Smoked Dhaba Dal Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Toor Dal) | 1/2 cup |
| Green Moong Dal | 1/2 cup |
| Onion (finely chopped) | 1 |
| Tomatoes (finely chopped) | 2 |
| Garlic (finely chopped) | 2 cloves |
| Ginger (finely chopped) | 1-inch piece |
| Green Chili (finely chopped) | 1 |
| Cumin Powder | 1 tsp |
| Coriander Powder | 1 tsp |
| Red Chili Powder | 1/2 tsp |
| Turmeric Powder | 1/2 tsp |
| Black Salt or Rock Salt | 1/2 tsp |
| Salt | To taste |
| Oil | As needed |
| Ghee | 1 tbsp |
| Cumin Seeds | 1 tsp |
| Garlic (sliced) | 2 cloves |
| Fresh Coriander (finely chopped) | 4 sprigs |
| Dried Red Chilies | 2 |
| Charcoal | 1 piece |
Nutritional Information
High Protein Vegetarian
Preparation Time
10 minutes
Cooking Time
40 minutes
Total Time
50 minutes
Servings
4
Instructions
-
Begin by soaking the arhar dal and green moong dal in water for about one hour. This helps in softening the lentils for cooking.
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In a pressure cooker, heat some oil. Add the finely chopped onion, ginger, garlic, and green chili. Sauté until the onions are soft and translucent.
-
Once the onions are cooked, add the chopped tomatoes along with cumin powder, coriander powder, red chili powder, turmeric powder, black salt, and regular salt. Mix well and cook for about two minutes.
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Next, add the soaked lentils along with three cups of water. Stir to combine and then close the cooker lid. Cook for about 2-3 whistles.
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After 3 whistles, reduce the heat and let it simmer for an additional 5-8 minutes. Once done, turn off the heat and allow the pressure to release naturally.
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Open the cooker, give the dal a good stir, and add the chopped fresh coriander. Mix well to incorporate all the flavors.
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For the smoky flavor, heat a piece of charcoal directly over the gas flame until it turns red-hot. Place the charcoal in a heatproof bowl and set it on top of the dal. Drizzle a little ghee over the hot charcoal and cover the bowl with a lid for about one minute to infuse the smokiness into the dal.
-
Remove the bowl with the charcoal and set aside. For the tempering, heat ghee in a small pan, add cumin seeds, sliced garlic, and dried red chilies. Sauté for 15-20 seconds until fragrant.
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Pour this tempering over the dal and mix well.
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Serve the smoked dhaba dal hot with sabzi (vegetable curry) and tandoori roti for a delightful lunch experience.
Enjoy the rich flavors and hearty goodness of this traditional Punjabi dish!
