Dal 3/4 cup* Ghee 2 tblsp Oil 1 tblsp Cumin seeds 1/4 tsp Asafoetida 2 pinches Bay leaf 2 Dry Red chili 3 Onion 2 Tomato 1 Green chili 1 Garlic 4 pods Ginger 1 small piece Turmeric powder 1/4 tsp Red chili powder 1 tsp Jeera powder 1/2 tsp Coriander powder 1/2 tsp Garam masala 1/2 tsp Kasoori methi 2 pinches Salt to taste Coriander leaves few *2 tblsp of toor dal + 2 tblsp of moong dal + 2 tblsp of channa dal + 1 tblsp of urad dal + 1 tblsp of masoor dal + 1 tblsp of split green moong dal
Wash the dal and add turmeric powder. Soak for 5 minutes.
Pressure cook this for 4-5 whistles. MAsh this nicely using a masher or with a back of a ladle.
Using a mortar and pestle grind the garlic, ginger and green chili.
In a pan heat oil, ghee and add the cumin seeds and asafoetida. Add the ground ginger garlic and chili paste to this.
Add the bay leaf and red chilis to the pan. Finely chop the onions and add it to the pan.
Puree the tomato and add it to the pan, once the onions becomes slight brown in colour. Add little salt to this now.
Let this cook for few minutes in medium flame till the tomato oozes out oil. Add the red chili powder, coriander powder, jeera powder, garam masala .
Mix this well and cook for 2 minutes. Add the kasoori methi to this. Mix well and add the cooked dal to this. Add remaining salt too.
Mix this well and add 1 cup of water to this. Cook in a low flame for 2 minutes. Stir in between. To bring the dhaba effect, take a small piece of charcoal and keep it on the flame.
When it catches nice flame, keep in a small bowl and place the bowl inside the dal and cover the pan. You can add a drop of ghee in the charcoal. Just a drop will do.
Cover thsi for 5 minutes and keep the flame very low. Switch off the gas after 5 minutes and discard the charcoal. Mix well and add finely chopped coriander leaves. Transfer into a serving bowl.
Δ
