Indian dal made dhaba style

• Produce

  • 1 Cilantro
  • 3 cloves Garlic
  • 2 Green chilies
  • 1/2 cup Onion
  • 2 Red chilies, whole dried
  • 3/4 cup Tomato

• Condiments

  • 1 tbsp Ginger-garlic paste

• Baking & Spices

  • 1 tbsp Kasoori methi
  • 1/4 tsp Mustard seeds
  • 1 1/4 tsp Red chile powder
  • 1 Salt to season
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tsp Ghee/oil
  • 2 tbsp Oil
  • 2 Tbso oil

• Nuts & Seeds

  • 1/4 tsp Cumin seeds

• Frozen

  • 3 Curry, leaves

• Other

  • 1 piece Coal
  • 3/4 cup Toor dal (pigeon peas

Found on yummilyyours.com

Ingredients

• 3/4 cup Toor dal (pigeon peas)
• 3/4 cup diced Tomato
• 1/2 cup diced Onion
• 2 green chilies, sliced (bird-eye chilies)
• 1 tbsp Ginger garlic paste
• 1 tbsp Kasoori methi
• 1/4 tsp turmeric powder
• 1 tsp Red chili powder
• Salt to season
• 2 tbso oil
• Cilantro to garnish
• 2 tbsp oil
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 3-4 cloves of Garlic, chopped
• 3-4 curry leaves
• 2-3 Whole dried red chilies broken
• 1/4 tsp red chili powder
• 1 piece Coal
• 1 tsp Ghee/oil

Directions

• Cook the toor dal so that it becomes extremely soft; soft enough to get crushed with the slightest tough of the finger.
• To ensure toor dal is soft, I use a pressure cooker. If you do not own a pressure cooker, you can do so in a regular non-stick vessel. It will only take a while longer. Soaking the toor dal for an hour before cooking helps shorten the duration.
• Once the dal is cooked, separate out the cooking liquor (or the dal stock) and set aside for later use. Use the reverse side of a ladle or a traditional potato masher to mash the dal well.
• Heat 2 tbsp of oil in a pan , add cumin seeds, ginger garlic paste and onions. Sauté the onions until they turn transluscent and then add the tomatoes in.
• Cook until the tomatoes become soft. Now, add turmeric, red chili powder and kasoori methi. Crush the kasoori methi lightly using your fingers before adding it in.
• Add salt, the mashed dal and mix well. Add the reserved cooking liquor and more water if required to adjust the consistency.
• Allow the dal to start boiling and turn the heat to low, continue to cook for about 5 minutes. Turn the heat off.
• Meanwhile, heat 2 tbsp of oil in another pan. Add mustard seeds and cumin seeds into the hot oil and allow it to crackle. Add the garlic, curry leaves and whole red chilies.
• Once the garlic turns golden, add the chili powder and turn off the heat.
• Pour the garlic in oil tempering over the dal.
• Place a piece of coal on the stovetop and heat till it is red hot. Make a cup out of foil (or use a stainless steel cup) and place the red hot coal over the foil.
• Be careful while handling the coal. Use tongs at all times and do not touch with bare hands.
• Place the foil containing the hot coal piece on the dal.
• Add a tsp of ghee (or oil) onto the coal. Cover the dal with a lid to trap the smoke within.
• After about 4-5 minutes, open the lid and dispose the foil and coal piece properly.
• Mix the dal well, garnish with cilantro and serve the smoky dal as if cooked in a tandoor over charcoal. Yum, Yum, Yum!

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