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Dal Tadka Recipe | Dhaba / Restaurant Style | New Kitchen

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.. 🙂


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..


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
  • 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
  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!
You can also add in a tablespoon of overnight soaked rajma/kidney beans with the dals if you wish to.




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Street Style Butter Dosa Recipe | Indian Street Food

Hie Foodies,

Now-a-days, Wherever you go you see these Dosa Bandi’s and they have something special to offer..

From Tawa Idli’s to Butter Dosa to Tawa Vadas to Cheese Dosa.. Everyone has something special to offer, now what makes it special is a mix of spices{Karam Podi/Gun Powder} and butter.. Well, every bandi wala has its own recipe hence the taste is unusually impeccable!



I want to convey special thanks to Foodies In Hyderabad for inviting me to one of their Breakfast Walkathon.. I couldn’t resist being a foodie, and got to taste some more of Hyderabadi Specialties! Be sure to join such foodie groups, they are awesome!


For now, let’s have a look at the the recipe which most hyderabadi’s crave!

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Street Style Butter Dosa Recipe | Indian Street Food
  • 1 Cup - Parboil Rice
  • ¼ Cup Urad Dal
  • ¼ Cup - Chana Dal
  • ¼ Cup - Normal Rice
  • ½ Tsp - Methi Seeds
  • To Taste - Salt
  • 2 - Tomatoes [Sliced]
  • 1 - Onion [Chopped]
  • 100 Gm - Butter [Cubed]
  • 2-3 - Green Chili [Chopped]
  • ½ Cup - Karam Podi
  • ¼ Cup - Coriander
  • Cheese Slices [For Cheese Dosa]
  • For Upma: ¼ Cup - Suji
  • 1 Tbsp - Oil
  • ½ Tsp - Mustard
  • 1 Tsp - Salt
  • 2 Cups - Water
  1. For Dosa Batter: In a bowl add both the type of rice and methi seeds. Wash it twice and soak it for 2 hours.
  2. After two hours, add the urad dal and chana dal let it soak for 2 more hours. Grind it to make a coarse paste. Somewhat smooth, if you feel the batter in your index finger you should be able to feel grains rest it should be smooth.
  3. Cover and let it ferment for 4-5 hours in summers or 7-8 hours in winter.
  4. After its fermented, add salt to taste and mix really well. Also add more water for desired spreadable consistency.
  5. For Making Upma: In a pan add the oil and let it heat up. Once its hot add the mustard and once it crackles add the suji,water,salt and give it a stir.
  6. Once it gets a roaring boil. Switch off the flame and let it cool.
  7. For Making Dosa: Heat a seasoned iron tawa or a nonstick tawa. Once hot, spread some oil and wipe that off with a piece of wet cloth.
  8. Now add two ladle fulls of batter and spread that. Switch the flame to high and once its slighlty cooked add 2 tbsp upma, 1 big cube of butter and 1½ tbsp of karam podi. Using a spoon spread that really well.
  9. Once it is well spread-ed add the onions, squeeze a tomato slice,add some green chili, throw in some coriander and let it cook for a minute.You can add a cheese slice if you wish.
  10. Half fold or full fold the dosa and take it out using a spatula and serve piping hot and dont forget to throw in some thin coconut chutney over it.
I've been experimenting with Karam Podi variations. Here's the latest one I had made. However, I'll update the recipe if i get even deliciouser podi! But this is amazing as well!
1½ tbsp Coriander
2 tbsp Chana Dal
1½ tbsp urad dal
10 Dry Red chili
1 Tsp Ghee
5 Garlic Cloves
3-4 walnut sized Tamarind Balls
1/2 tbsp Cumin Seeds
10 Curry Leaves
1/4 Tsp Hing
1/2 tsp Methi
1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. Use!

Yummmmm…. This is just impeccable!

Why not try it and amaze yourself?

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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