Dhaba Style Dal Fry
ID: b13d9302...
A popular and comforting Indian lentil dish made with a blend of Tuvar and Moong dal, cooked to perfection, and double-tempered (tadka) with aromatic spices, ghee, garlic, onions, and red chillies to give it that authentic roadside eatery (dhaba) flavor.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Boil soaked Tuvar and Moong dal with ginger, green chilli, salt, turmeric, and red chilli powder in a pressure cooker. → Sauté cumin, chopped ginger, garlic, onions, and spices in ghee and oil to create the first tempering. → Combine the cooked dal with the first tempering and simmer for a few minutes, then transfer to a serving bowl. → Make a second tempering with ghee, oil, garlic slices, dried red chillies, asafoetida, and Kashmiri red chilli powder. → Garnish the dal with fresh coriander, pour the hot second tempering over it, and serve.
Cooking Steps
Brief Cooking Order
Boil soaked Tuvar and Moong dal with ginger, green chilli, salt, turmeric, and red chilli powder in a pressure cooker. → Sauté cumin, chopped ginger, garlic, onions, and spices in ghee and oil to create the first tempering. → Combine the cooked dal with the first tempering and simmer for a few minutes, then transfer to a serving bowl. → Make a second tempering with ghee, oil, garlic slices, dried red chillies, asafoetida, and Kashmiri red chilli powder. → Garnish the dal with fresh coriander, pour the hot second tempering over it, and serve.
Introduction
A popular and comforting Indian lentil dish made with a blend of Tuvar and Moong dal, cooked to perfection, and double-tempered (tadka) with aromatic spices, ghee, garlic, onions, and red chillies to give it that authentic roadside eatery (dhaba) flavor.
Step 1
Heat 2 tbsp of ghee in a pressure cooker.
Step 2
Add soaked Tuvar dal and soaked Moong dal into the pressure cooker and roast them in ghee for about 2-3 minutes.
Step 3
Add sliced ginger, salt, turmeric powder, red chilli powder, and one whole green chilli. Mix well.
Step 4
Pour in 1 ½ cups of water, cover with the pressure cooker lid, and cook for 3 whistles.
Step 5
Meanwhile, finely chop onion, ginger, and garlic on a cutting board to prepare for the tempering.
Ingredients List
Important Notes
Mashing the boiled dal slightly after pressure cooking helps achieve a thick and creamy texture.
Adding a small amount of Moong dal binds the curry together, preventing water separation from the Tuvar dal.
The second tempering (double tadka) is crucial for that authentic, smokey dhaba flavor and vibrant red color.
Adding a splash of water when cooking the spices in the first tempering helps prevent them from burning.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...