For the tadka, heat ghee in a tadka pan, add cumin seeds, red chillies and garlic. Saute until they crackle and the garlic turns golden. Add this tadka to the Dhaba Style Dal Palak and give it a stir.
This method ensures that the palak is cooked properly and when we add dal to it its gets the natural palak’s creaminess. Dal Palak - Dhaba Style !! :)
Then add turmeric powder, red chilli powder, coriander powder, garam masala powder and a pinch of asafoetida. Mix the spice powders with the rest of the onion-tomato masala. Add the cooked dal and mix well. Add water and stir very well. Season with salt and mix again. Simmer the dhaba dal on a low flame till the dal thickens a bit.
When the dhaba style dal is done, switch off the flame. Add about 1 to 2 tablespoons chopped coriander leaves. Reserve the remaining 1 tablespoon coriander leaves for garnish. Garnish with some coriander leaves and serve the dhaba dal hot with roti or plain paratha or naan or tandoori roti.