Dhaba Style Daal

Dhaba (roadside eatery) 

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Ingredients
for the dal 
1/2 cup Channa Dal
1/2 cup masoor dal
1 or 2 green chilies, chopped or slit lengthwise
1 medium sized onion, chopped
1 medium size tomato, chopped
1 tsp grated or chopped ginger (optional)
1 tsp turmeric powder
a pinch or two of garam masala powder (optional)
a pinch of asafoetida/heeng
2 cups water
1 tsp kasuri methi/dry fenugreek leaves, crushed
1 or 2 tbsp cream (optional)
1 tbsp chopped coriander leaves
salt as required

For the tempering/Tarka 
2 tbsp oil
1 tsp cumin
5-6 garlic cloves
2-3 red chilies
a generous pinch of hing

For garnish: 
1 tbsp chopped coriander leaves
1 tbsp cream (optional)

Method:
1. First pick and rinse the dals.
2. Add chopped onions, tomato, green chilies, ginger, asafoetida & turmeric powder along with the dals in a pressure cooker.
3. Add salt and two cups water.
4. Mix well and pressure cook the dals for 4-5 whistles or till done.
5. Once well cooked then beat the dal with a wooden spoon till well mashed and creamy.
6. Now here you decide the consistency of the dal before you add the tempering.
7. Generally this type of dal is neither thick nor thin but has a medium consistency. (refer to picture)
8. The dal will be creamy but a little thick after pressure cooking with 2 cups of water.
9. Add some water to get the desired consistency and simmer for 3-4 minutes.
10. Once the desired consistency is reached, you can add cream (optional), garam masala powder, crushed kasuri methi & chopped coriander leaves and switch off the stove.
11. Mix well.
12. Check salt before we add the tempering. if less than add more salt.
13. Cover the dal with a lid.
14. Begun to prepare the tempering/Tarka.
15. Preparing the tempering: 
   -Heat oil in a pan.
   -Add cumin and fry them.
   -The cumin should get fried and not be raw but don't burn them.
   -Now add red chilies, Heeng and chopped garlic.
   -Let the garlic brown.
   -Once the garlic gets browned pour the entire tempering along with the oil into the dal.
16. You can mix the dal or serve the dal with the tempering on top it.
17. Garnish with coriander leaves.


**Have this fantastic Dhaba dal with some steamed basmati rice**