Dal fry is a north indian delicacy. I have shared the easiest and quckets way of making it. I make this dal fry recipe in pressure cooker but you can make in the pot as well. In the pressure cooker it takes only - minutes to cook however it takes longer to cook in the pot. You have to cook the dals till very soft. This dal fry goes very well with plain rice and any kind of rotis(indian flat breads). If you serve with other condiments such as raita, pickle and papadum, then it gets even more popularity in your everyday cooking menu. Dals(lentils) are very healthy to eat so use up any lentils you have in your pantry and enjoy this dal fry. Just name few dals, masoor, moong, chana, tuvar, urad or any other. If you use masoor dal only then it is called masoor dal fry...so enjoy your way! If you like this recipe, you will also like our other dal recieps listed below.
Recipe Creator: Bhavna
Toor Daal(Split pigeon peas)- 1/3rd of a cup
Channa Daal(Split garbanzo beans)- 1/4th of a cup
Water – 2 cups or just as needed
Clarified Butter(Ghee) – 2 tsp or use Oil – 1 tbsp
Onion – 1 med., finely chopped
Tomato- 1 med., finely chopped
Turmeric Powder – 1/4th tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam Masala – 1/2 tsp(if you wish)
Salt – to taste
Clarified Butter(Ghee) – 2 tsp or use oil
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asafoetida – pinch
Curry Leaves – few
Garlic – 2 cloves, finely chopped
Ginger – 1 tsp, grated
Green chili - 1tsp or as per your taste, paste or grated
Red whole Chili – to taste, slit
Lime Juice – to taste
Cilantro – Garnish, finely chopped
Combine all the daals, wash well and soak for 20-30 minutes.
Drain out the water and put it on the side.
In the pressure cooker pot, heat Oil or ghee on medium flame.
Once the Oil or ghee is hot, add in the Mustard Seeds and allow them to pop.
Add in Cumin Seeds, Asafoetida,Turmeric Powder, Curry Leaves, Green Chilis, Garlic, Ginger and cook for a few minutes.
Now add in the Onions and a little Salt and cook the onions till they turn translucent.
Add tomato and cook again till tomatoes are tender.
Once done, add in the dry powders – Cumin, Red Chili, Coriander and Garam Masala.
Add Water and cover and pressure cook on medium heat and allow it to whistle 4-5 times or till you smell like cooked dal.
(you can stir in the Daal, check Salt and Water consistency before closing pressure cooker).
Turn off the stove after hearing whistles and allow it to cool down.
Open the pressure cooker when it cools down, you have to let the all hot air out in order to open the pressure cooker so sometimes, I use knife and hold the whislte to take out all the air. but it is good to let it cool down naturally so that it cookes nice and even.
Cooking time may vary. I use pressure cooker so it is quick.