Recipie Of Dhaba Style Daal Fry

Recipe Of Dhaba Style Dal Fry


Toor Dal/Split Pigeon Pea’s-1.5 Cups

Salt – 1 Tsp

Turmeric – 1 Tsp

Water – 3 Cups


Ghee – 1 Tbsp

Cumin – 3 Tsp

Ginger – 1 Tbsp Chopped

Garlic – 1 Tbsp Chopped

Onion – 1 Big Chopped

Green Chillies – 5 Slit

Tomatoes – 3 medium Chopped

Salt – 1 Tsp

Kashmiri Red Chili Powder – 2 Tsp

Kasoori Methi/Dried Fenugreek Leaves – 1 Tsp

Cilantro – 2 Tbsp

Garam Masala – 1 Tbsp

Water – 1 Cup


Ghee – 1 Tbsp

Cumin/Jeera – 1 Tsp

Hing/Asafoetida – 1/fourth tsp

Garlic – 1 Tsp

Dry Red Chillies – 4

Recipie Of  Dhaba Style Daal Fry


In a weight cooker include toor dal, chana dal, masoor dal, moong dal , urad dal, 1/2 teaspoon turmeric powder, salt, and enough water and cook for 30 min and open the cover once it is chilled off and blend the dal appropriately and keep it aside.

Step2Heat oil in an overwhelming bottomed container and include hing, cumin seeds, and mustard seeds and once it splutters include inlet leaf, badi elaichi, green cardamom, star anise, cloves and salted dry green chilies.

Recipie Of  Dhaba Style Daal Fry

Step3After 30 seconds, include the green chilies and ginger-garlic glue and cook it for a moment.

Step4Add the daintily cut onions and cook till they turn earthy colored and once done, include the tomatoes and turmeric powder, red bean stew powder, coriander powder, and salt.

Recipie Of  Dhaba Style Daal Fry

Step5Add a little water and cook it for 5 to 8 minutes or cook till the masala is appropriately cooked.

Step6Add the cooked dal and change the consistency of water and cook for 8 to 10 minutes on low fire switch off the fire and enhancement with new coriander leaves.

Step7Serve it hot with paratha.

Recipie Of  Dhaba Style Daal Fry

About Shahkar Elahi

Shahkar Elahi is a blogger and Youtuber as well. He is working in this field since 2014. He Loves to write about different kind of dishes recipes. He shares Pakistani Asian Dishes recipes with the Food lover.

Leave a Reply

Your email address will not be published. Required fields are marked *