Restaurant style Tadka Dal Recipe | How To Make Dal Tadka (दाल तड़का)

For Dal: Split Pigeon Pea / Toor Dal / Arhar Dal –

For Dal: Split Chickpeas / Chana Dal –

For Dal: Water –

For Dal: Medium Sized Tomato, Chopped –

For Dal: Salt –

For Dal: Turmeric Powder –

For Dal: Ginger, Chopped –

For Dal: Onions, Chopped –

For 1st Tadka (Tempering): Ghee / Oil – 2 Tbsp

For 1st Tadka (Tempering): Cumin Seeds – 1 Tsp

For 1st Tadka (Tempering): Ginger, Finely Chopped – 1 Tsp

For 1st Tadka (Tempering): Garlic, Finely Chopped – 1 Tbsp

For 1st Tadka (Tempering): Onion, Chopped – 1/2 Cup

For 1st Tadka (Tempering): Pinch Of Asafoetida

For 1st Tadka (Tempering): Green Chilies, Finely Chopped – 1 Tsp

For 1st Tadka (Tempering): Tomatoes, Chopped – 1/2 Cup

For 1st Tadka (Tempering): Water – 1/2 Cup

For 1st Tadka (Tempering): Red Chili Powder – 1 Tsp Or As Per Taste

For 1st Tadka (Tempering): Coriander Powder – 1 Tsp

For 1st Tadka (Tempering): Garam Masala Powder – 1 Tsp

For 1st Tadka (Tempering): Kasuri Methi – 1 Tbsp

For 1st Tadka (Tempering): Salt To Taste

For 1st Tadka (Tempering): Coriander Leaves, Chopped – 1 Tbsp

For 2nd Tadka (Tempering): Ghee / Oil – 2 Tbsp

For 2nd Tadka (Tempering): Pinch Of Asafoetida

For 2nd Tadka (Tempering): Cumin Seeds – 1 Tsp

For 2nd Tadka (Tempering): Garlic, Finely Chopped – 1 Tbsp

For 2nd Tadka (Tempering): Onions, Chopped – 1 Tbsp

For 2nd Tadka (Tempering): Dried Red Chilies – 2-3 Small

For 2nd Tadka (Tempering): Bay Leaf – 1

For 2nd Tadka (Tempering): Cloves – 2

For 2nd Tadka (Tempering): Red Chili Powder – 1/2 Tsp