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Dhaba Style Punjabi Dal Tadka

Abhipriya Raghav
A flavorful dhaba style dish made with lentils.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1/2 cup mixed dal (arhar dal : moong dal : masoor dal in the ratio 3:2:1)
  • 2 tsp chana dal
  • 1/4 tsp turmeric powder

For first tadka

  • 1/2 cup chopped onions
  • 1/2 cup chopped tomatoes
  • 1 tsp finely chopped green chilies
  • 1 tsp finely chopped garlic
  • 1 inch piece ginger, julienned
  • 1 tsp kashmiri red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/4 tsp amchur powder
  • 1 tsp lemon juice
  • 1 tsp kasuri methi, crushed
  • handful of coriander leaves, chopped
  • 2 tbsp ghee
  • 1 tbsp oil
  • salt, as required

For second tadka

  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 3 red chilies
  • 1/4 tsp kashmiri red chili powder
  • 1 tsp finely chopped garlic
  • 1/4 tsp hing

Instructions
 

  • Wash the dal with water and drain it.
  • Add the washed dal to the pressure cooker along with 2 cups water and turmeric powder. Pressure cook for 5 whistles or until dal is thoroughly cooked.
  • Let the pressure release naturally. Open the cooker and mash the dal.

For the first tadka

  • Add ghee and oil to a kadai and let it heat.
  • When oil is hot, add garlic, ginger and green chilies and saute until the raw smell disappears. Be sure not to burn it.
  • Add onions and saute until translucent.
  • Add tomatoes along with a pinch of salt and cook till tomatoes turn soft.
  • Add red chili powder, coriander powder and required salt. Cook till the oil separates.
  • Add garam masala and amchur powder and mix well.
  • Add the cooked dal to the onion-tomato mixture and mix well.
  • Add kasuri methi and lemon juice. Let it come to a boil.
  • Add coriander leaves and switch off the stove.

For the second tadka

  • Add ghee to a tadka pan and let it heat.
  • Add cumin seeds and let it splutter.
  • Add garlic and red chilies and saute for a few seconds. Do not let it burn.
  • Add kashmiri red chili powder and hing.
  • Pour the tadka hot over the dal, just before serving. Serve with jeera rice or paratha.

For dhungar method

  • Heat a piece of coal in direct flame until red hot. Place the hot coal in a steel bowl and keep it in the curry. Pour a drop of ghee on the coal and cover the curry so that no smoke escapes. Let it sit for 10 minutes for the smoke to get infused.

Notes

  • The combination of dal can be taken in any ratio according to taste.
  • The original dhaba style recipe will have lots of ghee. So, feel free to add more.
  • Instead of kashmiri red chili powder, you can also add normal red chili powder. Kashmiri red chili powder is less hot and it also gives color to the dish.
  • Add chili powder according to your level of spiciness.
  • Add the second tadka hot and just before serving.
  • The dhungar method is optional. It tastes great even without the smokey flavor.
Keyword dal, dhaba, indian, Lockdown Series, tadka