Dhaba Style Dal Fry

dal_fry.jpg

 

Ingredients:

  • 1 tsp cumin seeds (jeera)
  • 1/2 inch cinnamom stick (dal cinni)
  • 2-3 cloves (laung)
  • 2 green cardamom (elaichi)
  • 1 taj/tej pata (bay leaf)
  • 2 tbsp chana dal/bengal gram
  • 2 tbsp tuvar dal/pigeon pea lentils
  • 2 tbsp urad dal
  • 2 tbsp moong dal
  • 2 tbsp masoor dal/pink lentils
  • 1 pinch turmeric powder
  • 2 cups water (for pressure cooking)
  • 1.5 tbsp oil/ghee
  • 1 medium onion (finely chopped)
  • 2 tbsp ginger-garlic paste
  • 2-3 green chillies (finely chopped)
  • 2-3 dry red chillies
  • 1 tsp kasuri methi/dry fenugreek leaves (crushed between palms)
  • 1 large tomato (finely chopped)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • 1 pinch hing
  • Salt to taste
  • 1/2 t 2/3 cup water or add as required
  • 2-3 coriander leaves (finely chopped)

 

Method:

  1. Pick and wash the lentils a couple of times. If desired can soak lentils for an hour in water.
  2. Add the lentils (dals) in a pressure cooker along with bit turmeric powder and water as per requirement.
  3. Pressure cook for 18-20 minutes on low-medium flame.
  4. Then remove from flame.
  5. And let it come on room temperature.
  6. Then open the lid and check the lentils.
  7. Mash them a bit.
    (lentils must be cooked well)
  8. In a pan heat oil or ghee, then add the dry whole spices (cumin seeds, cinnamon, cloves, cardamom and bay leaf) cook until it starts to crakle.
  9. Add onion and cook until bit golden.
  10. Now add ginger-garlic paste, green chillies and dry red chillies.
  11. Mix well and cook until raw aroma of paste fades away.
  12. Add kasuri methi to it.
  13. And mix well.
  14. Now add tomato, cook until they turn mashy.
  15. Then add turmeric powder, red chilli powder, coriander powder, garam masala and hing.
  16. Mix well.
  17. Add cooked dal and water.
  18. After mixing it well, add salt.
  19. Now lower the flame and let the dal cook on low flame for 5-10 minutes.
  20. Lastly add coriander leaves.

Khud Khao, Sabko Khilao 😀

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