Restaurant Style Mixed Dal Tadka (Indian Style Mixed Lentils) is an extremely popular Dal from India and one of the MOST ordered Dal in the restaurants all over the world.
It’s a mix of 3-4 or even more dal, that are cooked together in spices, ghee (brown butter) and herbs.
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.
Ingredients for Restaurant Style Mixed Dal Tadka recipe:
- 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)
- Indian Masala.
** However, you may add or reduce any dal of choice.
How to Make Restaurant Style Mixed Dal Tadka recipe:
Now, that we covered the dal/lentils we are using, let us 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.
Hence we would be using a typical onion, tomato, garlic, chili masala along with cloves (for the aroma), cumin seeds, chili and asafetida (*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 vegetables 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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- 1 Cup Arhar Dal
- 1/2 Cup Moong Chilka
- 1/2 Cup Moong Dhuli
- 1/2 Cup Masoor Dal
- 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 Asafetida (Hing)
- 2 Tbsp Fresh Cilantro - Chopped (For Decoration)
For Making the Dal/Lentil:
- In a pressure cooker, add all the dals/lentils.
- Add water, turmeric, salt and close the lid.
- Pressure cook on high flame until first whistle.
- Reduce the flame to medium and cook till 3 more whistles and then turn off the heat.
- (If cooking in deep pot, add the ingredients as listed and cook covered in medium to low heat till the lentils are cooked)
For Tadka / Tempering:
- Heat ghee in a non-stick pan.
- Add cumin seeds, cloves and let them crackle on medium heat.
- Now add onion and sauté till golden brown.
- Add garlic and sauté for 1/2 minute.
- Now add tomato, green chili, red chili, aesofatida and sauté everything for 1/2 minute and lower the heat.
- Let the spices and masala cook and infuse the rustic flavors (For about 1 more minutes).
- Turn off the heat.
- 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).
- Transfer hot dal in serving dish.
- Pour the tempering over it and decorate with fresh chopped cilantro.
- Serve hot with roti's or rice.
Amount Per Serving: Calories: 345Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 39mgSodium: 1280mgCarbohydrates: 31gFiber: 9gSugar: 9gProtein: 13g