Episode 6 of the 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐒𝐞𝐫𝐢𝐞𝐬 takes a nostalgic turn with the iconic 𝐓𝐚𝐫𝐤𝐚 𝐃𝐚𝐡𝐢 𝐌𝐚𝐬𝐚𝐥𝐚 from the legendary Mewar Restaurant at Oberoi Mumbai.
Though the restaurant closed its doors over two decades ago, the memories of its rich, flavourful dishes live on. This creamy, tangy creation with its signature tarka of mustard seeds, curry leaves, and a robust onion-tomato masala was a childhood favourite for many, including me.
Recreating this dish feels like bringing a piece of history back to life—a reminder of simpler times and unforgettable flavours. Serve it with naan, rotis, or rice, and let the nostalgia warm your heart
| Course | Main |
| Servings | 4 Person |
| Preparation Time | Overnight (to hand curd) |
| Cook Time | 5 – 7 minutes |
Ingredients for the Tarka Dahi Masala
|
|
| 3 cups | Hung curd (full fat milk curd, hung overnight) |
| 1 tbsp | Mustard seeds |
| A few | Curry leaves |
| 2 – 3 | Whole red chilies |
| 2 tsp | Finely chopped green chilies |
| 1 small | Onion, minced |
| 2 tbsp | Tomatoes, finely chopped |
| 2 tsp | Ginger garlic paste |
| 1 tsp | Red chili powder |
| ½ tsp | Haldi powder |
| 1 tsp | Ginger, minced |
| ½ tsp | Garlic minced |
| 1 tsp | Crushed black pepper |
| 1 tsp | Kasuri methi powder |
| 2 tbsp | Oil |
| Salt to taste | |
Instructions for the Tarka Dahi Masala |
|
| 1 |
Hang the curd overnight or for 6 – 8 hours. All water should be drained. Keep it out at room temperature (the curd should be slightly sour). |
| 2 |
Heat the oil. Add the mustard seeds, green chilies, curry leaves, red chilies and sauté for 1 minute. Add the onions and sauté for 1 – 2 minutes. Add in the pastes, ginger and garlic and sauté. Add in tomatoes, chili powder, haldi powder and salt, and sauté until the tomatoes are cooked and oil floats up. |
| 3 |
Add black pepper and season. Now add this mixture to the dahi and mix well. Alternatively add the hung curd to the pan on low flame and cook for 1 minute along with the onion tomato masala. Season with salt as per taste. |
| 4 |
Now garnish with roasted kasuri methi powder and serve warm at once. |
Notes:
1. Do not cook it too much; else the curd will release water.
2. This dish has to be prepared just before eating. You can prepare the onion tomato mixture beforehand and keep aside.
3. It is preferable to use a slightly acidic dahi to impart the sour flavor. In winters a day old curd is preferred.
