DAL FRY (DHABA STYLE)

DAL FRY (DHABA STYLE)

 

 

 

INGREDIENTS

• Toor dal/arhar dal - 3/4 cup
• Chana dal - 1/4 cup
• Tomatoes chopped - 2 medium sized
• Green chilli chopped - 1
• Ginger grated - 1/2 inch
• Jeera (cumin seeds) - 1/4 teaspoon
• Heeng (asafoetida) - a pinch
• Turmeric powder - 1/4 teaspoon
• Red chilli powder - 1/4 teaspoon
• Kasoori methi - 1/2 teaspoon
• Salt to taste
• Oil - 1-2 tablespoons

 

 

METHOD

• In a pressure cooker add arhar dal and chana dal with water just 1-2 inches above dal and 1/2 teaspoon salt.
• On high flame, as the pressure reaches maximum, lower the flame and allow dal to get cooked for around 10 minutes.
• Turn off the flame and allow the pressure to get released. Keep it aside.
• Next, heat oil in a pan.
• Add heeng (asafoetida) and as it crackles, add jeera (cumin seeds) and ginger and chopped green chillies.
• As they crackle and change colour, add chopped tomatoes to it.
• Next, add turmeric.
• Let them cook for a little while.
• As the tomatoes start leaving oil, add rest of the salt, red chilli powder and kasoori methi.

 

 

• Mix them well. When the mixture leaves oil, add 1/4 cup of water, mix well and bring them to a boil.
• Now, add boiled dal to this tadka prepared.
• Mix dal really well with the tomatoes mixture.

 

• Add 1-2 cups of water. Bring them to a boil on high flame.

 

• Lower the flame and cover with a lid.
• Let it get cooked well. It will take around 15-20 minutes.
• Check it in between and keep stirring well.
• When it  gets cooked, turn off the flame.
• You can add 1/2 a tablespoon desi ghee to dal at this point. This is optional but it adds extra flavour to the dal and mix them well.
• Dal fry is ready to serve.