A popular dal in punjabi households, made real simple by adding the tarka to the raw dal before cooking it all in a pressure cooker. You can of course boil/cook the dal first and then add the tarka/vaghar on top.

The main thing to keep in mind with this dal is that it should be cooked without becoming mushy! I like to soak every dal overnight for two reasons-it makes the cooking time shorter and removes gas producing toxins from the dal/lentil. Plus its a bit of planning in my head for the next day. I know the night before what to make,when I soak the dal.

The dal tastes best with tandoori roti, sliced raw onions and green chilies, the way they serve in dhabas. For those who don’t know, dhabas are roadside food stalls serving very basic food like dal, rotis,vegetables with simple,fresh ingredients. The food served in dhabas is usually cheap as its served in basic plates and bowls though hygiene can be an issue.

Here is the written recipe followed by the step by step pictorial one-

Kali Masoor Dal-Dhaba Style

Aanchal Gupta

A popular North Indian dal,available in roadside food stalls called dhabas,made real simple by adding the tarka to the raw dal and cooking it all together.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Lentils/Beans/Dal

Cuisine Indian

Ingredients

1 cup Kaali Masoor Dal
2 cups water
1/2 tsp Turmeric/Haldi
salt to taste I used about 1 tsp

For Tarka/Vaghar

1 small onion chopped
1 large tomato chopped
1 Jalapeno Green Chili
2 cloves garlic
1 tsp Jeera
1 clove
1 Bayleaf
1 tsp Kasoori Methi
pinch of garam Masala
1/4-1/2 tsp Red Chili powder/Lal mirch powder
2 tbsp ghee use oil for a vegan option

For Garnishing

1 inch piece Ginger minced
Cilantro chopped

For tempering

1 tsp ghee Use oil for a vegan option
1/4 tsp paprika/lalmirch/Kashmiri lal mirch

Instructions

Wash and soak dal overnight
In hot ghee/oil, add Jeera/cumin and let it crackle
Add clove, bayleaf, stir and add Onion.make them pink and translucent.
Add Garlic, tomatoes and jalapeno and cook till tomatoes are completely mushy.
In pressure cooker, add dal, water, salt, turmeric/haldi and the prepared tarka.
Give 2 whistles
We don’t want to over cook the dal, pressure cookers vary, so please keep checking.
Open cooker and add minced Ginger

for Tempering

Heat ghee/oil and add paprika/lalmirch/kashmiri lal mirch. Pour over hot dal
Garnish with chopped cilantro/coriander/dhaniya patta.

Notes

I like to put Tarka in raw dal and then cook them together, its easier and I feel the flavors blend in better. You can boil the dal separately and then put tarka/vaghar on top.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

In hot ghee,add Jeera/cumin, bayleaf/tejpatta and clove/laung