About Dal Tadka Restaurant Style
Dal Tadka Restaurant Style is one of the most popular dal dishes served in Indian restaurants. Basically, dal tadka is cooked dal which is poured in oil or ghee with fried spices and herbs.
I must admit that I just like Dal Tadka Restaurant Style which is served in restaurants while we hardly eat.
So I try to recreate the magic of the restaurant in most meals made at my home. The restaurant-style taste here comes from smoking lentils using red-hot charcoal.
Trust me, this simple method of smoking makes lentils so tasty and delicious. In Hindi language we also call this smoking
Technique as Dhungar.
This Dal Tadka Restaurant Style recipe is more than the North Indian style recipe.
What does dal tadka mean?
Dal is the Hindi word for dal.
Tadka or chunk is the Hindi word for tempering and is a commonly employed cooking technique in Indian cuisine.
The tempering method consists of spices and herbs fried in oil. The fries of spices and herbs release their essential oils, aroma and taste in hot oil. A mixture of fried spices, herbs, oil is added to the prepared lentils or cooked rice or boiled vegetables and it greatly changes the taste, aroma and taste of the dish. Tadka food is a part of Indian cooking and we use this method when making dal, vegetable dishes or chutney.
Tuvar Dal – Generally Dal is made with Tadka Tuvar Dal or Arhar Dal which is also known as split pigeon pea lentil. In this post, I have shared a recipe of Dal made with Tuvar Dal.
Moong Dal – Even moong dal can be used to make recipes. Many times I make this recipe with both Tuvar Dal and Moong Dal. This recipe can also be made with a mixture of lentil lentils (red lentils) and pigeon pea lentils. If you want to use moong dal then you can refer this post
Best Dal Tadka Restaurant Style Tips
Preparation: Firstly, cook the lentils and then temper them just before serving. You can also cook lentils first and keep them in the fridge. Before heating the lentils and then temper it. serve immediately. However, for the best taste, always make the lentils fresh. It not only tastes good, but is also a healthy option.
Type of dal: You can make it with any yellow dal (split dal). I sometimes make it with Tuvar Dal (Split Pigeon Pea Dal) and Masoor Dal (Split Pink Dal) and sometimes only with Tuvar Dal.
Tomatoes: I have added tomatoes to dal tempering and it gives a nice touch to dal. If you do not have tomatoes, then add 1 teaspoon of lemon juice from the do when the lentils are cooked.
Tadka: You can apply Tadka to spices or herbs in ghee or oil. I have used sunflower oil in the recipe but ghee (clarified butter) also gives a good taste.
Dhungar Method: In the step by step photos below, I have depicted the charcoal smoking method as it gives the lentils a really nice smoky taste. If you do not keep charcoal then you can easily skip this method.
Consistency: The consistency of dal tadka is neither thick nor thin but medium. But if you want, you can choose the consistency of a slightly thick or thin lentil.
Soaking lentils: You can soak lentils for 30 to 40 minutes before cooking them. This helps in fast cooking of lentils and a recommended step.
The tempering brings a lot of flavor and aroma to the dal and in this way Dal Tadka Restaurant Style is beautifully paired with steamed rice or cumin rice (cumin flavored tart).
Dal Tadka Restaurant Style can be served with roti and chapati and boiled basmati rice or cumin rice. Many times I taste dal tadka with a smokey burnt aroma of blazing charcoal.
How to make Dal Tadka Restaurant Style
1. Rinse the lentils and add them to the pressure cooker. The picture below only shows Tuvar (arhar dal or split pigeon pea dal). You can also cook lentils in a pot. Soak the lentils for an hour or two before cooking them in a pot. Cooking the lentils in a pot will take longer to cook in the pressure cooker. The recipe for lentils in the pot is mentioned in the notes section of the recipe card below.
2. In the lentils, add chopped onions, tomatoes, green chillies, ginger
3. Add 2.5 cups of water. If cooking in a vessel, about 4 to 4.5 cups of water can be added
4. Add turmeric powder and asafoetida (asafoetida).
5. Stir well.
6. Cook the lentils for about 7 to 8 whistles or more until they become soft and creamy. Mash the lentils with a wire whisk or spoon and keep aside. If the lentils are thick then add some water. Approximately thickness cup to 1 cup water (depending on the thickness of the lentils) to achieve moderate consistency. Boil the lentils for 3 to 4 minutes. The consistency of lentils in the picture below.
7. After reaching the desired consistency, add low-fat cream (optional), garam masala powder, chopped coriander and salt. Turn off the heat
8. Mix well so that everything is evenly combined. Check the salt before applying tempering. If less add salt.
9. Final consistency of lentils.
10. Put oil or ghee or butter in a small pan. Add cumin seeds first and grind them coarsely. Cumin seeds should be fried and not raw, but do not burn them.
11. Now add red chili, asafoetida and chopped garlic. Allow garlic to turn brown and red chili color.
12. Finally add kasoori methi and red chili powder. Stir and turn off the stove. Fry the tempering material on low heat, so that you do not burn them.
13. Add whole tempering to the lentils with oil / ghee.
14. You can mix dal with tempering or add Dal Tadka Restaurant Style recipe with tempering over it. Garnish with coriander leaves. Serve it with boiled basmati rice, cumin rice or with roti or paratha or chapati or naan.
Lentils are a staple in Indian cuisine. There are many varieties of lentil dishes in India. Each region, each state has its own delicious cuisine Dal Tadka Restaurant Style.