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.
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.
- 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
- 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.