Name: Smoky Dhaba-Style Dal Fry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup split yellow pigeon peas (toor dal), rinsed; 1/4 cup split yellow moong dal, rinsed; 3 cups water; 1/2 tsp turmeric powder; 2 tbsp ghee or vegetable oil; 1 tsp cumin seeds; 1 medium red onion, finely chopped; 1 tbsp ginger-garlic paste; 2 medium tomatoes, finely chopped; 2 green chilies, slit lengthwise; 1/2 tsp Kashmiri red chili powder; 1/2 tsp garam masala; 1 tbsp fresh cilantro, chopped; 1 small piece of natural charcoal

In a pressure cooker or medium pot, combine the rinsed toor dal, moong dal, water, turmeric powder, and half a teaspoon of salt. Cook under pressure for 3 whistles, or simmer on medium-low heat for 25 minutes until the lentils are completely soft and mushy.

While the lentils cook, heat the ghee in a separate large pan or kadhai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until they turn a light golden brown and become fragrant.

Add the chopped onions and slit green chilies to the pan, sautéing for 5 to 6 minutes until the onions turn translucent and slightly golden. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

Stir in the chopped tomatoes, Kashmiri red chili powder, and garam masala, mashing the tomatoes with the back of your spoon. Cook for 5 minutes over medium heat until the tomatoes soften, release their juices, and the oil begins to separate from the sides of the masala.

Pour the cooked, softened lentils into the tomato-onion masala mixture and stir well to combine. Adjust the consistency with a splash of hot water if the dal is too thick, bring it to a gentle simmer, and let it cook for 3 to 4 minutes so the flavors meld.

To infuse the smoky flavor, heat a small piece of natural charcoal over an open flame until it glows red-hot, about 2 minutes. Place a small stainless steel bowl or a piece of aluminum foil directly on top of the simmering dal, and carefully place the hot charcoal inside it using tongs.

Pour half a teaspoon of ghee directly onto the hot charcoal, which will instantly release a thick cloud of white smoke. Immediately cover the pot with a tight-fitting lid to trap the smoke inside, turn off the heat, and let it sit undisturbed for 3 to 5 minutes.

Remove the lid, carefully discard the charcoal bowl, and stir the smoky dal to distribute the flavor evenly. Garnish with freshly chopped cilantro and a squeeze of fresh lemon juice before serving warm with jeera rice or flatbreads.