Dhaba Style Dal Fry Recipe

First mix both the dals then wash the lentils well in running water until the water runs clear. Both lentils tend to require a little tedious cleaning process. Soak the dals in water for 30 - 45 minutes.

After 35 minutes, when you will check the soaked dal it becomes soft, changes the color too.

For Tempering / Tadka: Heat desi ghee (or oil but Desi-ghee gives you the full desi aroma of dal) in a saucepan and add jeera, add chopped onions, ginger and garlic. Cook it for about 2 minutes till onions become transparent and soft.

Add the chopped tomatoes, salt, turmeric powder, red chilli powder, coriander powder and saute for another 2 minutes, fry till the tomatoes become soft and mushy, your tadka is ready.

Add the lentils along with 3 cups of water. You can adjust the amount of water once the lentils are cooked depending on the consistency you prefer.

Stir and bring to a boil. Lower the heat, close with a lid and simmer for 15-20 minutes or until cooked, make sure to partially close the lid/ or open cook to allow the steam from escaping. Otherwise it will boil over the pan.

Once the lentils are cooked, give them a stir and adjust the amount of water as per your liking. Now check your seasoning, add garam masala and fresh chopped coriander leaves.

Serve the yellow dhabha style dal fry with jeera rice or roti's, parathas with pickles and sliced onions.