Dal Fry is very popular Indian Dal Recipe. It is usually prepared with Arhar dal also known as Tur, toovar or yellow lentils or pigeon pea lentils. you can also mix masoor dal or moong dal to make this Dal Fry recipe.
From roadside dhabhas to all Indian restaurants across the world, almost all diners serve this all-time favourite Dal Fry
Ingredients
1/4 cup yellow moong dal (split yellow gram) , , washed , soaked for 2 hours and drained
1 cup masoor dal (split red lentil) , washed , soaked for 2 hours and drained
1/4 tsp turmeric powder (haldi)
2 green chillies ,
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 whole dry kashmiri red chilli
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
Method
- Combine the dals, 2½ cups of water, turmeric powder, green chillies, ginger, garlic and salt in a pressure cooker, mix well and pressure cook for 2 cooker whistles.
- Heat the deshee ghee in a deep non-stick kadhai, add some mustard seeds, nigella seeds and dry red chilli powers and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn translucent.
- Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the cooked dal mixture and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve immediately garnished with coriander.
Taste: Medium spicy
Shelf life: Once cools completely, you can keep in airtight container in refrigerator for 1-2 days.
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 2-3
Cuisine: Punjabi, North Indian
Category: Main course – Dal
