Dal Tadka Dhaba Style Recipe
Dal Tadka Dhaba Style
Spiced Lentil 'Stew'
Submitted By: Taz
Ingredients:
Dal:
3 Tbs Skinless Split Green Lentils (Moong Dal) - picked and rinsed
2 Tbs Large Split Yellow Lentils (Chana Dal) - picked and rinsed
2 Tbs Split Pigeon Peas (Toor Dal) - picked and rinsed
1 Tbs Split Skin On Green Lentils (Moong Dal Chilka) - picked and rinsed
1 Tbs Skinless Black Lentils (Urad Dal) - picked and rinsed
½ tsp Turmeric Powder (Haldi)
Kosher Salt (Namak) to taste
Tadka:
3 Tbs Ghee
4 Roma Tomatoes (Tamatar) - seeded and roughly puréed
1 Large Red Onion (Pyaz) - finely diced
8 cloves Fresh Garlic (Leh-sun) - finely minced
1 inch piece Fresh Ginger (Adrak) - finely minced
2 Fresh Green Chiles (Hari Mirch) - seeded and minced
4 Whole Dried Kashmiri Chiles (Kashmiri Mirch)
3 Green Cardamom Pods (Choti Elaichi) - lightly crushed
2 Indian Bay Leaves (Tej Patta)
1 tsp Cumin Seed (Jeera)
1 tsp Coriander Seed (Dhania Saabut) - lightly crushed
1 tsp Coriander Powder (Dhania Podi)
1 tsp Cumin Powder (Jeera Podi)
1 tsp Kashmiri Chile Powder (Kashmiri Mirchi)
½ tsp
Garam Masala
½ tsp Mango Powder (Amchoor)
½ tsp Dried Fenugreek Leaves (Kasuri Methi)
½ tsp Red Chile Flakes (Lal Mirch ke Guchchhe)
¼ tsp Asafoetida (Hing)
-OPTIONAL-
¼ Cup Fresh Coriander (Dhania Patta) - chopped
Preparation:
- Place the picked and rinsed lentils in a small container and cover with 1 cup of water - Set aside for 30 minutes
- After 30 minutes, drain the lentils and transfer to a small pressure cooker - Add 1 ½ Cups clean water, turmeric powder, and ½ tsp salt
- Cover and place pressure cooker over high flame and bring to pressure - Once pressure has been achieved, reduce heat to low and allow to cook for 10 minutes
- Remove from heat and allow to cool naturally (DO NOT SPEED PROCESS) until lid can be opened safely
- While the pressure cooker is cooling, heat ghee in a large skillet, wok, or kadahi over medium-high heat until shimmering - Add cumin seeds and allow to sizzle (apx 30 seconds) - Add whole Kashmiri chiles, bay leaves, and asafoetida - Thoroughly combine
- Add garlic, ginger, and green chile - Sauté for 30 seconds - Add cardamom pods, coriander seed, and chile flakes - Sauté for 1 minute
- Add onion and ¼ tsp of salt - Sauté until onion is light brown (apx 5-7 minutes) - Add the tomato and ¼ tsp of salt - Continue to sauté until almost 'dry' and oil begins to separate (apx 10-12 minutes)
- Add coriander powder, cumin powder, Kashmiri chile powder, garam masala, mango powder, fenugreek leaves, and coriander leaves (if using) - Continue to sauté for 2 minutes
- Add the cooked dal to the tadka and sauté for 2-3 minutes - Add ½ Cup water and allow to cook for 5 minutes (stirring regularly)
- Adjust consistency with additional water if necessary - NOTE: Dal should be thick not watery; think 'cream of wheat' or slightly thin oatmeal
- Adjust seasoning - Transfer to a serving dish and serve hot along with basmati rice, chapatti or naan, and raita or plain yogurt
