Dal Tadka is a popular North Indian dish made from yellow lentils, typically split pigeon peas (toor dal) or yellow moong dal. It’s known for its rich, creamy texture and the distinct flavor that comes from the “tadka” or tempering process.Dal Tadka  was made in my house everyday. So obviously when you go out, you don’t want to eat what you anyway eat everyday.But my dad loved Dal Tadka and so we always ended up ordering it. Actually the version that was made in my house everyday was super simple, with just a tadka of garlic and ghee on top of boiled dal.Dal Tadka on the other hand uses a lot of ingredients and spices, making it a special dish. So even thought the lentil was same, the overall taste was very different.This restaurant style Dal Tadka is my absolute favorite. I think I have inherited this from my dad, I really love dal tadka over any other dal. Sarvesh on the other hand, being a true punjabi loves his dal makhani!The literal translation of Dal Tadka is Dal=lentil and tadka=tempering. Tadka or chaunk (in hindi) is a term we often use in Indian cooking for the process of adding seasoning to a dish.It mostly involves adding spices like cumin seeds, mustard seeds, garlic, chilies, curry leaves etc. to hot oil or ghee.