Dhada Style Chana Dal Tadka is a popular North Indian dhaba-style dish known for its rich, aromatic flavors.
Made with soaked chana dal, onions, garlic, tomatoes, and a blend of spices, it’s cooked to perfection and topped with a flavorful tadka of mustard oil, cumin seeds, and dry chili.
This Dhaba Style Chana Dal Tadka dish is versatile, easy to customize, and pairs wonderfully with rice, naan, or paratha.
The Dhaba Style Chana Dal Tadka recipe is not only delicious but also packed with protein, fiber, and iron, making it a nutritious addition to your meal.
Perfect for a comforting, homemade experience!
About Dhaba Style Chana Dal Tadka
Dhaba Chana Dal Tadka is a widely loved dish, especially in Dhaba-style cooking, making it a must-have for every food lover.
This North Indian delicacy is famous worldwide for its rich flavors and comforting texture.
What makes this dish so special is its versatility, you can cook it in mustard oil, butter, or even ghee based on your preference.
Some people enjoy their Chana Dal Tadka with a hint of kasuri methi, dry chili while others like it with a simple cumin , dry chili and hing (asafoetida) tempering.
The beauty of Chana Dal Tadka lies in its adaptability – you can customize it to suit your taste.
For example, if you want to keep it simple and light, you can skip onion and garlic, making it perfect for those who prefer a ‘saatvik’ version.
In this recipe, I’ve included onions, garlic, hing, and cumin seeds, bay leaf to give it a traditional dhaba flavor, making it aromatic and flavorful.
I occasionally add a touch of dried fenugreek leaves or methi seeds when I don’t have kasuri methi, it works just as well and gives a similar taste.
The dhaba style preparation often includes a tadka of mustard oil, dry chili, and cumin, which enhances the dish’s flavor.
This Chana Dal Tadka pairs beautifully with jeera rice, paratha, naan, or even a simple chapati.
Try this Dhaba Style Chana Dal Tadka recipe, and I’m sure you’ll love the earthy flavors, just like your favorite roadside dhaba!
Let’s dive into this easy, aromatic, and soul-satisfying Dhaba Style Chana Dal Tadka recipe.
Ingredients list of Dhaba Style Chana Dal Tadka
For Chana Dal:
- 350g chana dal (soaked overnight)
- 2 bay leaves
- 2 dry chilies
- ½ teaspoon cumin seeds
- ¼ teaspoon hing
- 2 medium-sized onions (chopped)
- 8-9 garlic cloves (grated)
- 1-inch ginger (grated)
- 2 medium-sized tomatoes (chopped)
- ½ teaspoon turmeric powder
- ½ teaspoon cumin and coriander powder
- ⅓ teaspoon garam masala powder
- ½ teaspoon red chili powder
- Salt (to taste)
- Fresh coriander leaves (chopped)
- Raw garam masalas: (1 cinnamon stick, 4 black peppers, 2 cardamoms, 3 cloves)
- Mustard oil
For Tadka:
- 1 tablespoon mustard oil/butter
- 1 dry chili
- ⅓ teaspoon cumin seeds
- ⅓ teaspoon red chili powder
Step-by-Step Instructions
Soak & Cook the Dal:
Soak 350g chana dal overnight or for 4-5 hours.
Pressure cook the dal with 2-3 cups of water, cinnamon stick, black pepper, cardamoms, cloves, and a bay leaf for 3-4 whistles.
Prepare the Masala:
Heat mustard oil in a kadhai/pan.
Add bay leaf, 2 dry chilies, and ½ teaspoon cumin seeds, saute for a few seconds.
Add chopped onions and fry until light pink.
Then, add grated garlic and ginger, saute for 1 minute.
Cook the Tomatoes & Spices:
Add chopped tomatoes, cook for 2 minutes.
Now add turmeric, cumin-coriander powder, garam masala, and red chili powder.
Stir well and cook until the masala leaves the oil.
Combine Dal with Masala:
Add the pressure-cooked dal to this masala, stir well, add salt, and cook on high heat for 5 minutes.
Garnish with chopped coriander leaves.
Prepare the Tadka:
Heat mustard oil/butter in a tadka pan, turn off the heat, add cumin seeds, dry chili, and red chili powder, and pour this tadka over the dal.
Garnish with ginger juliennes.
Enjoy your Dhaba Style Chana Dal Tadka with rice, roti, or paratha!
Also Read:
Health Benefits (Dhaba Chana Dal Tadka)
Rich in Protein: Chana Dal is an excellent source of plant-based protein, making it ideal for vegetarians.
High in Fiber: Helps in digestion and promotes gut health.
Iron-Rich: A good source of iron, especially beneficial for those with iron deficiency.
Low Glycemic Index: Suitable for diabetics as it maintains blood sugar levels.
Pro Tips(Dhaba Chana Dal Tadka)
Soak the Dal Properly: Soak the chana dal for at least 4-5 hours or overnight to ensure it cooks evenly and becomes soft.
Use Fresh Spices: For an authentic dhaba-style flavor, use freshly ground spices instead of pre-packaged ones.
Add Hing (Asafoetida): A pinch of hing enhances the aroma and aids digestion, making the dal more flavorful.
Adjust the Consistency: If you prefer a thicker dal, reduce the water; for a soup-like consistency, add a little more water while cooking.
Finish with a Tadka: Always add the tadka just before serving to retain its vibrant color and smoky flavor.
Experiment with Oils: Mustard oil gives an authentic taste, but you can also try ghee or butter for a richer version.
Garnish Generously: Top with fresh coriander leaves and ginger juliennes for an extra burst of flavor and freshness.
Variations (Dhaba Chana Dal Tadka)
Onion-Garlic Free Version: For a ‘saatvik’ or Jain version, skip the onion and garlic.
Enhance the flavor with a little extra hing (asafoetida) and cumin seeds.
Butter Tadka: For a richer taste, use butter or ghee instead of mustard oil for the tadka.
It adds a creamy, smooth flavor to the dal.
Kasuri Methi Flavor: Add a teaspoon of crushed kasuri methi (dried fenugreek leaves) during the final cooking stage for a unique, aromatic touch.
Spicy Masala Dal: If you love heat, add chopped green chilies along with the onions and increase the quantity of red chili powder for a spicy kick.
Coconut Milk Dal: For a South Indian twist, add ½ cup of coconut milk while simmering the dal for a creamy and mildly sweet flavor.
Vegetable Chana Dal: Mix in chopped vegetables like spinach, tomatoes, or carrots while cooking to make the dish more nutritious and colorful.
Tomato-Based Tadka: Use a tomato puree-based tadka to make the dish tangier and more flavorful, enhancing the overall taste.
FAQs: (Dhaba Chana Dal Tadka)
Can I make Chana Dal Tadka without a pressure cooker?
Yes, you can cook it in a regular pot, just increase the cooking time until the dal softens.
Can I skip the garlic and onion?
Yes, you can skip them to make a ‘saatvik’ version.
What can I use instead of mustard oil?
Ghee or any cooking oil works as a substitute.
Is this Dhaba Chana Dal Tadka recipe vegan?
Yes, if you avoid using butter/ghee for the tadka.
How can I make Dhaba Chana Dal Tadka spicier?
Add more red chili powder or green chilies as per taste.
What dal is used to make dal tadka?
Dal Tadka is usually made with yellow lentils like toor dal (pigeon peas) or chana dal (split chickpeas).
Some people also mix other dals like masoor dal (red lentils) and moong dal (yellow lentils).
What is the difference between dal fry and dal tadka?
Dal Fry is cooked with spices from the start, while Dal Tadka is cooked first and then a flavorful tadka (tempering of spices in hot oil) is added on top before serving.
How many whistles are needed for toor dal?
It usually takes 3-4 whistles in a pressure cooker to cook toor dal until soft.
What are the benefits of mix dal tadka?
Mix Dal Tadka is very healthy because it has different lentils, which provide a lot of protein, fiber, and vitamins.
It’s good for muscles, digestion, and overall health.
How many cups of dal for 4 people?
You will need about 1 cup of uncooked dal to serve 4 people.
Dal expands when cooked, so 1 cup is enough.
When should hing be added to dal?
Hing (asafoetida) should be added to hot oil when making the tadka, just before adding spices like cumin.
This releases its aroma and improves the flavor.
How much hing should be added?
Just a pinch (about 1/8 teaspoon) of hing is enough for a pot of dal, as it has a strong flavor.
How can I balance too much hing taste?
If you’ve added too much hing, you can balance it by adding a little lemon juice or a pinch of sugar to reduce the strong taste.
Conclusion
In Short, Chana Dal Tadka is a comforting, nutritious, and easy-to-make dish that embodies the flavors of North Indian dhaba-style cooking.
With this recipe, you can bring the taste of the roadside dhaba right into your home.
Pair it with your favorite bread or rice, and enjoy the rich, hearty flavors!
Note
- Adjust spices as per your taste preference.
- Always soak the chana dal to reduce cooking time and enhance digestibility.
Enjoy your homemade Dhaba Style Chana Dal Tadka!
Recipe Card:
Dhaba style chana dal tadka Recipe | Chana Dal Tadka
Ingredients
Ingredients
For Chana Dal:
- 350 g chana dal soaked overnight
- 2 bay leaves
- 2 dry chilies
- ½ teaspoon cumin seeds
- ¼ teaspoon hing
- 2 medium-sized onions chopped
- 8-9 garlic cloves grated
- 1- inch ginger grated
- 2 medium-sized tomatoes chopped
- ½ teaspoon turmeric powder
- ½ teaspoon cumin and coriander powder
- ⅓ teaspoon garam masala powder
- ½ teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves chopped
- Raw garam masalas: 1 cinnamon stick, 4 black peppers, 2 cardamoms, 3 cloves
- Mustard oil
For Tadka:
- 1 tablespoon mustard oil/butter
- 1 dry chili
- ⅓ teaspoon cumin seeds
- ⅓ teaspoon red chili powder
Instructions
Step-by-Step Instructions
Soak & Cook the Dal:
- Soak 350g chana dal overnight or for 4-5 hours. Pressure cook the dal with 2-3 cups of water, cinnamon stick, black pepper, cardamoms, cloves, and a bay leaf for 3-4 whistles.
Prepare the Masala:
- Heat mustard oil in a kadhai/pan. Add bay leaf, 2 dry chilies, and ½ teaspoon cumin seeds, sauté for a few seconds. Add chopped onions and fry until light pink. Then, add grated garlic and ginger, sauté for 1 minute.
Cook the Tomatoes & Spices:
- Add chopped tomatoes, cook for 2 minutes. Now add turmeric, cumin-coriander powder, garam masala, and red chili powder. Stir well and cook until the masala leaves the oil.
Combine Dal with Masala:
- Add the pressure-cooked dal to this masala, stir well, add salt, and cook on high heat for 5 minutes. Garnish with chopped coriander leaves.
Prepare the Tadka:
- Heat mustard oil/butter in a tadka pan, turn off the heat, add cumin seeds, dry chili, and red chili powder, and pour this tadka over the dal. Garnish with ginger juliennes.
- Enjoy your Dhaba Style Chana Dal Tadka with rice, roti, or paratha!
Notes
- Adjust spices as per your taste preference.
- Always soak the chana dal to reduce cooking time and enhance digestibility.
Preparation Time
- Soaking Time: 4-5 hours (or overnight)
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: Approximately 5 hours 45 minutes (including soaking) or 45 minutes (without soaking)
Nutritional Information per Serving
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 250 kcal |
| Protein | 12g |
| Carbohydrates | 35g |
| Fat | 6g |
| Fiber | 9g |
| Iron | 3mg |