Dhaba Style Dal Fry
About this recipe
Dhaba Style Dal Fry is a comforting and flavorful dish that brings the essence of street food right to your kitchen. This recipe by Chef Ranveer Brar captures the nostalgia of enjoying dal at roadside eateries, making it perfect for impressing guests or reminiscing about travel memories.
The key to this dish lies in the unique tempering process, which not only enhances the flavor but also adds essential nutrients, making it a wholesome meal.
Ingredient notes
- You can substitute yellow lentil with split chickpea lentil if desired, but yellow lentil adds a distinct flavor.
- Soak the tuvar dal and moong dal before cooking to ensure they cook evenly.
Tips from Chef Ranveer Brar’s video
- Use less salt while cooking the lentils initially, as it can prevent them from softening. Add more salt after cooking if needed.
- The dal should be light; the richness comes from the clarified butter and the tempering process.
- Allow the lentils to cook for 3 whistles in the pressure cooker for the best texture.
Good to know
- How many servings does this recipe yield?
- This recipe serves 2.
- What is the total cooking time for this dish?
- The total cooking time is approximately 30-35 minutes.
- Can I use different types of lentils?
- You can use split chickpea lentil instead of yellow lentil, but yellow lentil adds a different element.
- Why is tempering important in this recipe?
- Tempering enhances the flavor and adds essential nutrients to the dish.
No life story here — the video and the recipe are the whole point. All credit to Chef Ranveer Brar: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat ghee in a pressure cooker, add tuvar dal and moong dal to the pressure cooker and roast for 2-3 minutes.
- 2
Add in sliced ginger, salt, turmeric powder, red chilli powder, and green chilli. Mix well.
- 3
Add water, cover, and allow to cook for 3 whistles.
- 4
Meanwhile, heat ghee in a pan, add cumin seeds, ginger, and garlic, and sauté till fragrant.
- 5
Add chopped onions and sauté till translucent. Add red chilli powder, turmeric powder, and salt, mix well. Cook for 2-3 minutes, till the rawness of the spices is gone.
- 6
Add the boiled dal to this tempering and allow to simmer for 3-4 minutes.
- 7
Meanwhile, prepare the second tempering by heating ghee in a pan, add some water, sliced garlic cloves, whole dry kashmiri red chillies, asafoetida, and kashmiri red chilli powder, and mix well.
- 8
Cook till it splutters.
- 9
Pour the prepared dal into a serving dish, garnish with coriander leaves, and pour the prepared tempering on top. Serve hot.
Heads up — we had to guess a little:
- The quantity of water was inferred based on typical dal cooking methods.
Credit where it’s due: this recipe was transcribed from Chef Ranveer Brar’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Ranveer Brar? Claim this page or ask us to take it down. Your call, always.
