Dhaba style dal fry

• Produce

  • 1 pinch Asafoetida
  • 1/2 tsp Chilli, red powder
  • 1/2 tsp Coriander, Powder
  • 2 tbsp Coriander, leaves
  • 4 g Garlic
  • 4 g Ginger
  • 2 Green chilies
  • 2 tbsp Masoor dal
  • 55 g Onion
  • 2 Red chilies, Dry
  • 115 g Tomatoes

• Baking & Spices

  • 2 Cardamoms, green
  • 1/2 inch Cinnamon
  • 1/4 tsp Garam masala, powder
  • 1 tsp Kasuri methi
  • 1 Salt as required
  • 1 pinch Turmeric, powder
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 1 1/2 tbsp Ghee or oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Liquids

  • 2 cups Water

• Other

  • 2 tablespoons chana dal (husked & split bengal gram
  • 2 tablespoons moong dal (split mung lentils with husks (chilkewali moong dal
  • 1 Tej patta (or indian bay leaf
  • 2 To 3 cloves
  • 2 tablespoons tuvar dal (husked & split pigeon pea lentils
  • 2 tablespoons urad dal (split urad dal with their husks (chilkewali urad dal
  • ½ to ⅔ cup wate (or add as required

Found on vegrecipesofindia.com

Description

Directions

• pick and rinse the lentils a couple of times. if you want you can also soak the lentils in water for an hour.
• add the lentils in a pressure cooker along with a pinch of turmeric powder. also add 2 cups water.
• pressure cook for 18 to 20 minutes on a low to medium flame.
• when the pressure settles down on its own, open the lid and check the dals.
• the lentils should be cooked very well and softened.
• lightly mash and keep aside.
• in a kadai or pan, heat 1.5 tablespoon oil or ghee.
• add all the whole spices and saute them till they crackle and become fragrant.
• then add the chopped onions.
• stir often and saute till the onions turn light golden.
• then add 1 tsp crushed ginger, 1 tsp crushed garlic, 2 to 3 slit green chilies and 2 to 3 dry red chilies. mix well and saute till the raw aroma of ginger & garlic goes away.
• add crushed kasuri methi and stir.
• now add the chopped tomatoes. stir and saute till the tomatoes soften.
• then add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 1/4 tsp garam masala powder and a pinch of asafoetida.
• mix the spice powders with the rest of the onion-tomato masala.
• add the cooked dal and mix well.
• add water and stir very well.
• season with salt and mix again.
• simmer the dal on a low flame till the dal thickens a bit. keep on stirring the dal at intervals so that it does not stick to the bottom of the pan.
• when the dal is done, switch off the flame. add chopped coriander leaves. reserve some coriander leaves for garnishing.
• garnish with some coriander leaves and serve the dhaba style dal hot with rotis or parathas. you can also do the dhungar method if you want and then serve the dal fry.