Learn how to make authentic dhaba-style daal tarka at home with this easy, flavour-packed recipe. Smoky garlic tempering, buttery lentils, and bold spices make this the ultimate desi comfort food.
There’s something unbeatable about the rustic charm of a roadside dhaba—especially when it comes to daal tarka. This recipe brings those bold, smoky flavours straight to your kitchen. Whether you serve it with hot rotis, basmati rice, or a side of achar, this is desi soul food at its finest.
Recipe
Ingredients
Chana Daal 1/2 cup
Masoor Daal 1/2 cup
Moong Daal 1/4 cup
3 med finely sliced onions
3 med chopped tomatoes
Ginger Garlic tbsp each
Boneless or on the bone chicken pieces 3
Green chillies 2
Salt 1tbsp
Red chilli pwd 1.5 tsp
Turmeric pwd 1 tsp
Coarse cumin pwd 1tbsp
Tarka
Sliced 3 garlic cloves
Julienne ginger
1 tbsp cumin seeds
3 whole chillies
Method
- Fry finely sliced onion in 3tbsp oil till golden brown
- Add ginger garlic paste and chopped tomatoes
- Mix well.
- Add the spices and cook till oil separates.
- Add the soaked daal to the pot and mix well.
- Add 4 cups of water.
- Pressure cooker for 5/7 mins
- Open the pressure cooker, add another cup of water and mix well. Mash the chicken with the wooden spoon.
Let’s get the Tarka ready!
- Fry sliced garlic with ginger and cumin seeds.
- Once the garlic turns slightly brown, add the whole chillies.
- Pour the Tarka on the daal.
- Garnish with fresh coriander and 1/2 tsp of garam masala powder.
- Enjoy!
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