Restaurant Style Dal Tadka recipe at Home

Extremely easy dal tadka is one of the most popular Indian lentil dishes. It features three different lentils (dal) which are tempered with spices and ghee. Dal tarka is known for its restaurant style creamy and smoky flavor. Quick and easy to make in 4o minutes. Serve it with warm tandoori roti, naan, paratha and with any type of cooked rice.

What is Dal Tadka

The word Dal refers to lentils or a type of dish made from them. Whereas the word tadka refers to a process in which herbs, spices and other ingredients (tomato, onion and green chilies) are cooked in ghee or oil.

Basically, Dal Tadka is made by mixing three different types of dals; Toor dal (Pigeon Pea), Masoor dal (red lentil) and Dal Chana (split Chickpea). There are various methods for preparing dal tadka, each differing from region to region and family to family.

Having said that, taka dal is extremely easy to cook. The whole cooking procedure consists of three parts. Firstly, boil the Lentils until to a soft creamy consistency. In the second step, tadka is prepared by sautéing whole spices, herbs, onion, tomatoes and green chilies in oil.

Lastly, combine both of them (boiled lentils and tadka) and let it simmer for few minutes. Your and my family favorite restaurant style dal tarka is ready to serve.

Further, you can also elevate the taste and flavor of tarka dal by giving the charcoal smoke effect. This smoke effect makes it authentic dhaba style Punjabi dal tadka.

Dal Tadka has a moderate taste profile, yet its spiciness is adaptable to personal preference. We can adjust the spiciness by varying the amounts of red chili powder, green chili, or garam masala used in this recipe.

You can have option to explore our other vegetarian recipes like
Daal Recipes
Dal Bhat – Dal Chawal Recipe
Daal Tadka Recipe
Daal Maash Recipe

My Personal Experience of Dal Tadka

From my first day of cooking life to now I have tasted many kinds of dal tadka. Different restaurants, street carts and five-star hotels of Dubai, every single one has its own unique taste.

Some chefs only add Toor dal, while others add different types of spilt and whole lentils to make it tastier and more flavorful. Some people only enjoy the cumin, onion and ginger tempering (tadka). But most of them love to have more spices and herbs to make it extra delicious. Everyone has their own dal consistency preference as well.

But I always say there is no hard and fast rules to change any recipe according to your suitable liking and taste. In short, cooking is a process of mixing different things up and doing different experiments. 🙂

Ingredients of Dal Tadka

• Lentils/Dals – In dal tadka, we will combine three types of dals. First of all, we will add 1 cup of Toor Dal (split pigeon peas). The second one is 1/2 cup of Masoor dal (Red Lentil) and the third lentil is 1/2 cup of Chana Dal (Split chickpeas). PREP Soak them for at least 30 minutes before cooking.
• Oil – I will suggest you use only ghee for an authentic taste of this dal. In the absence of ghee, you can use any type of oil.
• Whole spices – I will add 1 bay leaf, 1 cinnamon stick, 5 cloves, 5 black peppercorns and one teaspoon of cumin seeds. If you don’t have any of the above-mentioned whole spices, don’t worry; you can skip them. You can also add only cumin seeds instead of all the whole spices.
• Onion – We need 2 medium size onion. PREP: Remove the skin of onion and chop them finely for later use in initial tadka.
• Tomato – I will add 3 tomatoes. PREP wash them properly and chop them. You can also prefer stor-bought tomato puree.
• Ginger Garlic – One inch of ginger and one bulb of garlic. Remove the skin and chop or minced them. You can also use premade ginger garlic paste.
• Green Chilies – These are optional. If you like you can add them. I will add it in this recipe.
• Powder Spice – Here, we will add regular essential spices such as salt, turmeric, red chili powder, garam masala and coriander powder.
• Fresh coriander leaves or Kasuri Methi – To make the dal more appealing and tastier. We will add chopped coriander leaves or Kasuri methi.
• For Additional Tadka – In the end, we’ll add an extra tadka twist to make it taste even better. For that, we need ghee, 1 teaspoon cumin, 2 to 3 whole dry red chilies and chopped ginger or garlic.

How to Make Dal Tadka (Pressure Cooker Method)

I’ll show you how to make dal tadka in a pressure cooker. If you don’t have one or prefer not to use it, don’t worry I’ve also explained how to cook it in a pot. Dal tadka making is a three-step method.

1. Cook or Boil Dal

Soak the Dal – Add all three types of dals in a bowl and soak it for at least 30 minutes prior to cooking. Soaking makes the dal soft. You can replace masoor and chana dal with any other lentils (dal) you like. But the Toor dal is a compulsive ingredient in this dish.

Rinse the Dal – After 30 minutes soaking, rinse the dal under running water. Feel free to use your hands to wash the lentils. This process will help to get rid of any dirt or extra starch. Now pour out the dirty water carefully without losing any dal. Repeat this process 4 to 5 times or until water looks clear.

Cook Dal in Pressure Cooker – Now, put the lentils/dals into the pressure cooker. Also, add 5 cups of water and 1 teaspoon of each; turmeric, salt and red chili powder. Close the cooker and cook for 3 to 4 whistles on medium flame. We need mushy texture of lentils after 3 to 4 whistles. If needed give one more whistle. Check the picture.

2. Make Onion Tomato Masala

Saute Whole Spices – In a large deep pan, heat 2 to 3 tablespoons of oil and add whole spices (bay leaves, cloves, black peppercorns, cinnamon stick and cumin seeds). Wait until they start to crackle or become aromatic.

Add Onion – Next, add pre-chopped onions and saute it until soft over medium flame. It will take 3 to 4 minutes.

Add Ginger & Garlic – As the onion becomes translucent, add minced ginger and garlic instantly. Maintain medium heat and cook them well by continues stirring until the raw smell goes away.

Add Tomato and Green Chilies – Its time to impart already chopped tomatoes and green chilies. Simmer them with other ingredients until tomatoes are soft. 

Add Spices – Here I will add 1 tablespoon of salt, 1 tablespoon of red chili powder, 1 teaspoon of turmeric 1 teaspoon cumin powder and 1 tablespoon of coriander powder. Mix them well in the mixture. Add a splash of water if mixture start to stick on the bottom of pan. Stir the mixture continuously until oil separates and come on the surface.

Add Cooked Dal – Now add the dal in the masala and stir it on low heat. Check the cooked lentils’ consistency and add water as needed. I added only one cup or 240 ml of HOT water only.

Simmer the Dal – After adding hot water, simmer the mixture of “dal and masala” on low heat for 4 to 5 minutes. When the dal starts to thicken, don’t forget to stir it frequently with a ladle to prevent it from sticking to the bottom of the pan and burning. The burnt smell will destroy the taste and dish. Thus, it’s important to watch it closely.

Adjust Dal Consistency – Once the dal is cooked and cool, it will become thick. So, I will request you to keep its consistency runny.

Add Garam Masala and Kasuri Methi – After adjusting the consistency, add one tablespoon of garam masala and kasuri methi and give a good mix on medium-low heat. Give a taste test as well and adjust the salt.

Give Charcoal Smoke Effect – This step is totally optional; you can also skip it like me. I didn’t have a charcoal piece at home at that time. But if you want a pure, authentic taste of dhaba-style dal tadka, you have to follow these instructions.

Heat the Charcoal Piece – Heat a piece of charcoal on direct fire until it becomes red. Place a deep, small pan in the middle of the dal pot. By using a tong, place the charcoal piece in that small pan. Now pour 1 teaspoon of ghee on the charcoal piece and cover the pot with a lid. Please wait for 3 minutes. Make sure during this process, the heat is turned off under dal pot.

3. Make Tadka (Baghaar)

Make Tadka – Heat 2 to 3 tablespoon of oil in small pan and add 1 teaspoon of cumin seeds, 5 to 6 dry red chili, 1 teaspoon of chopped ginger. Stir it on low heat and cook it for one minute or until aromatic. Don’t brown the ginger and cumin.

Pour the Tadka in Dal – Now, carefully pour the hot tadka over the dal and mix it with a spoon. Your dal tadka is ready to serve.

How to Make Dal in Instant Pot

1. Soak and rinse the dal first and turn on the instant pot. Select saute setting and add 2 to 3 tablespoons oil after heating up.
2. Saute the whole spices for 30 seconds and combine onion.
3. Incorporate the ginger garlic paste as the onion gets translucent. Cook ginger garlic for 2 minutes. Please keep stirring frequently.
4. Add Chopped tomatoes and powdered spices. Stir them well and cook until the tomatoes are soft. Remember, always add some water whenever anything starts to stick to the pan. Deglazing is very important.
5. Now please press cancel button and add you presoaked dal and 4 to 5 cups of water. Set the pressure cook setting at high for 10 minutes after securing the lid.
6. As it beeps, let it release the pressure naturally. Kindly set the release knob from sealing to venting.
7. Now set the saute setting of pot and simmer the dal for about 2 to 3 minutes. You can adjust the dal consistency as you like.
8. Now make tadka by heating oil in a small pan and saute chopped ginger, cumin seeds, dry red chilies and curry leaves if you have any.
9. Pour the tadka on the top of dal and mix well. Dal tadka masala is ready to serve.

How to Make Dal In Pot

Making dal tadka in a pot on the stovetop is straightforward. The main difference between using a pot and a pressure cooker lies in how to boil or cook the dal. Apart from this step, the rest of the process remains the same as described above. If you don’t have pressure cooker, please follow this method. It takes more time to cook as compare to pressure cooker or instant pot method.

1. Soak the dal for 30 minutes just before cooking and rinse it properly.
2. Take a large deep pan and impart dal with 6 cups of water.
3. Cook the dal on medium to high heat for 30 to 40 minutes. Please remove the white color scum, which will rise on the top of the dal. Cooking dal on stovetop in a pan take much more time as compare to pressure cooker or instant pot.
4. Add any extra water if required. Please only add hot water.
5. We need only soft and mushy dal consistency. You can also use a wooden spoon to mash the dal. 
6. Dal consistency should be runny because it will become thick after cooking.
7. Now you have to follow the rest of the procedure form “Make Masala”.

Serving Suggestion for Yellow Daal Tadka

Dal Tadka pairs wonderfully with a variety of accompaniments.

• With Bread – Those who prefer bread with dal, they can enjoy this delicious and easy dal tarka with warm tandoori roti, Mint or butter naan, chapati, paratha and Afghani taftan bread.
• With Rice – In my opinion Indian dal tarka recipe is originated to enjoy with hot Jeera rice, steamed rice, pulao or even with biryani. Rice always makes it a comforting and satisfying meal.
• With Pickles – Pair the dal tadka with a side of pickles. Pickles always elevate the taste by adding a tangy kick to the daal.
• With Salad & Raita – Serve the dal tadka with salad or raita to balance the spice level. Dal tadka with onion taste so delicious. It also completes the dining experience.

Pro Tips

• Lentils – You should choose fresh lentils. I highly recommend choosing toor dal (split pigeon pea), chana dal (split chickpea lentil), and masoor dal (red lentil). These are essential for authentic Punjabi dhaba-style dal tadka recipe.
• Dal Chana – You can only make dal tadka with only dal chana. Skip all any other dal in it if you only like dal chana.
• Soak lentil – Please ensure to soak the dal at least 30 minutes before to cooking. Soaking makes the dal soft and reduces cooking time. It helps to gain the best dal texture.
• Simmer the Dal – Please try to simmer the dal at low heat after adding the masala mixture (1st tadka). It will enable the flavors to meld together seamlessly.
• Consistency – Dal consistency should be not too thick nor too Runny. But you can adjust it as you like.
• Add Tadka in Last – Adding tadka at the end is very important. It enhances the taste. Always use ghee (clarified butter) while cooking dal.

FAQs

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Dal Tadka Recipe

Dal Tadka features three different lentils (dal) which are tempered with spices and ghee. Dal tarka is known for its restaurant style creamy and smoky flavor. Quick and easy to make in 4o minutes. Serve it with warm tandoori roti, naan, paratha and with any type of cooked rice.

Prep Time15 minutes mins

Active Time25 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: Daal tarka, Dal tadka, dal tadka ingredients, dal tadka instant pot, dal tadka masala, Dal tadka recipe, easy dal tadka, indain punjabi dal tadka, Pakistani dal tadka

Yield: 8 Serving

Equipment

• 1 Deep Pan
• 1 small pan for tadka
• 1 Pressure Cooker or Instant Pot

Materials

For Dal

• 1 Cup Toor Dal (split pigeon peas)
• 1/2 Cup Masoor dal (Red Lentil)
• 1/2 Cup Chana Dal (Split chickpeas)
• 3-4 Tablespoons Oil for Baghaar and for saute the onion
• 2 Onion Medium sized – Chopped
• 2-3 Tomatoes Medium
• 2 Tbsps.' Ginger Garlic Paste
• 3-4 Pieces Green Chilies
• 1 cup Water or as Required
• 1 Tablespoon Salt or To Taste
• 1 Tablespoon Chili powder
• 1 Teaspoon Turmeric Powder
• 1 Tablespoon Coriander Powder
• 1 Tea Spoon Cumin Powder
• 1 Tablespoon Garam Masala Powder
• 1 Table Spoon Kasuri Methi – Fenugreek leaves
• 1 Tablespoon Fresh Coriander Leaves Chopped
• 1 piece Bay leaf
• 1 Teaspoon Cumin Powder
• 1 Piece cinnamon stick
• 5 piece cloves
• 5 pieces black peppercorns

For Baghaar – Tadka

• 2-3 Tablespoon Oil
• 1 Tablespoon sliced cut Ginger
• 1 Teaspoon Cumin Seeds
• 4 to 5 pieces Dry red chilies or Boriya mirch

Instructions

Cook or Boil Dal

• Soak the Dal – Add all three types of dals in a bowl and soak it for at least 30 minutes prior to cooking. Soaking makes the dal soft. You can replace masoor and chana dal with any other lentils (dal) you like. But the Toor dal is a compulsive ingredient in this dish.
• Rinse the Dal – After 30 minutes soaking, rinse the dal under running water. Feel free to use your hands to wash the lentils. This process will help to get rid of any dirt or extra starch. Now pour out the dirty water carefully without losing any dal. Repeat this process 4 to 5 times or until water looks clear.
• Cook Dal in Pressure Cooker – Now, put the lentils/dals into the pressure cooker. Also, add 5 cups of water and 1 teaspoon of each; turmeric, salt and red chili powder. Close the cooker and cook for 3 to 4 whistles on medium flame. We need mushy texture of lentils after 3 to 4 whistles. If needed give one more whistle. Check the picture.

Make Onion Tomato Masala

• Saute Whole Spices – In a large deep pan, heat 2 to 3 tablespoons of oil and add whole spices (bay leaves, cloves, black peppercorns, cinnamon stick and cumin seeds). Wait until they start to crackle or become aromatic.
• Add Onion – Next, add pre-chopped onions and saute it until soft over medium flame. It will take 3 to 4 minutes.
• Add Ginger & Garlic – As the onion becomes translucent, add minced ginger and garlic instantly. Maintain medium heat and cook them well by continues stirring until the raw smell goes away.
• Add Tomato and Green Chilies – Its time to impart already chopped tomatoes and green chilies. Simmer them with other ingredients until tomatoes are soft.
• Add Spices – Here I will add 1 tablespoon of salt, 1 tablespoon of red chili powder, 1 teaspoon of turmeric and 1 tablespoon of coriander powder. Mix them well in the mixture. Add a splash of water if mixture start to stick on the bottom of pan. Stir the mixture continuously until oil separates and come on the surface.
• Add Cooked Dal – Now add the dal in the masala and stir it on low heat. Check the cooked lentils’ consistency and add water as needed. I added only one cup or 240 ml of HOT water only.
• Simmer the Dal – After adding hot water, simmer the mixture of “dal and masala” on low heat for 4 to 5 minutes. When the dal starts to thicken, don’t forget to stir it frequently with a ladle to prevent it from sticking to the bottom of the pan and burning. The burnt smell will destroy the taste and dish. Thus, it’s important to watch it closely.
• Adjust Dal Consistency – Once the dal is cooked and cool, it will become thick. So, I will request you to keep its consistency runny.
• Add Garam Masala and Kasuri Methi – After adjusting the consistency, add one tablespoon of garam masala and kasuri methi and give a good mix on medium-low heat. Give a taste test as well and adjust the salt.

Smoke Effect – Optional

• Give Charcoal Smoke Effect – This step is totally optional; you can also skip it like me. I didn’t have a charcoal piece at home at that time. But if you want a pure, authentic taste of dhaba-style dal tadka, you have to follow these instructions.
• Heat the Charcoal Piece – Heat a piece of charcoal on direct fire until it becomes red. Place a deep, small pan in the middle of the dal pot. By using a tong, place the charcoal piece in that small pan. Now pour 1 teaspoon of ghee on the charcoal piece and cover the pot with a lid. Please wait for 3 minutes. Make sure during this process, the heat is turned off under dal pot.

Make Tadka (Baghaar)

• Make Tadka – Heat 2 to 3 tablespoon of oil in small pan and add 1 teaspoon of cumin seeds, 5 to 6 dry red chili, 1 teaspoon of chopped/sliced ginger. Stir it on low heat and cook it for one minute or until aromatic. Don’t brown the ginger and cumin.
• Pour the Tadka in Dal – Now, carefully pour the hot tadka over the dal and mix it with a spoon. Your dal tadka is ready to serve.