By Shreya Sarpal
February 27, 2026
Rich, buttery dal tadka simmered with slow-cooked lentils and finished with a sizzling garlic-chilli tempering brings that unmistakable dhaba aroma straight to your kitchen.
1 cup yellow toor dal 3 cups water 1 chopped onion 1 chopped tomato 1 tsp ginger-garlic paste ½ tsp turmeric powder 1 tsp red chilli powder Salt to taste 2 tbsp ghee For Tadka 1 tbsp ghee 4 sliced garlic cloves 2 dried red chillies ½ tsp cumin seeds 1 pinch asafoetida 1 tsp kasuri methi
Pressure cook dal with water and turmeric until soft and mash lightly.
Heat ghee, saute onion till golden, then add ginger-garlic paste and tomato.
Add chilli powder and salt, then mix in cooked dal and simmer for 5 minutes.
For tadka, heat ghee, add cumin, garlic, red chillies, and asafoetida till aromatic.
Pour hot tadka over dal, sprinkle kasuri methi, and serve immediately.