Dhaba Dal or Chana Dal Fry

Ingredients

• 1 cup chana daal (cooked) (instructions in notes)
• 4 tbsp ghee + oil (I use 2 tbsp each, but you can adjust to liking)
• 1 tsp cumin seeds
• 1/2 cup diced onion
• 1.5 tbsp freshly minced ginger ((or 1 measuring tbsp paste))
• 1.5 tbsp freshly minced garlic ((or 1 measuring tbsp paste))
• 2 tomatoes, chopped
• 1 1/4 tsp salt
• 1 tsp red chili powder ((halve it for a less spicy dal))
• 1/2 tsp red chili flakes
• 2 tsp coriander powder (roasted preferred)
• 1/3 tsp turmeric
• 1/2-1 tsp garam masala
• 1/2 tsp freshly cracked pepper
• 2 tbsp lemon juice
• 2-3 green chilies (sliced)
• 3 tbsp chopped cilantro
• other add ins: julienned ginger, chaat masala

Instructions

1. 1

   Heat your oil + ghee in a wide bottomed pan on medium high heat

2. 2

   Add your cumin seeeds and once they sizzle add in your onions

3. 3

   Cook, sauteing frequently until the edges take on a caramelly color.

4. 4

   Add in your ginger and garlic and saute for a minute

5. 5

   Now stir in your tomatoes, salt, chili powder + flakes, coriander powder, and turmeric.

6. 6

   Cover with a lid for two minutes then remove the lid and saute until the masala becomes cohesive looking and the oil rises over the tomato paste. Add a splash of water if it starts to stick/burn.

7. 7

   Stir in your daal followed by 1.5 cup water , bring to a boil, and let it simmer for 10 minutes. You want the daal to be completely tender and absorb the flavors. If it was a bit tough earlier then you may need more time here.

8. 8

   Adjust the consistency to your liking and then adjust seasoning. If you are adding more water here then remember to bring it a boil first before shutting the stove off.

9. 9

   Add your favorite finishing touches and dig in!