Lunch
Authentic Smoked Dhaba Dal Recipe
Learn how to prepare Authentic Smoked Dhaba Dal Recipe with this simple recipe. Perfect for Lunch and ideal for Punjabi lovers....
⏱️
10 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
High Protein Vegetarian
Ingredients
- 1/2 cup Arhar dal (Split Toor Dal)
- 1/2 cup Green Moong Dal (Whole)
- 1 Onion - finely chopped
- 2 Tomato - finely chopped
- 2 cloves Garlic - finely chopped
- 1 inch Ginger - finely chopped
- 1 Green Chilli - finely chopped
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Black Salt (Kala Namak)
- Salt - to taste
- Sunflower Oil - as required
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 2 Dry Red Chillies - broken
- 2 cloves Garlic - slivered
- 4 sprig Coriander (Dhania) Leaves - finely chopped
- 1 Charcoal
Instructions
1
To begin making the Smoked Dhaba Dal formula; we will use the pressure cooker method to make the dal in one pot along with all the spices.Soak the tuvar dal and green moong dal for about an hour in liquid.
2
Once you are through with the soaking time, get all the elements ready.fiery up a teaspoon of oil in the pressure cooker; mix in the onions, ginger, garlic and green chillies and saute for a few mins until the onions are lightly succulent and softened.
3
mix in the tomatoes, and the remaining spices and saute until you smell the aromas coming through.mix in the soaked dals, table salt and mix in 3 cups of liquid.
4
seal the pressure cooker, place the weight on and prepare until you hear 2 to 3 whistles.
5
After two to three whistles, turn the fiery up to low and low-boil the Dhaba Dal for about 5 to 8 mins.
6
Once done, turn off the fiery up and allow the pressure to release naturally.The dal continues to prepare under the pressure, hence we allow it to rest until the pressure releases.Once the pressure releases; open the cooker and you will notice the dal cooked and mushy.
7
That is how we want the Dhaba Dal to appear.
8
swirl around in the minced coriander leaves and check the table salt and honeyed-smelling element levels.
9
Adjust to suit your palate.
10
Adjust the consistency of the dal, by adding liquid.Now the final step is to mix in the smoked taste and to prepare the seasoning.To smoke the dal fiery up charcoal until red fiery over the gas burner (direct flame).
11
Once the coal is red fiery, place it in a heatproof container.Place this container on top of the cooked lentils.
12
trickle a teaspoon of ghee over the fiery coal.
13
The coal will begin to smoke almost instantly.
14
At this stage, seal the dal wok and allow the smoke to circulate inside.
15
This process of smoking a dal, is called Dhungar or Coal Smoking Technique.After about a minute, open the dal wok and you will see the smoke effect has withered.
16
Transfer the Smoked Dhaba Dal to a serving container.For the seasoning; fiery up a teaspoon of ghee in a small wok; mix in the cumin seeds, the slivered garlic, and red chillies.
17
Allow the cumin to crackle for a few seconds and turn off the fiery up.
18
transfer this seasoning over the Smoked Dhaba Dal.dish up Smoked Dhaba Dal formula along with Garlic Naan and Palak Raita for a weekday meal.
Recipe Information
Cuisine
Punjabi
Punjabi
Course
Lunch
Lunch
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
40 minsTotal Time
50 minsMaster Chef
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