Dal Tadka
Comfort in its purest form
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What is a 'Tadka'?
Tadka is a traditional Indian cooking technique where whole spices and aromatics are briefly bloomed in hot oil or ghee to release their essential oils, then poured over the dish.
Does this dish have a strong garlic flavor?
Yes, crushed garlic is a key component of the tempering process, giving the Dal Tadka a wonderful, robust garlic aroma.
Are the whole red chilies very spicy?
The whole dried red chilies in the tempering add a smoke note and mild heat, but they are generally meant for flavoring rather than eating whole.
Can I make this dish vegan?
Absolutely! We can perform the tadka(tempering) using vegetable oil instead of traditional ghee upon request.
Is Dal Tadka thicker or thinner than Dal Fry?
Dal Tadka generally has a slightly smoother, soupier consistency compared to the chunky, onion-tomato heavy base of a Dal Fry.
About Dal Tadka
Dal tadka is a North Indian staple defined by its finishing flourish: tadka, the technique of blooming whole spices and aromatics in hot fat and pouring them sizzling over the cooked lentils just before serving. The drama of that final step is what gives the dish its name and its character.
Yellow toor dal is pressure-cooked until smooth, then finished with a tempering of ghee, cumin, dried red chilli, asafoetida, and chopped garlic prepared at the table-side stage so the aroma stays sharp. Unlike dal fry, where the masala is simmered into the lentils, here the tempering is poured over the top at the end, which keeps the dal itself plainer and lets the tadka sit as a distinct, fragrant layer. There is no paneer in this dish, but it comes from the same kitchen that grinds its spices fresh daily and sets paneer fresh each morning. The tadka is done in ghee by default, and vegetable oil can be used instead on request to make it fully vegan. The kitchen is vegetarian and halal-friendly with no pork, and the chef from Uttarakhand handles the tempering himself.
The flavour is medium-spiced, with the bloomed cumin and asafoetida giving an unmistakable savoury depth and the crushed garlic a robust, aromatic punch. The whole dried red chillies add a gentle smoke and mild heat and are meant for flavouring rather than eating whole. The consistency is smoother and slightly soupier than the chunkier, onion-heavy dal fry.
It pairs naturally with jeera rice or hot tandoor rotis, the looser texture suiting rice particularly well. A spoon of pickle and sliced onion round out a comforting, everyday plate.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Main Course - Veg menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.