Monday, 14 March 2016

Dal Tadka Dhaba Style|how to cook smoked punjabi dal dhaba style

Dhabe Wali Dal is a dal which is typically served at almost all dhabas.

Simple yet full of flavors, This Punjabi Dal Fry is a common dish made throughout the homes and served in all restaurants and dhabas with their own variations. Here, I bring you the Dhaba Style of Making the Dal Tadka which is a mix of lentils cooked and tempered, then smoked.

 The smoke is the key to make the Dhaba or the Restaurant Style which is usually skipped/missing in the home cooked way.

 It is a very popular lentil dish which is generally served with Tandoori Roti or Naan. 
The word 'Dhaba' means roadside small food outlets. 


1/4 cup Masoor Dal
1/4 cup Arhar Dal
1/4 cup Chana Dal
1/4 cup Chilke Wali Moong Dal
2 tsp urad dal
2 Onions, chopped
1 inch ginger
2 Tomatoes, ground to paste
5-6 Garlic cloves, crushed and finely chopped
1/2 tsp Turmeric powder
1 tsp kashmiri Red chilly powder
1 tsp each cumin powder and garam masala
2 Green chilies, chopped
1 tsp Coriander powder
1/2 tsp Asafetida (hing)
1 tsp Cumin seeds
1 tsp Whole Coriander seeds
2 Whole Red chillies
1 tbsp Dried Fenugreek leaves (kasoori methi)
1 tbsp amchoor powder
Salt to taste
Ghee 1 tbsp +3 tbsp Oil
Charcoal big piece

1.Wash and soak the dals about half an hour. pressure cook it with 3 cups of water ,turrmeric ,pinch salt  for 4 whistles on high, then leave for 2 minutes in medium flame.

2.Now heat a pan with 1 tbsp oil and add cumin seeds, whole coriander seeds and once they splutter add half ginger, half garlic and green chilies. Do not let it burn, Add the onions, ¼ tsp salt and cook till brown. Once starts leaving fat and is brown, add the tomato puree, salt to taste and cook for 10-12 mins or until starts leaving sides and fat.

3.Once done, add a handful of chopped coriander, cumin powder, garam masala, 1 tsp of kashmiri red chili powder, coriander powder, amchoor and kasoori methi. Mix well and cook for another 2-3 mins..
4.Add the cooked dal, and cook for 3-4 mins.. Make sure the dal is not watery, It should be very thick.
 Add ½ cup water, mix well and cook for 5 mins.. Switch off the flame

5.Now make tadka For tempering, heat ghee+2 tbsp oil in a saucepan and add cumin seeds. Allow the seeds to pop up and then add remaining chopped garlic and ginger julienne. Cook for 2 seconds and add 1 tsp kasmiri red chilli powder along with whole Kashmiri red chillies.Pour the entire tempering over cooked dal a

6.Now for the smoking step, heat charcoal until red hot over the gas burner direct flame. Place a small bowl in the center of the pan full of dal, pour 1 tbsp ghee and hing.
 The coal now give out smokey flavour, immediately cover it with a lid. Keep it covered for 5-10 minutes. When done, remove the lid and carefully remove the small bowl that contains charcoal.

7.Garnish with coriander leaves and Serve this smokey dal with roti / Naan /Kulcha. 

You can also add in a tablespoon of overnight soaked rajma/kidney beans with the dals if you wish to
Some people garnish this dal with some cream as well.
If you do not have pressure cooker then you can cook dal in a pot or in any vessel with good amount of water.
The consistency of dal tadka should not too thick or too thin, prefer to make it of slightly medium thick in consistency.
When you release the pressure, do check if the dal is cooked at the right consistency. The dal should be soft but not gooey.
You can add chopped tomatoes instead of tomato paste.
You can add or replace lentils of your choice. 

1 comment:

  1. I just tried your recipe and i have to say... it is lip smackingly delicious. I am an Amateur at cooking but Your recipe is well explained. thanks a lot for sharing this recipe and waiting for more recipes to try