Are you tired of adding butter to your dal tadka for that rich and creamy texture? Here's how you can achieve the same without it!

Start by soaking your lentils for at least 30 minutes before cooking. This will help them cook faster and become softer.

Use a pressure cooker to cook your lentils. This will not only save time but also help in achieving a creamy consistency.

Instead of butter, use a combination of ghee and oil for tempering. Ghee adds a rich flavor while oil prevents it from burning.

To make your dal tadka even creamier, add a spoonful of yogurt or cream towards the end of cooking. This will give it a velvety texture.

Another trick is to blend a small portion of cooked lentils and add it back to the dal. This will thicken it and give it a creamy texture.

For a vegan option, you can use coconut milk instead of dairy products. It will add a subtle sweetness and make your dal tadka rich and creamy.

Don't forget to add a pinch of sugar while cooking your lentils. This will balance out the flavors and add a hint of sweetness to your dal tadka.

Use a hand blender to blend your dal tadka for a smoother and creamier consistency. This will also help in incorporating the tempering flavors.

Lastly, let your dal tadka simmer for a few minutes after adding all the ingredients. This will allow the flavors to blend together and give you a rich and creamy dal tadka without any butter!