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!
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1/2 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 1/4 tsp salt
- 1 tsp red chili powder ((halve it for a less spicy dal))
- 1/2 tsp red chili flakes
- 2 tsp coriander powder (roasted preferred)
- 1/3 tsp turmeric
- 1/2-1 tsp garam masala
- 1/2 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
- 1
Heat your oil + ghee in a wide bottomed pan on medium high heat
- 2
Add your cumin seeeds and once they sizzle add in your onions
- 3
Cook, sauteing frequently until the edges take on a caramelly color.
- 4
Add in your ginger and garlic and saute for a minute
- 5
Now stir in your tomatoes, salt, chili powder + flakes, coriander powder, and turmeric.
- 6
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.
- 7
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.
- 8
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.
- 9
Add your favorite finishing touches and dig in!