Restaurant Style Mixed Dal Tadka – Indian Style Mixed Lentils

Restaurant Style Mixed Dal Tadka (Tempered Mixed Lentils) is a popular dal/lentil recipe from India where lentils are cooked and then tempered with choice of ghee, spices, and masala. The dal and tempering differ in every state, which further differs in every household.Restaurant Style Mixed Dal Tadka

Some make the dal extra spicy by adding lots of chilies and some make it kind of sweet-tangy by adding sugar/jaggery and dry mango powder or lime juice.

So there are tons of ‘Dal-Tadka‘ recipes but the one I’m sharing today is our favorite Restaurant Style Mixed Dal Tadka.

For many vegetarians or vegans, dal is a great source of protein and fiber. Hence whenever it’s made, I try to incorporate different dal’s to increase the protein level.

For this Restaurant Style Mixed Dal Tadka recipe, I’m using the following dals:

  • Aarhar Dal (yellow pigeon peas)
  • Masoor Dal (pink lentil or split red lentil),
  • Moong Ddhuli Dal (yellow split peas)
  • Moong Chilka Dal (green gram split)

however, you may add or reduce any dal of choice.


Now, that we covered the dal/lentils we are using, lets talk about our favorite thing that will add flavor and gorgeous color to it – Chowka /  Tempering.

In a typical Indian household, we temper a lot of dals/chutneys/curry and sometimes even rice.

Some do it by using ghee (clarified butter) or oil (coconut / olive / mustard) as a base and then your favorite spices are added along with few ingredients.

Don’t be worried, once, you read the steps, it would all look ‘easy-peasy‘ – I Promise and You can treat yourself to a luxurious flavorful recipe 🙂

Mixed Dal Tadka

I’m giving this Restaurant Style Mixed Dal Tadka, a very rustic traditional tadka/temper, hence we would be using a typical onion, tomato, garlic, chili masala along with cloves (for the aroma), cumin seeds, chili and aesofatida (*Hing – to reduce bloating).

Now as these dal’s are high in protein and fiber, they also cause bloating at times hence we temper them using spices.

Dal-Tadka is usually served as an entree along with a side of sauteed vegetable and roti’s/rice.

*** For my VEGAN Friend’s: I would recommend making the temper using organic coconut oil or a mix of coconut & olive oil.

I hope you enjoy the famous ‘Restaurant Style Mixed Dal Tadka – Indian Style Mixed Dal’ and do keep me posted of any of my recipes tried by you.

As always, I Looove when you try my recipes and send me pictures & feedback. You can tag my recipes tried by you using #easycookingwithmolly on any of the social media below:

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Restaurant Style Mixed Dal Tadka: #mixed #dal #tadka #indian #lentil


Yields 6

Restaurant Style Mixed Dal Tadka (Tempered Mixed Lentils)

5 minPrep Time

30 minCook Time

35 minTotal Time

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Recipe Image


1 Cup Arhar Dal (yellow pigeon peas)

1/2 Cup Moong Chilka (green gram split)

1/2 Cup Moong Dhuli (yellow split peas)

1/2 Cup Masoor Dal (pink lentil or split red lentil)

3 Cups Water

1/2 Tsp Turmeric

2 Tsp Salt

Tadka / Tempering:

3 Tbsp Ghee (Use organic coconut ghee)

1/2 Onion - Grated and squeeze to remove excess water.

2 Tomatoes - Peeled & Grated

1 Clove Garlic - Thinly Chopped

1 Medium Green Chili - Thinly Chopped

2 Tsp Cumin Seeds

3-4 Cloves

1 Tsp Red Chili Powder

Pinch of Aesofatida (Hing)

2 Tbsp Fresh Cilantro - Chopped (For Decoration)


  1. For Making the Dal/Lentil:
  2. In a pressure cooker, add all the dals/lentils.
  3. Add water, turmeric, salt and close the lid.
  4. Pressure cook on high flame until first whistle.
  5. Reduce the flame to medium and cook till 3 more whistles and then turn off the heat.
  6. (If cooking in deep pot, add the ingredients as listed and cook covered in medium to low heat till the lentils are cooked)
  7. For Tadka / Tempering:
  8. Heat ghee in a non-stick pan.
  9. Add cumin seeds, cloves and let them crackle on medium heat.
  10. Now add onion and sauté till golden brown.
  11. Add garlic and sauté for 1/2 minute.
  12. Now add tomato, green chili, red chili, aesofatida and sauté everything for 1/2 minute and lower the heat.
  13. Let the spices and masala cook and infuse the rustic flavors (For about 1 more minutes).
  14. Turn off the heat.
  15. Now heat the dal once again and add extra water if it's too thick or as per choice. (If adding more water, let it boil).
  16. Transfer hot dal in serving dish.
  17. Pour the tempering over it and decorate with fresh chopped cilantro.
  18. Serve hot with roti's or rice.
Cuisine: Indian | Recipe Type: Entree

19 Replies to "Restaurant Style Mixed Dal Tadka - Indian Style Mixed Lentils"

  • comment-avatar
    Germaine November 12, 2015 (7:48 pm)
    Thank you for posting tis recipe. I LOVE dadka and will definitely be trying this!
    • comment-avatar
      Molly Kumar November 13, 2015 (4:53 am)
      I'm glad you liked it, Thanks Germaine.
  • comment-avatar
    Derek November 12, 2015 (7:52 pm)
    Beautiful! Love the colors you got going on here Molly. Excellent!
  • comment-avatar
    Kylee @ Kylee Cooks November 12, 2015 (8:19 pm)
    What GORGEOUS colors in this!! Looks fantastic!
  • comment-avatar
    Dini @ The Flavor Bender November 13, 2015 (1:07 am)
    This is so yummy Molly!! :D I love tempered dal and it's the ONLY way I used to eat dal - it's still my absolute favourite way!! I love how this looks too.
    • comment-avatar
      Molly Kumar November 13, 2015 (4:52 am)
      Thanks Dini and so true, even I eat Dal this way or this is the only way ;)
  • comment-avatar
    Michele November 13, 2015 (3:31 am)
    I have never made Dal at home.. but this looks completely doable. Looks like I'll be heading to India Sweets and Spiced to get some ingredients very soon....
    • comment-avatar
      Molly Kumar November 13, 2015 (4:48 am)
      I'm so glad you liked the recipe Michele, its pretty simple and tastes absolutely awesome with breads or rice :) Thanks for visiting!
  • comment-avatar
    Robyn @ Simply Fresh Dinners November 13, 2015 (2:32 pm)
    Hi Molly, I'm so glad to find your recipe today because I'm trying to learn more about Indian cooking because I adore the food! I'm on a curry kick at the moment but I have been researching this dish and trying to get the courage to cook it - and now I will with this recipe! Love the bright photos, too. Thanks!
    • comment-avatar
      Molly Kumar November 16, 2015 (4:10 am)
      Hi Robyn, thanks for dropping by and I'm so happy you liked the recipe. Do give it a try - Hugs, Molly
  • comment-avatar November 14, 2015 (3:35 am)
    My kind of food! It looks delicious. I'll have mine extra spicy please!
    • comment-avatar
      Molly Kumar November 16, 2015 (4:05 am)
      Oh, I'm so glad you liked it Mel and make it extra spicy :)
  • comment-avatar
    Revathi Palani November 14, 2015 (11:11 am)
    Simple and scrumptious. The colors are so vibrant. Yummy.
  • comment-avatar
    Katalina @ Peas & Peonies November 15, 2015 (4:00 am)
    This dish is so flavorful, it would be so perfect with this cold weather, all the spices are amazing!
    • comment-avatar
      Molly Kumar November 16, 2015 (3:37 am)
      Thanks Katalina, it's absolute comfort food for this weather.
  • 21 Fingerlicking Indian Recipes for Diwali June 24, 2017 (3:26 am)
    […] Restaurent Style Mixed Dal Tadka (Mixed Lentil tempered with ghee & spices) […]

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