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

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