Dhaba Style Dal Fry

Dhaba Style Dal Fry is a rich and creamy Indian lentil dish, traditionally made with toor dal (pigeon pea lentils). Cooked lentils are combined with a flavorful tempering of ghee, cumin seeds, onions, garlic, ginger, dried red chilies, tomatoes, and a blend of spices. Finished with garam masala and fresh coriander, this hearty and aromatic dal is typically served hot with roti, naan, or steamed rice, offering a taste of rustic roadside eateries.

Here’s a detailed recipe for Dhaba Style Dal Fry, This recipe serves 4-5 people.

Ingredients

For Cooking the Dal:

• 1 cup toor dal (pigeon pea lentils)
• 1 medium tomato, chopped
• 1 green chili, slit
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 4 cups water

For the Tempering:

• 3 tablespoons ghee (clarified butter) or oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2-3 garlic cloves, finely chopped
• 1-inch ginger, finely chopped
• 2 dried red chilies
• 1 medium tomato, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped

Optional:

• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Lemon wedges for serving

Instructions

Cooking the Dal:

1. Rinse the Dal: Rinse 1 cup of toor dal thoroughly under running water until the water runs clear.
2. Cook the Dal: In a pressure cooker, add the rinsed dal, 1 chopped tomato, 1 slit green chili, 1/2 teaspoon turmeric powder, 1/2 teaspoon salt, and 4 cups of water. Cook for 4-5 whistles on medium heat until the dal is soft and fully cooked. Alternatively, you can cook the dal in a pot until it’s soft, which might take longer (about 30-40 minutes).
3. Mash the Dal: Once the dal is cooked, open the pressure cooker after it has depressurized. Mash the dal slightly with the back of a spoon to get a creamy texture. Set aside.

Preparing the Tempering:

1. Heat the Ghee: In a large pan or kadai, heat 3 tablespoons of ghee over medium heat.
2. Add Cumin Seeds: Once the ghee is hot, add 1 teaspoon of cumin seeds and let them splutter.
3. Add Aromatics: Add the finely chopped onion and sauté until golden brown.
4. Add Ginger and Garlic: Add the finely chopped garlic and ginger. Sauté until the raw smell disappears.
5. Add Dried Red Chilies: Add 2 dried red chilies and sauté for a few seconds.
6. Add Tomatoes and Spices: Add the finely chopped tomato, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon coriander powder. Cook until the tomatoes are soft and the oil starts to separate from the masala.
7. Combine with Dal: Add the cooked and mashed dal to the tempering. Mix well and let it simmer for 5-10 minutes on low heat.
8. Seasoning: Add salt to taste and 1/2 teaspoon garam masala. If using, crush and add 1 tablespoon of kasuri methi (dried fenugreek leaves) for extra flavor.
9. Garnish: Garnish with chopped fresh coriander leaves.

Serving:

• Serve the Dhaba Style Dal Fry hot with roti, naan, or steamed rice. Accompany with lemon wedges for a fresh burst of flavor.

Enjoy your flavorful and comforting Dhaba Style Dal Fry!