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.
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 🙂
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.
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