Dhaba Style Dal Fry (myfoodstory)

3/4 c Arhar or Tur Dal (Pigeon peas spilt and skinned)
2 T butter
1 T oil
2 cloves garlic, smashed
1/2 t garlic paste
1/2 t ginger paste
2 green chilies, slit lengthwise
1 large onion, finely chopped
2 tomatoes, finely chopped
1/2 t red chili powder
1 t coriander
1/2 t cumin
1/2 t turmeric
1/2 t garam masala
1 T Kasuri Methi
1 lemon
salt to taste
chopped Coriander for garnish

 

Pressure cook the dal with 2 1/2 c water till completely cooked through and can be mashed easily between 2 fingers. Use a wire whisk or spoon to mash the dal further so it’s almost smooth. Heat oil and butter in a pan and smashed garlic. Fry the garlic till light brown, without burning it and add the slit green chilies, ginger and garlic paste. Cook for 30 seconds and add onions. Stir fry the onions till they are translucent and add tomatoes, whole spices and salt. Cook till the tomatoes completely break down and become pasty. At this point, stir in the dal along with some water if required. Bring this to a boil and simmer for 5 – 7 min. Dry roast the kasuri methi in another pan for a min or so. Grind it to a powder and mix it in the dal along with juice from the lemon. Switch off the flame and stir in chopped coriander. Serve hot with rice, pickle, sliced onions and rotis. Yield: 6 servings.

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