Dhaba Style Yellow Dal Fry

Punjabi food, my most favorite cuisine after Bengali food, you must have known from my posts. Today the recipe I’m sharing is a classic ‘Dal’ recipe which we all order in Punjabi restaurant or in ‘dhaba’. I myself often get confused between ‘Dal Makhni’ or ‘Dal Fry’, what to order. Most of the time I end up ordering ‘Dal Fry’ as the quantity of ghee and cream is less. You can serve this with both ‘roti’ and rice. ‘Jeera Rice’ goes very well with this dal. Here goes the recipe…

2

Ingredients:

  • Tuvar Dal or Pegion Pea – 100 gms
  • Chana Dal or Bengal Gram – 100 gms
  • Garlic – 2 pods (Crushed)
  • Ginger Paste – 1 tsp
  • Green Chilies – 2 (Slit lengthwise)
  • Onion – 1 (Finely chopped)
  • Tomato – 1 (Finely chopped)
  • Chili Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Cumin Powder – ½ tsp
  • Turmeric Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • Kasuri Methi – 1 tsp
  • Oil – 2 Tbsp
  • Ghee – 1 tsp
  • Lemon Juice – 1 tsp
  • Salt – To taste
  • Coriander Leaf – A handful (Chopped)
  • Lemon Wedges

Steps:

  1. Soak both dals for 2 hours. Wash thoroughly and then pressure cook them adding a little salt and turmeric powder. Keep aside.
  2. Heat oil in a kadai. Add crushed garlic and cumin seeds. Let it get aromatic.
  3. Add ginger and garlic paste. Sauté for few seconds.
  4. Next add chopped onion and fry till oil separates.
  5. Now add chopped tomato and dry powder masalas except garam masala powder. Fry till oil appears on the sides of the kadai.
  6. Pour in boiled dal. Adjust salt and mix well. Let it cook for 2-3 minutes. Check the consistency of dal. It will be neither very thick nor runny. If required add water.
  7. Dry roast kasuri methi in a pan. Crush between your pan and add in the dal.
  8. Drizzle 2 tsp ghee on it. Remove from heat. Cover and let it rest for 5-10 minutes.
  9. Serve with chopped coriander and lemon wedges.
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