Dhaba Style Daal / Dal / Dahl Fry

So why its called Dhaba Style Daal Fry ? The answer is simple, once you reach restaurants or dhaba and order any kind of Daal, no one is going to prepare fresh daal for you. They have their secrets, daals cooked beforehand need only be heated through to enhances the flavours and texture once again with generous amount of fats, spices, onion and garlic for service, depends on individual restaurants what ingredients they would use. So now that beans are spilt, and no more secrets to reveal for dhaba style food, cook and enjoy this Dhaba Style Daal Fry !

Notes :-
You can use any combination and amount from these five kind of daal -

Chana Daal - Split Bengal Gram
Tuar / Tuver/ Arhar Daal - Split Red Gram ( You can get this lentils 'with Oil' too )
Masoor Daal - Split Red lentils
Dhooli Moong Daal - Split yellow Gram ( without green skin )
Dhooli Urad Daal - Split Black Gram ( without black skin )

Second Tadka ( tempering ) can be done with cumin and red chilli powder or onion and garlic can be added too.

Daal Fry can be accompanied with Creamy Palak and mixed vegetables , Aloo Gobi, Aloo Matar Gobi , Matar Paneer ,Khada Masala Rice,  Triangle Paratha or round and soft gujarati rotlis

I forgot to take pictures of Moong and Urad daal here, but I have added them.

Dhaba style dal fry, dhaba style daal fry, dal fry

Mains

Indian

Yield: 4 Servings

Author: Hayley Dhanecha

DHABA STYLE DAAL/DAL/DAHL FRY

Dhaba Style Daal fry, is delicious and healthy north Indian delicacy. This Dhaba style daal prepared with mixed lentils and basic spices.

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 1/4 cup or 4 Tbsp.  split Bengal Gram - 
• Chana Daal
• 1/4 cup or 4 Tbsp.  split pigeon gram -  
• Tuar Daal 
• 1/4 cup or 4 Tbsp. split red lentils -  
• Masoor Daal
• 1/4 cup or 4 Tbsp. split yellow gram - m
• oong Daal
• 2 Tbsp. split black gram - 
• Urad Daal
• Salt as needed
• 2 Tbsp.
• oil
• 1 Tsp.
• cumin seeds
• Pinch hing
• 2 Tbsp.
• Ghee or unsalted butter * (see notes below)
• 1 Tbsp.
• whole spices ** (see notes below)
• 1
• dry red chilli
• 1
• medium onion finely chopped
• 4
• garlic clove minced
• 1"
• ginger minced
• 2
• green chillies split
• 1
• big fresh tomato chopped ( you can use canned tomato too )
• 1 Tsp.
• dried fenugreek leaves - kasoori Methi
• 1 Tsp.
• red chilli powder
• 1/2 tsp.
• turmeric powder
• 2 tsp.
• ground cumin and coriander
• Freshly chopped coriander
• Lemon wedges

Instructions

1. Thoroughly clean lentils and wash a couple of times with clean water.
2. Soak for half an hour if you are cooking in a pan.
3. I always cook lentils and beans in a pressure cooker.
4. Add daal, water, salt and turmeric powder in a pressure cooker.
5. Put it on a stove without a lid, let the first boil come then put the lid on.
6. Cook for 3-5 whistles and switch it off.
7. Let the pressure cooker cool off naturally.
8. Lightly mash cooked daal with the back of the ladle, no need to mash completely.
9. In a heavy bottom pan or kadai heat oil, add whole spices.
10. Once they splutter, add hing and onion.
11. Once onion started getting pink, add garlic and ginger.
12. Sauté the mixture for a couple of minutes then add split green chillies.
13. Add chopped tomatoes and cook until completely cooked, then add all the masala one by one.
14. Careful not to burn the spices, rub kasoori methi between your palms and add in the masala mixture.
15. Once you see oil is separating the masala, add boiled daal and check the consistency, if it's too thick add little water.
16. Add salt and bring it to a boil, reduce heat and let it simmer for 10-12 minutes.
17. Switch off the heat.
18. For best taste and texture leave the cooked daal to rest for couple of hours, but if you are pressed for time prepare the second tadka ( now this dish is going to be daal fry )
19. After pouring the second tadka once again reheat daal thoroughly.
20. Squeeze lemon juice, garnish it with coriander and serve piping hot with salad, 
21. Jeera rice, Roti or Naan and many Punjabi style sabji or curry for a complete meal.
22. Enjoy!

Notes:

* For a vegan version use oil. ** cinnamon, clove, bay leaf, black cardamom

Calories

636.20

Fat (grams)

15.94

Sat. Fat (grams)

7.07

Carbs (grams)

99.73

Fiber (grams)

8.93

Net carbs

90.80

Sugar (grams)

60.86

Protein (grams)

24.18

Sodium (milligrams)

138.45

Cholesterol (grams)

32.37

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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