Dhaba Style Masoor Dal Tadka.

Dhaba Style Masoor Dal Tadka.

Preparation Time 20 Minutes

Cooking Time 30 Minutes

Total Time 1 Hour

Serve 6

Type of Recipe: Dal

Name of Author: Asmi Kadam.


  • 1 Cup Whole Masoor
  • ½ Cup Moong Dal
  • 2 tablespoon oil
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Mustered Seeds
  • ½ Teaspoon Fennel Seeds
  • ½ Teaspoon Asafoetida
  • 7 to 8 curry leaves
  • 10 to 12 Chopped garlic
  • 1 inch Chopped ginger
  • 4 to 5 Dry Red chilies
  • 1 Chopped onion
  • Chopped coriander
  • 2 Tablespoon kasuri methi
  • 1 Tablespoon red chili powder
  • ½ Teaspoon turmeric
  • 1 Tablespoon Aamchur powder
  • Salt
  • 2 Tablespoon oil


Wash the whole masoor and moong dal 4 to 5 times. And soaked it for 30 minutes in water in a separate bowls.

After 30 minutes pressure cook this both the dals till 4 to 5 whistles. Once dal cooked switch off the gas.

Now heat a kadai on a medium flame. Add oil. Once oil heated add, mustered seeds, cumin seeds and fennel seeds. Once seeds splutter add, asafetida, curry leaves and chopped garlic and ginger. Sauté well, then add dry red chili. Once chili change the colour keep the gas on a low flame. Now take out the half of the tadka from the kadai. We will use this half tadka at the end of the recipe.

Now in a kadai, add chopped onion. Saute well. Once onion change the colour, add chopped coriander, kasuri methi, turmeric, red chili powder and aamchur powder. Mix well. Now add boil dal into this tadka. Before adding the dal, remember whisk the dal first then add it. Add salt and water. Mix well. Keep the gas on a medium flame. Allow to cook for at least 10 minutes.

Once dal can nicely boil switch off the gas. Now at the time of serving add the remaining tadka on the dal. Serve with rice, aachar and papad.


Thank you.

Have a wonderful day.

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