Sunday, 8 September 2013

Dal fry recipe| how to make restaurant punjabi style yellow toor dal fry

Dal is a common menu in most indian households .it is prepared in numerous ways in various indian states.

lentils like pigeon peas , Masoor,urad dal,chana dal,moong dal are used to prepare dals



dal fry and dal tadka are two popular dals which you will find in majority indian hotels
there is a slight difference in the method of preparation of these dals both are equally tasty .Both dal recipes have their own unique taste and flavour and can be had with phulka, chapati, paratha or steamed rice

Dal fry & dal tadka are almost similar except the method of cooking them.In dal fry first tempering is prepared then onions,tomatoes are sauted along with remaining ingredients & then cooked mashed dal is poured on tempering .Whereas in dal tadka first dal is prepared & then a tempering (tadka) is prepared from ghee ,garlic & curry leaves,red chillies & poured on dal .

Quick and easy to make  dal fry is a  popular moderately spiced north indian dal, generally  made using toor or arhar dal .Dal fry  usually has a medium to thick consistency
 However, one can also make dal fry using moong dal or chana dal and even masoor dal or combination of them


Split pigeon pea (toor dal/arhar dal) 1 cup
water 2-2.5 cups to cook dal
Ghee /oil  4 tablespoons
Onion ,finely chopped  1 medium
Garlic,finely chopped  8-10 cloves
8-10 curry leaves (optional)
Turmeric powder 3/4 teaspoon
¼ tsp asafoetida powder
1 or 2 green chilies, slit or chopped
2-3 dry red chilies, kept whole
½ inch ginger chopped finely
 1 tsp kasuri methi/dry fenugreek leaves
Salt  to taste
 Dry mango powder (amchur)  1 teaspoon
 Cumin seeds  1 teaspoon
 Red chilli powder   1/2 tsp

1.pressure cook  dal with a pinch of turmeric & half chopped onion in 2.5 or 3 cup.mash the dal lightly with a wire whisk or with a spoon and keep aside
2Heat oil/ghee in another pan. Add asafoetida powder ,cumin seeds. When they begin to change colour add the remaining onion and garlic and sauté till pink.
3.add the ginger-garlic  ,onions and fry till they become transparent or light brown. fry for some seconds till their raw aroma disappears.
4.add the green chilies, red chilies, curry leaves and stir.
5.add  turmeric powder, red chili powder, mango  powder and fry for some seconds.add the tomatoes and cook till they soften, for about 2-3 add the mashed dal
6.Add some water and salt.  let the dal simmer  till you get a smooth and slightly thick consistency. add crushed kasoori methi and simmer for a minute and remove from heat.
8. Serve hot  Dal Fry  Garnished with coriander with chapati, rotis, jeera rice or plain steamed basmati rice with papad,nimbu or mango pickle

1 comment:

  1. Wow. Love the colour there. Very nicely made dal :)