punjabi dhaba style dal fry recipe made with 5 lentils.
north indian, punjabi
for cooking dal (lentils)
husked & split bengal gram
husked & split pigeon pea lentils
split urad dal with their husks (chilkewali urad dal)
split mung lentils with husks (chilkewali moong dal)
water for pressure cooking
other ingredients for dhaba dal fry
ghee or oil
or 1 medium onion or ⅓ cup chopped onion
or ½ inch ginger or 1 teaspoon crushed ginger
or 6 to 7 small garlic cloves or 1 teaspoon crushed garlic
2 to 3
2 to 3
dry red chilies
or 1 large tomato, chopped or ½ cup chopped tomatoes
red chilli powder
garam masala powder
½ to ⅔
or add as required
salt as required
2 to 3
chopped coriander leaves
whole spices for dhaba dal
2 to 3
or indian bay leaf
cooking dal (lentils)
pick and rinse the lentils a couple of times. if you want you can also soak the lentils in water for an hour.
add the lentils in a pressure cooker along with a pinch of turmeric powder. also add 2 cups water.
pressure cook for 18 to 20 minutes on a low to medium flame.
when the pressure settles down on its own, open the lid and check the dals.
the lentils should be cooked very well and softened.
lightly mash and keep aside.
making dhaba style dal fry
in a kadai or pan, heat 1.5 tablespoon oil or ghee.
add all the whole spices and saute them till they crackle and become fragrant.
then add the chopped onions.
stir often and saute till the onions turn light golden.
then add 1 tsp crushed ginger, 1 tsp crushed garlic, 2 to 3 slit green chilies and 2 to 3 dry red chilies. mix well and saute till the raw aroma of ginger & garlic goes away.
add crushed kasuri methi and stir.
now add the chopped tomatoes. stir and saute till the tomatoes soften.
then add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 1/4 tsp garam masala powder and a pinch of asafoetida.
mix the spice powders with the rest of the onion-tomato masala.
add the cooked dal and mix well.
add water and stir very well.
season with salt and mix again.
simmer the dhaba dal on a low flame till the dal thickens a bit.
keep on stirring the dal fry at intervals so that it does not stick to the bottom of the pan.
when the dal fry is done, switch off the flame. add chopped coriander leaves. reserve some coriander leaves for garnishing.
garnish with some coriander leaves and
serve the dhaba style dal hot with
rotis or parathas. you can also do the dhungar method if you want and then serve the dal fry.
overall you can also add ½ cup mixed lentils or 180 grams mixed lentils.
full recipe -