Dal Tadka Recipe: If you take 3 types of lentils, then you can make dal tadka at home, as you get in the dhabas

Dhaba Style Dal Tadka Recipe: Whenever people go to eat food at the dhaba, the lentils eat especially. My mouth gets water even after remembering the lentils found on the dhaba. Because the taste of those pulses is very spicy. If you want to make restaurant style dal at home, it is important to use the right amount of lentils.

Three types of pulses are used in dhabas made in dhabas. Due to which the lentils become thick and also look delicious. Today we tell you the recipe for making dhaba style dal tadka, that too in the right proportion. If you take lentils with this measurement and follow these steps to make lentils at home, then you will get the same lentils as you find in the dhabas.

Material for lentils

Turmeric – Half a cup
Chana – 4 tablespoons
Moong Dal – 4 tablespoons
1 finely chopped onion
1 finely chopped tomatoes
Ginger-garlic paste 1 tbsp
chilli powder
Salt

Turmeric,
Coriander, cumin, hot
Spices,
Dry red chili,
Asafoetida,
1 bay leaf,
Cumin
1 piece, cinnamon,
4 teaspoons of ghee,
3 to 4 garlic buds, finely chopped.

How to make lentils

3 Wash the lentils thoroughly with water. Add salt and turmeric to the lentils and cook for 4 to 5 whistles. When the lentils are cooked, heat 2 tablespoons of ghee in a vessel and add cumin seeds to it. Add bay leaves and sesame to it.

Then add onion, ginger-garlic paste and fry well. Then add tomatoes to it. When the tomato is cooked and the ghee is separated, add red chili, coriander, salt and garam masala to it and mix it.

Add boiled lentils to the prepared spices and let it cook on low flame. After boiling the lentils for 5 minutes, check the salt and turn off the gas. The lentils also need to apply spices from above. For this, heat ghee in a pan, add asafetida, finely chopped garlic and red chili and fry it and then put it on top of the lentils. Finally add finely chopped coriander to the lentils and serve hot.