Dal fry recipe

Summary Not available

  • 1 cup )
  • 2.5 cups Instant pot (more for regular pot)))
  • 2 ghee )
  • 5 cumin seeds
  • 5 teaspoon seeds )
  • hing )
  • 1 chilli )
  • 1 )
  • 1 onion )
  • 1 teaspoon paste )
  • 1 tomato )
  • teaspoon turmeric
  • 5 teaspoon powder )
  • 5 teaspoon masala )
  • 1 teaspoon salt )
  • 5 cup water )
  • 5 teaspoon methi )
  • 2 leaves
  • 1 juice )
  1. Preparation Add 1 cup dal to a pot or cooker

  2. Rinse it well a few times until water runs clear

  3. (optional – To cut down the cook time, soak them for 30 minutes and drain the water

  4. ) To cook in pressure cooker: Pour 2½ cups water

  5. Pressure cook on a medium heat for 2 to 3 whistles

  6. When the pressure releases, open the lid and mash the dal slightly

  7. To cook in pot: Add dal to a heavy bottom pot and pour 3 cups water & bring it to a boil

  8. Simmer until soft & mushy adding more hot water as needed

  9. How to make dal fry Heat a pan with ghee, oil or butter

  10. Add mustard seeds, cumin seeds and dried red chili

  11. When the spices begin to splutter, add hing

  12. Next add onions and green chilies

  13. Saute until the onions turn golden

  14. Add ginger garlic and saute until the raw smell of ginger garlic goes off

  15. This takes about a minute

  16. Then add tomatoes and salt

  17. Saute on a medium flame until tomatoes turn soft

  18. Add red chili powder, garam masala and turmeric

  19. Saute for 2 mins till the masala begins to smell good & leaves the pan

  20. Add the mashed dal & mix well

  21. Pour more water as needed to bring it to a desired consistency

  22. (watch video) Cook until the dal begins to bubble well

  23. When dal fry reaches the desired consistency, crush kasuri methi in your palms and add it

  24. Taste test and add more salt if needed

  25. Garnish with coriander leaves

  26. Serve dal fry with rice, roti, butter naan or paratha

  27. When the temperature comes down slightly squeeze in some lemon juice

  28. Instant pot dal fry Press the SAUTE button instant pot and pour ghee to the steel insert

  29. When the ghee melts, add the cumin, red chilli & mustard (optional)

  30. As soon as the spices pop, add hing, green chilli & onions

  31. Saute for 2 mins and then fry ginger garlic for 30 seconds

  32. Add in tomatoes and salt

  33. Saute until the tomatoes turn soft and mushy

  34. Stir in red chilli powder, turmeric and garam masala

  35. Add rinsed dal and pour 3 cups water

  36. Press CANCEL button

  37. Mix well and scrape the bottom with the spatula to release any bits of food stuck

  38. Optional – You can also place a long legged trivet and then place your rice bowl and cover

  39. Secure the Instant pot with the lid

  40. Set the steam vent to sealing position

  41. Press the PRESSURE COOK button, high pressure and set the timer to 8 minutes

  42. When the IP beeps wait for the natural release for 10 mins

  43. Mash the dal to suit your liking

  44. Then add kasuri methi and coriander leaves

  45. Taste test and add more salt if needed

  46. If you like thinner consistency you can add little hot water and mix

  47. Sprinkle some lemon juice over the dal fry & serve with rice

No extra notes


Leave a Reply

Your email address will not be published. Required fields are marked *