To cook Dal Fry Tadka in a traditional dhaba style, start by washing 1.5 cups of chana dal and 0.5 cups of moong dhuli dal thoroughly. Add salt, turmeric powder, desi ghee, and 8 cups of water, then pressure cook for 6 whistles. For the tadka, heat ghee in a pan, add cumin seeds, chopped onions, ginger, garlic, and slit green chilies, cooking them until fragrant. Then, add spices and fresh tomato puree, cooking until the oil separates. Finally, mix the tadka with the cooked dal and serve.

Dal Fry Tadka can be made vegan by substituting desi ghee with vegetable oil or coconut oil. The rest of the ingredients, including the lentils and spices, are naturally vegan, making it a hearty and nutritious option for those following a plant-based diet.

If you don't have chana dal, you can substitute it with split yellow peas or even red lentils, though the texture and flavor will vary slightly. Keep in mind that cooking times may differ, so adjust accordingly to ensure the lentils are fully cooked.

To store leftover Dal Fry Tadka, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions, which can last for up to 2 months. Reheat thoroughly before serving.

Dal Fry Tadka pairs wonderfully with steamed basmati rice, jeera rice, or naan. You can also serve it alongside a side of raita or a fresh salad to balance the flavors. For a complete meal, consider adding a vegetable curry or some pickles for an extra kick.