Dal ki Pakori ki Curry is a protein rich dhaba style curry, famous across the North India since ages. This dish can be served alone with tawa chapatis, parathas and steamed rice. Learn how to make this flavorful dish with the help of the below recipe:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Recipe Yeild: 4 servings
- Bengal Gram (chana dal) - 1 cup (soaked for 2 hours and grinded to granular paste form)
- Onion (pyaz) - 2 medium size (finely chopped)
- Green Chilli (hari mirch) - 4 (finely chopped) for pakori and 2 (roughly chopped) for gravy
- Tomato (tamatar) - 1 big size (roughly chopped)
- Ginger (adrak) - 1 tea spoon (finely chopped) for pakori and 1 tea spoon (roughly chopped) for gravy
- Garlic (lehsun) - 4 petals for gravy
- Turmeric Powder (haldi powder) - 2 tea spoon
- Cumin seeds powder (jeera powder) - 1/2 tea spoon
- Black pepper powder (kali mirch powder) - 1/2 tea spoon
- Red chilli powder (lal mirch powder) - 1/2 tea spoon
- Dhaniya powder (coriander powder) - 1/2 tea spoon
- Garam Masala Powder - 1/2 tea spoon
- Salt to taste
- Mustard Oil (sarson ka tel) - as per requirement to fry the pakoris and prepare the gravy
- Water to prepare the batter for pakori and gravy
- Corainder leaves (hara dhaniya patti) - finely chopped for pakori batter and garnish as per requirement
- To the grinded dal paste of bengal gram (chana dal) add 1 tea spoon turmeric powder (haldi powder) and salt to taste. Then add chopped green chilli (hari mirch), finely chopped ginger (adrak), 1 finely chopped onion (pyaz) and chopped coriander leaves (hara dhaniya patti). Mix all the ingredients well using hands.
- Now heat some oil in a kadhai for frying the pakoris. Check if the oil is properly heated with a small ball of pakori batter. Now fry small pakoris of the dal batter. Keep the fried pakoris aside in a plate.
- In a seperate kadhai heat some oil for the gravy and add 1 finely chopped onion to it. Saute the onion till it turns red.
- While the onion is cooking, grind the roughly chopped tomatoes (tamatar), ginger (adrak), garlic (lehsun) and green chillis (hari mirch) to a fine paste.
- When the onion turns red, add the tomato paste prepared in the previous step to the kadhai. Add salt as per taste and allow it to cook for few seconds.
- Now add turmeric powder (haldi powder), cumin seed powder (jeera powder), black pepper powder (kali mirch powder), coriander powder (dhaniya powder), red chilli powder (lal mirch powder) and garam masala powder to the kadhai. Stir, mix and cook the ingredients till masala turns red and starts sepearting from oil.
- Add water to the kadhai for gravy (a little more than required to form a medium thick gravy because the pakoris will soak some gravy and swell). Taste and add little salt and boil the gravy for 5 minutes.
- Now add the fried dal pakoris to it and turn off the flame.
- Transfer to beautiful serving bowl and garnish with chopped coriander leaves (hara dhaniya patti).