Dal Fry is generally made with Chana Dal, Tur Dal, Moong Dal or a mix of various Dals. I tried a Dal Fry with just Chana Dal and it turned out surprisingly delicious! Chana Dal is a very healthy Dal variety and Dal Fry made with Chana Dal is very nutritious. This dish will go well with all Indian Breads and steamed Basmati Rice.
Ingredients:
Chana Dal – ½ cup (soaked in water for an hour)
Oil – 1 tbsp
Cumin Seed – 1 tsp
Asafoetida – 1 pinch
Medium Sized Onion – 2 (finely chopped)
Ginger – 1 Inch long piece (Grated)
Chillies – 2 (finely chopped)
Medium Sized Tomato – 2 (finely chopped)
Turmeric Powder – 1/8 tsp
Red Chilli Powder – ¼ tsp
Coriander Seed Powder – ½ tsp
Finely Chopped Cilantro (Dhania Leaves) – 1 tbsp
For Tempering:
Ghee – 1 tbsp
Cumin Seeds – 1 tsp
Dried Red Chillies – 8
Asafoetida – 2 pinches
Red Chilli Powder – 1/8 tsp (or to suit your taste)
Method:
Cook the soaked Dal with 1 ½ cups of water and a pinch of Salt in a pressure cooker till the Dal turns soft. Allow the steam to release on its own. Open the lid and mash the Dal with a ladle when the Dal is still hot. Keep aside.
Heat the Oil in a pan. Add Cumin Seeds and Asafoetida. Stir for a few seconds. Add the Onions and the Green Chillies. Sauté them till the Onion becomes turn pink.
Add the Tomatoes, Turmeric Powder, Red Chilli Powder, and Salt. Cook till the Tomatoes become soft. Add the Coriander Powder and Cilantro. Cook for a couple of minutes.
Add the boiled and mashed Dal. Mix well. Adjust the seasoning, if required. And also add water to adjust the consistency, if required. Allow it to come to a boil. Simmer for 4 to 5 minutes in low medium flame. Transfer to a serving bowl.
Heat the Ghee in a small pan for tempering. Add Cumin Seeds and Red Chillies. Switch off the flame when the Cumin Seeds start sizzling,. Add Cilantro, Red Chilli Powder and Asafoetida. Stir for a few seconds and pour this tempering over the Dal in the serving bowl. Mix.
Serve with Roti, Chappati etc. You can serve it with Rice also. Make the Dal little thinner than the consistency you prefer. The Dal is likely to become thicker when it reaches room temperature.
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