There’s nothing more scrumptious than creamy Dal Tadka with jeera rice or steamed basmati rice or butter naan. This restaurant-style recipe is made with boiled lentils which are sautéed with garlic, spices, and onions thus bringing you an amazing dish that you can easily make at home.

Method For Dal Tadka

• The dal must be washed properly and then pressure cooked along with the required amount of water, turmeric powder and salt. Cooking the dal should take about 3 to 4 whistles for it to become soft as well as little smashed.
• Ghee and oil are to be heated in a pan first followed by the addition of cumin seeds allowing them to crackle.
• Next, the garlic, ginger and cut green chilies should be added and fried until the sweet smell is released, and stunning color appears.
• Once it turns brown, it must be followed by chopped tomatoes to be cooked until soft or oil separates.
• After that, the addition of red chili powder, Kashmiri chili powder, coriander powder and garam masala is required. It must be left for cooking for about 2 to 3 minutes.
• Then the finally cooked dal must be poured and the addition of water to curry is required for boiling for 8 to 10 minutes.
• In the finish, kasuri methi needs to be crushed by hands followed by the addition of kasuri methi along with some chopped coriander. 
• Take a frying pan and cook some ghee for the finishing the tadka. Once it has melted, put cumin seeds, sliced garlic, dried red chilies, and hing together and Fry until the garlic has browned, and then switch off the flame and mix in Kashmiri red chili powder before pouring the seasoning over the dal. 

Options for Serving Dal Tadka

Dish out some dal with jeera rice, steamed rice, tandoori roti, laccha pratha, or chapati. Don’t forget to add a small portion of butter with some fresh lemon juice at the top.

Tips for Restaurant-Style Dal Tadka

To get restaurant-like taste, use a combination of toor and moong dal to get a creamy consistency; sauté onions till finger-licking brown to enhance flavor; allow the dal to sit for at least 10 minutes after adding the masala; make the garlic-tadka just before serving; and at the end, add a little butter to make the dal rich and smooth.