Dhaba Daal

What makes this dish special

This daal is a hearty and flavorful dish reminiscent of the daal served at roadside eateries in India. It's a combination of channa daal and split urad daal with chhilka, creating a mix of yellow and black lentils. The daal is cooked with a blend of aromatic spices, tomatoes, and a touch of tomato puree for richness. The final touch is a sizzling tadka of ghee, cumin seeds, and Kashmiri red chili powder, which adds a smoky and vibrant finish to the dish. This daal is a comforting and satisfying meal that can be enjoyed with naan, roti, or rice.

Recipe

Ingredients:

• 1 cup Channa daal
• ½ cup Split Urad Daal with chhilka
• 2 Tbsp + 1 tsp Ghee
• 2 tsp Garlic, chopped
• 1 tsp Ginger, grated
• 1 tsp Green chilli, chopped
• 1 tsp + ¼ tsp Cumin seeds
• ½ cup + 2 Tbsp Onion, chopped
• ½ cup Tomatoes, chopped
• 2 Tbsp Tomato puree
• 1 Tbsp Kasoori Methi
• 2 tsp + ½ tsp Kashmiri red chilli powder
• ½ tsp Haldi
• 4 tsp Coriander powder
• 2 tsp Cumin powder
• ½ tsp Garam masala powder
• 4 ½ cups Water
• 2 tsp Coriander, chopped

Instructions:

1. Heat ghee in a pressure cooker. Once hot, add the Jeera.
2. Once it splutters, add the garlic, ginger, and green chillies. Saute for a minute, and add the onion.
3. Fry till onion is light brown. Add the chopped tomatoes. Cook till soft and the ghee leaves the sides.
4. Add all spices, except garam masala. Cook with a Tbsp of water.
5. Add the daal and water. Pressure cook on high till one whistle and then on low for 25-30 minutes.
6. Once steam is settled open the lid. If required, adjust consistency by adding water and boiling it.
7. Pour into a serving dish. In a tadka pan, add 1 tsp of ghee. Add cumin seeds, switch flame off. Add ½ tsp red chilli and quickly pour over the daal.
8. Serve hot, garnished with chopped coriander and garam masala.

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