Friday, 28 November 2014

Dal fry

Dal fry is a delicately spiced North Indian dal flavored / topped off with an amazing tadka. Rich, creamy and soft dal is tempered with Indian spices and clarified butter/ Ghee. Tadka is a process of tempering of Indian spices in clarified butter/ ghee to release their flavor and aroma.
Dal fry is a healthy and nutrition packed side that pairs perfectly with roti or Jeera rice or plain pilaff.


  • 1/4 Cup Toor Dal
  • 2 Tablespoon Chana Dal
  • 1 Medium red onion chopped
  • 1 inch Ginger piece chopped finely
  • 1 Green Chilli chopped finely
  • 1/4 Teaspoon Turmeric powder
  • 1 Tablespoon Fresh Cream
  • Salt to taste
  • 1 Tablespoon finely chopped cilantro leaves

For the Tadka / tempering

  • 2 Tablespoons Ghee
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Cumin Seeds
  • 2 dry red chillies
  • 3 Garlic cloves chopped finely
  • 1 sprig of curry leaves
  • 1/2 Teaspoon red chilli powder
  • a big pinch of hing / Asafoetida
  • 1 Teaspoon Kasuri Methi / dried fenugreek leaves


1. Wash toor dal and chana dal for several times
2. Add toor dal and chana dal in a pressure cooker
3. Add chopped ginger, green chilli, chopped onion, turmeric powder
4. Add 2 Cups of water ,  1/2 Teaspoon of oil to the dal an pressure cook for 6 to 7 whistles on medium heat setting
5. Once the dal is cooked, mash the dal gently using a spoon. Add 1/4 cup water to the cooked dal and simmer. Meanwhile prepare the tadka for the dal
6. In a tadka pan / wok prepare the tadka : Add ghee in the pan. Keep the flame medium. When the ghee melts, add mustard seeds and cumin seeds. When they splutter, add curry leaves and let it sizzle
7. Then add garlic cloves and fry until the garlic is light golden
8. Add broken dry red chillies and red chilli powder and hing and give it a stir. Finally add crushed kasuri methi to the ghee and switch off the flame
9. Add this tadka to the simmering dal and gently stir in
10. Stir in the fresh cream and switch off the flame
11. Garnish with fresh cilantro leaves and serve hot with roti or rice

No comments:

Post a Comment