DAL FRY

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

Quality Food Products - DAL FRY

Pre time

30 mins
serves

4
difficulty

Easy

Ingredients
How to prepare

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.

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