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Dal Fry Recipe

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INGREDIENTS

  • 1 cup Toor dal split pigeon peas (or ¾ cup of toor dal and ¼ cup of masoor or moong dal)
  • 3 cups water
  • 1 teaspoon salt

For dal fry tempering

  • 2 tablespoon ghee or oil
  • ½ teaspoon mustard seeds rai
  • ½ teaspoon cumin seeds zeera
  • pinch asafoetida hing
  • 2 dried red chilli optional
  • 7 to 8 curry leaves optional
  • 1 medium yellow onion finely chopped
  • 1 tablespoon ginger minced, 1 inch piece
  • 1 tablespoon garlic minced, 4-5 garlic pods
  • 1 to 2 green chilies slit vertically, adjust to taste
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder adjust to taste
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala adjust to taste
  • ½ to 1 teaspoon salt adjust to taste
  • 2 tomatoes finely chopped
  • 1 tablespoon dry fenugreek leaves Kasuri methi
  • 1 to 2 tablespoon lemon juice adjust to taste
  • ¼ cup cilantro finely chopped

INSTRUCTIONS

Prep work

  • Rinse dal 3-4 times until the water runs clear.
  • Pressure cook the dal using either Instant Pot or Stovetop pressure cooker. Transfer the rinsed dal either to an Instant Pot or pressure cooker with 3 cups of water, 1 teaspoon salt. Mix well and close the lid.
  • Instant Pot – cook on manual (pressure cook) high pressure for 10 mins followed by natural pressure release.

    Stovetop pressure cooker – cook on medium heat for 4-5 whistles. Let steam release naturally.

  • When the pressure comes down (pin drops) open the lid. Using a whisk, mash the dal for a smooth texture.

To make Dal fry

  • Heat ghee in a pan on medium heat. Once hot, add the mustard seeds and allow them to splutter.
  • Then add the cumin seeds, dried red chili, curry leaves, and asafoetida (hing). Saute for a few seconds.
  • Stir in the onions, ½ teaspoon salt, and mix well. Cook till the onions are soft and golden brown in color.
  • Add ginger, garlic and green chili. Cook for 1-2 minutes until the raw garlic smell goes away. If needed deglaze the pan with 1-2 tablespoons water to prevent the masala from burning.
  • Stir in the turmeric, red chili powder, coriander powder, garam masala, and saute for a few seconds.
  • Then add the chopped tomatoes, mix well, cover, and cook until the tomatoes are soft and mushy (approximately 5 mins).
  • Mix and mash tomatoes until oil oozes from the side of the masala.
  • Add the cooked dal in the pan and mix until well combined.
  • Adjust the dal consistency to your liking by adding ½ to 1 cup water. Also taste for salt and add as required.
  • Bring dal to a simmer. Crush Kasuri Methi between your palms and add it to the dal. Simmer for another 5-6 mins on medium-low heat.
  • Finally, add some chopped cilantro and lemon juice. Mix well.
  • Serve Dal fry hot topped with some ghee with some rice, roti, or naan.

Instant Pot Dal Fry

  • Press the saute button on instant pot and add once hot add ghee followed by mustard seeds. Allow them to splutter.
  • Then add the cumin seeds, dried red chili, curry leaves, and asafoetida (hing). Saute for a few seconds.
  • Stir in the onions, ½ teaspoon salt, and mix well. Cook till the onions are soft and golden brown in color.
  • Add ginger, garlic and green chili. Cook for 1-2 minutes until the raw garlic smell goes away. If needed deglaze the pan with 1-2 tablespoons water to prevent the masala from burning.
  • Stir in the turmeric, red chili powder, coriander powder, garam masala, and saute for a few seconds.
  • Immediately add the chopped tomatoes, mix well, and cook until the tomatoes are soft and mushy.
  • Add the rinsed dal, 3 cups of water and salt to the Instant Pot.
  • If you are doing PIP rice, add a trivet inside the instant pot and place the rice bowl on the trivet. Cover the bowl (optional).
  • Close the lid, move vent to sealing position and press manual (pressure cook) high for 10 mins followed by natural release.
  • Once the pin drops, open the lid, remove the rice container and keep it aside.
  • Start Instant pot back on saute mode, mash the dal to your liking. Add water (if required) to adjust the consistency.
  • Bring dal fry to a simmer and add kasuri methi, lemon juice, and cilantro and mix well. Instant Pot dal fry is ready! Serve Dal fry hot topped with some ghee with some rice, roti, or naan.
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