Simple yet full of flavors, This Punjabi Dal Fry is a common dish made throughout the homes and served in all restaurants and dhabas with their own variations. Here, I bring you the Dhaba Style of Making the Dal Tadka which is a mix of lentils cooked and tempered, then smoked. The smoke is the key to make the Dhaba or the Restaurant Style which is usually skipped/missing in the home cooked way.
|Tuvar dal||2 Tablespoon (Split Pigeon pea)|
|Moong dal||3 Tablespoon (Skinless Green Gram)|
|Chana dal||2 Tablespoon (Split Bengal Gram)|
|Whole moong dal||1 Tablespoon (Green Gram dal)|
|Haldi||1/2 Teaspoon (Turmeric)|
|Tomatoes||4 , roughly pureed|
|Onions||3 , chopped finely|
|Ghee||3 Tablespoon (Oil and ghee mixture can also be used)|
|Cumin seeds||1 Teaspoon|
|Garlic pods||8 (7|
|Dried red chili||4 (3|
|Cardamom||2 , crushed (2|
|Whole coriander seed||1 Teaspoon , crushed|
|Chili flakes||1/2 Teaspoon|
|Chopped coriander||1/4 Cup (4 tbs) (Handful)|
|Cumin powder||1 Teaspoon|
|Garam masala||1/2 Teaspoon|
|Kashmiri red chili powder||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Amchoor powder||3/4 Teaspoon|
|Kasoori methi||1/2 Teaspoon , roasted and crushed|
Wash twice and soak the dals in a cup of water for 30 minutes.
Pressure Cook the dals with some more water added about ½ cup, salt to taste and ½ tsp haldi for 4 whistles on high, then leave for 2 minutes in medium flame.
Heat up ghee in a pan. Crush up ginger, garlic and chili using a mortar-pestle. Add the cumin seeds to the ghee, once sizzles add the bayleaf, dried red chili, hing, along with the crushed mixture.
Sauté for a moment, add the cardamom, crushed coriander seeds, chili flakes and cook for a minute.
Add the onions, ¼ tsp salt and cook till brown. Once starts leaving fat and is brown, add the tomato puree, salt to taste and cook for 10-12 mins or until starts leaving sides and fat.
Once done, add a handful of chopped coriander, cumin powder, garam masala, kashmiri red chili powder, coriander powder, amchoor and kasoori methi. Mix well and cook for another 2-3 mins.
Add the cooked dal, and cook for 3-4 mins. Make sure the dal is not watery, It should be very thick. Add ½ cup water, mix well and cook for 5 mins. Switch off the flame.
Heat up a charcoal until fiery red. Place a small stainless steel bowl in the dal and make sure it stays and does not sink, put in the hot charcoal and pour in a few drops of ghee. Quickly cover the pan. This will bring the real dhaba/restaurant taste, the smoky taste. Let this be for 10 mins. Once done, Remove the Cup with the charcoal and discard it.
Take dal in a serving bowl, mix the dal garnish with freshly chopped coriander. Serve with Roti/ Naan Kulcha
You can also add in a tablespoon of overnight soaked rajma/kidney beans with the dals if you wish to.
Calories 193Calories from Fat 81
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 5 g25%
Trans Fat 0 g
Sodium 360 mg15%
Total Carbohydrates 23 g7.7%
Dietary Fiber 6 g24%
Sugars 4 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 1158Calories from Fat 486
% Daily Value*
Total Fat 54 g82.8%
Saturated Fat 30 g150%
Trans Fat 0 g
Sodium 2160 mg90%
Total Carbohydrates 138 g46.2%
Dietary Fiber 36 g144%
Sugars 24 g
Protein 42 g84%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet