"What should I cook tommorow?", is a confusing question we all ask ourselves everyday. Plus we might already be fed up with cutting Veggies on a daily basis and going through all the long procedures of cooking. To add to it you will have to cook one side dish for breakfast, another for lunch and meeting the demands from family members…. It's all tiring, isn't it? What if we can have a really good recipe to go with breakfast as well as lunch? What about a superb Punjabi Dhaba Style Dal Fry to make your day simply yummy? They say that there are 3 Cs for your life : Chance, Choice and Change. If you're getting a Chance, go for the right Choice, which will give you the well deserved Change. So when you get a Chance to try a different dish, go for a good healthy Choice of Dal Fry and get your very well deserved leisure on the rest of the day and enjoy the Change.
Dal Fry, despite being a Punjabi /North Indian cuisine, is a favorite of everyone from North to South and East to West across India. That too the ultimate tasty Dhaba style? Mmm… You already have your mouth drooling like a baby. As said above, this is a perfect side dish to go with any main course in your daily menu. Be it the North Indian mains like Rotis, Parathas , Puris, Plain Basmathi rice, Fried rice, Jeera rice etc. or the South Indian typical main course of regular meal rice or even dosa, idli, Akki roti etc. If you are preparing a simple Thali Meal, 2 Chappathis, a cup of Rice, a bowl of roasted potatoes, and a generous amount of the famous Punjabi Dhaba Style Dal Fry and a sweet of your choice will fill anybodies hungry tummies and bored-off taste buds. A spiced Buttermilk would complete your perfect meal.
We have two choices while cooking dal. Open cooking and pressure cooking. As we are always looking for the easy way to get things done, I chose to pressure cook the soaked dal. I have taken ½ cup Thur dal and 2 tbsp Moong dal together for preparing the dish,with 30 minutes soaking time. Thur dal is the best option to make Dal Fry, whereas a small quantity of Moong dal would help to maintain the thick consistency. If you choose to go for open cooking make sure to soak the Dal for at least 45 minutes. This would save your time and fuel.
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|Toor Dal||½ cup|
|Moong Dal||2 tbsp|
|Chopped Coriander leaves||¼ cup|
|Green chilli||1 no|
|Ginger||two 1 inch pc|
|Cumin seed||½ tbsp|
|Dried Red Chilli||2 nos|
|Turmeric powder||1 tsp|
|Red Chilli powder||1 tsp|
|Kasuri Methi||2 tsp|
Soak ½ cup of Thur dal in 1 cup of water for 30 minutes. Drain the water Soak 2 tbsp Moong dal in ½ cup of water for 15 minutes.
Heat a pressure cooker pan on high flame and pour 1 tbsp ghee. To the hot ghee add soaked and drained Dal and fry until a crust is formed. Don't wait until it turns brown. Slit 1 green chilli and slice a 1 inch piece of ginger and add to the Dal. Add 1 tsp salt, ½ tsp turmeric powder and ½ tsp red chilli powder. Stir well until the contents join well. Ginger and green chilli add to the flavor of dal. It will change that pungent smell of cooked dal into a mouthwatering aroma. Red chilli powder is just to give some color to the dish and turmeric powder is a detoxifier we usually add in our daily food. Pour 2 cups of water. I have used only 2 cups of water and got my dal thoroughly cooked, but with no excess water left in it. Add 1 cup more water, just to be sure that, it doesn't get burnt to the bottom. Stir well to ensure that the Dal is not sticking to the bottom. Keeping it on high flame, close it with a lid and wait until steam rushes out. Place the weight and wait until the first whistle blows off. Lower the flame. Wait for 2 more whistles. Let it depressurize naturally. By then we shall prepare the other things required.
Chop onion, 3 cloves garlic, 1 inch piece of ginger and coriander leaves. These are for first seasoning. Cut 3 cloves of garlic separately in round shape. This is for second seasoning. Keep ready 2 dried red chilli, ½ tbsp cumin seed, ½ tsp asafoetida. Open the cooker and check if the Dal is cooked well. Now let us do the first seasoning. Heat a Kadai and pour 2 tbsp ghee. Let it heat thoroughly. Add cumin seeds and let it splutter.
Add chopped ginger and chopped garlic. When the raw smell goes, add chopped onions, ½ tsp turmeric powder, ½ red chilli powder and ½ tsp salt. Sauté well. Once onions are sautéed well, add 2 cups of water. If the cooked dal contains excess water then add only 1 cup water. Add the cooked dal and mix thoroughly. Check for salt and let it boil for 3 minutes. Add chopped coriander leaves. Remove it from the stove and let us do the final tempering.
Heat a tadka pan and pour 1 tbsp ghee. Add 2 dried red chillis and then round cut garlic cloves. Add ½ tsp red chilli powder and ½ tsp asafoetida. Add 2 tsp crushed Kasuri Methi. Add this to the Dal curry. Mix well and serve hot. Enjoy your day with steaming hot spicy Punjabi Dhaba Style Dal Fry.
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Stage 1 - Soak Thur Dal for 30 minutes and Moong Dal for 15 minutes. Drain the water and keep aside. Slit 1 green chilli and slice 1" pc of ginger.
Stage 2 - Heat 1 tbsp ghee in a pressure cooker pan, sauté soaked dal. Add slitted green chilli, sliced ginger, salt, turmeric powder and red chilli powder. Mix well, pour 2 cups of water. Pressure cook the contents for 2 whistles on low flame . Then let it depressurize.
Stage 3 - chop onion, ginger, garlic and coriander leaves. Cut 3 garlic cloves in round shape separately. Keep ready 2 dried red chillis, cumin seeds and asafoetida. Open the cooker and check the cooked dal. Heat 2 tbsp ghee in a Kadai and splutter cumin seeds.
Stage 4 - Add chopped ginger and garlic. Sauté and then add onion, salt, turmeric powder, chilli powder. Sauté well. Add 2 cups of water and add cooked Dal, mix well. Check for salt and boil for 3 minutes. Remove from stove and add chopped coriander leaves.
Stage 5 - Heat 1 tbsp ghee in a tadka pan. Add round cut garlic. Add 2 dried red chillis and then add red chilli powder and asafoetida powder. Add crushed Kasuri Methi and pour the mixture into dal curry. Serve hot
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