Dhaba Style Dal Fry
Dal fry cooks the dal into the masala rather than pouring a tempering over it, which is what separates it from dal tadka.
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35 mintotal
Prep 10 min · Cook 25 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Oven.
No inactive time is required; cook the lentils first, then build the masala and tempering while the dal is still hot.
Method
Rinse the lentils thoroughly and pressure cook them with the measured water, a portion of the turmeric, and salt for 3-4 whistles until very tender. Whisk lightly to combine.
In a heavy-bottomed pan, heat a portion of the ghee. Add a portion of the cumin seeds and let them splutter. Add the chopped onions and fry until deep golden brown.
Incorporate the ginger-garlic paste and green chillies. Sauté for a minute to cook out the raw flavor.
Add the chopped tomatoes, remaining turmeric, coriander powder, and a portion of the red chilli powder. Cook until the tomatoes break down into a mush and the ghee separates.
Pour the boiled dal into the prepared masala base. Adjust the consistency with hot water as needed, keeping it semi-thick like dhaba dal. Bring to a gentle simmer.
Stir in the garam masala and crushed dried fenugreek. Boil for 3-4 minutes, then remove from heat.
3–4 min
For the optional Dhungar (smoking) method: Place a small steel bowl over the dal. Heat the charcoal until red hot, place it in the bowl, add a drop of the ghee over the coal, and immediately cover the pan tightly for 3 minutes.
3 min
Carefully remove the charcoal bowl. For the final tempering, heat the remaining ghee in a small pan. Add the rest of the cumin seeds, asafoetida, dried red chillies, and the remaining red chilli powder.
Pour this hot chilli tempering over the smoked dal. Garnish with coriander and serve hot.
How to tell it's done
Expect a thick, creamy dal with clear chilli heat, a light smoky aroma and a red ghee layer on top.
Nutrition
Per serving, from 2 servings.
449kcal
Where the calories come from
- Protein16.1 g14%
- Carbohydrate52 g45%
- Fat21.1 g41%
- Saturated fat
- 11.9 g
- Fibre
- 11.9 g
- Sodium
- 19 mg
- Calcium
- 118 mg
- Iron
- 5.4 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Adding split red lentils to pigeon peas gives the dal a creamier dhaba-style body. Use the charcoal smoke lightly so it perfumes the dal instead of overwhelming it.
What to serve it with
Serve with jeera rice, tandoori roti and pickled onions.
Common mistakes
- The smoky finish turns bitter or overwhelms the dal.
- Use a small hot coal, add only a drop of ghee, and cover for about 3 minutes. Longer smoking or burnt chilli in the final tadka makes the dal harsh.
Storing and reheating
Refrigerate dhaba-style dal fry in a covered container for up to 3 days. Reheat gently until hot, adding water to loosen; freezing is possible for up to 2 months, but add the final tadka fresh when possible.
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