Dal Angara, or Smoky Flavoured Dal Tadka, is a classic recipe of lentils that are perfectly cooked, spiced together, and have a mild smoky flavour. This mixed dal or mixed lentil recipe is a delicious adaptation of dhaba-style dal angara in easy-to-make steps. Dal tadka with a smoky flavour is a Dhaba Staple found commonly at any roadside Dhaba on highways in North India. This dal tastes so good. It is perfectly spiced with a rustic, smoky flavour. The dhungar or coal smoking technique gives the dal an exotic flavour and makes it irresistible. This is the best recipe If you are bored and looking for an exciting and different flavour for an everyday dal recipe.Dal Angara recipe is a delicious protein-packed, nutrient-rich dal bursting with flavours that you would love to serve your family. Pair it with your favourite accompaniments and enjoy it with your loved ones. You will surely win accolades for this dish.
Utensil and Tools
- Philips Induction Cook Top
- 1 Borosil Glass Mixing Bowl
- Prestige Omega Deluxe Granite Kadai
- Silicon Spatula
- Faber Hobtop
- Hawkins Pressure Cooker
Ingredients
For Dal
- 2 tbsp Chana dal (Bengal Gram)
- 2 tbsp Masoor dal (Red Lentil)
- 2 tbsp Moong Dal Chilka (Split Green gram)
- 2 tbsp Urad dal Chilka (Split Black gram)
- 2 tbsp Toor dal (Pigeon Peas)
- ½ tsp Turmeric Powder (Haldi)
- ¼ tsp Ghee
- 2 cups Water
- 1 tsp Salt
For Tadka (Tempering)
- 2 tbsp Oil
- 1 tsp Ghee
- 1 tsp Cumin seeds (Jeera)
- ¼ tsp Hing
- 2 Tej Patta
- 1 medium (90 gm) Onion , finely chopped
- 1 medium (90 gm) Tomato , finely chopped
- 1 tbsp Ginger , finely chopped
- 1 tsp Green Chilli , finely chopped
- 1 tbsp Garlic , minced
- ½ tsp Turmeric powder
- 1 tsp Coriander Powder
- ½ tsp Kashmiri chilli powder
- ½ tsp Cumin Powder
- 1 tsp Garam Masala Powder
- Salt to taste
- 1 cup Water
For Dhungar or Coal Smoking Technique
- 1 piece Charcoal
- ½ tsp Ghee
- 2 Cloves (Laung)
- Coriander Leaves For garnishing
- Ginger juliennes For garnishing
- Slit green chillies For garnishing
Video
Instructions
For Dal
- Add 2 tbsp chana dal, 2 tbsp toor dal, 2 tbsp moong dal chilka,2 tbsp urad dal chilka and 2 tbsp masoor dal to a bowl. Rinse the dals 2-3 times with clean water and soak them in sufficient water for 10 minutes.
- Strain the dal in a colander after 10 minutes and transfer them to a pressure cooker.
- Add 2 cups of water, ½ tsp of turmeric powder, ½ tsp ghee and 1 tsp of salt. Close the lid and turn the flame to high.
- After 1 whistle on a high flame, turn the flame to low and cook the dal for 5 minutes on a low flame.
- Turn off the flame after 5 minutes and let the pressure release naturally. Set it aside. Open the lid and check the cooked dals and it's consistency. Keep the cooked dal aside.
For tadka
- Heat 1 tsp of ghee and oil in a pan or kadhai on a medium flame.
- Add 1 tsp of cumin seeds, ½ tsp of hing and tej patta and let it splutter.
- Add finely chopped onions and stir it well. Cook the onions for 2 minutes on a medium flame.
- Add chopped ginger, garlic, and green chilli to the onions and mix them well. Cook them on a low-medium flame until the onions turn translucent and the ginger garlic's raw flavour fades away.
- Add finely chopped tomato, turmeric powder, coriander powder, red chilli powder, cumin powder, garam masala powder and salt to taste. Mix it well.
- Cook the tomato and spices with onion on a low-medium flame until the raw smell of spices disappears and the oil starts to separate from the sides.
- Add the cooked dal and mix it well. Adjust the seasoning and consistency.
- Let it simmer for 5 minutes on a low flame.
For Dhungar or Coal Smoking Technique
- Meanwhile, start preparation for the dhungar method.
- To smoke the dal, turn on the flame of the gas burner. Keep the flame low .
- Place a piece of charcoal carefully over the gas burner (direct flame) with the tong.
- Turn the flame to medium and heat the charcoal on the medium to high flame until red hot.
- Meanwhile, place a heatproof or stainless steel bowl on the top of the cooked dal.
- Add 2 cloves to the bowl.
- Once the coal is red hot, lift it carefully with the tong and place it in the heatproof bowl.
- Drizzle a teaspoon of ghee over the hot coal. The coal will begin to smoke instantly. Cover the dal pan with a lid instantly at this stage, trap the smoke and allow it to circulate inside.
- Remove the lid once the smoke is evaporated.
- Turn off the flame and stir the dal well. Add coriander leaves and mix it well.
- Serve the dal in a serving dish and garnish it with ginger juliennes and slit green chillies.
- Dal Angara is ready to serve. Serve it with your favourite accompaniments.
Nutrition
Calories: 213kcalCarbohydrates: 24gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 6mgSodium: 614mgPotassium: 201mgFiber: 8gSugar: 1gVitamin A: 101IUVitamin C: 2mgCalcium: 60mgIron: 3mg
Like this recipe?Let us know your thoughts
© Copyright - Dash of Turmeric.
