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Dhaba Style Dal Fry

Name: Dhaba Style Dal Fry
Cook time: 1500 s
Total time: 1920 s
Yield: 6
Ingredients: 1/2 cup Pigeon peas (red gram) mature seeds cooked boiled with salt; 1/2 cup Lentils mature seeds cooked boiled with salt; 1/4 cup Oil olive salad or cooking; 1 Unit Onions raw; 250 grams Tomatoes red ripe cooked with salt; 2 teaspoons Ginger root raw; 2 Units Peppers serrano raw; 1 1/2 teaspoon Salt table; 1/4 teaspoon Spices turmeric ground; 1 1/2 teaspoon Spices chili powder; 4 Units Peppers hot chile sun-dried; 1 teaspoon Spices chili powder; 1/4 cup Coriander (cilantro) leaves raw

32'

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Not included in this recipe

Treenut

Soy

Peanuts

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Soy-Free

Ingredients

Servings

- 6 Portions +

Pigeon peas (red gram), mature seeds, cooked, boiled, with salt

1/2 cup Pigeon peas (red gram), mature seeds, cooked, boiled, with salt

Lentils, mature seeds, cooked, boiled, with salt

1/2 cup Lentils, mature seeds, cooked, boiled, with salt

Oil, olive, salad or cooking

1/4 cup Oil, olive, salad or cooking

Onions, raw

1 Unit Onions, raw

Tomatoes, red, ripe, cooked, with salt

250 grams Tomatoes, red, ripe, cooked, with salt

Ginger root, raw

2 teaspoons Ginger root, raw

Peppers, serrano, raw

2 Units Peppers, serrano, raw

Salt, table

1 1/2 teaspoon Salt, table

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Spices, chili powder

1 1/2 teaspoon Spices, chili powder

Peppers, hot chile, sun-dried

4 Units Peppers, hot chile, sun-dried

Spices, chili powder

1 teaspoon Spices, chili powder

Coriander (cilantro) leaves, raw

1/4 cup Coriander (cilantro) leaves, raw

Dhaba Style Dal Fry

Nutri value

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Instructions

4 Steps

32'

Total

Preparation

25'

Cooking

Waiting

Step by step

1 of 4

Step 1

1. Wash and soak the lentils for a minimum of 30 minutes.
2. Dice the onion, tomatoes, and serrano chilies and set aside.
3. Heat the oil, add the cumin and mustard seeds, and temper until they start popping.
4. Add the onions and saute until the turn translucent.
5. Toss in the sliced serrano chillies, followed by the ginger and garlic paste and saute for a few minutes.

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2 of 4

20'

Step 2

6. Add the tomatoes and saute until they start to release water.
7. Follow with the spice powders and fenugreek leaves and saute for a few minutes.
8. Add one cup of water, cover, and simmer for 10 minutes to allow everything to cook down.
9. Uncover and cook on high to allow all the liquid to evaporate. Roast the masala, stirring constantly until you have a thick paste.
10. Drain the soaked lentils and add them along with 4 cups of water.
11. Bring this mixture to a boil and then cover and simmer for 30 minutes.
12. Uncover and stir to mash the lentils until you have a creamy consistency.

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3 of 4

Step 3

13. Tadka
1. Heat 4 tablespoons of oil, roast the combination of chilies for 1 minute, and then pour over the cooked dal.

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