Restaurant Style Dal Tadka Recipe (2024)

FAQs

What is the difference between dal and Dal Tadka? ›

In Hindi, the word 'Dal' means 'lentils' and Tadka means 'tempering'. So Dal Tadka means lentils finished with a tempering, at the end. Also known as Tarka daal, this is immensely popular in the Indian restaurants.

Well there is no fix ratio of cup of dal to take for number of people because of the different diet of different people. But it is said that 1 cup of dal is enough for 3 people to prepare. Hence 3–4 cups are enough for 10 people depending on their diet capacity.

For 20 people, I kg uncooked dal is enough. But it depends upon the type of daal too. Those that have thick consistency are required more. Therefore, if it is Dal mash, for 20 people you need to take 1 and half kg.

This is the easiest way to ascertain how hot the fat is without using a thermometer. Add one or two seeds (mustard seeds, see below, also work) to the hot fat, and if it sizzles, the fat is ready. Once the seeds stop sizzling and turn brown, it's time to add the next ingredient, or remove the tadka from the stove.

Masoor Dal (Red Lentils): Cooks quickly and has a slightly sweet and nutty flavor. Toor Dal (Split Pigeon Peas): Has a mild, nutty flavor and is commonly used in South Indian cuisine. Moong Dal (Split Yellow Lentils): Has a mild and slightly sweet flavor. It is often used in soups and stews.

One of the most nutrient-dense pulses known to us is urad dal, or black lentil. Urad dal, being low in fat and calories, aids in better digestion.

Estimate about 100 to 150 grams of dal per person.

To fulfill the daily requirement, a person needs to have four to five bowls of dal in a single meal. One bowl provides about two to three grams of protein. So, it's important to add more protein-rich foods in your diet, such as soya, nuts, seeds, chickpea, says Nmami.

The amount of water added to the dal depends on how thick or watery you want the dal to be. On average, add 3 cups of water while cooking 1 cup of dal.

Dal: A standard serving of dal is about 150-200 grams per person. For 50 adults, you'll need approximately 7.5 to 10 kgs of dal.

How much dal for a 25 person? ›

Why is my dal watery? Reason: 1) You have added too much water to the dal or 2) you undercooked the dal so the lentils stand separately and the water stands separately and they don't mix/emulsify into a creamy and thick texture. Solution: Boil the dal at a high heat for a longer time with the lid off.

Because of this, olive oil is not recommended for making tadka, as it burns at high temperatures. Use refined sunflower oil, coconut oil or even mustard oil instead when preparing tadka.

The high temperature causes the spices to release their essential oils and aromatic compounds, resulting in a burst of flavour. Tadka can be added to a dish before or near the end of the cooking process, giving the final preparation its unique and distinct taste.

In English, tadka is known as “tempering.” It is the technique in which whole or ground spices are briefly roasted in oil or ghee (clarified butter) in order to release their essential oils, thus making their flavor more aromatic.

In reality, Tarka signifies that the dhal has been tempered with a mixture of crisp fried garlic, onion and chilli towards the end of cooking, a process which adds a total flavour bomb to the lentils.

Dal Fry : Is when you add the boiled dal to the tadka of mustard, cumin, curry leaves, onion, tomato and other spices in kadai. It thicker in consistency (than dal tadka) and arhar dal (split pigeon peas) is most commonly used for making dal fry.

Tuvar dal – Generally dal tadka is made with tuvar dal or arhar dal also known as split pigeon pea lentils. In this post, I have shared the dal recipe made with tuvar dal. Moong dal – Even moong lentils can be used to make the recipe. At times I make this recipe both with tuvar dal and moong dal.