Looking for a comforting yet restaurant-quality dinner option? This Quick Hotel-Style Mix Dal Tadka recipe is the perfect solution. By combining the creamy texture of Toor Dal (Split Pigeon Peas) with the earthy flavour of Masoor Dal (Red Lentils), you get a rich and hearty dish that pairs perfectly with Jeera Rice or warm Chapatis.
The secret to that authentic “dhaba” or hotel flavour lies in boiling the whole spices directly with the lentils in the pressure cooker. This infuses every bite with aromatic goodness before you even apply the final tempering (tadka). Whether you are a beginner looking for an easy Indian dinner recipe or a pro wanting to upgrade your daily dal, this step-by-step guide will help you make the perfect bowl of comfort food in under 30 minutes.
Also Read – Crispy Akkha Masoor Palak Pakoda Recipe | Masoor Dal Bhaji
Ingredients List:
- For Pressure Cooking (The Dal Base):
- Toor Dal (Arhar Dal): 1 Cup
- Masoor Dal (Red Lentils): 1/2 Cup
- Water: 1.5 glasses (plus more for adjusting consistency)
- Onion: 1 medium, sliced lengthwise
- Tomato: 1 medium, chopped
- Green Chilli: 1 whole
- Ginger-Garlic Crush: 1/2 inch ginger and 3 garlic cloves, crushed together
- Turmeric Powder: 1/4 tsp
- Salt: To taste
- Ghee (Clarified Butter): 1/2 tbsp
- Whole Spices:
- 1 Bay Leaf (Tej Patta)
- 1-inch Cinnamon Stick (Dalchini)
- 1 Black Cardamom (Badi Elaichi)
- 1 Green Cardamom (Hari Elaichi)
- 2 Cloves (Laung)
- 1 Small Star Anise (Chakri Phool)
- For the Tadka (Tempering):
- Ghee: 2-3 tbsp
- Mustard Seeds (Rai): 1 tsp
- Cumin Seeds (Jeera): 1 tsp
- Garlic: 7-8 cloves, crushed
- Asafetida (Hing): A pinch
- Dry Red Chillies: 2 whole
- Curry Leaves: 1 sprig
- Red Chilli Powder: 1/2 tsp
- Cumin-Coriander Powder (Dhana-Jeera Powder): 1 tsp
- Fresh Coriander Leaves: Chopped, for garnish
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Step-by-Step Instructions:
- Prep the Lentils: Measure 1 cup of Toor Dal and 1/2 cup of Masoor Dal. Wash them thoroughly with water until the water runs clear.
- Add Ingredients to Cooker: In a pressure cooker, add the washed dals and 1.5 glasses of water. Add the sliced onion, chopped tomato, green chilli, and the crushed ginger-garlic paste.
- Infuse with Spices: Add all the whole spices (bay leaf, cinnamon, cardamoms, cloves, star anise) directly into the cooker. Add salt, turmeric powder, and 1/2 tbsp of ghee.
- Pressure Cook: Close the lid and pressure cook for 4 whistles on medium heat.
- Mash the Dal: Once the pressure releases naturally, open the lid. The dal should be soft and well-cooked. Mash it slightly with a ladle to get a creamy consistency.
- Prepare the Tadka: Heat 2-3 tbsp of ghee in a kadai or deep pan. Once hot, add mustard seeds and let them pop. Add cumin seeds, crushed garlic, and a pinch of hing. Sauté until the garlic turns golden.
- Add Aromatics: Add dry red chillies and curry leaves. Stir briefly, then lower the flame. Add red chilli powder and coriander-cumin powder.
- Combine: Immediately pour the boiled dal into the tadka to lock in the flavours.
- Simmer: Rinse the cooker with a little warm water and add it to the pan to adjust the consistency. Taste and add more salt if needed. Let the Mix Dal Tadka simmer for 5 minutes on low heat.
- Garnish & Serve: Turn off the heat and garnish generously with fresh coriander leaves. Serve hot!
Also Read – Spicy Pudina Mirch Recipe | Maharashtrian Green Chilli Mint Fry
Cooking Tips for Better Results:
- Warm Water Trick: Always use warm water if you need to thin out the dal after cooking. Cold water can separate the dal and water, affecting the texture.
- Crushed vs. Paste: Using crushed garlic and ginger gives a more robust, rustic flavour compared to smooth store-bought paste.
- Ghee is Key: While you can use oil, using ghee for the tempering gives it that authentic Hotel-Style Dal taste and aroma.
- Don’t Over-mash: Mash the dal lightly. You want a creamy texture but still want to see some grains of dal for a nice mouthfeel.
Variations:
- Vegan Version: Simply replace the ghee with oil or vegan butter in both the pressure cooking and tempering steps.
- Spicy Version: Increase the red chilli powder to 1 tsp and chop the green chilli into pieces instead of leaving it whole.
- Kids-Friendly Version: Skip the green chilli and reduce the red chilli powder. The dal is naturally sweet and creamy, which kids usually love.
- No Onion/Garlic: You can skip the onion and garlic entirely. The whole spices and tomato will still provide plenty of flavour.
Also Read – Spicy Roasted Garlic & Kokum Side Dish | Lasun Aagal Recipe
Serving Suggestions:
- Classic Combo: Serve this dal piping hot with Jeera Rice or plain Steamed Basmati Rice.
- Breads: It pairs beautifully with soft Phulkas, Butter Naan, or Tandoori Roti.
- Sides: Add a side of roasted papad, spicy mango pickle, and a fresh salad (onion, cucumber, tomato) to complete the meal.
FAQs:
Q1: Can I make this recipe using only Toor Dal?
Ans: Yes, absolutely! You can use only Toor Dal or only Masoor Dal. However, the mix of both gives a unique balance of creaminess and flavour that defines this mix dal recipe.
Q2: Is this recipe healthy?
Ans: Yes, it is very healthy. Dal is a great source of plant-based protein and fiber. The spices used aid in digestion. For a lower-fat version, reduce the amount of ghee.
Q3: Can I skip the whole spices?
Ans: The whole spices provide the “secret” hotel aroma. If you don’t have all of them, try to at least include the bay leaf and cinnamon for a good flavour profile.
Q4: How long can I store this dal?
Ans: This dal stays fresh in the refrigerator for 2-3 days. Reheat it in a pan and add a splash of hot water if it has thickened up too much.
Q5: Why do we add ghee while boiling the dal?
Ans: Adding a little ghee while pressure cooking prevents the dal water from frothing and spilling out of the whistle. It also helps soften the dal faster and adds flavour.
Quick Hotel Style Mix Dal Tadka Recipe – Easy & Flavourful
Ingredients
For Pressure Cooking (The Dal Base):
- Toor Dal Arhar Dal: 1 Cup
- Masoor Dal Red Lentils: 1/2 Cup
- Water: 1.5 glasses plus more for adjusting consistency
- Onion: 1 medium sliced lengthwise
- Tomato: 1 medium chopped
- Green Chilli: 1 whole
- Ginger-Garlic Crush: 1/2 inch ginger and 3 garlic cloves crushed together
- Turmeric Powder: 1/4 tsp
- Salt: To taste
- Ghee Clarified Butter: 1/2 tbsp
Whole Spices:
- 1 Bay Leaf Tej Patta
- 1- inch Cinnamon Stick Dalchini
- 1 Black Cardamom Badi Elaichi
- 1 Green Cardamom Hari Elaichi
- 2 Cloves Laung
- 1 Small Star Anise Chakri Phool
For the Tadka (Tempering):
- Ghee: 2-3 tbsp
- Mustard Seeds Rai: 1 tsp
- Cumin Seeds Jeera: 1 tsp
- Garlic: 7-8 cloves crushed
- Asafetida Hing: A pinch
- Dry Red Chillies: 2 whole
- Curry Leaves: 1 sprig
- Red Chilli Powder: 1/2 tsp
- Cumin-Coriander Powder Dhana-Jeera Powder: 1 tsp
- Fresh Coriander Leaves: Chopped for garnish
Instructions
- Prep the Lentils: Measure 1 cup of Toor Dal and 1/2 cup of Masoor Dal. Wash them thoroughly with water until the water runs clear.
- Add Ingredients to Cooker: In a pressure cooker, add the washed dals and 1.5 glasses of water. Add the sliced onion, chopped tomato, green chilli, and the crushed ginger-garlic paste.
- Infuse with Spices: Add all the whole spices (bay leaf, cinnamon, cardamoms, cloves, star anise) directly into the cooker. Add salt, turmeric powder, and 1/2 tbsp of ghee.
- Pressure Cook: Close the lid and pressure cook for 4 whistles on medium heat.
- Mash the Dal: Once the pressure releases naturally, open the lid. The dal should be soft and well-cooked. Mash it slightly with a ladle to get a creamy consistency.
- Prepare the Tadka: Heat 2-3 tbsp of ghee in a kadai or deep pan. Once hot, add mustard seeds and let them pop. Add cumin seeds, crushed garlic, and a pinch of hing. Sauté until the garlic turns golden.
- Add Aromatics: Add dry red chillies and curry leaves. Stir briefly, then lower the flame. Add red chilli powder and coriander-cumin powder.
- Combine: Immediately pour the boiled dal into the tadka to lock in the flavours.
- Simmer: Rinse the cooker with a little warm water and add it to the pan to adjust the consistency. Taste and add more salt if needed. Let the Mix Dal Tadka simmer for 5 minutes on low heat.
- Garnish & Serve: Turn off the heat and garnish generously with fresh coriander leaves. Serve hot!
