Healthy Restaurant Style Mixed Dal TadkaVeg
Enjoy restaurant-style Mixed Dal Tadka at home with this simple, healthy recipe. Packed with protein from five types of lentils—Toor, Masoor, Urad, Chana, and Moong—this dish is both nutritious and incredibly flavorful. Tempered with aromatic spices, ghee, garlic, and fresh herbs, it delivers that authentic dhaba-style richness. Perfectly pairs with steamed rice or roti for a wholesome meal. Easy to follow, healthy, and absolutely delicious—perfect for any day of the week!
Ingredients
Lentils (Dal):
1 cup Pigeon Peas (Toor Dal)
1 cup Masoor Dal
1 cup Black Gram (Urad Dal)
1 cup Bengal Gram (Chana Dal)
1 cup Green Gram Dal (Moong Dal)
Vegetables & Aromatics:
1 cup Onion (finely chopped)
1 cup Tomato (finely chopped)
1 tbsp Ginger (finely chopped)
1 tbsp Garlic (finely chopped)
2 nos. Green Chilli
1 cup Coriander Leaves (chopped)
Spices & Tempering:
2 leaves Bay Leaf
1 no. Black Cardamom
1 inch Cinnamon Stick
1 tsp Cumin Seeds
1 tsp Asafoetida Powder (Hing)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Garam masala Powder (Hot Spices)
to taste Salt
Fats & Cooking Medium:
4 tbsp Oil
4 tbsp Clarified Butter (Ghee)
5 cups Water
Instructions
Step 1— Prepare the Lentils
1
Combine the toor, masoor, urad, chana, and moong dals in a bowl and wash them thoroughly with water.
2
Add the cleaned lentils to a pressure cooker with 3 cups of water, turmeric powder, salt, and a dash of cooking oil (to prevent splattering).
3
Pressure cook on high heat for 6 whistles. Once done, let the pressure release naturally and set the cooked dal aside.
Step 2— Prepare the Tempering (Masala Base)
1
In a separate pan, heat 4 tablespoons of cooking oil.
2
Add the bay leaves, black cardamom, cinnamon stick, cumin seeds, asafoetida (hing), and green chilies. Sauté until fragrant.
3
Add the chopped ginger and garlic, followed by the onions. Sauté the onions until they turn golden brown.
4
Add the chopped tomatoes and cook on low heat until they soften and the mixture is well blended.
Step 3— Combine and Season
1
Stir in the red chili powder, coriander powder, and garam masala. Cover and cook for a brief moment to let the spices integrate.
2
Add the cooked dal into the pan with the masala. Mix well and adjust the consistency by adding warm water as needed.
3
Add extra salt if required, cover, and let the dal simmer on low heat for 3-4 minutes to ensure the flavors meld perfectly.
Step 4— Final Finishing
1
Stir in fresh chopped coriander leaves and 2 tablespoons of ghee.
2
Cover the pan and turn off the heat; let it rest for 2 minutes.
Step 5— Optional Second Tadka for Restaurant Style
1
For an extra aromatic touch, heat 2 tablespoons of ghee in a small tadka pan.
2
Briefly sauté chopped ginger and garlic in the ghee until golden.
3
Pour this hot tempering over the prepared dal right before serving. Serve hot with steamed rice or roti.
Nutrition Facts
6 servings per recipe
