Everyday comfort · Dhaba style
Tadka Dal Recipe (Dhaba Style Yellow Dal)
Soft lentils. Whisk smooth. Double tarka.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenTadka dal is soft, creamy yellow lentils finished with a sizzling tarka. It tastes flat when the lentils are under-cooked or the tarka is weak. The fix is cooking the dal until it breaks down, whisking it smooth and pouring a hot ghee tarka on top just before serving.
The 3 laws of tadka dal
Why this recipe works
Firm lentils
Dal should break down.
Lumpy
Whisking makes it creamy.
Weak tarka
The tarka is the flavour.
Shopping and prep list
Ingredients
Dal
Tarka
The NineFoods dal gauge
Is the dal ready?
Stir the dal and look at the texture.
Method · 3 stages
Step by step
Cook dal
- Boil dal with water, turmeric, salt, tomato and ginger garlic.
- Skim foam and simmer. Use the gauge above.
Whisk
- Whisk until creamy.
- Adjust consistency with hot water.
Tarka
- Heat ghee, add cumin, garlic and red chillies.
- When garlic is golden, add chilli powder and pour on the dal.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Weak tarka or low salt.
Fix next time
Use more garlic in the tarka and season well.
Why
Heat too high.
Fix next time
Take the pan off heat as soon as garlic is golden.
Why
Under-cooked.
Fix next time
Cook longer and whisk.
Why
Cooled.
Fix next time
Add hot water when reheating.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Masoor dal | Quick cooking | Moong dal or toor dal |
| Ghee | Tarka | Oil |
| Dried red chillies | Smoky heat | Fresh green chillies |
| Tomato | Tang | Lemon juice at the end |
After the meal
Serve, store, reheat
Serve with
Plain rice, roti and achar.
Store
Fridge 3 days.
Reheat
Add hot water and whisk on low.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the dal ready) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Tadka Dal FAQ
Which dal is best for tadka dal?
Masoor or moong dal cook fastest and turn creamy.
What is a tarka?
Spices and garlic fried in hot ghee and poured over the dal.
How much water for dal?
About 3.5 cups water per cup of masoor dal.
Can I make it in a pressure cooker?
Yes, 2 whistles, then whisk and add the tarka.