Dal Tadka Recipe | Dhaba / Restaurant Style | New Kitchen

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Hey Foodies,

Thanks a milli to you.. We’ve made a new kitchen.. Thanks a ton for your love and support.. Keep showering and I’ll bring exciting recipes for you 🙂 Haven’t you checked the pics of our kitchen? How can it be? Aren’t you following us on FacebookGoogle+Twitter??? Go ahead, follow us there and check the pictures.. 🙂

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Ofcourse after boiling some milk and making halwa(following typical rituals :P), I made some Dal Tadka which is in typical Dhaba Style, Well some restaurants(or starred dhabas :P) are also coming with this type of taste..

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With some Naans, Kulchas, Pulav or simple steamed Rice, This is a blessing to have! So, let’s ring on the recipe..


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Dal Tadka Recipe | Dhaba / Restaurant Style | New Kitchen
 
Ingredients
  • Moong Dal / Skinless Green Gram - 3 Tbsp
  • Tuvar Dal / Split Pigeon Pea - 2 Tbsp
  • Chana Dal - Split Bengal Gram - 2 Tbsp
  • Urad Dal / Skinless Black Gram - 1 Tbsp
  • Moong Chikla Dal / Split Green Gram - 1 Tbsp
  • Salt - To Taste
  • Haldi / Turmeric - ½ Tsp
  • Tomatoes [Roughly Pureed] - 4
  • Onions [Chopped Fine] - 3
  • Ghee - 3 Tbsp
  • Cumin Seeds - 1 Tsp
  • Ginger - 1"
  • Garlic - 7-8 Pods
  • Green Chili - 2
  • Dried Red Chili - 3-4
  • Bay Leaf - 2
  • Hing - ¼ Tsp
  • Cardamom - 2-3 {Crushed}
  • Whole Coriander Seeds- 1 Tsp {Crushed}
  • Chili Flakes - ½ Tsp
  • Chopped Coriander - Handful
  • Cumin Powder - 1 Tsp
  • Garam Masala - ½ Tsp
  • Kashimiri Red Chili Powder - 1 Tsp
  • Coriander Powder - 1 Tsp
  • Amchoor Powder - ¾ Tsp
  • Kasoori Methi{roasted and crushed} - ½ Tsp
  • Charcoal - 1 small piece
  • Ghee - ½ Tsp
Instructions
  1. Wash twice and soak the dals in a cup of water for 30 minutes. Pressure Cook the dals with some more water added about ½ cup, salt to taste and ½ tsp haldi for 4 whistles on high, then leave for 2 minutes in medium flame.
  2. Heat up ghee in a pan. Crush up ginger, garlic and chili using a mortar-pestle. Add the cumin seeds to the ghee, once sizzles add the bayleaf, dried red chili, hing, along with the crushed mixture.
  3. Saute for a moment, add the cardamom, crushed coriander seeds, chili flakes. cook for a minute.
  4. Add the onions, ¼ tsp salt and cook till brown. Once starts leaving fat and is brown, add the tomato puree, salt to taste and cook for 10-12 mins or until starts leaving sides and fat.
  5. Once done, add a handful of chopped coriander, cumin powder, garam masala, kashmiri red chili powder, coriander powder, amchoor and kasoori methi. Mix well and cook for another 2-3 mins..
  6. Add the cooked dal, and cook for 3-4 mins.. Make sure the dal is not watery, It should be very thick. Add ½ cup water, mix well and cook for 5 mins.. Switch off the flame.
  7. Heat up a charcoal until fiery red. Place a small stainless steel bowl in the dal and make sure it stays and does not sink, put in the hot charcoal and pour in a few drops of ghee. Quickly cover the pan. This will bring the real dhaba/restaurant taste, the smoky taste. Let this be like for 10 mins.
  8. Take the bowl out, mix the dal and relish!
Notes
You can also add in a tablespoon of overnight soaked rajma/kidney beans with the dals if you wish to.

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