How to make Dhaba Dal Fry
For Prepping Dal
- Rinse lentils thoroughly and drain excess water.
- Pressure cook washed lentils with water and turmeric and salt on medium flame for 8-9 whistles.
- Check whether dal is cooked thoroughly and remove from flame.
- Mash cooked dal coarsely with a wooden spoon and keep aside.
For Dal Fry
- Heat ghee/oil in a pan and crackle mustard seeds, then add cumin seeds and sauté.
- Add onions and fry them until translucent. Avoid browning the onions.
- Add ginger and garlic until raw odor of garlic disappears.
- Add green chilies, red chilies and curry leaves and fry for 20-30 seconds.
- Add turmeric, red chili powder and asafoetida and fry for a few seconds.
- Add tomatoes and cook them until soft and add mashed dal, water and salt and stir well. Let dal simmer for 4-5 minutes or until you reach a smooth thick consistency.
- Crush dry fenugreek in your palms and add to dal with garam masala and simmer for 1 more minute.
- Take dal off stove and garnish with fresh coriander.
- Serve hot with some melted ghee/butter on top with roti, naan or rice.
- Pigeon pea or arhar was cultivated almost 3500 years ago, and now 82% of the lentil is supplied by India.
- Pigeon pea lentil is thought to be first cultivated in East Africa around 2000 BC. It was then brought to America.
- In traditional Ayurvedic medicine, arhar dal is used to heal wounds and sores.