Do you want to enjoy delicious and thick dal at home, just like you would in a hotel or restaurant? Then this special recipe is for you. Often, when we prepare dal at home, it doesn’t have the same flavor as dal from a hotel. This is often due to a lack of knowledge about certain small tips and tricks. In this article, we will share a method that will make your dal exactly like it would be served in a restaurant or dhaba!
Method of making dal
Soaking and boiling Dal
First and foremost, soak the dal in water for an hour. This will cook the dal quickly, and its texture will also be good. As you boil the dal, remember not to separate it from the boiling water. Hotel Dal is always thick, and this is his special secret. While the dal is boiling, add turmeric and salt. If you want to add tomatoes to the dal, then do so while it is boiling. If you do not want tomatoes, you can skip it.
Ingredients Quantity
Toor/Moong Dal 1 cup
Water (2 cups)
1/2 teaspoon of turmeric powder
Salt to taste
Ghee (two tablespoons)
Asafoetida, 1 pinch
Cumin seeds, 1 teaspoon
Dry red chillies, 2-3 pieces
1 medium onion, finely chopped
1 teaspoon grated ginger
Kasuri methi, 1 teaspoon
Garnishing with coriander leaves
Lemon juice (to taste)
Tadka
Now heat ghee in a pan. Add asafoetida and cumin seeds when the ghee is hot. Break the dry red chillies and add them. Make sure that the cumin seeds turn dark brown. Now add a finely chopped onion and grated ginger to it. Fry the onion till it turns golden brown. After this, add Kasuri Methi. In this tempering, mix the boiled dal. Turn off the gas and cover it with coriander and lemon juice on top.
Dhaba Style Dal Recipe
If you want to make Dhaba-style dal, don’t add tomatoes while boiling it. Instead, add tomatoes during the tempering process. To do this, first heat ghee and add asafoetida, cumin seeds, onion, and ginger to it. After roasting these ingredients well, incorporate finely chopped tomatoes and kasuri methi into the mixture. Fry it on high flame so that the tomatoes melt well. Now add boiled dal to it. After turning off the gas, add coriander leaves and lemon juice. Your Dhaba style dal is ready.
Important Points:
Dal should always be thick.
While tempering, fry cumin seeds and onions well.
At the end, add lemon juice and coriander leaves so that the dal’s taste remains intact.
By using this method, you can enjoy delicious dal at home just like you would at hotels and dhabas.
