Dal Fry – Dhaba Style

Step 1: Wash the Dals

Add 1/3 cup of split moong dal and 1/3 cup of toor dal to a bowl. Add water and wash the dals thoroughly by hand, then drain the water completely. Repeat this process until the water runs clear.

Step 2: Pressure Cook the Dals

Transfer the washed dals to a pressure cooker. Add 3 cups of water, 1 teaspoon of salt, 1/4 teaspoon of turmeric, and 3 to 4 cloves. Mix all ingredients well. Close the cooker lid and cook for 3 to 4 whistles on medium-high heat. Once cooked, let the steam release completely before opening the lid. Stir the cooked dal well to achieve a smooth consistency.

Step 3: Prepare the Tempering Base

Heat 3 tablespoons of oil in a separate pan on medium flame. Add 1 tablespoon of cumin seeds and let them splutter. Then add 1 tablespoon of chopped garlic, 1 tablespoon of chopped ginger, and 1 teaspoon of chopped green chilies. Sauté on medium flame for 1-2 minutes until the garlic and ginger turn light brown and aromatic.

Step 4: Add Onions, Tomatoes, and Spices

Add 1/2 cup of chopped onions to the pan and sauté on medium flame for 3-4 minutes until they turn light brown. Next, add 1/2 cup of chopped tomatoes and mix well. Cook on medium flame for 2-3 minutes until the tomatoes soften and the mixture comes together. Then, add 1 teaspoon of coriander powder, 1/2 teaspoon of red chilly powder, 1 teaspoon of salt, and 1/2 teaspoon of turmeric. Mix all the spices well with the onion-tomato mixture and cook on medium flame for 2-3 minutes until the oil starts to separate from the mixture.

Step 5: Combine Dal with Tempering

Add the cooked dal from the pressure cooker to the tempering mixture in the pan. Mix everything well on medium flame. If the dal appears too thick, add some water (as needed) to adjust the consistency to your preference. Continue to mix and simmer for 2-3 minutes to allow the flavors to meld.

Step 6: Prepare and Add Final Tadka

In a small tadka pan, heat 1 tablespoon of hot desi ghee until it's shimmering. Add 1/4 teaspoon of asafoetida (hing), 1 teaspoon of chopped green chilies, and 1/2 teaspoon of Kashmiri mirch. Let it sizzle for a few seconds until fragrant. Immediately pour this hot tadka over the prepared dal in the serving bowl.

Step 7: Garnish and Serve

Garnish the Dal Fry with fresh green coriander leaves. Serve hot with rice or roti for a delicious Dhaba-style meal.

• Wash dal thoroughly before cooking.

• Cook dal for 3 to 4 whistles in a pressure cooker for best results.

• Open the pressure cooker only after the steam is completely released.

• Sauté onions until light brown for a rich flavor base.

• Add water to the dal if it becomes too thick after cooking or tempering to achieve desired consistency.