Dhaba-Style Dal tadka Recipe| Chana Dal Fry Recipe| Easy and Quick|

Dhaba-Style Dal Tadka"Homemade Dal Tadka with a Ghee Tempering Twist"

‪@Afkitchencorner‬




Chana Dal Recipe

Ingredients:

1 cup Chana Dal (split Bengal gram)

3 cups Water (for boiling)

2 medium Onions (finely chopped)

2 medium Tomatoes (finely chopped)

2-3 Green Chilies (slit)

1 tbsp Ginger-Garlic Paste

2 tbsp Oil or Ghee

1 tsp Cumin Seeds

1 tsp Mustard Seeds (optional)

1/2 tsp Turmeric Powder

1 tsp Red Chili Powder

1 tsp Coriander Powder

1/2 tsp Garam Masala

Salt to taste

2 tbsp Fresh Coriander Leaves (chopped, for garnish)

1 tbsp Lemon Juice (optional, for tanginess)


Instructions:

1. Wash and Soak the Dal

Rinse chana dal thoroughly. Soak it in water for 30 minutes for better cooking.



2. Cook the Dal

Add soaked dal, 3 cups water, and a pinch of turmeric to a pressure cooker. Cook for 3-4 whistles or until soft but not mushy.

Let the pressure release naturally. Keep the dal aside.



3. Prepare the Tempering

Heat oil or ghee in a pan. Add cumin seeds and mustard seeds (if using). Let them crackle.

Add chopped onions and sauté until golden brown.

Stir in ginger-garlic paste and green chilies. Cook until the raw smell disappears.

Add chopped tomatoes and cook until they turn soft and the oil separates.



4. Add Spices

Mix in turmeric, red chili powder, coriander powder, and garam masala. Cook for 1-2 minutes.



5. Combine Dal with Masala

Pour the cooked chana dal into the pan and mix well. Add water to adjust the consistency as desired.

Simmer the dal on low heat for 5-7 minutes, allowing the flavor

Prepare the Tadka:

Heat 2 tbsp ghee in a small pan.

Add 1 tsp cumin seeds (jeera) and let them crackle.

Add 2-3 chopped garlic cloves and sauté until golden brown.

Add a pinch of hing (asafoetida) and 1-2 whole dried red chilies.

Turn off the heat and immediately mix in 1/2 tsp Kashmiri red chili powder for vibrant color.

Add to Dal:

Pour this sizzling tadka over the cooked chana dal just before serving.

Stir gently or leave it on top for a dramatic presentation.




This tadka gives the dal a smoky, aromatic flavor and enhances its richness. Serve hot with steamed rice or roti!