DAL FRY

By quality food products

FOR PRESSURE COOKING DAL

Whole Black Urad Dal/Black Uzannu

1 cup

Water for pressure cooking

3 cups

Salt

To taste

FOR DAL FRY

Ghee

1-2 Tablespoon

Cinnamon

1 Small Piece

Tomatoes, finely chopped

2 Large

Ginger-Garlic paste

1 Teaspoon

Quality Turmeric powder

½ Teaspoon

Onions-finely chopped

2 medium

Quality Garam Masala

1 Teaspoon

Quality Kashmiri Chilli Powder or Red Chilli powder

1 Teaspoon (or as required)

Quality Coriander powder

1 Teaspoon

Quality Cumin Seeds

½ Teaspoon

Salt

To taste

Water

1 cup

Coriander Leaves

a sprig chopped

ADDITION REQUIRED FOR DAAL MAKHANI

3 tbsp Fresh Cream,

FOR TEMPERING

Ghee

1 Tablespoon

Asafoetida

1 pinch

Kashmiri/Red Chilli powder

¾ Teaspoon

  • Pre time

    30 mins

  • serves

    4

  • difficulty

    Easy

  • FOR PRESSURE COOKING DAL :
  • Whole Black Urad Dal/Black Uzannu : 1 cup
  • Water for pressure cooking : 3 cups
  • Salt : To taste
  • FOR DAL FRY :
  • Ghee : 1-2 Tablespoon
  • Cinnamon : 1 Small Piece
  • Tomatoes, finely chopped : 2 Large
  • Ginger-Garlic paste : 1 Teaspoon
  • Quality Turmeric powder : ½ Teaspoon
  • Onions-finely chopped : 2 medium
  • Quality Garam Masala : 1 Teaspoon
  • Quality Kashmiri Chilli Powder or Red Chilli powder : 1 Teaspoon (or as required)
  • Quality Coriander powder : 1 Teaspoon
  • Quality Cumin Seeds : ½ Teaspoon
  • Salt : To taste
  • Water : 1 cup
  • Coriander Leaves : a sprig chopped
  • ADDITION REQUIRED FOR DAAL MAKHANI : 3 tbsp Fresh Cream,
  • FOR TEMPERING :
  • Ghee : 1 Tablespoon
  • Asafoetida : 1 pinch
  • Kashmiri/Red Chilli powder : ¾ Teaspoon

THE DAL

  • Soak the Daal in water overnight or for 8 hours. Add Salt to taste. Pressure cook on medium flame for 5 whistles.

  • In a large Kadai heat a tbsp of Ghee and  Cinnamon for a till it turns fragrant or for a minute.

  • Add finely chopped onions and sauté till golden brown.

  • When the Onions are done, add Ginger-Garlic paste. Sauté till raw smell disappears completely.

  • Add chopped tomatoes and cook till soft.

  • Add Turmeric, Coriander, Cumin & Chilli powders and salt to taste. Cook till the oil starts releasing from sides, add cooked Daal and stir well.

  • Adjust the consistency to taste by adding water as required.

  • Boil for 15 minutes or more till the Daal absorbs flavour and turns thick.

FOR TEMPERING THE DALL:

  • Heat a tempering pan  and add a tbsp or more Ghee. Heat till it melts.

  • Add Asafoetida.

  • Add Chilli powder and Garam Masala.

  • Fry for 2-3 seconds and immediately pour the tempering over Dall.

  • Give a good mix to get bright colour and flavour.

  • Garnish with chopped Coriander Leaves

  • Your delicious Daal Fry is ready.

  • TO MAKE DAAL MAKHANI: Decorate with a bit of fresh cream, Serve hot with Rice, Jeera Rice, Roti or Naan.