Dhaba Dal or Chana Dal Fry
A roadside restaurant inspired punchy chanay ki daal that hits all the flavour notes and is simple to make!
Servings 6
Equipment
- 1 wok or saute pan
Ingredients
- 1 cup chana daal (cooked) instructions in notes
- 4 tbsp ghee + oil (I use 2 tbsp each, but you can adjust to liking)
- 1 tsp cumin seeds
- ½ cup diced onion
- 1.5 tbsp freshly minced ginger (or 1 measuring tbsp paste)
- 1.5 tbsp freshly minced garlic (or 1 measuring tbsp paste)
- 2 tomatoes, chopped
- 1 ¼ tsp salt
- 1 tsp red chili powder (halve it for a less spicy dal)
- ½ tsp red chili flakes
- 2 tsp coriander powder roasted preferred
- ⅓ tsp turmeric
Finishing Touches
- ½-1 tsp garam masala
- ½ tsp freshly cracked pepper
- 2 tbsp lemon juice
- 2-3 green chilies (sliced)
- 3 tbsp chopped cilantro
- other add ins: julienned ginger, chaat masala
Instructions
- Heat your oil + ghee in a wide bottomed pan on medium high heat
- Add your cumin seeeds and once they sizzle add in your onions
- Cook, sauteing frequently until the edges take on a caramelly color.
- Add in your ginger and garlic and saute for a minute
- Now stir in your tomatoes, salt, chili powder + flakes, coriander powder, and turmeric.
- Cover with a lid for two minutes then remove the lid and saute until the masala becomes cohesive looking and the oil rises over the tomato paste. Add a splash of water if it starts to stick/burn.
- Stir in your daal followed by 1.5 cup water , bring to a boil, and let it simmer for 10 minutes. You want the daal to be completely tender and absorb the flavors. If it was a bit tough earlier then you may need more time here.
- Adjust the consistency to your liking and then adjust seasoning. If you are adding more water here then remember to bring it a boil first before shutting the stove off.
- Add your favorite finishing touches and dig in!
Notes
Boiling Daal:
Stovetop: Add 2.5 cups, ¾ tsp of salt, and water to a pot. Bring to a boil and simmer until cooked through - approximately 30 minutes. Instant Pot: Add 2.5 cups of water to your instant pot along with your soaked daal and pressure cook for 10 minutes. Tadka or Baghaar: I usually skip it, feeling it isn't needed but for an extra layer of flavor once your daal is ready you can top it with a baghaar of oil/ghee, sliced golden garlic, cumin seeds, and whole red chilies.