Dhaba style dal fry

Name: Dhaba style dal fry
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For Dal; 2 tbsp ghee; 1/2 cup tuvar dal, soaked; 3 tbsp moong dal, soaked; 1 inch ginger, sliced; As Per Taste Salt; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 1 green chilli; 1 1/2 cups water; For Tempering-; 1 tbsp ghee; 1 tbsp oil; 1/2 tsp cumin seeds; 1 inch ginger, finely chopped; 1/2 tbsp garlic, finely chopped; 1 medium onion, finely chopped; 1 tsp red chilli powder; 1/4 tsp turmeric powder; As per taste Salt; For 2nd Tempering; 2 tbsp ghee; 2 tbsp oil 3-4 garlic cloves, sliced; 2-3 whole dry kashmiri red chillies; 1 pinch asafoetida; 1/2 tsp kashmiri red chilli powder; For Garnish:; 1/2 cup cilantro, finely chopped

Lakshmi Sridharan Ph D @cook_19872338

USA

#DSR #LBC
Discovering Indian Cuisine, including the popular street food. Aromatic, flavorful, healthy, mouth watering rich dal fry. Definitely has a place in your lunch box; mix with rice or eat with roti. Would your cholesterol level hit the roof? Do not worry; eating occasionally would not kill you. Enjoy. #LBC

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

3 servings

For Dal
2 tbspghee
1/2 cuptuvar dal, soaked
3 tbspmoong dal, soaked
1 inchginger, sliced
As Per TasteSalt
1/4 tspturmeric powder
1 tspred chilli powder
1green chilli
1 1/2 cupswater
For Tempering-
1 tbspghee
1 tbspoil
1/2 tspcumin seeds
1 inchginger, finely chopped
1/2 tbspgarlic, finely chopped
1medium onion, finely chopped
1 tspred chilli powder
1/4 tspturmeric powder
As per taste Salt
For2nd Tempering
2 tbspghee
2 tbspoil 3-4 garlic cloves, sliced
2-3whole dry kashmiri red chillies
1 pinchasafoetida
1/2 tspkashmiri red chilli powder
ForGarnish:
1/2 cupcilantro, finely chopped

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Steps

30 mins

1

Make a checklist; keep all ingredients within reach
2

I do not fry or cook anything directly in the pressure cooker. I have no whistling pressure cooker. I do not know whether dhabawalas use pressure cooker. You may use pressure cooker for frying dal, chili etc. I used a saucepan for frying. Over medium heat, melt ghee in a saucepan, roast the soaked and drained dal, ginger, chili for 2-3 minutes. Transfer the roasted stuff to a bowl. Add in ginger, salt, turmeric powder, red chili powder, salt and green chili. Mix well. Add water. pressure cook
3

Placed the bowl inside the pressure cooker. Cooked until the dal mix is completely cooked. Once the pressure develops on high heat, simmer and cook for 15 min. Turn off the heat. After the pressure goes down, open the cooker, take out the cooked dal mix.
While, dal is cooking in the pressure cooker, attend to the rest of the chores. Heat ghee in a kadai, add cumin seeds, ginger and garlic, sauté till fragrant. Add onions and sauté till translucent. Add chilli powder, turmeric powder, mix well
4

Cook for 2-3 minutes, till the rawness of the spices is gone.
Add the cooked dal to this tempering and allow to blend together, simmer for 3-4 minutes Meanwhile, prepare the second tempering.Meanwhile, prepare the second tempering.
Heat ghee in a pan, over medium low heat; Add garlic cloves, whole dry kashmiri red chillies, asafoetida, kashmiri red chilli powder and mix well. Cook until aromatic
5

Pour the prepared dal into a serving dish, garnish with coriander leaves. Pour the prepared tempering and serve. mix with rice. place in lunch box. tastes simply divine. May serve with dosa, idli or roti

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Lakshmi Sridharan Ph D @cook_19872338

on July 16, 2022 18:48

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography