Smoked Dhaba Dal Recipe
Servings: 4
Cuisine: Punjabi
Course: Lunch
Diet: High Protein Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Smoked Dhaba Dal, a traditional dish from the Punjabi region, is a rich and flavorful lentil curry that delivers the perfect balance of spices, texture, and smoky aroma. The process of smoking the dal using hot charcoal, known as the Dhungar technique, adds a distinctive flavor that is simply irresistible. This dish is perfect when paired with garlic naan and palak raita for a hearty and satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1/2 cup |
| Green Moong Dal (Whole) | 1/2 cup |
| Onion, finely chopped | 1 |
| Tomato, finely chopped | 2 |
| Garlic, finely chopped | 2 cloves |
| Ginger, finely chopped | 1 inch |
| Green Chilli, finely chopped | 1 |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Black salt (Kala Namak) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower oil | As required |
| Ghee | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chillies, broken | 2 |
| Garlic, slivered | 2 cloves |
| Coriander leaves (Dhania), chopped | 4 sprigs |
| Charcoal | 1 piece |
Instructions
-
Prepare the Dals:
Begin by soaking the Arhar dal (Split Toor Dal) and Green Moong dal (Whole) in water for about 1 hour. This helps soften the lentils and speeds up the cooking process. After soaking, drain the water and set the dals aside. -
Cook the Dal:
Heat 1 teaspoon of sunflower oil in a pressure cooker over medium heat. Add chopped onions, garlic, ginger, and green chillies. Sauté these ingredients for 2-3 minutes, until the onions soften and become translucent.Add the chopped tomatoes and cook for another 2 minutes. Then, stir in the cumin powder, coriander powder, red chilli powder, turmeric powder, black salt, and regular salt to taste. Sauté the spices for another minute to release their flavors.
-
Add the Dals and Cook Under Pressure:
Now, add the soaked dals to the pressure cooker and mix them well with the sautéed spices and onions. Pour in 3 cups of water, ensuring the dal is covered.Close the lid of the pressure cooker and place the weight on top. Allow the dal to cook under pressure for 2-3 whistles. After 2-3 whistles, reduce the heat to low and let the dal simmer for another 5-8 minutes. Once the cooking time is over, turn off the heat and allow the pressure to release naturally.
-
Check Consistency:
After the pressure releases, open the cooker. You will notice that the dal is soft, mushy, and well-cooked – this is the desired texture. Stir in the chopped coriander leaves and adjust the salt and spices according to your taste. If the dal is too thick, you can add more water to reach your preferred consistency. -
Smoked Flavor (Dhungar Technique):
To add the signature smoky flavor, heat a piece of charcoal directly on a gas burner until it becomes red-hot. Place the hot charcoal in a small heatproof bowl.Now, carefully place the bowl with the hot charcoal on top of the cooked dal in the pressure cooker. Drizzle 1 teaspoon of ghee over the hot charcoal. The charcoal will begin to smoke immediately. Quickly cover the pressure cooker with a lid to trap the smoke inside. Let it sit for 1-2 minutes to infuse the dal with the smoky aroma. Once the smoke dissipates, remove the bowl of charcoal.
-
Prepare the Seasoning:
In a small pan, heat 1 teaspoon of ghee. Add the cumin seeds, slivered garlic, and broken dry red chillies. Let the cumin seeds crackle for a few seconds and the garlic to turn golden brown. Turn off the heat. -
Final Touches:
Pour the prepared seasoning over the smoked dal. Stir well to combine the flavors. The final touch of ghee and the spices will elevate the taste of this delicious dal. -
Serve:
Transfer the Smoked Dhaba Dal to a serving bowl and garnish with additional chopped coriander leaves if desired. Serve it hot with garlic naan and palak raita for a complete meal.
Tips for Perfect Smoked Dhaba Dal:
- Dal Texture: Make sure to cook the dal until it is very soft and mushy for that authentic Dhaba-style texture. This is key to the dal’s overall flavor.
- Smoking Process: The smoking step adds a unique and irresistible flavor. Ensure that the charcoal is red-hot to achieve the right intensity of smokiness.
- Spice Level: You can adjust the spice levels according to your preference. Add more green chillies for a spicier version or skip the red chilli powder for a milder taste.
- Consistency: The consistency of the dal can be adjusted by adding water to make it thinner or leaving it thicker for a richer texture.
Enjoy your Smoked Dhaba Dal with garlic naan or steamed rice for a traditional Punjabi meal. This smoky, flavorful dal is not just a feast for the taste buds but a treat for the senses. It brings the essence of a roadside dhaba straight to your home!
