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Thursday, December 4, 2014

Dhaba Style Dal Fry with Dum Aloo with Spring Onion

Winter is knocking at our doors already. I just love the beginning of Winter, not so cold, not very hot. Just so pleasant. In this weather, what I crave for is some spicy side dish with rotis. I cook this Dal Fry quite often at home, but never happened to post this on blog. Last week, I again made this dal fry with some spicy Dum aloo with a touch of season's first Spring Onion.

Dal Fry :
Dal fry is a very popular restaurant recipe hailed from North Indian Punjabi Cuisine. It is regularly served on roadside Dhabas, too. Dal Fry is mainly made with Toor dal/Arhar dal/Pigeon Peas or often made with many combination of lentils to make it more nutritive. I often made this dal with yellow/Green Moong dal and Chana dal combo or Moong dal or Red masoor dal combo. It is tempered and seasoned with some specific spices from Punjabi Cuisine. It tastes great with any Indian flatbread like Paratha or roti or naan and even with Jeera rice or simple Pulao.  Traditionally, this dal is cooked using Ghee (Indian clarified butter), but I prefer to cook this with oil and I flavour the dal with ghee or butter at the end of cooking.

You Need :
Moong Dal : 1/2 Cup
Red Masoor Dal : 1/3 cup
Chana Dal : 1/3 cup
Onion : 1, sliced
Ginger-garlic paste : 1 tblsp.
Tomato : 2, chopped
Green Chilli : 2, chopped
Dry Red Chilli : 1
Mustard seed : 1/4 tsp.
Cumin seed : 1/4 tsp.
Asofoetida/Hing : a pinch
Turmeric Powder : 2 tsp.
Red Chilli Powder : 1-2 tsp.
Coriander Powder : 1 tsp.
Garam masala Powder : 1 tsp.
Kasuri Methi(dried fenugreek leaves) : 1 tsp.
Ghee/Butter : 1 tsp.
Oil : 1 tblsp.
Salt to taste
Lemon Juice : 1 tsp.
Fresh Coriander leaves for garnishing

How To :
  • Pressure cook the dal you are using with water, little salt and 1 tsp. of turmeric powder till dal is well-cooked. Remove from heat and mash the dal with the back of a ladle and keep aside.
  • Heat oil/ghee in a kadai or pan, temper with dry red chilli, mustard and cumin seed. Then add a pinch of asofoetida/Hing and immediately add sliced onion and green chillies. Stir for a minute, then add ginger-garlic paste and saute for a minute or two. Then add chopped tomatoes and saute till they soften. 
  • In there, add turmeric, red chilli and coriander powder and mix with the onion-tomato sauce, cook for few minutes till oil separates. Then add mashed dal, mix and season with salt. Add 1/2-1 cup of water and cook till you get your desired consistency. 
  • Lastly, add kasuri methi and 1 tsp.f ghee/butter and simmer the dal for a minute. Remove from heat and add lemon juice and mix the whole dal. Garnish with fresh coriander leaves. 
  • Serve hot with any Indian flatbread like Paratha, naan or chapati. Also serve serve with Jeera Rice or simple pulao.
I served this dal with Dum Aloo with Spring Onions and roti in dinner. A pure bliss......................

Thursday, December 04, 2014 / by / 2 Comments


  1. Dum aloo and and daal fry is really an awesome combination. So lip smacking. Budget hotel Jaipur

  2. Awesome combination dum aloo and dal fry...
    Mom Hand Recipes


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