Natraj Dhaba Dal –
Ingredients:- Kashmiri lal mirch, haldi, Garlic, Onion, salt, Kasuri methi, dalchini, chili flakes, cooking oil
How to make Dhaba Dal
100gm arhar dal
50gm chana dal
1 chopped onion
2 chopped tomatoes
1 chopped green chilley
2-3 tsp chopped garlic/lahsun
1 tsp Natraj Dhaba dal masala
¼ tsp Natraj super garam masala powder
½ tsp Natraj Kashmiri Red chilly powder
½ tsp Natraj haldi powder
½ tsp Natraj Roasted Jeera
a pinch of Natraj asafoetida/hing dana
salt as per taste
1 tbsp ghee or oil
4 cups water for cooking the arhar dal
Clean and wash the dals/lentils and soak the dals in water for 30-45 minutes.
Boil the dals with the Natraj garam masala powder, Natraj Kashmiri chilly powder, Natraj turmeric powder, Natraj Dhaba dal masala and salt in the pressure cooker till 1 whistle.
In the meantime, in a shallow frying pan, take some oil/ghee.
Add the Natarj jeera seeds. Once they fry add the Natraj hing.
Add the chopped onions. Fry them till they become transparent. Then add the chopped garlic.
Once the garlic is sauted, then add the chopped tomatoes. Fry till the tomatoes become soft and mushy.
Now open the cooker and transfer the contents of the pan to the dal. Check to see if the water content is right. If not, you can add more of hot water to the dal.
Now you have the option of cooking the dal in the pressure cooker or cooking it openly. In the pressure cooker, the dal will get cooked in 2-3 whistles.
If you cook it in the open, it will take 15-20 minutes.
Serve the Natraj dhaba dal with jeera rice or rotis, parathas and sliced onions.