Punjabi Dhaba Style Dal recipe | Step by Step instructions

Gems Gems, February 20, 2017

While traveling from Saharanpur to Chandigarh, a while after the boarder of UP and Punjab, you will come across the Punjabi Vaishnav dhaba. During our trip to Shimla, we stopped there and had our lunch. The dal curry we ordered was so yummy that it still makes me drool. I managed to sneak out the recipe of the dal curry and here is the recipe. A generous amount of butter in properly cooked and garnished dal with a slight burned taste makes it so yummy that I became a fan of Punjabi Dhaba Style Dal. You can also try Dal Bukhara | Bukhara Restaurant Style Recipe or Amti Dal recipe – A Maharashtrian Dal recipe.

Punjabi Dhaba Style Dal

Punjabi Dhaba Style Dal recipe

Author:

Gems

Recipe type: side

Cuisine: Indian - Punjabi

Serves: 3 servings

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

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.A Dal recipe with generous amount of butter in properly cooked and garnished dal with a slight burned taste.

Ingredients

200 Grams of Urad daal split / Split black lentil / Black gram ( split)
75 Grams of Chana dal / Bengal Gram Split
2 tablespoon ginger finely chopped
2 tablespoon garlic finely chopped
4 tablespoon preferably ghee. Oil can also be used
3 medium sized onions chopped
6 medium sized Green chilies chopped (medium spicey)
2 tomatoes chopped.
1 tablespoon chopped mint leaves
1 tablespoon coriander chopped
Half teaspoon red chili powder
2 tablespoon Garam Masala
1 tablespoon Butter

Instructions

First step is to clean the Urad daal split and Chana dal
Let it soak in a bowl full of water for over an hour.
After one hour drain out the water from the soaked lentil
In a pan take one liter of water. Add lentils in to it and heat it.
Add 1 tablespoon ginger finely chopped, 1 tablespoon garlic finely chopped and 1 tablespoon ghee in to the pan
Cover the pan and cook the lentils in medium flame till the lentils are soft.
Once it is cooked properly, mash the lentils with a spatula against the side of the vessel.
In frying pan, heat the ghee and add the onions. Saut until the onion is translucent or till light brown.
Mix the remaining ginger and garlic in the pan and sautez till the raw smell of ginger and garlic is gone.
Add the green chilies as well as tomatoes and sauté for a while
Mix the red chili powder and garam masala in to it and stir for a while without getting burned.
Pour this over the boiled lentils. Let it cook in a low flame for another fifteen minutes uncovered or till the dal curry reaches the right consistency.
Garnish it with coriander leaves, chopped mint leaves and butter and serve.

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