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Daal Dhaba Recipe

Daal Dhaba is a popular Indian Curries
Author :
 
On :
Thursday, 21 April, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 2 based on 100 votes
2

Ingredients

  • 1 cup - Channa daal
  • 1/4 cup - split Black Urad Dal
  • 1/4 cup - Masoor Dal
  • 1/4 cup - Arhar dal
  • 1/4 cup - yellow Moong daal
  • 4 cups - Water
  • 2 tsp - Oil
  • 2-3 - Green chillies
  • 2 tsp - Butter / Ghee
  • 1 cup - Cilantro, chopped
  • Salt to taste
  • 1 tsp - Turmeric powder, Red Chilli powder, Coriander powder, Black Pepper powder
  • 1/2 tsp - Dry Mango powder
  • 2 tsp - Ginger Garlic paste
  • A small piece of Ginger, grated for garnish
  • 1 tsp - Cumin seeds
  • 1/2 tsp - Grounded Heeng
  • 1 - large Onion, chopped fine
  • 2 - medium Tomatoes, chopped
  • 2 - Dried red chillies
  • 2 - Garlic cloves, chopped
  • 1 tsp - Garam Masala
  • How to Make Daal Dhaba:

    1. Soak all the dal together in water for half an hour.
    2. Drain and keep it aside.
    3. Heat 1 tsp oil in a pressure cooker.
    4. Add half of the tomatoes, ginger garlic paste and green chillies together and cook with 1 tsp salt and turmeric till they become tender.
    5. Pour in all dal mix and water.
    6. Cook for 2 whistles in a pressure cooker and open when the pressure eases off.
    7. In another pan, heat the remaining oil.
    8. Add cumin seeds and heeng, stir frequently for a minute.
    9. Fry sliced garlic and onions till they turn golden brown.
    10. Add all the spices ( except red chilli powder ), tomatoes and salt.
    11. Mix well and cook for another minute.
    12. Mix this tadka to the cooked dal properly.
    13. Now in the same pan, heat the butter / ghee and fry red chillies in it with red chilli powder.
    14. Pour in this tadka over the daal.
    15. Sprinkle garam masala on top of it and cover the dal for some time to let all the flavours to get absorbed.
    16. Garnish with cilantro and sliced ginger pieces.
    17. Recipe courtesy: UK Rasoi



     

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