Dhaba Style Dal Fry
Spicy, smokey and really authentic Indian punjabi Dhaba Style Dal Fry
(lentil curry soup). A quick 30 minute recipe which is wholesome and
healthy. This recipe has been re-tested and updated.
Course Main Course
Cuisine Indian, North Indian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Portions
Calories 113kcal
Author Richa
Ingredients
1 cup Tur Dal Arhar Dal /Pigeon Peas spilt and skinned
3 Tomatoes finely chopped
1/2 teaspoon Turmeric Powder
1 teaspoon Salt
2 tablespoons Butter
1 tablespoon Ghee
1 teaspoon Mustard Seeds
1 teaspoon Cumin Seeds
6 whole Garlic Cloves smashed with the back of a knife
8-10 Curry Leaves
2 Green Chillies slit lengthwise
2 Whole dried Red Chillies
1/2 teaspoon Chilli Powder / Cayenne Pepper
Juice of 1 Lime optional
2 tablespoons Chopped Coriander / Cilantro
Instructions
1. Pressure cook the dal with tomatoes, turmeric, salt and 3 cups water till completely cooked
through and can be mashed easily between two fingers. If using a traditional pressure cooker,
cook for 4-5 whistles. In an Instant Pot, cook on manual for 30 minutes. Use a wire whisk or
spoon to mash the dal further so it's almost smooth.
2. Heat ghee and butter in a pan and add the smashed garlic. Stir fry on high for a minute till the
garlic is fragrant and starts turning golden brown. Reduce the heat and add mustard seeds,
cumin seeds, curry leaves, green and red chillies and stir fry for another minute.
3. Add red chilli powder and give it a quick stir and all the cooked dal along with ½ cup water.
Bring this to a boil and simmer for five minutes.
4. Switch off the flame and stir in chopped coriander and lime juice (if using). Serve hot with
rice, pickle, sliced onions and rotis.
Notes
For those of you asking, here is the old recipe:
INGREDIENTS
¾ Cup Tur or Arhar Dal (Pigeon peas spilt and skinned)
2 tablespoons Butter
1 tablespoon Oil
2 cloves Garlic (smashed)
½ teaspoon Garlic Paste
½ teaspoon Ginger Paste
2 Green Chilies (slit lengthwise)
1 Onion (finely chopped)
2 Tomatoes (finely chopped)
½ teaspoon Chili Powder
1 teaspoon Dhaniya (or Coriander Powder)
½ teaspoon Jeera (or Cumin Powder)
½ Turmeric Powder
½ Garam Masala (Powder)
1 tablespoon Kasuri Methi
1 Lemon
1 Teaspoon Salt
Coriander (chopped, for garnish)
INSTRUCTIONS
1. Pressure cook the dal with 2 ½ cups water till completelycooked through and can be mashed
easily between twofingers. Use a wire whisk or spoon to mash the dal furtherso it's almost
smooth.
2. Heat oil and butter in a pan and add smashed garlic. Fry thegarlic till light brown, without
burning it and add the slitgreen chilies, ginger and garlic paste.
3. Cook for 30 seconds and add onions. Stir fry the onions tillthey are translucent and add
tomatoes, whole spices andsalt.
4. Cook till the tomatoes completely break down and becomepasty. At this point, stir in the dal
along with some water ifrequired. Bring this to a boil and simmer for 5-7 minutes.
5. Dry roast the kasuri methi in another pan for a minute or so.Grind it to a powder and mix it in
the dal along with juicefrom the lemon. Switch off the flame and stir in choppedcoriander.
6. Serve hot with rice, pickle, sliced onions and rotis.
Arhar/Toor/Pigeon Peas is the best dal to use for dal fry. It has a mild taste, cooks fairly
quickly, and breaks down so that the dal has a mushy consistency which is just right for dal
fry.
Do not skimp on the butter and garlic, they are imperative the taste of this dish!
Smashing the garlic with the back of a knife helps release it's juices making the dish more
flavourful and aromatic.
Adjust the spice levels by controlling the amount of dry red chilli you add. You can even add in
1-2 slit green chillies while sautéing if you like it spicier.
Nutrition
Calories: 113kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg |
Sodium: 444mg | Potassium: 271mg | Fiber: 4g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 41mg |
Calcium: 39mg | Iron: 1mg
