Dhaba Daal Tadka Fry

I love the dal they serve at dhabas. The smoky flavor of Dhaba food is something that is hard to get in home cooking but I still try. Nowadays, I give smoky flavor to some of my curry through the coconut charcoal. The dhaba dal is usually made with chana dal, tuvar dal and urad dal. In my recipe, I also include moong dal and masoor dal. Depending on the availability, you can vary the proportions of the lentils or make this recipe only with 1 type of lentil or combine two or three or four lentils.

The recipe is made more healthy and protein rich as it features 5 different dals or lentils. Dhabas are hotels or restaurants alongside many Indian roads and highways.

Dhaba Daal Tadka Fry

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Author: Bhavna

Ingredients

  • Oil 1 Tablespoon
  • Cinnamon To Taste
  • Cloves To Taste
  • Dry whole red chilies To Taste
  • Peppercorn To Taste
  • Cumin seeds To Taste
  • Lentils 1 Cup (16 tbs) (Any of your choice)
  • Onions 1 , finely chopped/pureed
  • Tomatoes 2 Large , finely chopped/pureed
  • Ginger garlic To Taste , minced or paste
  • Turmeric 1/4 Teaspoon
  • Red chili powder To Taste
  • Coriander cumin powder 1/2 Tablespoon (Dhaniya jeera)
  • Salt To Taste
  • Sugar To Taste (Optional)
  • Lemon slice 2
  • Green chili 2

FOR TEMPERING

  • Oil 1
  • Ghee 1 Teaspoon (Clarified butter) (Optional)
  • Cumin seeds 1/2 Teaspoon
  • Mustard seeds 1 Teaspoon
  • Dried red chili/Green chili 2 (1-2)
  • Asafoetida 1 Pinch
  • Turmeric powder 1 Pinch
  • Red chili powder 1 Pinch (Optional)
  • Curry leaves sprig To Taste (a few) (Optional)
  • Cilantro sprigs To Taste (for garnish)

Instructions

GETTING READY

  • Soak the lentils in water for a couple of hours.

MAKING

  • Pressure cook the lentils (4-5 whistles)
  • In a kadhai add oil, to it add whole Cinnamon, cloves, Dry whole red chillis, pepper corn, and cumin seeds. When these sizzle add the onion puree.
  • Add ginger paste, garlic paste, turmeric, red chili powder, coriander cumin powder. Saute it well.
  • Add the tomatoes (puree or chopped). Cook for 2 min. Add the garam masala and salt. Close the pot and let it cook. Open and stir carefully as the mixture bubbles up.
  • Add a little sugar, then add the dal with the with the water it was coked in. Close the dal and let it cook.
  • To prepare the tempering, In a small bowl health the oil and ghee mixture well, nce it is ht add the ther tempering ingredients and let them sizzle (watch the video)
  • Top the dal with coriander leaves and pour the tadka on top.

SERVING

  • Serve it hot with sliced onions, green chili, lemon slices. Best served with Tandori roti, naan or steamed rice.