Moong Dalfry (restaurant style)

        This is one wonderful recipe that i really loved and noted down the recipe from a cook at a dhaba in Hyderabad. Till that day,i had no idea why the dhabas are so popular. Since then, whoever tasted this recipe made by me, swears that it has become their favorite dal. My cousin seriously liked it so much that not only did she lick her fingers but also requested for the recipe. :-) Thanks to the humble dhabawala.               

   

Ingredients:

1/2 Cup Moong Dal

2 tbsp oil

2 tbsp butter

1/2 tsp turmeric

2 tsp Cumin seeds

4 pieces of Dry red peppers

1 tsp Ginger paste

1 & 1/2 tsp Garlic paste

1/2 Cup chopped onion

1/2 cup Chopped tomato

1/2 tsp Kasoori methi

2 & 1/2 tbsp Chopped coriander (Cilantro)

For Tempering

2 tbsp oil

2 Pieces of Dry red pepper

1/4 tsp Kasoori methi

1/2 tsp Kashmiri red chili powder

For Smoke (Optional)

1 Piece of charcoal

Pinch of garam masala

Method:

       1. Cook the moong dal with 1 cup of water and a pinch of turmeric. Cook till the dal is tender.Heat oil in the pan. Once the oil is hot enough, add cumin seeds and allow spluttering. Add dry red peppers, ginger and garlic paste and saute.

2. Add chopped onion and keep stirring till the onoin becomes soft.Add chopped tomato and saute. Add turmeric and 1/4 tsp kasoori methi.

  3.Add cooked dal and mix well. Add water as per requirment.(Dal should not become too thick). Now add chopped coriander and butter and salt to taste.Boil the dal.

To make the dal restaurant style, the trick is to infuse it with a smoke. Heat a piece of charcoal on a small burner.Once the charcoal is red hot,put it in the small bowl.Put 2-3 drops of oil and a pinch of garam masala on it. Hold this bowl on the dal and cover it with aluminum foil or a lid for a min. Remove the lid and charcoal.

Now it's the time for tempering.Heat oil, add kashmiri red chili powder and dry red chili peppers. Once the dry red chili peppers change, its color turn off the heat and pour it on dal.

Yummy restaurant style dal is ready to serve... :-)