Dhaaba-style Daal (Countryside Lentils)

Its been really long having posted! I had a long trip to Kerala..! I got sooo relaxed after that, that I got too lazy to post! But did not stop cooking, just couldn't manage to post it all!

So here I am with this different and authentic daal which I am certain will now be a regular in your house!
Its a mix of 4 daals (lentils & beans) with a smoky flavour in tomato and garlic gravy.
This daal tastes delicious with any Indian bread as well as rice! You can pick your favorite.

Serves: 4-5 Preparation Time: 15 mins (& soaking time) Cooking Time: 20 mins

Ingredients:

To be soaked for atleast 7 hrs and pressure cooked until soft (10 - 12 whistles) with some salth and  ½ tsp soda-bi-carb (optional)

2 tbsp Rajma/ Red Kidney beans
2 tbsp Chana Daal/ Bengal Gram
1 tbsp Masoor Daal/ Red Lentil
¼ cup Split Urad Daal/ Split Black Gram/ Split Black Lentil

Other Ingredients
1 medium sized onion, finely chopped
1 big tomato, finely chopped
1 tbsp garlic, crushed
1 tbsp ginger, crushed/grated
2 tbsp green chillies, finely chopped (optional)
3 tbsp oil
1 tbsp jeera/ cumin seeds
1 tbsp butter
1 tsp kasturi methi/dry fenugreek leaves
3 tbsp water
Salt as per taste

Masalas / Spice Mix
½ tsp red chilli powder
½ tsp haldi/ turmeric powder
1 tsp kashmiri red chilli paste/ powder
1 tsp jeera powder/ roasted cumin seeds powder
1 tsp garam masala

For the Dhaaba/smoky flavour: 

A big slice of onion/cabbage
1 small piece of coal
1 tbsp ghee/clarified butter

For Garnish:

2 -3 tbsp finely chopped coriander/cilantro

Method:

1. Pressure cook the pulses/lentils/beans.

2. Chop the onions & tomatoes, finely.

3. Heat oil in a deep vessel ( I used a pressure cooker). Add to it jeera. Once it starts crackling, add garlic and onions. Sauté for 1 min and add crushed ginger. Sauté this mixture for 2-3 mins until soft.

4. Now add the tomatoes with a pinch of salt and cook until soft and mushy.

5. Once soft, add to this all the masalas/spices under the heading masalas/spice mix. Cook for about 1 min.

6. Now mix in the pulses/beans/lentils and add water. Mix well and let it simmer for 8 - 10 mins.

7. Now take the kasturi methi and rub it on your palm to release the fragrance and quickly add to the dal.

8. Now add the chopped green chillies and butter. Mix well. Let it simmer for 2 mins and turn off the heat.
I skipped the green chillies as this is spicy enough for my family.

For the smoky flavour:

9. Heat the coal on direct flame until it changes colour to orange.

10. Once hot, place a slice/peel of the onion or cabbage on the daal.

11. Now quickly put the coal on top of this slice. Pour the ghee on the coal and immediately close the lid.
This will create smoke and make sure the lid is placed tightly and the smoke doesn't escape.

12. After 5 mins, open the lid and remove the slice and coal (to be discarded). DO NOT OPEN THE LID  SEVERAL TIMES.

13. Sprinkle coriander and serve hot with paratha or steamed rice!

Enjoy!! I served it with Lachha parathas.

Notes & Tips:

1. This smoky flavour can be replicated for other type of daals or even subzis.

2. For Jains:

Simply skip the onions and garlic and follow the recipe as it is. You may increase the quantity of ginger to
2 tbsp.

3. When the ghee is poured on coal, it will result in some smoke. Hence immediately cover it with the lid tightly and let it get infused for at least 5 mins and then open.