Try this Dhaba Style Dal Fry with Schezwan Sauce and you will love the taste.
Recipe By Maimoona Yasmeen
Ingredients:
Pigeon pea Lentils/Toor Dal - 1/2 cup
Red Lentils/Masoor Dal - 1/4th cup
Clarified Butter/Pure Ghee - 1 tbsp
Oil - 1 tbsp
Diced Onion/Pyaz - 1/4th cup
Crushed Ginger/Adrak - 1 tsp
Crushed Garlic/Lehsan- 1 tsp
Curry Leaves/Kari patta - 1 tbsp
Whole Green Chillies/Hari Mirch - 3, cut into small pieces
Turmeric/Haldi Powder - 1/2 tsp
Red Chilli Powder/Lal Mirch Powder - 2 tsp
Salt/Namak - 2 tsp
Spices/Garam Masala Powder - 1 1/2 tsp
Coriander/Dhaniya Powder - 1 1/2 tsp
Tomatoes (medium)/Tamatar - 3, chopped
Schezwan Sauce - 3 tbsp
Lemon Juice/Nimbu Ka Ras - 1 tbsp
Chopped Coriander/Hara Dhaniya - 2 tbsp
Procedure:
1. Add pigeon pea lentils and red lentils to a pressure cooker.
2. Wash the lentils, add 1 1/2 cup water and pressure cook till the lentils get tender.
3. Mash and add 1 cup water. Mash the lentils again till a fine consistency is attained. Keep aside.
4. To a pan, add clarified butter and oil.
5. Add diced onion and stir fry for few seconds.
6. Add crushed ginger and crushed garlic. Stir fry for 60 seconds.
7. Add curry leaves, small pieces of green chillies, turmeric powder, red chilli powder, salt, spices or garam masala powder, coriander or dhaniya powder and chopped tomatoes.
8. When the tomatoes get tender, add Schezwan sauce.
9. Mix well, add the mashed lentils.
10. Mix thoroughly.
11. Add lemon juice and chopped coriander.
12. When the lentils come to boil, switch off the flame.
For the Tempering:
Ingredients:
Oil - 1 tbsp
Clarified Butter/Pure Ghee - 1 tbsp
Cumin Seeds/Zeera - 2 tsp
Dry Red Chillies/Sukhe Lal Mirch - 4
Red Chilli Powder/Lal Mirch Powder - 1/2 to 1 tsp
Procedure:
1. Add oil and clarified butter/ghee to a pan. You can increase the amount of oil.
2. Add cumin seeds, let splutter.
3. Add dry red chillies and fry till they turn dark brown.
4. Switch off the flame and add 1/2 to 1 tsp red chilli powder to the pan.
5. Immediately add this tempering to the lentils.
6. A reddish texture with a good tempering is the key to a dhaba style dal.
Thanks for watching!
24 янв 2019
