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Name: Dhaba Style Dal Fry
Prep time: 25 min
Total time: 40 min
Yield: 1
Cuisine: Punjabi
Ingredients: *************** For Dal ***************; 3/4 cup Toor dal; 4 tablespoon Moong dal; 1 inch Ginger sliced; 2 tablespoon Ghee; 1/3 teaspoon Turmeric powder; 1.5 teaspoon Red chilli powder; 2 Green chilli; 2 cup Water; *************** For Tempering ***************; 1 tablespoon Ghee; 1 tablespoon Oil; 1/3 teaspoon Cumin seeds; 1,5 inch Ginger finely chopped; 1/3 tablespoon Garlic finely chopped; 1 medium Onion finely chopped; 1.5 teaspoon Red chilli powder; *************** For Second Tempering *************; 2 tablespoon Ghee; 2 tablespoon Oil; 4 Whole dry red chilli (preferably kashmiri); 4 Garlic cloves sliced; 1 pinch Hing; 1/2 tablespoon Kashmiri red chilli powder; 1/2 Cup Fresh Coriander leaves chopped

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INGREDIENTS

*************** For Dal ***************
3/4 cup Toor dal
4 tablespoon Moong dal
1 inch Ginger ; sliced
2 tablespoon Ghee
1/3 teaspoon Turmeric powder
1.5 teaspoon Red chilli powder
2 Green chilli
2 cup Water
*************** For Tempering ***************
1 tablespoon Ghee
1 tablespoon Oil
1/3 teaspoon Cumin seeds
1,5 inch Ginger ; finely chopped
1/3 tablespoon Garlic ; finely chopped
1 medium Onion ; finely chopped
1.5 teaspoon Red chilli powder
*************** For Second Tempering *************
2 tablespoon Ghee
2 tablespoon Oil
4 Whole dry red chilli (preferably kashmiri)
4 Garlic cloves ; sliced
1 pinch Hing
1/2 tablespoon Kashmiri red chilli powder
1/2 Cup Fresh Coriander leaves ; chopped

Servings

INSTRUCTIONS

Prep

1. Mix and wash the dal, soak in water, set aside.

2. Slice ginger, put salt, turmeric powder, red chilli powder and green chilli in the same bowl.

3. Add ghee to pressure cooker

4. Drain water from dal.

5. Once ghee is hot, add dal, roast for 2-3 mins

6. Add in ginger, salt, turmeric powder, red chilli powder and green chilli. Mix well.

7. Add water, cover and allow to cook for 3 whistles.

Tempering

1. Heat oil, ghee in a kadhai

2. Chop ginger, garlic, onion. Put ginger and garlic in the same bowl, and onions separately.

3. Add cumin seeds, ginger and garlic, to kadhai, saute till fragrant.

4. Add onions and saute till translucent. Add chilli powder, turmeric powder and salt, mix well. Cook for 2-3 minutes, till the rawness of the spices is gone.

5. Add the boiled dal to this tempering and allow to cook for simmer for 3-4 minutes

Second Tempering

1. Heat ghee and oil in a pan

2. Slice garlic, put in a bowl

3. Put whole dry red chilli, kashmiri red chilli powder and hing in the same bowl

4. Cook until it splutters

5. Pour the prepared tempering into the dal

6. Pour the prepared dal into a serving dish, garnish with coriander leaves.

NOTES

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Dhaba Style Dal Fry

*************** For Dal *************** 
3/4 cup Toor dal 
4 tablespoon Moong dal 
1 inch Ginger sliced
2 tablespoon Ghee 
1/3 teaspoon Turmeric powder 
1.5 teaspoon Red chilli powder 
2  Green chilli 
2 cup Water 
  *************** For Tempering *************** 
1 tablespoon Ghee 
1 tablespoon Oil 
1/3 teaspoon Cumin seeds 
1,5 inch Ginger finely chopped
1/3 tablespoon Garlic finely chopped
1 medium Onion finely chopped
1.5 teaspoon Red chilli powder 
  *************** For Second Tempering ************* 
2 tablespoon Ghee 
2 tablespoon Oil 
4  Whole dry red chilli (preferably kashmiri) 
4  Garlic cloves sliced
1 pinch Hing 
1/2 tablespoon Kashmiri red chilli powder 
1/2 Cup Fresh Coriander leaves chopped

Prep
1. Mix and wash the dal, soak in water, set aside.
2. Slice ginger, put salt, turmeric powder, red chilli powder and green chilli in the same bowl.
3. Add ghee to pressure cooker
4. Drain water from dal. 
5. Once ghee is hot, add dal, roast for 2-3 mins
6. Add in ginger, salt, turmeric powder, red chilli powder and green chilli. Mix well.
7. Add water, cover and allow to cook for 3 whistles.

Tempering
1. Heat oil, ghee in a kadhai
2. Chop ginger, garlic, onion. Put ginger and garlic in the same bowl, and onions separately.
3. Add cumin seeds, ginger and garlic, to kadhai, saute till fragrant.
4. Add onions and saute till translucent. Add chilli powder, turmeric powder and salt, mix well. Cook for 2-3 minutes, till the rawness of the spices is gone.
5. Add the boiled dal to this tempering and allow to cook for simmer for 3-4 minutes

Second Tempering
1. Heat ghee and oil in a pan
2. Slice garlic, put in a bowl
3. Put whole dry red chilli, kashmiri red chilli powder and hing in the same bowl
4. Cook until it splutters
5. Pour the prepared tempering into the dal
6. Pour the prepared dal into a serving dish, garnish with coriander leaves.

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Nutrition

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Serving Size: 1 Serving (981g)
Recipe Makes: Servings

Calories: 2187
Calories from Fat: 2047 (94%)

Amt Per Serving		% DV

	Total Fat 227.5g	303 %
	Saturated Fat 61.5g	308 %
	Monounsaturated Fat 61.6g
	Polyunsanturated Fat 91.6g
Cholesterol 167.6mg		52 %
Sodium 539.1mg		19 %
Potassium 1144.7mg		30 %
Total Carbohydrate 43g		13 %
	Dietary Fiber 6.4g	25 %
	Sugars, other 36.6g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2187

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