Craving the authentic, smoky flavors of a roadside Indian dhaba? Then get ready to transport your taste buds with this incredible Dhaba Style Dal Fry recipe! Forget bland, watery lentils; this recipe unlocks the secret to achieving that rich, deeply satisfying taste that only a true dhaba can offer. We're talking about perfectly tempered spices, slow-cooked lentils bursting with flavor, and a hint of that irresistible smoky char. This isn't your grandmother's dal; it's a culinary adventure in a bowl.
Prepare to be amazed by the simplicity and depth of flavor this recipe delivers. We'll guide you through each step, ensuring you achieve restaurant-quality results in your own kitchen. Ready to embark on this delicious journey? Let's dive into the step-by-step process and transform your lentils into a dhaba-worthy masterpiece.
Tools Needed
- Pot
- Pan
Ingredients
- Arhar Dal (Pigeon Pea Lentils)
- Moong Dal (Mung Beans)
- Salt
- Turmeric
- Tomato
- Ghee (Clarified Butter)
- Asafoetida (Hing)
- Cumin Seeds
- Dried Chilies
- Ginger
- Garlic
- Onion
- Green Chilies
- Turmeric Powder
- Coriander Powder
- Red Chili Powder
- Garam Masala
- Green Coriander (Cilantro)
Step-by-Step Instructions
Step 1. Prepare and Cook the Dal
- Boil arhar dal, moong dal, salt, turmeric, and a little tomato until well cooked.
Step 2. Sauté Aromatics and Spices
- In a pan, heat ghee. Add asafoetida, cumin seeds, dried chilies, ginger, and garlic (finely chopped). Skip ginger if you prefer.
- Once the ginger and garlic change color, add onions and green chilies. After their color changes, add chopped tomatoes and fry until mashed.
- Set the pan on fire briefly for a smoky flavor (optional).
- Add turmeric powder, coriander powder, red chili powder, and garam masala. Fry the spices for about a minute.
Step 3. Combine and Simmer
- Add the boiled lentils to the spiced mixture and stir well. Let it boil.
Step 4. Garnish and Serve
- Once boiled, garnish with green coriander.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- The smoky flavor from briefly setting the pan on fire enhances the dhaba-style taste but is optional.
- No need to add cumin powder.
Nutrition
- N/A
FAQs
1. Can I use a different type of lentil for this recipe?
While masoor dal (red lentils) is traditional for Dhaba Dal Fry, you can experiment with toor dal (pigeon peas) or even a mix. Just adjust cooking time accordingly as different lentils cook at different rates.
2. How can I achieve that smoky flavor at home?
Lightly charring the spices (cumin seeds, etc.) in a dry pan before adding oil helps. You can also add a pinch of smoked paprika or a few drops of liquid smoke for an extra smoky kick.
So there you have it – your very own Dhaba Style Dal Fry, bursting with authentic flavor and smoky goodness. This recipe is perfect for a weeknight meal or impressing guests with a taste of India. Now go forth and enjoy the delicious rewards of your culinary adventure!