Tuesday, 24 December 2013

Dhaba Style Dal Tadka

Highways and dhabas in India are like two sides of the same coin. Inseparable! Talking of dhabas, there is one dish you cannot miss and which you keep yearning for. The special black gram dal, popularly known as dhaba daal, and hot tandoori rotis fresh from the tandoor. With a plate of chicken fry and freshly cut onions to go with it, your soul is satisfied and your journey even more enjoyable. 

1 cup black gram dal/urad dal
1/2 + 1 tsp turmeric
1 tsp salt
For the tadka powder
1 tbsp cumin seeds
1 1/2 tbsp coriander seeds
1 tsp fennel seeds
1 tsp cloves
1/2 tsp mace powder
1/2 inch cinnamon
1 tsp kashmiri chilli powder
1 tsp turmeric powder
For the tempering
1 medium onion chopped
1 medium tomato chopped
1 tsp cumin seeds
1 tsp ginger garlic paste
1 tbsp tomato puree
1 slit green chilli
2 tsp tadka powder
Coriander leaves for garnishing
1 tbsp oil

Wash and soak the dal overnight. In a cooker, pressure cook the dal with a little salt and turmeric until done. Remove from heat and let it cool.
In a pan, dry roast all the ingredients listed under tadka powder. Cool and grind to a fine powder. Keep aside.
In another pan, heat oil and splutter the cumin seeds. Add the ginger garlic paste and fry for sometime.  Now add the chopped onions and fry till translucent. Tip in the chopped tomatoes, green chilli, tomato puree, and tadka powder. Fry everything together till oil separates. Now add the boiled dal and bring to a boil. Adjust the seasoning and add a little water if it is too thick. Remove from heat and garnish with coriander leaves. Serve hot with tandoori roti/naan.


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