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Simple yet full of flavors, This Punjabi Dal Fry is a common dish made throughout the homes and served in all restaurants and dhabas with their own variations. Here, I bring you the Dhaba Style of Making the Dal Tadka which is a mix of lentils cooked and tempered, then smoked. The smoke is the key to make the Dhaba or the Restaurant Style which is usually skipped/missing in the home cooked way.
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Parvachan in Jallandhar, India by Pandit Pankaj Sharma, priest of Sanatan Dharma Temple, Bellevue
Temple ph# 425-636-4477
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