Dhaba Style Dal Tadka – the rustic way of preparing this Dal tastes very delicious. My way of cooking Dhaba Style Dal Tadka, easy, quick and delicious.  You should try cooking this dish at home.



  • Tur Dal – Two cups.  Soaked in water for 2 hours.  Boiled and mashed into a paste. Add pinch of salt while boiling Dal.
  • Onion – 2 large or 3 medium size.  Finely chopped.
  • Garlic – 12 cloves.  8 cloves finely chopped.  4 cloves thinly sliced.
  • Ginger – 1 inch size.  Finely chopped.
  • Coriander leaves with stem – small bunch.  Don’t chop it.  This has to be used just by breaking or slicing using fingers.
  • Ghee – 5 tbs.
  • Hing (Asefoetida) powder – half tsp.
  • Green Chilli – Two pieces.  Finely chopped.
  • Kashmiri Red Chilli powder – 2 tbs.
  • Coriander powder – 2 tbs.
  • Jeera powder – 1 tsp.
  • Jeera seeds – 1 tbs.
  • Garam Masala powder – 1 tsp.
  • Tumeric powder – half tsp.
  • Salt to taste.
  • Whole Kashmiri Red Chilli – Two pieces.


  • Take a large Kadai and heat it up.
  • Add 3 tbs of ghee and let it heat up and melt.
  • Add jeera seeds to the hot ghee and allow it to crackle.
  • Add chopped ginger, finely chopped garlic, finely chopped green chilli to the hot ghee.  Stir it well. Cook the ginger and garlic for 2 to 3 minutes on high flame.
  • Add finely chopped onion.  Mix them well.  Cook the onion on high flame until it becomes transluscent.
  • Add tumeric powder, jeera powder, coriander powder, 1 tbs of kashmiri red chilli powder, salt to taste, garam masala powder into the Kadai and mix them well.  Add half a cup of water.  Cook the masalas on high flame for 2 to 3 minutes.  Keep stirring.
  • Take half of the fresh coriander leaves.  Just break/slice them using your fingers and add it to the Kadai.  Stir well for 2 to 3 minutes on high flame.
  • Add the mashed Dal in to the Kadai.  Mix them well on medium flame.  Add a little water while mixing.  Let all masalas and dal mix together properly.
  • Add water as required to make the Dal into a thick consistency.  Mix them well. Close the lid of the Kadai.  Cook this Dal for 4 to 5 minutes on low or medium flame.
  • Open the lid of the Kadai after 5 minutes and reduce the flame to medium. Give it a nice mix again.
  • To prepare a Tadka, take a flat pan and heat it up.
  • Add remaining ghee to the hot pan.  Allow it to melt and heat up.
  • Bread the kashmiri whole red chilli into two pieces and add it to the hot ghee in the flat pan.  
  • Add sliced garlic to the hot ghee in the flat pan.  Mix them well for a minute only on high flame.
  • Add Hing powder and mix it well.
  • Add remaining kashmiri red chilli powder into the hot ghee in the pan. Stir it only for 30 seconds and turn off the flame.
  • Immediately add the hot Tadka to the cooked Dal.  Just give it a stir and close the lid immediately.  Turn off the flame.
  • Dhaba Style Dal Tadka is ready.
  • Garnish the Dhaba Style Dal Tadka with remaining fresh coriander leaves by just breaking it using finger and serve hot.
  • Happy Eating.