Daal Dhaba

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

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