Dal Tadka Recipe {Restaurant style} + Instant Pot

This dal tadka is just like you get at your favorite Indian restaurant but it’s made at home in under 30 minutes! This restaurant style (dhaba style) yellow dal tadka is delicious, flavourful with smokey flavor (which comes from the dhungar method).  

This Indian lentil curry preparation is one of the most popular dal recipes from Punjab. Other popular verities are dal fry and dal makhani.

Here I am sharing 2 methods of making tadka dal. One is stovetop version (made in a traditional Indian pressure cooker) and second is Instant pot dal tadka (which is a quicker version yet delicious).

What is dal tadka? 

dal=split lentils and tadka=tempering. So to make this Punjabi dal tadka, a single lentil (toor dal) or a mix of lentils (toor dal, masoor dal, yellow moong dal) is used. Tadka is also known as chaunk in Hindi. To make the tadka (tempering), spices/herbs are fried into the hot oil which releases its flavor and becomes aromatic. Then immediately this tempering is added into the simmering dal and the pan is covered right away to trap the flavors.

The process of dal tadka preparation is divided into three parts.
1) A mix of dals is pressure cooked with onion, tomato, and spices.
2) Then dhungar method is used to give the smokey flavor.
3) In the end, cumin garlic-flavored tadka/tempering/chaunk is poured into the dal to perk up its flavor.

How to make Dal Tadka? (StoveTop)

1) Take toor dal, moong dal, and masoor dal.

2) Wash them under running cold water till water runs clear or rinse them with cold water for 3-4 times. Keep it aside.

3) Heat the 1 tablespoon of oil in a pressure cooker. Once hot add onion and sprinkle a little salt. Mix and saute for 2-3 minutes or till the onions become translucent or light pink in color. Same can be done in instant pot with saute mode on.

4) Now add ginger paste, garlic paste, and green chili. Mix and cook for a minute or till the raw smell of ginger-garlic goes away.

5) Add tomatoes and mix.

6) Cook till tomatoes are soft and almost mushy.

7) Add remaining salt, turmeric powder, red chili powder, and garam masala.

8) Mix and cook for a minute.

9) Now add washed dal.

10) add 1 ½ cups of water, stir.

11) Cover the cooker with lid, put the weight on and cook for 5-6 whistles on medium heat. Let the pressure go down by itself and then open the lid. To cook in instant pot, cook on manual (high pressure) for 4-5 minutes.

12) Using spatula slightly mash and stir the dal. Add another ½ cup of water. You may or may not need this extra water. Adjust the water quantity as per the dal consistency. And let it simmer for 3-4 minutes.

13) Now for dhungar or smoking method, heat the charcoal on the direct flame. Use the rack and tongs. See notes below regarding choosing the type of charcoal. If used wrong one then it will ruin the taste of the dal.

14) Keep turning and heating till it gets smokey, hot and red. Place that hot charcoal in the small steel katori or bowl.

15) Place that katori in the center on the dal.

16) Add ¼ teaspoon of garlic paste on hot charcoal.

17) And drizzle ¼ teaspoon of ghee. As soon as ghee heats, the smoke will come out.

18) Immediately cover with the lid to trap all the smoke. Keep it covered for 2-3 minutes and let the flavor get infused. You can increase the smoking time as per your liking. But start with 2 minutes and taste. Increase the smoking time if required more smokiness. Once done, remove the katori with the help of tongs.

19) Let’s prepare the tadka. Heat the ghee in a small pan on medium heat. Once hot add cumin seeds and let them sizzle.

20) Then add smashed garlic cloves and dry red chilies. Saute for a minute. You will notice the chilies will get a darker color.

21) Now add hing and turn off the stove.

22) Add this tempering to the dal and cover with the lid to trap the tadka flavors. Dal tadka is ready to serve.

Dhaba Style Dal Tadka

To get the Dhaba like taste of tadka dal, always use the above method where two types of tempering (tadka) is made. First is tempering of onion, tomato and second is pour over tempering to enhance the flavor and aroma. Below instant pot dal tadka recipe uses only second tempering. 

As you can see, the above method works for instant pot as well. But below I am sharing another quick and easy instant pot dal tadka recipe which does not require the saute mode. Also, you can cook plain basmati rice or jeera rice with PIP (pot-in-pot) method.

How to make Instant Pot Dal Tadka?

1) Wash toor dal under running cold water till water runs clear. Soak in enough water for 15-20 minutes, then drain the soaking water. Soaking step is optional.

2) Take dal in the inner pot of instant pot. 

3) Add turmeric powder, red chili powder, salt, ginger-garlic paste, green chilies, onions, and tomato.
Alternately, you can use my (1/4 cup) onion tomato masala.

4) Add water and stir. (NOTE: to cook jeera rice and dal tadka together, see this instant pot jeera rice recipe with PIP method).

5) Cover with the lid, keep the valve to sealing. Cook on manual (high pressure) for 4-5 minutes. Let NPR (natural pressure release) or do QPR (quick pressure release) after 10 minutes.

6) Then turn on the saute mode and simmer for 3-4 minutes. Add garam masala, kasoori methi and chopped cilantro.

7) Add freshly squeezed lemon juice.

8) Mix well. You can do the dhungar method to make the smokey dal tadka as shown above.

9) To make the tempering, heat the ghee in a small tadka pan on medium heat. Once hot, add cumin seeds and let them sizzle a bit.

10) Then add dried red chilies and smashed garlic cloves. Saute for a minute or so.

11) Then add hing and turn off the stove.

12) Immediately add the tadka to the dal and cover with the lid to trap the flavors.

What to serve with dal tadka?

• Serve dal tadka with plain basmati rice or jeera rice.
• It can be served with paratha or tandoori roti.
• It tastes good with mild-flavored veg pulao or peas pulao or mushroom pulao.

Tips to make the BEST Dal Tadka?

• For smoking the dal aka dhungar method, I highly suggest using natural lump charcoal. Never ever dare to use instant light charcoal briquets. Those have chemicals in them and we don’t want that smell of chemical in the dal. I am saying this from my experience, trust me!
• With this smoking method, you can play with different flavors. I wanted the garlic flavor in my dal tadka, so I used garlic paste over the hot charcoal. You can try with only ghee. Or substitute the garlic with cloves or garam masala powder.
• If you don’t like the smoky flavor in this dal then skip that step entirely.
• In the tempering aka tadka, ghee is highly recommended. This gives a rich flavor to the dal.
• To make it vegan, you can use oil, but flavors will be compromised.
• If making for guests then you can make the dal ahead of time minus tadka. At the time of serving make the tempering and serve. This way it tastes much better.

Check out more dal recipes
Chana dal // Moong dal // Toor dal // Urad dal (dhaba style) // Moong dal chilka // Tomato dal