October 1, 2011

How to Make Dal Fry

Learn how to make Dal Fry. This is one of the favourite recipes of Indian cuisine, which is served with plain rice or jeera rice. Dal fry is known as dal tadka also. Actually, it's the great option of simple dal and rice. I tried to add more protein by adding three dals together. It tastes very nice, even it's the good option for single meal dinner. We make it often as single dinner and of course with roti and vegetable also. Extra tadka - tempering is done for more flavour and taste. It looks very delicious with extra tadka. So try this healthy and delicious dal fry or dal tadka with dinner today.

Preparation time - 10 minutes
Cooking time - 30 minutes
Serves - 4 people
Ingredients to make Dal Fry:

1/2 cup mung dal - yellow
1/2 cup toovar dal
1/2 cup chana dal -gram dal
2 dry red whole chilly
1 teaspoon ginger paste
1 teaspoon garlic paste
1 big onion finely chopped
1/4 teaspoon turmeric powder
1 small blanched tomato finely chopped
Salt to taste
1 tablespoon oil
1 tablespoon ghee
1 teaspoon cumin seeds
1 pinch asafoetida

For garnishing:

Fresh coriander leaves

To serve with:

For tempering:

1 tablespoon oil
1 tablespoon ghee - clarified butter
2 teaspoon cumin seeds
1/2 teaspoon asafoetida
1/2 teaspoon chopped ginger
1/2 teaspoon chopped garlic
1 tablespoon red chilli powder - Kashmiri
1 dry red Kashmiri chilli

Method to make Dal Fry:
  • Wash and soak dals together for at least 30 minutes. (To reduce cooking time.)
  • Pressure cook them till the dals are tender. Keep aside; let it come to room temperature.
  • In another pan heat oil and ghee and add cumin seeds, when seeds crackle add asafoetida and then add onion.
  • Fry till onion turns transparent. Now add ginger garlic paste and whole red chilli and stir.
  • Add tomato and cook till oil appears. 
  • Add properly boiled dals to it. Add spices and cook until boiling.
  • Garnish with coriander leaves.
  • Hot and delicious Dal fry is ready to serve. Serve it with jeera rice.

For extra tempering:

  • Heat oil and ghee in a tempering pot and add cumin seeds to it.
  • When they crackle add asafoetida, ginger and garlic to it. At last add dry chilli and red chilli powder to it. 
  • Spread the ready temper over ready dal at the time of serving.
Recipe by Naiya Sheth.

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