Ingredients: Ghee – as required,1 teaspoon Asafoetida (hing),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Bay leaf (tej patta) – broken,3 Green Chillies – salted,4 Cloves (Laung),1 Black cardamom (Badi Elaichi),1 Star anise,2 Cardamom (Elaichi) Pods/Seeds,2 Onions – thinly sliced,1 Tomato – finely chopped,1-1/2 tablespoons Ginger Garlic Paste,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),3 teaspoon Green Chillies,1 sprig Coriander (Dhania) Leaves – finely chopped,2 tablespoons Arhar dal (Split Toor Dal),2 tablespoons Chana dal (Bengal Gram Dal),2 tablespoons Masoor Dal (Whole),2 tablespoons White Urad Dal (Split),2 tablespoons Yellow Moong Dal (Split),Water – as required,Salt – to taste,1-1/2 Turmeric powder (Haldi)
Time in minutes: 30 Servings: 2 Course: Lunch Diet: Vegetarian
Instructions: To begin making the Dhaba Style Dal Fry, firstly we will boil all the dals together. Add the dals in a pressure cooker with 1/2 teaspoon turmeric powder and the required salt.Cook it till the pressure cooker releases atlas 3 whistles. Open the lid once it is cooled down and mix the dal properly. Keep it aside.Heat oil in a heavy bottomed pan and add hing, cumin seeds and mustard seeds.Once it splutters add bay leaf, badi elaichi, green cardamom, star anise, cloves and salted dry green chillies.After 30 seconds, add the green chillies and ginger-garlic paste. Cook it for about a minute.Next, add the thinly sliced onions and let it cook till they turn brown.Once done, add the tomatoes and all the masalas including, turmeric powder, red chilli powder, coriander powder and the required salt.Add a little water and cook it for about 5 to 8 minutes or till the masala is properly cooked.Now, add in the cooked dal and adjust the consistency of water according to your taste and preference.Let it simmer for 8 to 10 minutes, switch off the stove and garnish with fresh coriander leaves.Serve Dhaba Style Dal Fry with Sev Tamatar Ki Sabzi, Tomato Onion Cucumber Raita and Phulka for a perfect Rajasthani meal.