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Pick and rinse the lentils a couple of times. If you want, you can also soak them in water for 1 hour. To know the list of dals, swipe up!
Add the lentils to a pressure cooker along with turmeric powder.
Also, add water.
Pressure cook for 18 to 20 minutes on low to medium heat. To know more, swipe up!
Heat oil or ghee in a thick bottomed pan. Add cumin seeds, cinnamon, cloves, green cardamoms and bay leaf. Sauté till fragrant.
Next, add chopped onions.
Sauté on medium heat, till the onions turn light golden. Stir often.
Add crushed ginger, crushed garlic, slit green chilies and dried red chilies.
Mix well and sauté for a few seconds or till the raw aroma of ginger and garlic goes away.
Add crushed kasuri methi (dried fenugreek leaves) and stir.
Add chopped onions. You can also add canned tomatoes or tomato puree.
Mix and sauté on low to medium heat till tomatoes soften and become pulpy.
Add turmeric powder, red chili powder, coriander powder, garam masala powder and asafoetida.
Mix the spice powders with the onion-tomato masala.
Add the cooked lentils.
Give it a good stir to mix well.
Add water, as required and mix well.
Add salt and mix again.
Simmer the dal on low heat for about 6 to 7 minutes or till it thickens a bit. Stir often.
When done, switch off the heat and add chopped coriander leaves.
Garnish with chopped coriander leaves and serve dhaba dal hot with any Indian flatbread. For more recipes, visit vegrecipesofindia.com
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