Tuesday, May 22, 2012

Dhaba Tadka


Biri Dali ( Urad Dal ,Black Gram Lentils)with skin - 2 Cups (Split or whole both can be used)
Rajma(Kidney Beans) -1 cup
Chana Dali ( Chana Dal,Split Bengal Gram Lentils )- 1/2 cup

Soak the Urad Dal and Rajma over night( 12-14hrs) in warm water.If you are using the whole Urad Dal ,it will take longer time to soak.Chana dal will take less time to be soaked so you can soak it for 2-3 hrs.Pressure cook the lentils with enough water and salt  to 7-8 whistles in the cooker or until the dal is completely cooked.

 For the Masala:
Onions- 2 Big cut into thin slices
Garlic- 8-10 cloves finely chopped
Ginger - 2 inches, finely chopped
Tomatoes- 2  diced
1tsp cumin seeds (Jeera) Powder
1tsp Chilli powder
1 tbsp kasoori methi (Dry Fenugreek Leaves)
1 1/2 tsp Garam Masala powder
1/4 th of a cube of Butter stick
Cilantro chopped for garnishing
Asafoetida / Hing - 1 pinch
Oil for Frying


Heat the oil in a pan, add hing to the oil. Fry the onion till its translucent add garlic and ginger to it. Saute it for another 4-5 mins.Add tomatoes,cumin powder,chiili powder,Garam masala powder and cook over a high flame to get a creamy texture of tomatoes.Add the butter cube,mix it.Pour the cooked dal mixture to it.Add the kasoori methi to the dal.Cook it for another 10 mins on a slow flame (You can add water to get the consistency you like).Garnish with chopped cilantro ,Serve hot with Roti .

Adding Egg : (Optional)
Make scramble egg with two eggs,  Mix it with the dal . 

Adding Mutton : 

If you have cooked mutton in home, you can add the gravy and some pieces to it while heating it up before serving.

Adding the malai:

For vegetarian , top this yummy dal with malai from boiled milk,and you will love the taste.