Dal varieties
Traditionally restaurant style Dal is prepared with more toor dal and very little moong dal for texture and taste. You can alter the quantity according to family preference but get Punjabi dhaba style dal, follow the recipe.
Should I saute onion and garlic?
to make restaurant-style Dal-friendly meals I have simplified the recipe and made a pressure cooker version. You won’t taste raw smell. The shortcut version is no compromise in taste and texture.
can I skip onion and garlic?
yes, you can prepare dal according to your taste. For hotel-style dal, don’t skip it
Why Kashmiri chilli powder?
it makes kids spice-friendly versions of dal and also gives amazing color to the dal. If you are using regular chilli powder, reduce spice accordingly
serving option
Dal tastes best with jeera rice. You can also serve it with other pulao varieties. It also goes well with chappati and paratha varieties.
Instant pot dal
Pressure cook for 10 minutes and follow the rest of the steps.
tadka variations
For lasooni dal, temper with garlic Use red chilli instead of chilli powder You can add curry leaves for homestyle dal
PRESSURE COOKER RECIPES
DAL RECIPES
HOTEL STYLE RECIPES
Ingredients
Pressure cook
1/2 cup toor dal 1 tablespoon moong dal 1/2 cup onion 1+1/2 cup water 1/2 cup tomato 2 green chillies 3 garlic 1/2 teaspoon ginger 1 teaspoon Kashmiri chilli powder 1/2 teaspoon turmeric powder 1/4 teaspoon sesame oil
To temper
1 tablespoon ghee 3/4 teaspoon cumin seeds 1 teaspoon asafoetida 1/4 teaspoon Kashmiri chilli powder
Dal
Coriander leaves few Required salt 1+ 1/2 cup Water 1/2 teaspoon garam masala
How to make restaurant-style Dal tadka with step-by-step pictures
First, Wash both dals and transfer them to the pressure cooker
Add onion, tomato, green chilli, garlic, ginger, turmeric powder, Kashmiri chilli powder, water and sesame oil; avoid mixing
Pressure cook for 5 whistles; simmer for 3 minutes and turn off the stove
Keep chillies aside
mash well
Furthermore, add water, required salt, green chilli, coriander leaves and Garam masala; mix well
Boil for 5 minutes; turn off the stove
Add ghee to a tadka pan and heat
Furthermore, add cumin seeds and roast
Add asafoetida and Kashmiri chilli powder; turn off the stove and mix well
Transfer and mix well
Finally, add coriander leaves and serve hot
