Cook with Lubna

Mumbai Ke Famous Restaurant Style Dal Tadka Recipe | सिर्फ 20 मिनट में बनाइये फेमस दाल तड़का

#DalTadka #BhagatTarachandStyle #DalFryRecipe #RestaurantStyleDal #CookWithLubna #IndianFood #HomemadeDal #MumbaiFood #ComfortFood #DalRecipe #DalTadka #BhagatTarachandStyle #DalFryRecipe #RestaurantStyleDal #CookWithLubna #IndianFood #HomemadeDal #MumbaiFood #ComfortFood #DalRecipe घर पर सिर्फ 20 मिनट में बनाइए मुंबई के फेमस भगत ताराचंद जैसी होटल स्टाइल दाल तड़का!” Bhagat Tarachand Style Dal Tadka | Mumbai Famous Restaurant Style Dal Tadka Ebook purchase link: https://www.cookwithlubna.in Bhagat Tarachand Style Dal Tadka Serves: 4–5 For Cooking the Dal • ½ cup (100 g) Masoor Dal (Red Lentils), soaked for 30 minutes • ½ cup (100 g) Moong Dal (Yellow Split Lentils), soaked for 30 minutes • 3 cups (750 ml) Water • ¼ tsp Turmeric Powder • ½ tsp Salt • 1 Large Tomato (90–100 g), finely chopped • 2–3 Green Chilies, finely chopped For Fried Onions (Birista) • 1 Large Onion (90–100 g), thinly sliced • 1 cup Oil, for deep frying For the First Tadka • ¼ cup Reserved Onion Frying Oil • 1 tsp Cumin Seeds • ¼ tsp Asafoetida (Hing) • 2 tsp Garlic, finely chopped • 2 Dried Red Chilies • ¼ tsp Turmeric Powder • ½ tsp Red Chili Powder • ½ tsp Salt (or to taste) • 2–3 tbsp Water For the Final Tadka • 2 tbsp Reserved Onion Frying Oil • 1 tbsp Butter or Ghee • ½ tsp Cumin Seeds • 2 Dried Red Chilies • 1 tsp Garlic, finely chopped • 2–3 Pinches Asafoetida (Hing) • ½ tsp Kashmiri Red Chili Powder (Optional) For Garnish • ½ cup Fried Onions (Birista) • 2 tbsp Fresh Coriander (Cilantro), finely chopped Serving Suggestion: Serve hot with steamed rice, jeera rice, roti, butter naan, or paratha. Bhagat Tarachand Style Dal Tadka – Tips • Soak both dals for 30 minutes for faster cooking and a creamier texture. • Fry the onions until deep golden brown (not burnt) for the best flavor. • Refrigerate the fried onions for a few minutes before using—they become crispier. • Use the same oil used for frying the onions to prepare both tadkas for authentic restaurant-style flavor. • Add a little water before adding the powdered spices to prevent them from burning. • Mash the cooked dal lightly for a creamy consistency, or leave it slightly coarse if you prefer some texture. • Simmer the dal for 5–7 minutes after adding it to the tadka so the flavors blend well. • The final tadka of garlic, cumin, butter/ghee, and Kashmiri red chili powder gives the dal its signature aroma and color. • Add the crispy fried onions just before serving to keep them crunchy. • Adjust the salt only after the dal has simmered, as the consistency changes during cooking. • Let the dal rest for 5 minutes after the final tadka before serving for the best flavor. • Serve hot with steamed rice, jeera rice, butter naan, roti, or paratha.