Dal Tadka Recipe - Dhaba Style Dal Fry Recipe

Cooking.Shooking's picture

Sep. 14, 2014

Simple yet full of flavors, This Punjabi Dal Fry is a common dish made throughout the homes and served in all restaurants and dhabas with their own variations. Here, I bring you the Dhaba Style of Making the Dal Tadka which is a mix of lentils cooked and tempered, then smoked. The smoke is the key to make the Dhaba or the Restaurant Style which is usually skipped/missing in the home cooked way.


Tuvar dal 2 Tablespoon (Split Pigeon pea)
Moong dal 3 Tablespoon (Skinless Green Gram)
Chana dal 2 Tablespoon (Split Bengal Gram)
Whole moong dal 1 Tablespoon (Green Gram dal)
Salt To Taste
Haldi 1/2 Teaspoon (Turmeric)
Tomatoes 4 , roughly pureed
Onions 3 , chopped finely
Ghee 3 Tablespoon (Oil and ghee mixture can also be used)
Cumin seeds 1 Teaspoon
Ginger 1 Inch
Garlic pods 8 (7
Green chili 2
Dried red chili 4 (3
Bay leaf 2
Hing 1/2 Teaspoon
Cardamom 2 , crushed (2
Whole coriander seed 1 Teaspoon , crushed
Chili flakes 1/2 Teaspoon
Chopped coriander 1/4 Cup (4 tbs) (Handful)
Cumin powder 1 Teaspoon
Garam masala 1/2 Teaspoon
Kashmiri red chili powder 1 Teaspoon
Coriander powder 1 Teaspoon
Amchoor powder 3/4 Teaspoon
Kasoori methi 1/2 Teaspoon , roasted and crushed
Ghee 1/2 Teaspoon




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.

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.

Sauté for a moment, add the cardamom, crushed coriander seeds, chili flakes and cook for a minute.

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.

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. Let this be for 10 mins. Once done, Remove the Cup with the charcoal and discard it.



Take dal in a serving bowl, mix the dal garnish with freshly chopped coriander. Serve with Roti/ Naan Kulcha



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


Recipe Summary

Difficulty Level: Medium
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 193Calories from Fat 81

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 360 mg15%

Total Carbohydrates 23 g7.7%

Dietary Fiber 6 g24%

Sugars 4 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet