Dhaba Style Dal Tadka

dhaba style Dal Tadka


  • 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


Wash and soak the dals in a cup of water for 30 minutes. Pressure cook them with some more water (about ½ cup), salt to taste and ½ tsp haldi for 4 whistles on high, then leave for 2 minutes on medium flame.

Heat ghee in a pan. Crush ginger, garlic and chili using a mortar-pestle. Add the cumin seeds to the ghee, once it sizzles add the bay leaf, dried red chili and hing along with the crushed mixture.

Saute for a minute then add the cardamom, crushed coriander seeds, chili flakes. Cook for another minute.

Add the onions, ¼ tsp salt and cook till brown. Once it starts leaving fat and is brown, add the tomato puree, salt to taste and cook for 10-12 mins or until it starts leaving sides and fat.

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..

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.

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. Keep covered for 10 mins.

Take the bowl out, mix the dal and serve

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

One Comment Add yours

  1. Megala says:

    Looks delicious !


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