Restaurant Style Dal Tadka Recipe | How to Make Restaurant Style Dal Tadka at Home | Dal Recipes

Restaurant Style Dal Tadka #Recipe 

Dal Tadka is a very popular lentil dish and is a regular fare at restaurants. Typically made of cooked toor/arhar dal or a mixture of toor and masoor, this dish is typically served with rice or as a side dish with the main course.

The regular dal I make to go with rice is generally thin and light. However, since DH is a big fan of restaurant style tadka dal, this also makes an appearance on our menu every now and then. Lentils are protein-rich and are a must include in a vegetarian diet. For Dal Tadka, the lentils are first cooked and once it is cooked, it is tempered with ghee and spices which takes the taste of this dal to another level.

After a month break from the blogging marathon, I am here with this Tadka Dal recipe for Week2 Day 1 under the ‘Dazzling Dals’ theme.

To tell you the truth, the month of May has been going very fast for me. It was only when I saw Valli’s post in my mail; I realized that I did not have my posts ready. But, thankfully making dal is an everyday thing in my house and I am sure all my posts under the theme will be up, but maybe late by a day. I am also surprised that the only dal recipe I have on the blog is that of Dal Makhani. So, this theme is an opportunity for me to update this space with some nice and dazzling dal recipes. And the first one among the 3 I will be posting is this.

Let’s check out the recipe for Restaurant Style Tadka Dal now.

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Restaurant Style Tadka Dal

Serves – 4 | Soaking Time: 30 minutes | Preparation Time: 10 minutes | Cooking Time: 20 minutes

1 cup: 250 ml

Ingredients:

¾ cup toor dal
1 small onion, finely chopped
1 large tomato, finely chopped
1’’ ginger, finely minced

2 cloves of garlic, minced
1 green chilli (optional), chopped
2 cloves
1 tbsp ghee
½ tsp turmeric powder
Salt to taste

For tempering:

2 bay leaves
2 tsp cumin seeds
¼ tsp asafetida
2 whole dry red chillies
½ tsp red chilli powder

A handful of chopped coriander leaves for garnishing

Process:

1. Wash and rinse the dal with water 2-3 times before soaking it in fresh water for at least 30 minutes.

2. Take a pressure cooker (3 litres capacity is good), add the onion, tomato, ginger, garlic, green chilli, cloves, soaked dal (discard the water it was soaked in), salt, turmeric powder, ghee and add 2 cups of water.

3. Cook it on medium to high heat for 5 to 6 whistles. Once done, let the pressure settle on its own. Open the lid and whisk the dal smooth.

4. In a tadka pan, heat ghee. Once the ghee is heated through, add the bay leaves, asafetida, and cumin seeds and whole red chilli. When the cumin starts crackling and changes colour, add the red chilli powder and immediately pour the tadka over the cooked dal. Stir and serve hot with rice.

This Restaurant Style Dal Tadka recipe is my entry for BM 88 Week 2 Day #1 under the theme 'Dazzling Dals'.

 

Check out the Blogging Marathon page to find other Blogging Marathoners doing BM#88

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