Dal tadka dhaba style (toor dal)
Dal Tadka Dhaba style (toor dal) is a popular Indian lentil dish made with toor dal (arhar dal) and sometimes masoor dal like in this recipe. The dal is cooked until it breaks down and becomes creamy and delicious and is topped with tempered ghee and spices. We then use a piece of charcoal to add a smoky flavour.
Ingredients
Daal
- 1 cup Tuvar Daal Split pigeon peas
- 3 cups Water
- 1 tablespoon Oil Vegetable, Sunflower
Masala
- 1 tablespoon Ghee
- 1 tablespoon Vegetable Oil
- 2 Onions diced
- 4 cloves Garlic crushed
- 1 ½ inch Ginger crushed
- 2 Green Chillies slit lengthways
- 2 Tomatoes diced
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder optional
- 1 teaspoon Turmeric Powder
- 1 tablespoon Dry Fenugreek Kasuri Methi
- Salt
- 1 teaspoon Garam Masala Powder
- Small handful Coriander Leaves chopped
Smokey Effect (optional)
- Small piece of coal
- ¼ teaspoon Ghee
Tadka
- 2 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 6 cloves Garlic sliced very finely
- 2 Dried Red Chillies cracked open
Instructions
Dal
- Soak the daal for one hour before you begin, then rinse in at least 2 changes of water till the water runs clear.
- Drain and place on the hob with water and oil. Bring to the boil and then simmer for up to an hour. You will need to check it often and keep topping with boiling water. I would check it every 15 minutes.
Masala
- In a medium sized non stick pot, add the oil, ghee and onions. Saute until the onions are golden brown (Around 10 - 15 minutes).
- Stir, then add the garlic, ginger and green chillies. Cook for 2 minutes.
- Add the tomatoes and cook over high heat for 4 - 5 minutes.
- Stir in the cumin powder, coriander powder, red chilli powder, turmeric powder, dry fenugreek and salt.
- Cook for 5 minutes over a low heat and add the daal in. If the daal is too thick, add half a cup of water. If it isn't smooth enough yet, blend using a stick blender. Turn the heat right down.
- Add garam masala powder, coriander leaves and simmer for 2 minutes.
Smoky Flavour - Coal
- Use tongs to hold a piece of coal over a high flame until it is red. This shouldn't take long. Around 30 seconds - 1 minute.
- Place the red hot charcoal in a small steel bowl.
- Very quickly add the coal to the foil and add the bowl directly on top of the daal using the tongs. Add ¼ teaspoon Ghee. Cover the daal with a tight fitting lid and allow the coal to infuse the daal for 1 - 2 minutes.
Tadka
- In a small pan over high heat, add the ghee and cumin seeds. Heat for around 30 seconds.
- As soon as they become fragrant, add garlic and chillies and turn the heat down to low. Cook for 1 minute.
- Pour the flavoured oil over the daal.
Notes
Serving Suggestions
This Dal is perfect served with Jeera Rice, Chapatti or Naan.Expert Tips
- To make ahead - You can make the dal ahead of time and srore in the fridge for 2 - 3 days or in the freezer for up to a month before using. Reheat before using.
- Lentils - This recipe can be made with Split Red Lentils, Yellow dal/Split lentils and even with Mung.
- Tomatoes - these are optional. You can add a squeeze of Lemon Juice at the end instead.
- Tempering - This can be down in Oil or Ghee or a combination of the 2. Ghee adds great flavour so try and use it if possible.
- Smoking - If you would prefer not to use the coal, you can add smoked paprika or smoked water.
- Dal thickness - The Dal can be as thin or as thick as you like. Simply add more water for a thinner Dal.
Storage
Fridge - Dal Tadka can be stored in the fridge in an airtight container for 5 days. Freezer - It can also be stored in an airtight container in the freezer for up to 3 months. Reheat directly from frozen in the microwave or on the hob.Nutrition
Calories: 178kcalCarbohydrates: 11gProtein: 2gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 24mgSodium: 81mgPotassium: 251mgFiber: 3gSugar: 4gVitamin A: 540IUVitamin C: 14mgCalcium: 43mgIron: 1mg
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