Friday 14 November 2014

Smoked dal fry baingan bharta and tandoori roti

For all the Indian highway food lovers here are some authentic Dhaba food flavours: Smoked dal fry, Baingan ka bharta and tandoori roti

 Smoked dal fry


  • 1/4 cup yellow moong dal
  • 1/4 cup pigeon peas split
  • 1/4 cup bengal gram split
  • 1/8 cup red split lentil
  • Salt as per taste
  • 1/2 tsp turmeric powder

For tempering:

  • 2 medium sized onions chopped
  • 2 tomatoes chopped
  • 1/2 inch ginger piece finely chopped
  • 5-6 cloves garlic finely chopped
  • 1 green chilly chopped
  • 1/2 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp red chilly powder
  • Some chopped coriander leaves
  • 2 tbsp Ghee

For smoking:

  • A chunk of Charcoal
  • A pinch of asafoetida
  • 1 tbsp ghee/ clarified butter


  • Wash all the lentils, soak them in water for at least 2 hours.
  • Pressure cook with salt and turmeric for 4-5 whistles, let the pressure release naturally do not force open, keep aside.
  • In a deep bottomed pan heat ghee, add chopped ginger, garlic, green chilly and saute for a for few seconds.
  • Add chopped onions and cook on medium flame till golden brown.

  • Add chopped tomatoes and cook till oil leaves sides.
  • Put chilly powder, coriander powder and add the cooked lentils and cook on medium flame for 5-7 minutes.

  • Add some chopped coriander leaves and stir. Temper once again with cumin seeds and red chilly powder.


  • Take a big charcoal piece and heat it  directly on flame till it turns red on both sides.

  • Put a bowl in your in the dal pot, place the charcoal piece carefully, add pinch of asafoetida and a spoon of ghee on hot charcoal, add immediately cover for at least 5 minutes.

  • When done take out the charcoal bowl and serve.

Baingan ka Bharta


  • 2 big Brinjals /Eggplant
  • 1/4 cup green peas
  • 2 onions chopped
  • 2 tomatoes chopped
  • 1 green chilly chopped
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • Salt to taste
  • Red chilly powder to taste
  • Some fresh coriander leaves
  • 2 tbsp Oil


  • Clean and wipe brinjal and apply little oil and roast on open flame, keep turning brinjal after every 2-3 minutes to roast evenly, roast till the skin is charred and the inside flesh becomes soft.

  • When done, allow it to cool completely ad discard the charred skin. Coarsely mash and keep aside.
  • In a pan add oil, when hot add cumin seeds and cook till the splutter.
  • Add chopped onions and green chillies and cook till onions turn golden brown.

  • Add chopped tomatoes and dry spices and cook on medium heat for 3-4 minutes.

  • Add green peas and cook till the peas are tender.

Now add roasted and mashed brinjal and mix well, add some coriander leaves, mix and cook for about 5-6 minutes.

  • Serve hot.

Tandoori Roti

  • 2 cups whole wheat flour
  • Salt to taste


  • Knead a soft wheat flour dough using required water, wrap with a damp cloth and let it rest for at least 30 minutes.
  • Divide dough into 12-15 equal parts and roll with the help of a rolling pin, slightly thicker than the normal roti.
  • Turn on the flame, place the girdle/wired rack over the flame.
  • Put the rolled roti over it.

  • Cook from one side till bubbles appear and flip and cook from the other side too.(Generally this takes around 1-2 minutes)

  • Remove from flame and serve hot.

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