Chak's Dal Tarka, Dhaba Style

Chak's Dal Tarka, Dhaba Style

 One of the gastronomical delights of travelling down India's highways are the ubiquitous 'Dhabas', or rustic roadside eateries to be found every few kilometers. Thehygiene at such places may be an unknown factor but the taste and the ambiance of these Dhabas amidst the rolling green fields of wheat and rice would make alltravelers  gulp their food down at record speeds! One of my  favourites is 'Dal Tarka' and here's how you can make it!

Ingredients

200 gms Green or Black Mung Dal.

100 gms of Red Beans.

Two large Onions, chopped.

Two large tomatoes, cut into cubes.

Two boiled potatoes, cut into cubes.

Two hard boiled eggs(optional) sliced into discs.

6/8 green chillies, cut into small pieces

1 tbsp of chopped Ginger  

4 cloves of garlic, finely cut.

2 dry red chillies

One tsp each of  Haldi, Jeera,Dhania,and RED Chilly Powder.

One tsp of  mixed whole masala i.e. Jeera,Methi,Kala Jira, Mustard and Fennel (Mouri)

4 tbsp of Ghee or Butter

Large quantity of chopped Coriander leaf.

2 tsp of sugar.

1 tsp of Garam Masala.

Salt to taste.

Preparation

Soak the dal and the beans separately for 24 hours. Wash the soaked dal and beans well before boiling them separately. After boiling keep both aside along with the stock. Heat ghee in a large non-stick fry pan add the dry red chilly and let it become a dark colour. Take the pan off the heat and add the whole masalas. Stir fry and add the chopped onion and fry it till brown. Add some salt at this stage. Add cut tomatoes and garlic and stir fry for a few minutes. Add all the powder masalas and stir well. Add the cut ginger and the garam masala and stir. When the contents are slightly brown add the pre-cooked boiled dal and the beans. Add the cut potatoes and eggs at this stage. Continue to cook on low heat. Add salt to taste and the sugar. Before serving pour one tbsp of melted butter over the cooked dish and garnish it with chopped coriander leaf.

Enjoy with crisp Tandoori Roti.