it…delicious! I substituted 3 whole garlic cloves for asafoetida, used powdered fenugreek, used a small handful of chiles de arbol in the tadka, and added 2 tbsp of coconut cream. I used red oily lentils in 5 cups of water, and it took me 2 hours of cooking, after which point I got tired and decided to call it quits. I didn’t wind up with the perfectly creamy consistency shown in your photos, but it is still quite good and I’m happy with my first attempt. Next time I will make sure to have charcoal on hand for the dunghar method, which sounds awesome. Thanks for the great recipe!

  60. Hi Dassana..
    Tried this recipe and it turned out soon yummy…love ur way of presentation… I tried many of your recipes and all turned out soon good…just one question.. I usually use amul freshcream.Do u have any recipe for homemade fresh cream..

  61. Came out exactly restaurant style! 🙂 🙂 Thank you so much, ur recipes never go wrong, except rava dosa 🙁

  62. This was really great. I’m Norwegian and just started an internship in Bangalore. Being in India again is making me want to try cooking all things Indian and this came out great, even with my lack of experience! My Indian roommate even approved and said it seemed very authentic. Thank you very much for a great recipe and blog. I’ve really enjoyed all the things I’ve made so far.

  63. Best daal made by me….Sasuraal ppl were impressed…third recipe I tried from here…lovely.

  64. Hello. will try this definitely for Iftar(end if fasting day in Ramzan) Thanx for sharing.

  65. Hi Dassana, I tried this recipe and it came out very well. Everyone in my family liked it. Next time I will try dhungar method. I like many of your recipes and I will try them. I especially like your step by step method and awesome pictures. They are very tempting. Thanks, Aparna

  66. I think coriander leaves should be added at last. I tried Thais recipe but it gives a little bitter taste. don’t know why.I think due to adding coriander leaves before tempering.. Or due together kasoori methi

    • chitra, coriander leaves will not make bitter. it gives a good taste. kasuri methi if its added even a bit more then the dish becomes bitter. so could be due to kasuri methi. you can balance the bitterness by adding some cream or a bit of sugar.

  67. Hi,

    Your recipe looks amazing. I want to make it for my friends for lunch. Do you think I can make it the previous night itself? Would it taste good or it needs to be Served immediately?

    Thanks,
    Jyoti

    • welcome jyoti. you can make the dal previous night but add the tadka at the time of serving. for best taste make everything fresh. the dal which i make for lunch and reheat for dinner does not have a same taste.

  69. Hi,

    I tried this recipe, It was Awesome……. Every one in our family really appreciated it.
    Thank you very much.

    Aarti

  70. I made this dal at home, everyone liked so much that they took almost 2-3 times and was finish off quickly. Thanks for sharing the recipe it was great one. Cheers to author!!! Would try some more from your website its good one.

  72. hi dassana, i hv made this dal many times without the dhungar method and it has tasted nice, but the last time i made it with the dhungar method and it was excellent .. what a difference in taste .. very nice … thanks a lot ….

    marina

    • thanks marina. dhungar gives a nice smoky flavor and taste to the dal. you can also try this method with other dishes like paneer gravies or paneer tikka or dal makhani. but just don’t keep for a long time as then the dish gets a slight bitter taste.

      • Thanks dassana, will definitely try on other recipes , no doubt your site is better then the other site but the best part is that you revert so quickly on any queries asked by the readers. Thanks

        Marina

  73. Hi, Dassana
    Have always wanted to try the smoked version. But never know where to buy charcoal from. Which shops keep them?
    Your recipe looks yummy! Would definitely want to try it after buying the charcoal.

    • thanks chandrakala. you will have to ask locally or ask the people who iron clothes. shop which sells only pooja material can also help you.

  75. Very yummy. Thanks a ton for this recipe. Me and my husband loved it . I am yet to try to the smoked version but without it also the dal came out great .
    Also loved the picturization and the presentation of your recipes.
    Thank you . 🙂

  76. I have no words for your recipes….
    For me…ur blog is like my mom who is far but (near) in my kitchen….

    You make me good cook.

  77. I HAVE TRIED YOUR DAL FRY,PANEER BUTTER MASALA,SAMBAR DAL,TAWA PANEER MASALA,LACCHA PARATHA AND MANY OTHER!!!ALL ARE JUST AWESOME MADE WITH EASILY AVAILABLE INGREDIENTS AND EASY TO COOK!!JUST LOVE THIS SITE

  80. Yummy not only taste but even reading the recipe you can tell it is a knock out want to make it all the time

  81. Hiii!! Thanks for the recipie.about to try it fr lunch today.but I don’t have a small pan as I just shifted in.i just have the normal size pan with me as of now. How can I go ahead with the tadka now?????

  82. I must tell you…this charcoal infusion method is a super hit trick at my home and the seniors loved it…nostalgia at its peaks….but it did not go well with the kids….I loved it too…all kudos to you 🙂 🙂

  83. Been good fun reading your blog and people’s comments et al.
    Why would anybody need to go to a restaurant with somebody cooking the way you do at home?
    Reminds me of my mother and of what we consider traditional Indian homes, north, south, east, west, anywhere.
    Thanks for everything: you, your blog and the simple honesty and clarity of it all. Best wishes. Have no idea how old you are, or would have added blessings as well.

    • thanks namit for this sweet and encouraging feedback. nice to know that you like the way recipes are presented. as a general rule women stop growing older once they turn 16 🙂

  84. It looks so yummy…….. I cannot resist myself going to try it today………Keep up the good work

    Sanjukta

  85. Thanks for the recipe. Can I add the chopped ginger along with the garlic in the tadka ? Or should it be added while cooking the dal itself for it to get the right taste ?

  86. Hello,
    I made this tadka dal today for dinner,I have tried many recipes for tadka dal but your recipe was awesome,dal came out exactly
    Like we get in Indian restaurants,I can’t wait to try your other recipes I love cooking but unfortunately after working whole day
    It’s hard to come up with new ideas everyday so my kids and husband will get enough proteins and veggies from home cooked
    meal,your recipe was very easy to follow and I loved step by step pictures you show,keep up good work and keep posting awesome recipes for us working moms
    Reena

    • thanks reena for your positive feedback. glad to know that the dal tadka turned out good. since you have experience in making dal tadka many times… so felt good after reading this.

  88. That is so mouth watering Amit. I am not a regular cook but keep trying various custom made recipes when my wife is not feeling well. I am a big fan of Dal Tadka and often visit to a nearby restaurant where the chef makes a special dish of Dal with double tadka for me. I was always wondering how to make it by myself and you made my dream come true. Way to go buddy. Great explanation with nice and crystal clear pictures. If I collect appreciation (Which I am sure I will) all the credit goes to you. I will try double tadka first and then the smoky version may be later some day.

    So thankful to you for sharing such a nice recipe. Keep it up.

    Good luck and regards

  89. Hi, I am new to using pressure cooker, and mine is the “wobble” top, not the whistle type. Can you tell me how to know that the daal is done?

    • i don’t know what is wobble top and hearing it for the first time. so not sure how things work here. i would suggest you to go through your cooker’s manual and it will have guidelines on cooking various food products like rice or lentils etc.

  90. Wow turned absolutely yummm…..,i also luv 2 cook,keep on experimenting..i put gin gar paste instead of chopped ginger but still gud…thnx alot…

  91. Hi, apart from too some ingredients missing (buying Asian herbs in Germany is not as easy) it still turned out good.
    Prefer English recipes.

    Thank you

  92. A great recipe, I’ve made this a few time myself – it gave me an appreciation of the impact dried methi can have!

    This would be an ideal dish to try out on people who ‘think’ they don’t like lentils. One day I’ll try the smoking technique..

  99. Hi dear,
    Wonderful recipe….i made it and my husband loved it so much….even my kids were licking their fingers

  100. Made this one. Turned out awesome!
    Have couple of questions: Why does my dal always turn out pale yellow and not bright yellow as your recipe despite adding turmeric?
    Second, I don’t have charcoal at home so I want to use onion as you mentioned but how do you burn onion layer. I tried lighting the layer but nothing happened.

    • turmeric always give a bright yellow color. so not sure why the dal you prepare has a pale yellow color. onion layers are not burned. burnt charcoal is kept on the onion layers 🙂

  102. Just made this and our four kids absolutely loved it – that hardly ever happens! I love the brown garlic taste. Really delicious.

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

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

  106. Lovely..yo every dish is jus perfect..keep posting..finger licking dishes more n more

  107. 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.

  109. 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.

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

  111. 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!

    • 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.

  112. Loved the dal…much much better and fresher than the one at the restaurants:)…Thanks

  113. 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.

    • 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.

  114. 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!

  115. 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.

    • 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.

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

        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. 🙂

  116. 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 🙂

    • 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.

  118. 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 🙂

  119. 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

  120. 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 🙂

  121. 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

  126. 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 🙂

  128. 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…

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

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

      • 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….

        • 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.

  132. 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.

  133. Hello there,

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

  134. 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.

  135. 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

    • 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 🙂

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

  138. 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).

  139. 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.

    • 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.

  142. 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.

  143. 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!

  145. 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.

  147. 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! 😀 Hugs!

  151. 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! 🙂

    • 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.

    • 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.

  153. 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 …

      • 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………

        • 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.

    • 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.

      • 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…

        • 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.

  155. 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 .

    • 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.

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

  160. 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…

    • 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.

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

  163. 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..

    • 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…

  165. 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.

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

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

  169. 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?

    • 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.

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

  175. 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.

  177. 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 🙂

        • 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.

          • Hi Dassana, can i use milk or thin layer coming on the surface of the milk into the dal when cream is not available? The taste wouldnt change isnt it?