Dhaba Style Chana Dal Fry! Restaurant Style Creamy Dal Recipe (Easy & Authentic) скачать в хорошем качестве

Dhaba Style Chana Dal Fry! Restaurant Style Creamy Dal Recipe (Easy & Authentic)

This recipe is generally done in three main parts: cooking the dal, preparing the main curry (masala), and adding the final tarka (tempering). Part 1: Cooking the Dal Ingredient Quantity Note Chana Dal (Split Chickpeas) 1 cup (200g) Rinse well. Soaking for 2 hours or overnight is recommended for faster cooking and better digestion. Water 3 cups Turmeric Powder (Haldi) 1/2 tsp Salt 1/2 tsp Method (Pressure Cooker Recommended): Combine the rinsed dal, water, turmeric, and salt in a pressure cooker. Cook for 4-5 whistles on a medium-high flame. Let the pressure release naturally. The dal should be cooked tender but still hold its shape (not mushy). If it's too thick, add a little hot water to adjust the consistency. Optional for creaminess: Mash 1/4 of the cooked dal lightly with a spoon against the side of the cooker. Part 2: Preparing the Masala (Curry Base) Ingredient Quantity Ghee or Oil 2 Tbsp Cumin Seeds (Jeera) 1 tsp Asafoetida (Hing) A small pinch (optional, but recommended) Onion finely chopped 1/2 cup Ginger-Garlic Paste 1 Tbsp Tomato finely chopped/pureed 1 medium Spice Powders: Coriander Powder 1 tsp Red Chili Powder (or Kashmiri for color) 1/2 - 1 tsp (adjust to taste) Garam Masala 1/2 tsp Method: Heat the ghee or oil in a heavy-bottomed pan or kadhai over medium heat. Add the cumin seeds and hing. Let the cumin seeds splutter and turn light brown. Add the chopped onion and sauté until golden brown (about 4-5 minutes). Stir in the ginger-garlic paste and sauté for 1 minute until the raw smell disappears. Add the tomato and a pinch of salt. Cook until the tomatoes are soft, mushy, and the oil starts to separate from the masala (about 5-7 minutes). Stir in all the spice powders (Coriander, Red Chili, Garam Masala). Cook for 30 seconds. Add the cooked chana dal (along with the cooking water/broth) to the masala. Bring to a gentle simmer. Cook for 5-7 minutes, allowing the dal to absorb the flavors. Check and adjust salt. Part 3: The Final Tarka (Tempering) This step gives the dal the vibrant color and intense aroma you see in the photo. Ingredient Quantity Note Ghee (Clarified Butter) 2 Tbsp Essential for the authentic tarka flavor. Cumin Seeds (Jeera) 1/2 tspDried Whole Red Chilies 2-3 Use button chilies (Dundicut) or long chilies, broken in half. Garlic, thinly sliced 4-5 cloves Sliced garlic fried in ghee is key to this style. Green Chilies, slit 2-3 Whole and slit lengthwise (like in the picture). Kashmiri Red Chili Powder 1/2 tsp Adds vibrant red color without much heat. Fresh Ginger, cut into juliennes 1 tspFresh Coriander, chopped For garnish Method: Heat the ghee in a small tarka pan or ladle over medium-high heat. Add cumin seeds, dried red chilies, sliced garlic, and slit green chilies. Fry until the garlic turns golden brown and the chilies swell slightly (about 30-45 seconds). Do not burn the garlic. Remove the pan from the heat. Wait 5 seconds, then quickly stir in the Kashmiri red chili powder. The residual heat will bloom the color instantly. Immediately pour this hot, sizzling tarka over the simmering chana dal. Garnish with fresh coriander and a few ginger juliennes. Serve hot with roti, naan, or jeera rice!