Dhaba style dal tadka

Dhaba style dal tadka

Updated February 16, 2021

This simple and tasty lentil-based curry recipe made with split pea lentil and Indian spices is very common across India. It is known for its flavour from tampering. It is one of the most sought lentil curry recipes made and served as a side to rice-based recipes. Having said that when the same recipe made with thick consistency, the recipe can be served as a side to Roti or Chapati.


  • 2/3 cup arhar dal
  • 1 tsp. Salt
  • 1 tsp. turmeric powder
  • 1 chopped onion
  • 1 chopped tomato
  • 3 green chilies
  • Some coriander leaves
  • 1/4 tsp. Whole cumin
  • 1 tsp. Salt
  • 1 tsp. Turmeric powder
  • 1 tsp. Chaat masala
  • 4 tbsp. Mustard oil
  • Some chopped ginger and garlic
  • 1 tsp. Clarified butter
  • 1 dry chilli
  • 1/2 tsp. Kashmiri red chilli powder


  1. Firstly, wash 2/3 cup arhar daal properly
  2. Add it to the pressure cooker take with 1 ½ cup water
  3. Add 1 tsp turmeric, 1 tsp salt
  4. Pressure cook for 10 minutes on medium flame
  5. Now in a large pan heat 4 tbsp mustard oil and splutter 1/4 tsp cumin, chopped green chillies and onion
  6. Saute until it turns soft and golden brown.
  7. Add 1 tomato and saute until it turns soft and mushy on high flame
  8. Keeping the flame on low add 1 tsp turmeric, ½ tsp kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder and ½ tsp salt, ½ tsp chaat masala
  9. Stir well and add water adjusting consistency as required.
  10. Now add 2 tbsp coriander
  11. Simmer for 5 minutes or until flavours are well combined.
  12. Transfer it in a bowl


  1. To pamper heat 1 tsp ghee, and add 1 dry red chilli, some ginger and garlic
  2. Add Red Chilly powder and turn of the stove
  3. Add it to daal and enjoy dal tadka with jeera rice or steamed rice.

Some quick tips

  • Firstly, the recipe is ideally made with Toor dal, but you can also make it with other lentils. The other popular option would be moong dal, channa dal, masoor dal or combination of these.
  • Secondly, once the dal is prepared, it would thicken as it is rested. Hence you may need to add water and bring it to the right consistency while reheating it.
  • Lastly, temper the dal with generous amount of ghee as it would eventually add flavour to it. Having said that you can also use cooking oil, olive oil or any other edible cooking oil.
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