There are two types of pulses lover – one who always orders lentils in the restaurant, and the other one goes to the dal tadka without a nap. If the lentil Makhani is popular for the taste of its butter, the lentil Tadka stands out for its warm spicy tastes. To make the correct Punjabi-style dal tadka, you need the accuracy of the material mix and their measurement. And, the recipe we are sharing with you, this is what gives you. So, now you can make a restaurant-style Punjabi Dal Tadka at home. Is it not exciting!?
Watch: Restaurant-style Punjabi Dal Tadka:
(ALSO READ: Chef-Special: Try this creamy ‘Dal Dhaba’ recipe to impress your family)
With the correct recipe at your disposal, you can easily make restaurant-style Punjabi Dal Tadka, which we all have fallen in love with. This dal is made with a mixture of Tadka Chana Dal and Tor Dal, also known as Arhar Dal, which is at the top of the tempering of Indian spices.
You must first soak both pulses in water for 2 hours. Then cook the pulses soaked with turmeric powder, salt and water in a pressure cooker. Cumin seeds, salt, coriander powder, garam masala, green chillies, some lentils water and chopped onions and tomatoes with spices like crushed kasuri fenugreek.
Now, for the last touch of Tadka – roast the leaves of cumin, garlic, whole red chili, ginger, and coriander, and put your magic on the lentils to work.
See how easy it is to make dal Tadka at home, and you do not even need to wait to go to a restaurant to order it. Try this amazing recipe today!
Disclosure: This article may have links to third-party websites or resources. However, it does not affect the integrity of the material, and all recommendations and ideas are based on our independent research and decisions.