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.
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.
This sounds very interesting! I am going to have to try it!
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!!
This looks yummy and sounds like pure comfort food to me!
I love dal. I first discovered it a year ago, on NYDay! Thanks for the Rx. I certainly am going to try!
Mmmmm…those flavours! I adore everything about this meal and your photos are gorgeous!!
Thats one bucket full of goodness! All time comforting meal!! Fabulous pics 🙂
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.
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.
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! 🙂
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! 🙂
You are most welcome Anita. With a mixture of grains, dal tastes extremely warm and full of flavors.