This Dal Tadka recipe is a very tasty side dish for Chapati, Aloo paratha, Veg pulao etc. It is highly protein rich as dal is the main ingredient here and any two dal combination can be used or it can be prepared with toor dal alone. I have used Dhungar method: is an ancient technique of smoking and infusing the flavour of burnt charcoal smoke into the dish. I have prepared this restaurant style dal tadka so many times but this is the first time, I am using the dhungar technique for blogging sake. The smoky aroma from the charcoal lends an amazing flavour and please read the recipe till last to know the pictorial instructions and variations used in this interesting dhungar method.
1. Dal combination can be altered as per preference – toor dal, channa dal, moong dal or masoor dal can be used or it can be made with any one type also. I used toor dal and channa dal.
2. Soaking the dal before pressure cooking helps in fast cooking of dal.
3. Adjust chilli and chilli powder as per spice level required for this dal tadka recipe.
4. If preferred, 1 tsp of kasuri methi leaves can be added (Step 4) for more flavour.
5. Dhungar method (Step 6) is optional, but the fumes from charcoal lends excellent aroma.
6. Always use natural charcoal only. Never use instant / chemical based charcoal which spoils the dish and harmful also.
7. In the dhungar method, you can place a small piece of onion, garlic or even garam masala powder along with charcoal. Each ingredient gives a different smell.
8. Keep the fuming charcoal over the dal for minimum 2 minutes. Also don’t forget to cover with a lid, so the flavours get locked.
9. Do the tempering at last only and tempering in ghee adds a wonderful taste.
10. If you calorie conscious, do the tempering with oil for this restaurant style dal tadka.