Dhaba style dal fry recipe

Cooking Directions

• STEP 1.Rinse and soak the lentils for 30 minutes. Drain and set aside.
• STEP 2.Heat oil in a pressure cooker and add cumin seeds, cloves, and cinnamon stick. Saut茅 for a minute.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saut茅 for another minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and oil starts to separate.
• STEP 5.Add the soaked lentils, water, and salt. Pressure cook for 4-5 whistles or until the lentils are cooked and soft.
• STEP 6.Once the pressure is released, open the cooker and mash the lentils slightly with a spoon.
• STEP 7.In a separate pan, heat ghee and add cumin seeds, dried red chilies, and asafoetida. Saut茅 for a minute.
• STEP 8.Pour this tempering over the cooked lentils and mix well.
• STEP 9.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the lentils helps in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of cream or butter at the end.

Storage and Serving

• Leftover dal fry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal fry in a pan or microwave before serving.
• Serve the dal fry hot with rice, roti, or naan. It can also be enjoyed as a soup or with bread.