DAL FRY (DHABA STYLE)

Dal fry served at dhabas and restaurants definitely wins our heart over other dishes. This recipe is inspired from dal fry served at a dhaba on the outskirts of Ludhiana in Punjab. 

Dal or lentils are an integral part of meal in India. Dal fry can be prepared with just arhar dal (pigeon peas) or with two or more dals. In my recipe I have used Bengal gram(chana dal) with arhar dal.

Dal fry has a thick soup like consistency. Initially the dal is pressure cooked and then added to the tempering (baghaar). It is simmered till all the flavours of tempering are infused in the dal.

Dal fry with jeera rice is a all time favourite combination.

Recipe of Dal Fry

Ingredients of Dal Fry

• 1 cup arhar dal or pigeon peas lentil
• 2 tbsp chana dal or bengal gram lentil
• ½ cup onions (chopped)
• ¾ cup tomatoes (chopped)
• ½ tsp ginger garlic paste
• 2 green chillies (chopped)
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp chilli powder
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• ¼ tsp asafoetida
• Few sprigs of mint leaves
• 1 tbsp ghee or clarified butter
• 1 tbsp oil
• Coriander leaves for garnishing

How to make

Pressure cook arhar and chana dal with a little turmeric powder.

Put oil and ghee in a medium sized sauce pan. Heat it for tempering.

Add cumin seeds, mustard seeds and asafoetida.

Now add the onions. Cook till they become translucent.

Add ginger garlic paste. Cook for half a minute.

Add turmeric, coriander and chilli powder.

Add tomatoes, green chillies and mint leaves. Cook till tomatoes become soft.

Now add the cooked dal. Mix well.

Add one to two cups of water. Bring to boil.

Simmer for five to seven minutes.

Garnish with coriander.

Serve with jeera rice and dry sabzi.