Looking for a delicious and comforting dal recipe with authentic dhaba style flavours? This Dhaba Style Chana Dal Do Pyaza is a simple yet incredibly flavourful dish made with soaked chana dal, aromatic whole spices, golden fried onions, tomatoes, yogurt, and a special roasted spice blend. It is perfect for a hearty family meal and tastes delicious with paratha, roti, or steamed rice.
The secret to the delicious flavour of this dal is the special spice mix made by lightly roasting coriander seeds, cumin seeds, dry red chilli, black pepper, and fennel seeds. These spices are ground into a coarse powder and added towards the end, giving the dal a wonderful aroma and authentic dhaba style taste.
The chana dal is cooked until tender while still holding its shape, so it does not become completely mashed. A rich masala is prepared by cooking onions until golden brown, followed by tomato puree, Kashmiri red chilli powder, coriander powder, and yogurt. The cooked dal is then combined with this masala along with kasuri methi, garam masala, and onion petals.
Finally, a hot ghee tempering made with cumin seeds and dry red chilli is poured over the dal, adding a beautiful finishing touch and irresistible aroma.
This easy Chana Dal Do Pyaza is perfect for lunch or dinner and is a great way to enjoy a wholesome, comforting homemade meal with authentic restaurant style flavours.
Ingredients for Dhaba Style Chana Dal Do Pyaza
Steps for Dhaba Style Chana Dal Do Pyaza
Dhaba Style Chana Dal Do Pyaza
Ingredients
1 Cup - 200gms Split Chickpeas
½ Tsp Turmeric Powder
2 Cups Water
1 Tsp Salt
1 Tsp Coriander Seeds
1 Tsp Cumin Seeds
1 Dried Red Chilli
½ Tsp Black Peppercorns
½ Tsp Fennel Seeds
2 Medium Tomatoes
8-10 Garlic Cloves
1 Green Chilli
Ginger
3-4 Tbsp Oil
1 Bay Leaf
2 Cloves
2 Green Cardamoms
1 Black Cardamom
1 Cinnamon Stick
½ Star Anise
1 Big Onion
2 Tsp Kashmiri Red Chilli Powder
1 Tsp Coriander Powder
1 Tbsp Curd
1 Tsp Fenugreek Leaves Powder
1/4 Tsp Garam Masala Powder
1 Medium Onion
1 Tbsp Clarified Butter
½ Tsp Cumin Seeds
1 Dried Red Chilli
Little Red Chilli Powder
Steps
Wash 1 cup chana dal thoroughly and soak it for 2–3 hours. If you are short on time, soak it in hot water for about 30 minutes.
Drain the dal and add it to a pot with 2 cups water, ½ tsp turmeric powder, and 1 tsp salt.
Boil on high flame, then reduce the flame, cover, and cook until the dal is tender but still holds its shape. Do not overcook or mash the dal.
For the special spice mix, dry roast 1 tsp coriander seeds, 1 tsp cumin seeds, 1 dry red chilli, 1/2 tsp black pepper, and 1/2 tsp fennel seeds on low flame for 10–20 seconds, stirring continuously.
Allow the roasted spices to cool slightly and grind them into a coarse powder.
Blend 2 medium tomatoes, 8–10 garlic cloves, 1 green chilli, and a piece of ginger into a smooth paste.
Heat 3–4 tbsp oil in a kadai. Add bay leaf, green cardamoms, cloves, cinnamon, black cardamom, and half a star anise.
Add 1 finely chopped large onion and sauté until it becomes deep golden brown. This helps give the dal its dhaba style colour and flavour.
Add the prepared tomato puree, 2 tsp Kashmiri red chilli powder, and 1 tsp coriander powder.
Cook the masala for 7–10 minutes, stirring occasionally, until the oil separates.
Reduce or turn off the flame. Beat 1 tbsp yogurt with a little water and add it to the masala. Cook for 2–3 minutes.
Add the cooked chana dal along with its cooking water and mix well.
Increase the flame and bring the dal to a gentle boil.
Add the prepared roasted spice powder, 1 tsp kasuri methi, and ¼ tsp garam masala.
Add 1 onion cut into petals. Mix gently.
Cover and cook on low flame for 3–4 minutes. Taste and adjust the salt if required
For the tempering, heat 1 tbsp ghee and add ½ tsp cumin seeds and 1 dry red chilli
Once the cumin crackles, turn off the flame. After about 30 seconds, add a little red chilli powder.
Immediately pour the tempering over the prepared Chana Dal Do Pyaza and serve hot with parathas or rice.
PLEASE REFER THE VIDEO FOR BETTER UNDERSTANDING OF THE RECIPE
