Follow me on Amara Recipes- Facebook

Thursday, February 4, 2016

Dal Fry

Dal fry is a very famous dish in roadside Punjabi Dhaba's. The taste and texture is different than regular dal dishes. The dal here is not completely soft and mashed up. Also, dal is cooked separately.
All the spices used and the ghee gives a lot of flavoring to the dish.

Preparation Time: 15 minutes 
Cook Time: 15 minutes 
Serves : 3

Toor Dal: 1.5 cups
Onion : 1 medium chopped finely 
Tomato: 1 medium chopped 
Green chilies: 3 slit 
Curry leaves: 1 sprig 
Ginger: 1" piece chopped finely 
Garlic: 2 cloves chopped finely 
Asafoetida/hing : 1/2 teaspoon 
Turmeric: 1/2 teaspoon 
Red chili powder: 1 teaspoon 
Coriander powder: 1 teaspoon 
Kasoori Methi : 1 teaspoon 
Salt to taste 

For tempering:
Cumin Seeds: 1 teaspoon 
Mustard seeds: 1/2 teaspoon 
Dry red chilies: 3 broken in half 

Cook dal separately either in a pressure cooker for 2 whistles or on the stove until the dal is completely cooked but not mushy.
Heat ghee in a pan, add the ingredients listed for tempering and fry until the seeds splatter. Add the ginger, garlic and curry leaves fry for 30 seconds. Add green chilies, onions and turmeric. Fry until the onions are translucent. Add tomatoes and cook for 3 minutes until they turn mushy. Add the spices and mix well. Add dal, rub the kasoori methi between your palms and add it to the dal, mix well and cook for 3 minutes. 
Turn off the stove and serve hot with rice or roti.

No comments:

Post a Comment