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26th December 2016

Dhaba Style Dal Fry

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Dhaba Style Dal Fry is an inspiration from my countless visits to Punjabi Dhaba’s during my India days. This Dal is super duper healthy with a combination of Lentils aka Dals like Tur Dal, Moong Dal, Chana Dal and Urid Dal. It only takes about 30 minutes to put together.

Dhaba Style Dal Fry

We do enjoy the simplicity of Pressure-Cooked Humble Yellow Dal Tadka when it calls for a comfort meal. A combination of flavorsome seasoning with a good Tablespoon of Ghee, ample chopped coriander leaves and a good squeeze of lemon juice is all that it calls.

But at times, this comfort dal is boring tooo.. How many of you find the regular Moong Dal Tadka / Dal Fry boring ?? What do you call them guys- Dhal, Dal, Dall or the Indian Lentil Soup? I do miss the Dhaba kick in my Dal that we used to enjoy during our Bangalore and Delhi Days. Imagine dunking crispy Buttered Tandori Roti’s in this super tasty spiced dahl. All it takes is about 30 minutes in total to infuse roadside Dhaba flavor in this Dal Fry at home.

Dhaba Style Dal Fry
Dhaba Style Dal Fry

DHABA STYLE DAL FRY

5 from 7 votes
Print Pin Rate
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Author: Sandhya Hariharan
Dhaba Style Dal Fry is made with a combination of Lentils { Dals like Tur Dal, Moong Dal, Chana Dal and Urid Dal.} 

Ingredients

  • 3 Tblspn Arhar / Tur Dal
  • 3 Tblspn Moong Dal
  • 1 Tsp Chana Dal
  • 3 Tblspn Urid Dal
  • A pinch of Asafoetida
  • 1/4 Tsp of Turmeric Powder
  • 2 Cups of Water
  • 1 Tablespoon Oil
  • 1 Tsp Cumin Seeds
  • 1 Tsp finely grated Ginger
  • 2 Tsp freshly minced Garlic
  • 1 Green Chilli slit
  • 2 Dried Red Chillies broken
  • 1 Onion finely chopped
  • 2 Medium sized Tomatoes finely chopped
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Chilli Powder
  • 1/2 Tsp Garam Masala
  • 2 Tablespoon Kasturi Methi
  • Salt to taste
  • 1/2 – 3/4 Cup Water as required
  • 2-3 Tbsp coriander leaves, finely chopped
  • Good Squeeze of Lemon Juice
  • Chilli flakes for seasoning Optional

Instructions

  • Wash the Dals twice, add Turmeric Powder, Asafoetida and pressure cook with nearly double the portion of water. Once cooked well, set it aside. Using a whisk or with the back of a spoon, mash the dal to a nearly smooth consistency.
  • In a large pan, Heat Oil. Add Cumin Seeds. Once it begins to crackle, add finely chopped onions along with a pinch of salt. Saute until they turn light brown.
  • Add ginger, garlic, slit green chilly and broken red chillies. Saute until the raw smell is eliminated.
  • Add chopped tomatoes to the Onion mixture and saute until tomatoes begin to soften and becomes nearly blended. Add the Spice Powders along with 1/2 the Crushed Kasturi Methi and mix well.
  • Now add the mashed Dal along with 1/2 Cup of Water to this Onion Tomato mixture. Boil the Mixture and then return to simmer for about 5 minutes.
  • Dry roast the kasuri methi in a dry pan for just about 30 seconds. Rub them between your palms and add the crushed kasturi methi to the dal along with lemon juice.
  • Turn of the flame and stir in finely chopped coriander leaves.
  • Serve hot Dal Fry with Rice, Roti’s, sliced onions and some Raitha.
Course: Main Course
Cuisine: North Indian
Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!



Dhaba Style Dal Fry

Filed Under: Curry

Reader Interactions

Comments

  1. Meg @ With Salt and Wit says

    29th December 2016 at 3:27 am

    5 stars
    This sounds very interesting! I am going to have to try it!

    Reply
  2. Swayam says

    29th December 2016 at 6:50 am

    5 stars
    This is so gorgeous Sandhya!! I could have a good dal tadka and rice any day. Such comfort food. And your pics get better with ever shot! Happy New year!!

    Reply
  3. shelby says

    29th December 2016 at 10:47 am

    5 stars
    This looks yummy and sounds like pure comfort food to me!

    Reply
  4. Platter Talk says

    29th December 2016 at 1:02 pm

    5 stars
    I love dal. I first discovered it a year ago, on NYDay! Thanks for the Rx. I certainly am going to try!

    Reply
  5. jacquee | i sugar coat it! says

    29th December 2016 at 1:17 pm

    5 stars
    Mmmmm…those flavours! I adore everything about this meal and your photos are gorgeous!!

    Reply
  6. Sundari says

    4th January 2017 at 9:03 pm

    5 stars
    Thats one bucket full of goodness! All time comforting meal!! Fabulous pics 🙂

    Reply
  7. Anita Patel says

    23rd January 2017 at 1:29 pm

    5 stars
    Looks delicious and want to make the recipe. Looking over the ingredient list and I’m wondering if the amount of dal needed is off. You have only used around 9 TableSpoon of dals? When I make Dal Fry, I usually have a mix of dal totaling to around 1 – 1.5 cups so I can have a thick consistency of Dal Fry.

    Reply
    • Sandhya Hariharan says

      23rd January 2017 at 4:33 pm

      Hi Anita , THank you for your comment. Yes With Dhaba Style Dal, the consistency is fairy thin and a combination of lentils/ dal.
      Usually when we make the regular moong dal tadka, we do use 1 cup atleast.

      Reply
      • Anita Patel says

        26th January 2017 at 12:18 pm

        Thanks, Sandhya for clarifying that. I’ve never really eaten at a Dhaba so I don’t know anything about it’s consistency. You read my mind about the moong dal tadka, which is what I was comparing it too. Had no idea of the difference between the two. Thanks again! 🙂

        Reply
      • Anita Patel says

        26th January 2017 at 12:19 pm

        Thanks, Sandhya for clarifying that. I’ve never really eaten at a Dhaba so I don’t know anything about it’s consistency. You read my mind about the Moong Dal Tadka, which is what I was comparing it too. Had no idea of the difference between the two. Can’t wait to try your recipe. Thanks again! 🙂

        Reply
        • Sandhya Hariharan says

          6th February 2017 at 7:56 am

          You are most welcome Anita. With a mixture of grains, dal tastes extremely warm and full of flavors.

          Reply

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HEY, NICE TO MEET YOU! Hi, I am Sandhya: - a former IT Engineer now Food Blogger. We live in London and my favorite things are Chocolate, Camera and long walks.

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