Ghar ki Dal Tadka(dhaba style)

• •1 cup Toor Dal (you can use toor dal, moong dal, or masoor dal) (washed and soaked for 20-30 mins (optional, reduces cook time))
• •3 cup Water (for cooking dal)
• •1 tsp Turmeric Powder
• •to taste Salt
• •0.5 tsp Cumin Seeds
• •1 medium Onion (finely chopped)
• •1 tbsp Ginger-Garlic Paste
• •2 piece Green Chili (slit lengthwise (adjust to taste))
• •1 medium Tomato (finely chopped)
• •1 tsp Coriander Powder
• •0.5 tsp Red Chili Powder (or to taste)
• •0.5 tsp Garam Masala
• •2 tbsp Fresh Coriander Leaves (chopped, for garnish)
• •2 tbsp Ghee or Vegetable Oil (for the tadka)
• •2 piece Dried Red Chilies (whole, for tadka)
• •0.3 tsp Asafoetida (Hing) (for tadka (optional, but recommended))
• •1 tbsp Butter (optional, for extra flavor)

Instructions

1. 1

   Wash the lentils well and add them to a pressure cooker with 3 cups of water. Cook for 2 whistles, then turn off the heat and let the pressure release naturally. Open the cooker and keep the cooked dal aside.

2. 2

   Place a pan or kadai on medium heat and add ghee or oil. You can also use butter if you prefer.

3. 3

   Add a pinch of hing and cumin seeds. Let them crackle for a few seconds.

4. 4

   Add ginger-garlic paste and sauté for a few seconds until fragrant.

5. 5

   Add the chopped onions and cook until they turn light golden.

6. 6

   Add the chopped tomatoes and cook until they soften. Then add red chili powder, coriander powder, turmeric powder, and salt. Mix well.

7. 7

   Now add the boiled dal to the pan and mix it well with the masala.

8. 8

   Add chopped green chili and garam masala. Stir everything together.

9. 9

   Let the dal cook on low flame for 8 to 10 minutes. The consistency should be smooth and slightly thick — not too watery and not too heavy.

10. 10

    Add fresh coriander leaves and turn off the heat. For extra flavor, you can add a little butter or ghee on top before serving.

Chef's Tips

• 💡You can use toor dal, moong dal, or masoor dal depending on what is available.
• 💡Adding butter at the end gives the dal a richer taste.
• 💡If the dal becomes too thick, add a little hot water and mix well.
• 💡This recipe tastes best when served hot and fresh.