1 Small Piece
1 Teaspoon (or as required)
a sprig chopped
3 tbsp Fresh Cream,
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 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.