Ingredients
-
For Boiling Dal
-
sabut dal (kali dal) - 1cup Urad Dal
-
½ cup Rajma (boiled)
-
½ cup Chana dal
-
6cups Water
-
3-4nos Ginger slices
-
3-4nos Garlic cloves
-
1no green chilli Slit
-
½ tsp Turmeric
-
For Tempering
-
4-5tbsp Oil/Ghee
-
4nos Dry red chillies
-
1tsp Cumin
-
2tbsp Garlic chopped
-
1tbsp Ginger chopped
-
1no Green chilli chopped
-
½ tsp Turmeric
-
1tsp Chilli powder
-
1tsp Coriander powder
-
to taste Salt
-
¾ cup Tomato chopped
-
2tbsp Butter
-
1no Lemon Wedges
-
2nd tempering
-
1tbsp Desi Ghee
-
1tsp Kashmiri chilli powder
Directions
Dhaba style dal fry is a nifty Indian dish that all Indian bread and rice dishes can be served.
With the name Dhaba style dal fry, Fry refers to “tempering” and Dhaba represents a roadside food stall.
The dish can be made with any dal (lentil). Today we will cook with Urad dal. Authentic Dhaba style dal fry is made using toor dal. Dal fry is cooked in a pressure cooker with a variety of Indian spices.
If you are interested in knowing more about Indian dals, why not visit our blog page Identify Dals of India or would like try different style :
- Dal tadka – Punjabi Style
- Heeng Jeera Dal tadka
- Gujarati Khatti Meethi Dal Tadka
- Tomato Dal Tadka- Andhra Style
- Dal Fry Recipe South Indian Style
Steps
|
1
Done
|
For Boiling DalWash and soak the dal for at least 2 hours, soaking the dal overnight is the best. |
|
2
Done
|
Remove the water and add the dal in a pressure cooker along with 6cups of water. Add ginger slices, garlic, green chilli and turmeric. Close the lid and cook on high heat till it gives whistle. Wait for it to give out another whistle and then lower the heat and cook till it gives 3 more whistles on low heat. |
|
3
Done
|
Once done remove turn off the heat and let it sit unopened for 10min. Open the lid to check if the dal is cooked completely. Make sure that dal is not mashy at this stage but when pressed easily mashes up. Keep it aside. |
|
4
Done
|
For TemperingHeat a kadai and add ghee or oil. In hot ghee add dry red chillies and stir. Add cumin and once it crackles add garlic and ginger. Cook them till they start to brown. Add onions, green chillies and fry the onions till light brown. |
|
5
Done
|
Sprinkle turmeric, chilli powder and coriander powder and give a quick stir. Immediately add the tomatoes and toss them. Increase the heat to high and cook tomatoes till mashy. Add in the salt as well at this stage. |
|
6
Done
|
When the tadka is mashy and starts to ooze out oil add the boiled dal to it. Cook the dal without adding any extra water for 10mins so that the flavours of tadka blend in well with the dal. |
|
7
Done
|
Now add water as required to get a pouring consistency of the dal. Drop in butter and turn off the heat. Squeeze the lemon wedge. Lemon is added to cut through the starchiness of the dal so that all the flavours come out clean. |
|
8
Done
|
2nd TemperingThe second tempering is entirely optional. Heat a pan add ghee and in hot ghee add chilli powder. Remove from heat stir and drop it hot on to the dal. Mix and serve it hot with paratha or rice. |
|
9
Done
|
Note - 2cups of dry dal, soaked overnight and boiled in 6cups of water in a pressure cooker (2whistles on high heat and 2-3 on low heat) makes 13½ cups or about 3kgs of ready dal. |
