Dal Tadka Restaurant Style Recipes

DAL TADKA RECIPE | YELLOW DAL TADKA | RESTAURANT STYLE DAL FRY TADKA

Steps:

• firstly, in a pressure cooker take ½ cup toor dal, 2 tbsp masoor dal. you can also add moong dal if you prefer.
• also add ¼ tsp turmeric, ½ tsp salt, 1 tsp oil and 1½ cup water.
• pressure cook for 5 whistles or until dal is cooked well.
• add 1 cup water and adjust consistency. keep aside.
• now in a large kadai heat 2 tbsp ghee and splutter ½ tsp cumin, 1 bay leaf, pinch hing and 2 dried red chilli.
• also add 2 clove garlic, 1 inch ginger, 1 chilli and saute slightly.
• further add 1 onion and saute until it turns golden brown.
• keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ½ tsp salt.
• add 1 tomato and saute until it turns soft and mushy.
• add in cooked dal and stir well adjusting consistency as required.
• simmer for 5 minutes or until flavours are well combined.
• now add 2 tbsp coriander, 1 tsp kasuri methi and ¼ tsp garam masala. mix well.
• finally, enjoy dal tadka with jeera rice or steamed rice.

RESTAURANT STYLE DAL TADKA RECIPE

Steps:

• Rinse both the dals well.
• In a pressure cooker add the rinsed dal, turmeric powder, salt, tomatoes, chopped ginger, chopped onions, and water.
• Cover with lid and pressure cook for 4 whistles. Allow the steam to escape before opening the lid.
• Once cooled, open the lid and whisk dal. Keep it aside.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Heat ghee in a pan. Once hot, add cumin seeds and let them sizzle.
• Now add the ginger, garlic and sauté for a minute.
• Add onions and saute until the onions are golden brown.
• Next, add a pinch of asafetida, chopped green chilies, and sauté for a minute.
• After that, add chopped tomatoes and let it cook for 3-4 minutes.
• Now add 1/2 cup of water and let it boil for another 2 minutes.
• Add red chili powder, coriander powder, garam masala powder, kasuri methi, coriander leaves, and salt.
• Mix well and let it cook for 3 minutes. Now transfer the pressure cooked dal into the pan with tadka masala and mix properly. You can add more water if needed.
• Let it come to a boil and turn off the heat.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• In a tadka pan heat 2 tablespoon ghee.
• Now, add a pinch of asafetida, cumin seeds, chopped garlic, chopped onions and sauté for a minute.
• Next, add dried red chilies, bay leaf, cloves, and sauté for another minute.
• Add red chili powder and cook for a few seconds.
• Now pour the hot tadka over hot dal.
• Mix thoroughly and serve hot with rice, paratha or roti.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

DAL TADKA (RESTAURANT STYLE RECIPE)

Steps:

• 1. Thoroughly rinse 1 cup tuvar dal (arhar dal, or split & husked pigeon pea lentils) in water. Add them to a 3-litre pressure cooker.No pressure cooker? You can also cook the lentils in a pot. Soak the lentils for an hour or two before you cook them in a pot.
• 2. Add ½ cup chopped onions, 1 cup finely chopped tomatoes, 1 or 2 green chilies (1 teaspoon of chopped Anaheim pepper or Serrano pepper can be subbed for green chillies) and 1 teaspoon finely chopped ginger.
• 3. Pour 2.5 cups of water into the pressure cooker. If cooking in a pot, then about 4 to 4.5 cups of water can be added.
• 4. Add ½ turmeric powder and 1 pinch of asafoetida (hing). If you do not have asafoetida, then skip it. 5. Mix well.
• 6. Pressure cook the lentils for about 7-8 whistles, or until they become soft and creamy. Mash the cooked lentils with a wired whisk or with a spoon and keep aside. If the consistency looks thick, then add about ½ - 1 cup water (depending on the thickness) to get a medium consistency. Simmer dal for 3 to 4 minutes.
• 7. Once the desired consistency is reached, add 1-2 tablespoons low-fat cream (optional), ½ teaspoon garam masala powder, 2 tablespoons chopped coriander leaves (cilantro) and salt to taste. Switch off the the heat.
• 8. Mix well so that everything combines uniformly. Taste and adjust salt before adding tadka.
• 10. To get the smoky fumes of burnt charcoal like you would in a restaurant, you'll want to follow the dhungar method. Using tongs, place a small piece of charcoal on a grill pan like shown in the photo below. Burn the charcoal till it becomes red hot. Please be sure to use natural charcoal for this method, avoiding anything that has a flame accelerant added. Note that this is an optional step - you can proceed directly to the tempering method.
• 11. Place the red hot charcoal in a small steel bowl. You can also use a halved hollow onion instead of the bowl.
• 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.
• 13. Place this bowl on the dal.
• 14. Cover the cooker or pot with a lid and let the dal get infused. Only smoke for 1-2 minutes. Do not keep for a long time, or you'll risk making the dal taste bitter. Remove the bowl carefully with the help of tongs and cover the cooker with a lid. Set aside.
• 15. Next, heat 3 tablespoons oil or ghee (clarified butter) in a small pan over low-medium heat. First, add 1 teaspoon cumin seeds and crackle them. The cumin should get fried and not be raw, but be careful not burn them.
• 16. Now add 2 to 3 dry red chilies, a generous pinch of asafoetida, and 5-6 medium sized garlic cloves which have been finely chopped. Let the garlic brown lightly and the red chilies change color. Do not burn the garlic.
• 17. Lastly, add 1 teaspoon crushed kasuri methi (fenugreek seeds) and ½ teaspoon red chili powder or cayenne pepper. Mix well and turn off the stove.
• 18. Pour entire tempering along with the oil or ghee into the dal.
• 19. You can either mix the dal with tempering, or serve the dal tadka with the tempering on top it. I personally like the aesthetic of having the tadka floating on top. Garnish with coriander leaves. Enjoy!
• Serving Suggestion: Serve dal tadka hot with steamed basmati rice or jeera rice (cumin rice), or with roti, naan or paratha.