Dhaba Style Dal Fry is a simple dal made with Mixed Dal and can be served for pooris or rotis and for Pulao as well. Since this is a combination of dals, it is quite filling and healthy.
While there are so many copy cat recipes that talk about Dhaba Style Dals, I have a couple of those recipes that I had actually tasted and asked for recipes in a Dhaba. The dals served in a restaurant somehow taste different and that could be because of the way they prepare.
We mostly end up making the whole lot, whereas, in a typical restaurant, I have seen the chef having everything pre cooked and ready. They prepare only the portion that was ordered. This makes it very fresh and catering to the individual portion. It also means the taste is very enhanced as it is prepared by portion.
I had made this dal as a side dish for Dudyache Wade. The Spicy Pumpkin Poori was simply so delicious when we dipped into this dal. This week it has been all about Dazzling Dals and I was able to manage because I had ended up making so many dal versions for the Pooris. Since we mostly make Chana Masala for Kids, the elders prefer dals. I decided I might as well make use of it and make new ones for the meal!
Dhaba Style Dal Fry | How to make Mixed Dal Fry Dhaba Style
Boiling the Mixed Dals
Wash and take all the dals in a pressure cooker along with salt, turmeric powder with 2 cups of water. Pressure cook for 2 to 3 whistles. Let the pressure fall down.
Heat a nonstick pan with ghee, oil.
Temper with cumin seeds, asafoetida, bay leaf, slit green chili and dried red chili.
Next, add cloves and cinnamon and saute for a few seconds.
Now add onion and fry till translucent along with ginger garlic paste.
Finally, add chopped tomatoes and cook them till they are mushy
While the tomatoes are turning soft and well cooked, add all the dry spices and combine well.
Mash the boiled dals slightly and add water if required.
Add the boiled dal to the nonstick pan and bring to a boil
Adjust the seasoning if required. Let the dal simmer for 10 mins.
Garnish with chopped coriander leaves and serve with poori or rotis