Restaurant style Dal Fry Recipe – Toor Dal Fry / Arhar Dal Fry Recipe

Restaurant style dal fry recipe with step by step pictures. Dal tadka and Dal fry are two different and popular side dish for rice and roti served in North India. In dal fry, cooked toor dal (Arhar dal in Hindi) is added to the sauteed onion, tomato and spices mixture whereas dal tadka is prepared by pressure cooking toor dal along with onion, tomato. Then it is tempered with spice powders separately. Dal fry can be prepared with moong dal as well. After I tried North Indian dal tadka successfully, I made this easy restaurant style dal fry recipe at home just to find the difference between two. Yes, there are some variations in the method of making, ingredients and taste. Recently when I went to mini Punjabi dhaba, I had this dal fry as a side dish for jeera rice. But I din’t like its taste. I felt it was bland. But this restaurant style dal fry recipe I tried after watching few YouTube videos came out very well with great taste ! I loved it very much. Even though I prepared it (without charcoal) without doing dhungar method, it was so good and flavorful. I served it with plain rice adding ghee. I also prepared Padawal sabzi / Snake gourd sabzi as side dish for this dal fry. It was a yummy combo which I liked it very much. I will post the sabzi recipe tomorrow. Here you go, dal fry in restaurant style with step by step pictures.

Dal Fry Recipe In Restaurant Style

North Indian Dal Fry Recipe In Restaurant Style - Toor dal fry for rice.

Cuisine: North Indian

Category: Dal Recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml

To Pressure Cook Toor dal / Arhar dal - 1/2 cup Turmeric powder - 1/8 tsp Water - 2.5 cups Cooking oil - Few drops To saute Cooking oil or ghee - 2 tbsp Cumin seeds - 1/2 tsp Red chilli - 1 no (optional) Green chilli - 1 no (finely chopped) Big onion - 1 no (-do-) Garlic cloves – 4 nos (chopped) Ginger – 1 tsp (chopped) Ripe tomato - 1 no (-do-) Curry leaves - Few Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Sugar - 1/4 tsp To Garnish Coriander leaves - 2 tbsp (Finely chopped) Ghee - 1 tbsp

HOW TO MAKE DAL FRY – RESTAURANT STYLE

1. Wash and pressure cook toor dal adding turmeric powder, water and drops of cooking oil.
2. Mash the dal and set aside.
3. Heat ghee in a kadai. Fry all the items given under “To saute”.
4. Add the cooked toor dal and boil for few minutes.
5. Garnish with coriander leaves and ghee. Serve with jeera rice, roti !

DAL FRY RECIPE - STEP BY STEP PICTURES

Wash and pressure cook toor dal adding turmeric powder, few drops of cooking oil and 2.5 cups of water. Cook in low flame for one to two whistles. Open the cooker after the steam is released. Mash the dal well. Set aside. In a kadai, heat ghee / oil . Splutter cumin seeds. Saute big onion, chopped green chilli, curry leaves, garlic and ginger till transparent. Add finely chopped tomato and saute till mushy. Add red chilli powder, garam masala powder, sugar and required salt. Saute for a minute. Add the cooked toor dal. Mix well. Simmer the dal for 5 minutes. Crush kasoori methi and add to the dal at the end. Switch off the the flame and garnish with finely chopped coriander leaves. You can also garnish the dal with a tbsp of fresh cream if you like. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. For variations, you can use moong dal or a mixture of 5 dals.

Try this easy, yummy restaurant style dal fry recipe for rice, roti ! Enjoy with any simple side dish.

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Dhaba Style Palak Paneer Recipe – How To Make Punjabi Dhaba Style Palak Paneer With Video

Dhaba style recipes were in my try list since I started to visit mini Punjabi dhaba with my school moms friends for kitty parties. All my friends rave about this dhaba and took me there. Yes, I completely agree with them. I too loved their hot, freshly prepared food with mild spiciness and homely taste. Reasonable rates as well. Though the gravies are bit oily, the taste of it makes us forget the calories. After eating there, I had bookmarked few dhaba style recipes to try at home. To begin with, I tried this yummy Palak paneer for the first time following the recipe from one of my favorite YouTube channels – Cooking shooking. I am not sure that this is the authentic Punjabi dhaba style Palak paneer. But this recipe won’t disappoint you. I tried this recipe confidently based on the readers feedback in the video. As I had already tried restaurant style Palak paneer, I could spot the difference in taste and the method of preparation of this dhaba style recipe. It came out really well and tasty. We all loved it. And now after trying this dhaba style recipe successfully, I am confident enough to try more. Soon I will try to get the recipe from mini Punjabi dhaba restaurant and share in my space. Ok, Lets see how to make Palak paneer in dhaba style with step by step pictures and video !

Dhaba style palak paneer recipe

Dhaba style palak paneer recipe with step by step pictures and video - Healthy and yummy side dish for roti, naan and kulcha,

Cuisine: North Indian

Category: Paneer Recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Paneer / Cottage cheese – 1 cup (200 gms) Spinach / Palak leaves – 1 big bunch Green chilli – 1 to 2 nos Ripe Tomato – 1 no Big onion – 1 no Curd – 1/4 cup Red chilli powder- 1/2 tsp Dhania powder / coriander seeds powder – 1 tsp Nutmeg powder – 2 pinches Cumin powder – 1/4 tsp Garam masala powder - 1/2 tsp (optional) Sugar – 1 tsp Salt & water – as needed To Saute Cooking oil - 2 tbsp Bay leaf - 1 no Cumin seeds - 1/2 tsp Garlic cloves - 5 nos ( Finely chopped) Ginger - 1 tsp ( finely chopped) Fresh cream – 2 tbsp ( to garnish) Crushed Kasoori methi - 1/2 tsp (optional)

HOW TO MAKE DHABA STYLE PALAK PANEER

1. Wash the palak leaves and set aside. Soak paneer cubes in hot water till use.
2. Heat oil and splutter cumin. Saute bay leaf, onion, green chilli, garlic, ginger,tomato.
3. Switch off the flame and let the mixture cool down.
4. Add curd and mix well. Switch on the flame and keep it low.
5. Add the spice powders, sugar and salt. Mix well and boil for sometime.
6. Add palak leaves and saute till it becomes soft and cook completely. Cool down.
7. Grind everything to smooth or coarse paste as you like.
8. Again saute this paste in a kadai. Boil for few minutes.
9. Lastly add the paneer, Fresh cream and crushed Kasoori methi. Mix well and serve hot !

DHABA STYLE PALAK PANEER - STEP BY STEP PICTURES

Clean Palak leaves, discard the root part. Take the leaves along with stem. Wash it well. Chop roughly. Keep aside. Chop paneer into small cubes. Boil 2 cups of water. Remove from the flame and keep the paneer immersed in hot water till use. It helps to keep the paneer soft. Heat oil in a kadai. Splutter cumin seeds. Add bay leaf. Saute chopped onion, green chilli, ginger and garlic. Saute till onion becomes transparent. Now add chopped tomato and saute till mushy. Switch off the flame. Let the mixture becomes warm. Add whisked curd and mix well. Switch on the flame again and keep it low. Add red chilli powder, dhania powder, garam masala powder (optional) , sugar, salt, nutmeg powder and mix well. Boil for few minutes. Add washed palak leaves and saute till its cooked completely. Switch off the flame and grind everything to a smooth paste. Add this paste to the kadai. Add 1/2 cup of water and simmer the palak paste for few minutes. Lastly add the soaked paneer cubes, crushed kasoori methi and fresh cream. Mix well and switch off the flame. Serve hot with roti, naan or kulcha. Enjoy !

Note

Adjust the quantity of green chilli as per your spice level. Actual recipe uses 2 green chillies but I used one. Kasoori methi is optional. Its not used in the original recipe but I added it for additional flavor. For variations, you can blanch the Palak leaves and then add to tomato mixture while grinding. Sugar is used to retain the color of Palak leaves. So do not skip it. Do not add the curd when the mixture is hot. The mixture will become watery and gives a curdled look to the gravy. You can skip tomato and use curd alone.

Try this Dhaba style palak paneer recipe, enjoy with roti / Naan/ Kulcha !

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20 Side Dish For Poori – Indian Vegetarian Side Dish For Puri Recipes

Side dish for poori recipes / Indian vegetarian side dish for puri.This post is a collection of 20 South Indian and North Indian Side dish recipes for poori with potato, without potato, tomato based side dish recipes and few more with Besan,  peas, chana, mixed vegetables, paneer gravies and curry. 

Most of them are easy to make as its done in pressure cooker and many gravies can be prepared without any grinding job. So bachelors can also try them. I have also shared some hotel style/restaurant style potato curry recipes too. Poori / Puri is one of the most popular Indian breakfast recipes.  It is loved by all irrespective of the age. 

The most common side dish for poori is potato masala. Kids love to have it with sugar, ketchup, jam, potato and paneer gravy. Apart from potato curry, many other gravies can also be prepared. Recently I made a list of 10 different types of poori recipes from my website. So I thought of making this list of side dish recipes that my readers would find it helpful.

In this list, you can find Tamil nadu hotel style potato masala, Onion masala without potato, Chana kurma, Potato kurma, Veg kurma, Green Peas kurma, Karnataka style Veg sagu and avarekalu sagu, North Indian restaurant style potato bhaji/ aloo subzi, Chole masala, onion tomato sabzi, dahi aloo, easy chana masala using pressure cooker, Bombay chutney, Paneer butter masala, Paneer korma, Kadai paneer and aamras recipes. 

You can also find video recipes for some of the kurma recipes. I am yet to try Andhra and Kerala style potato curry recipes. I will update this list as soon as I post them. Ok, now lets see 20 different types of side dish for poori with links. Please click on the image or the title to view the particular recipe.

Do check out my 10 types of poori recipes !

Side dish For Poori/ Puri Recipes - South Indian, North Indian Vegetarian Side dish For puri

Side dish for Poori / Puri - North Indian & South Indian Side Dish Recipes !

Cuisine: Indian

Category: Side dish for poori

Serves:  3-4

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

• Potato masala – Tamil nadu Hotel style

• Poori masala without potato

• Hotel vegetable kurma

• North Indian Potato bhaji / Aloo Sabzi

• Chole masala for bhature & Puri

• Chana masala in pressure cooker

• Tomato bhaji / tomato sabji

• Potato Kurma – South Indian style

• Vegetable sagu – Karnataka style

• Avarekalu sagu / Field beans gravy

• Chana kurma / Kondakadalai kurma

• Green Peas kurma / Pattani kuruma 

• Cauliflower kurma

• Bombay chutney

• Aamras 

• Dahi aloo – Dahi wali aloo for vrat

• Tomato thokku in pressure cooker

• Paneer korma

• Paneer Butter Masala

• Kadai paneer / Paneer Capsicum curry

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How To Make Chole For Bhature & Puri – Chole Recipe Video

Chole Recipe/ Chole ki sabji also known as Black chana masala is the perfect side dish for Bhature/ bhatura and puri. Chole bhatura is the one of the popular breakfast & lunch combo in North India. Its originated from Punjab. Authentic Punjabi chole recipe calls for using fresh Chole masala powder. Today I have shared an easy chole recipe I got from a cookbook by Nita Mehta.

In this recipe, I have used store bought chana masala powder. It came out really well and tasty. We enjoyed it with bhature for our weekend lunch. To make black colored chole, we need to add tea bags or dried amla powder while cooking kabuli chana. Also we have to use Anardhana powder ( Pomegranate seeds powder) , dhania powder, chole masala powder and roasted cumin powder in the masala. I was able to achieve its color to some extent as I used less tea powder. This is one of the easy chole recipe as it has no grinding works. If you are looking for chole recipe with homemade chole masala powder, please check my Punjabi lunch menu post in which I had shared an authentic chole recipe. Soon I will try to make a separate post. I will share the bhatura recipe in this week. Now lets see how to make Chole recipe for Bhatura with step by step pictures and video !

Do check out my easy chana masala using pressure cooker and Chola poori recipe 

Chole Recipe / How to make Chole for Bhatura

Chole recipe - How to make chole for bhatura and puri.

Cuisine: North Indian

Category: Main course

Serves: Serves 4

Prep time: 10 hours

Cook time: 20 Minutes

Total time: 10H20 Minutes

Chitra Ganapathy

INGREDIENTS

To pressure cook (1 cup - 250ml) Kabuli chana/ White chana - 1 cup Baking soda - 1/4 tsp Tea powder - 2 tsp ( tie in a cloth ) OR 2 teabags Cinnamom - 2 inch Cardamom - 2 nos ( Use black cardamom if you have) Cloves - 2 nos ( Optional) Water - 2.5 to 3 cups To Saute & Cook Cooking oil - 4 tbsp Big onion - 2 no ( finely chopped) Ripe tomato - 5 nos ( Medium sized, finely chopped) Green chilli - 2 nos ( finely chopped) Ginger - 2 inch piece (Finely chopped or julienned) Anardhana powder/ Dried Pomegranate seeds powder – 1.5 tsp Red chilli powder - 1 tsp Dhania powder - 1 tsp Garam masala powder - 1 tsp Cumin powder - 1/2 tsp Chana masala powder - 2 tsp ( I used MDH brand) Sugar - 1/4 tsp (Optional) Salt - as needed

HOW TO MAKE CHOLE RECIPE

1. Wash and soak Chana overnight or 10 hours in required water.
2. Pressure cook Chana adding tea bags, whole spices and baking soda.
3. Cook for 2 whistles in low flame. Remove the tea bag after its cooked.
4. Heat oil in a kadai. Saute onion adding anardhana till brown. Add tomato,chilli & ginger.
5. Saute till mushy. Add spice powders, cook till oil separates.
6. Lastly add cooked chana with water, simmer gravy for 10 minutes. Serve with bhatura !

METHOD - STEP BY STEP PICTURES

Wash and soak kabuli chana (white chana) for 10 hours or overnight. Chana becomes more than doubled in quantity after its soaked. I got around 2.5 cups. Drain the soaked water. In a pressure cooker base, take soaked chana, baking soda, 2 tea bags or 2 tsp tea powder tied in a thin cotton cloth, cinnamon, cloves and cardamom. Add 2.5 to 3 cups of water. Pressure cook in very low flame for 2 to 3 whistles. Chana cooks soft and becomes black in color. Remove and squeeze the tea bag slightly. Discard it. Keep the cooker aside. Heat oil in a kadai. Saute onions till transparent. Add anardhana powder and saute till onions turn brown in color without burning.  Now add finely chopped tomato, ginger and green chilli. Add required salt and saute till tomato becomes mushy Then add red chilli powder, dhania powder, garam masala powder, sugar and cumin powder. Saute till onion separates from the gravy. It takes 5 to 7 minutes. Add the cooked chana along with black water and whole spices added in the cooker. Mix well and add chana masala powder/chole masala powder. Mix well and check for taste. Add more salt & spice powders if needed. Boil the gravy for 10 minutes in medium flame till it comes to desired consistency. I made it thick. You can make it slightly watery if you like. Switch off the flame and serve hot with bhatura or puri. Enjoy !

Note

Addition of tea bags is essential to get black colored chana after cooking. So do not skip it. Adding Anardhana powder is for flavor and to get dark colored chole masala. You can also use store bought chole masala powder instead of chana masala powder. Adjust the quantity of spice powders as per your taste.

Try this easy, yummy Chole masala recipe at home. Enjoy with bhatura !

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Green Peas Kurma For Chapathi, Poori – Pachai Pattani Kurma Recipe

 

Peas kurma recipe / Green peas kurma (Pachai Pattani kurma in Tamil) for chapathi, poori, idli and dosa. I love to try varieties of South Indian kurma recipes at home. Recently I prepared this green peas kurma as a side dish for chapathi. I adapted this recipe from Jeyashri’s kitchen and made few changes as per my taste. It came out really well. I used dry peas in this recipe. You can also make this yummy peas gravy with fresh,frozen peas. We relished it with chapathi and had the same kurma with idli,dosa the next day. Myself & Raksha liked this combination very much. 

Basically I love to have kurma type of side dish for idli & dosa. My mom makes varieties of kuruma kulambu for idli,dosa. This pattani kurma is one of its kind. I am happy that I got an easy, yummy green peas kurma that goes well not only for chapathi, poori but also for idli,dosa. I hope this kurma tastes well with mild pulao and rice varieties too. For variations, you can also add boiled potato along with peas. 

Do try this delicious Pattani kurma for chapathi and share your feedback with me.  Ok, lets see how to make peas kurma with step by step pictures.

Check out my potato kurma for poori and Saravana bhavan style veg kurma recipes too !

Green Peas kurma recipe / Pattani kurma

Peas kurma recipe - A delicious South Indian gravy for chapathi, poori, idli and dosa !

Cuisine: Indian

Category: Side dish for chapathi

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dry peas or fresh green peas - 1 cup ( You can use frozen green peas too) Tomato - 2 nos Big onion - 1 no Ginger-Garlic paste - 1 tsp Fennel seeds - 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Dhania powder – 1 tsp Garam masala powder - 1/2 tsp Cashew nuts - 5 nos Grated coconut - 2 tbsp Salt & water - as needed Cooking oil – 2 tbsp + 1 tbsp Coriander leaves - to garnish (Optional)

HOW TO MAKE GREEN PEAS KURMA

1. Wash and soak dry peas overnight or 8 hours.
2. Pressure cook in low flame for 2 whistles.
3. Saute onion, tomato, g&g paste and spice powders.Grind to paste adding coconut.
4. Saute this ground paste in oil and add the cooked peas.
5. Boil till oil floats on top. Serve with poori, chapathi, idli & dosa.

METHOD - STEP BY STEP PICTURES

Wash and soak dry peas in enough water overnight or for 8 hours. Pressure cook in low flame for 2 whistles adding 1 cup of water and salt. Alternately you can use fresh green peas or frozen peas. No need to pressure cook if using fresh peas/ Pachai pattani. Heat cooking oil and saute onion, fennel seeds, tomato, gg paste, turmeric powder, red chilli powder, Dhania powder and garam masala powder. Lastly add coconut, cashew nuts and saute for a minute.Grind to a smooth paste adding required water. Heat oil in a kadai and when it gets heated , add the ground paste. Add salt, sugar and saute till thick. If using fresh peas or frozen peas, add at this stage and boil till it cooks well.  Add cooked peas, 1 cup of water and boil for 5 minutes till nice aroma arises. Adjust the consistency of the gravy by adding more water if needed. This gravy thickens quickly when it cools down.So add more water, check for salt and serve with poori, chapathi, idli and dosa. Enjoy !

Note

For variations, you can skip garam masala powder and try it. But I would recommend to use it.   You can also add boiled potato cubes if you have less peas in hand. You can grind the masala ingredients without sauting in oil but it gives a different flavor and taste to this kurma. Adjust the consistency of this kurma as you like.I like mine to be semi solid in consistency as you see in the picture below.   If using fresh peas or frozen peas, you can add it along with ground paste. No need of pre cooking.

Try this easy, yummy Peas kurma and enjoy with poori,chapathi, idli or dosa !

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