Tadka Dal | Dhaba Style Mix Dal Fry

For the second day of cooking Lentil in 3 different way, I have yet another Tadka dal. I know you must be wondering after having posted so many different dals, what more can I possible have! Even I thought so and was surprised that combining different dals, can get you such differently tasting and so delicious dals.

Infact I had tough time deciding on what lentil recipe I could post. I had this teen dal recipe written in my dairy and seeing it was a combination I am yet to try, I decided to make it. Hubby dear liked the dal a lot and infact wanted me to make this quite regular.

So even if it might sound regular, you should try this combination. I always stock a pack of Masoor dal always. I simply put it in the freezer and forget. So it really comes handy when I make such dals. I somehow like how simple a masoor tastes.

Or you could simply check the Dals collected over the years!

All this means that, end of the day even after a heavy dose of rich food, our comfort food will always be a dal.

Nothing like a simple dinner that can get done under 30 mins, with both these dals and roti.

Dhaba Style Mix Dal Fry

Ingredients Needed:

Toor dal - 1/2 cup
Split Yellow Moong dal - 1/4 cup
Masoor dal - 1/4 cup
Onion minced - 1 small
Green Chillies sliced - 3
Ginger grated - 1/4 tsp.
Whole Cumin seeds    1/2 tsp
Red chilli powder  1/4 tsp.
Ghee/ Butter - 2 tbsp
Salt to taste
Coriander leaves, finely chopped    1/2 tbsp.

How to make the Tadka Dal

Mix and wash dals well. Pressure cook for 3 whistles, till soft but not overcooked.

Once the pressure falls down, remove the lid and mash the dal when it is still hot and add enough water.

Heat ghee/butter in a deep non stick pan.

Add cumin seeds, then add onion, ginger and green chilies. Stir fry till soft and nicely browned

Now red chilies and salt, mix well. Add the cooked dal, mix everything together well.

Bring to a boil. Simmer for 3-4 minutes.

Garnish with chopped coriander and lemon juice.

Serve hot with rice, rotis, etc.

Dhabe de Chole | How to make Punjabi Dhabe de Chole

For the next day of cooking from my bookmarked recipes, I picked up Vaishali's Dhabe de Chole. This recipe is supposed to the Punjabi Dhaba style of making Chhole. I have always been obsessed with Punjabi food, more-so with Dhaba dishes. So the moment I read that it was Dhaba style, I had to make it.

Since most of our Sunday Breakfast is Poori Channa, I thought it would be a good thing to change the channa and see if the kids like. It was a super duper hit and kids enjoyed their meal. I was so happy that I was including yet another chhole recipe to my collection! Vaishali says she got this from her Punjabi friend's mom, so its authentic recipe and not much of a fuss in making it.

Since I skipped using tea bags, my chhole is not as dark as Vaishali's. I am sure that also lends some taste to the greavy. Since we don't stock tea bags, didn't have any on hand. However taste wise its very delicious.

If you are fond of chhole, then you must try this.

While I was making this, Veena pinged me asking for my chhole recipe links. She said she wanted to make for fourth week. I was grinning and told her that its funny that I should be also be trying a channa recipe from Vaishali and she was doing from mine!

Well back to the recipe, you make and enjoy with pooris!

Dhabe de Chole

Ingredients Needed:

For the Chole

Kabuli Chana - 1 cup
Potato cubed - 1
Onions sliced 2 medium
Ginger - 1"
Green chilly sliced 2 -3
Coriander - Cumin powder - 2 tsp
Black salt 1 tsp
Roasted cumin pwd 1 tsp
Black pepper pwd 1/4 tsp
Tea bags 2 -3 (I skipped)
Salt to taste

Soak the chana for 5-6 hours or overnight. Change waters couple of times.

Put everything in pressure cooker and cook for 3 whistles or till the channa is soft. I PC channa first for 2 whistles and then add all the ingredients and PC for one more.  Let the pressure fall down.

Meanwhile you can make for the masala for tempering

Spice Masala

Ghee - 2 tbsp
Oil - 2 tbsp
Bay leaf - 2 
Black cardamom 1
Red chilly pwd 1 tsp
Coriander - Cumin Powder 1 tsp
Black pepper pwd 1/4 tsp
Aamchoor pwd 4 tso
Garam masala 1 tsp

Heat oil and ghee. Add bay leaf and black cardamom. green chillies.

Add all the spices and roast for a few minutes.

When it starts becoming aromatic, add to the channa in the pressure cooker.

Once again pressure cook these for a whistle.

After the pressure falls, remove the tea bags, bay leaf and the cardamom.

Serve hot with ready kulchas/bread /pav/rice /bhatura.