Dal is considered a staple in Indian cuisine. While daily home-cooked dal is good for health, it can often taste a bit bland. On the other hand, when it comes to dining at a dhaba or restaurant, "dal tadka" is often the first dish ordered. The aroma, richness, and distinctive smoky flavor of this dal captivate everyone. Many people think it's impossible to recreate that taste at home, but that's not true. With a few special tricks and the right spices, you can create a dhaba-like flavor in your home kitchen.

Selection of the necessary materials

Choosing the right lentils is crucial to making a great dal tadka. Instead of just making tur dal, adding a little chana dal gives the dal a wonderful texture. One cup of tur dal and two tablespoons of chana dal are used for this. Additionally, the tadka requires finely chopped onions, tomatoes, ginger-garlic paste, green chilies, and spices like turmeric, salt, asafoetida, and Kashmiri red chili. Keep kasuri methi (kasuri methi) and finely chopped coriander leaves handy for aroma.

How to boil lentils

The process of preparing dal begins with soaking it. The dal should be washed with clean water and soaked for at least half an hour. This not only makes the dal cook faster but also improves its taste. Put the soaked dal, water as needed, a little turmeric, salt and a teaspoon of oil in the cooker. Adding oil prevents the water from escaping from the whistle of the cooker. Cook the dal on medium flame for about three to four whistles. Keep in mind that the dal should be completely cooked, but it should not become like a paste or pudding. The balance of whole grains and dissolved dal gives the dhaba-like texture.

Base Masala and First Tadka

Once the lentils are cooked, heat oil or pure ghee in a large pan. For a dhaba-style flavor, it's best to use ghee. Add cumin seeds to the hot ghee and, when they begin to crackle, add finely chopped onions. Fry the onions until they turn a deep golden brown. Next, add ginger-garlic paste and chopped green chilies, and lightly fry. Add finely chopped tomatoes and a little salt. Cook until the tomatoes soften. When the masala begins to release ghee from the sides, the base is ready. Now, add the boiled lentils to the masala. If the dal seems too thick, you can add a little hot water. Let it simmer on low heat for about five minutes to allow the lentils and spices to combine well. Finally, rub some fenugreek leaves with your hands and add them to the dal.

The Real Magic: The Second Tempering

The real heart of dal tadka is its second tempering, which is added just before serving. Heat two tablespoons of pure ghee in a small tadka pan. Add finely chopped garlic and let it brown slightly. Next, add dried red chilies and asafoetida. Turn off the heat and immediately add Kashmiri red chili powder. Adding the chilies after turning off the heat prevents them from burning and gives the dal a beautiful red color. Immediately pour this hot tempering over the dal and close the lid for a few minutes to let the aroma soak in.

The secret to giving a smoky flavor

The distinctive aroma of dhaba dal comes from the smoke from the coal. To replicate this at home, heat a piece of coal on the stove until it glows red hot. Place a small steel bowl in the center of the dal and place the burning coal in it. Pour a little ghee or butter over the coal. As soon as smoke begins to rise, immediately close the lid of the pan tightly. After about five minutes, open the lid and remove the bowl. Your authentic dhaba-style dal tadka is ready. Garnish it with finely chopped coriander leaves and serve with hot jeera rice or tandoori roti.