Dhaba Style Dhal Fry

Oil - 2 tbsp.

Bay Leaf - 2

Black Cardamom - 1

Cardamom - 2

Clove - 2

Channa Dhal - 1 cup (soaked for 30 minutes)

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Salt

Heat Oil in a pressure cooker. Temper Bay leaves, Black Cardamom, Cardamom and Clove in a pressure cooker.

Add Channa dhal and mix well. Season the Dhal with Turmeric, Chilli powder and required Salt. Add 2 cups Water, mix well, close the lid and pressure cook for 3 whistles. Allow the pressure to come down naturally.

Oil - 2 tbsp.

Cumin - 1 tsp

Ginger - 1 tbsp., minced

Garlic - 1 tbsp., minced

Green Chilli - 3

Onion - 1, chopped

Tomato - 1, chopped

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Cumin powder - 1 tsp

Garam Masala - 1 tsp

Salt

Ghee - 2 tbsp.

Asafetida - 1 pinch

Coriander seeds - 1 tsp. crushed

Dry Red Chilli - 3

Cilantro

Heat Oil in a pan and temper Cumin seeds, Ginger, Garlic and Green Chilli; mix well.

Add Onion and saute until golden.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli, Cumin powder, Garam masala and required Salt.

Once the raw smell of the masalas goes away add the cooked Dhal along with 1/2 cup Water if needed. Bring to a boil.

Temper Asafetida, crushed Coriander seeds and Red Chilli in Ghee and drizzle over the Dhal. Garnish with Cilantro.