yellow dal fry:
Yellow Dal Fry is one of the most popular dishes from India, especially from north India, which is available in almost all restaurants. Dal fry is light thick, lightly tangy, and creamy texture, it tastes awesome.
It should not be either thin or thick. it should be a runny consistency and should be able to be easily mixed with rice or rice.
The dal fry is generally prepared only with toor(अरहर) dal.
However, you can easily experiment with the recipe and extend it by adding equal proportions of chana dal or moong dal for variations.
more recipes from this blog you might like please do check:
Dal Makhani
Khoya matar Makhana
Palak Paneer
For this, the recipe we use Toor dal(Pigeon pea) lentils onions, tomatoes, and some spices as ingredients.
yellow dal fry Recipe:
Materials
- 1 cup pigeon pea lentils /arhar dal/Toor dal
- 2 tablespoon oil or ghee or unsalted butter
- 1 no whole dry Kashmiri red chilli
- 1 teaspoon cumin seeds jeera
- ¼ teaspoon asafoetida
- 1 teaspoon green chilli chopped or as required
- 1 teaspoon grated ginger adrak
- 1/2 cup onion finely chopped
- 1 teaspoon garlic finely chopped or grated
- 1/2 cup finely chopped tomatoes
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder, optional
- ½ teaspoon turmeric powder
- 1/2 teaspoon Salt or to taste
Instructions
Preparation:
- Pressure cook a cup of the arhar dal with all the dry green chilli, turmeric powder, red chilli powder, salt, and coriander powder in 2 cups water. mix well and pressure cook 2 for whistles over medium flame.
Method:
- In deep pan heat ghee or unsalted butter.
- add the cumin seeds, asafoetida and dry Kashmiri red chilli, and sauté on a medium flame for a few seconds.
- Add onions and fry till they become transparent or light brown.
- Now add ginger and garlic and fry for some seconds till their raw aroma disappears.
- Add the tomatoes and salt and cook till they soften, for about 3-4 minute over medium heat.
- Finally, add the cooked dal with a ¼ cup of water, mix well and cook on a medium flame for 5-8 minutes while stirring occasionally.
- garnish the dal fry with coriander leaves.
- Serve hot with roti and rice.
Notes
- While serving top the dal fry with ghee or butter.
- Dal fry is not thin and is usually has a medium to thick consistency.
- You can adjust the amount of water you want.
Serving suggestions:
Dal fry is typically served hot, garnish with some lemon and coriander leaves sprinkled.
Crispy papad with dal fry makes it more delicious. It goes well with any of the Indian bread like chapati, naan, tandoori roti, etc. also like steamed rice or jeera rice.
Notes:
- In this recipe, I have used only toor(अरहर) dal, but you can also add the combination of masoor, moong or chana dal.
- You can replace ginger with garlic or with ginger garlic paste for variation.
- You can also use Kasuri Methi powder to add some extra flavour in this recipe.
- After pressure-cooking, if you noticed that the lentils are not yet cooked, use a hand masher to mash the dal.
Difference between Dal Fry and Dal Tadka:
Dal Fry:
For Dal fry, We use Toor dal/channa dal where the dal is boiled first. Then masala is prepared with onions, tomatoes and species in oil and then added to dal cook further.
Dal Tadka:
For this dal is cooked along with onions, tomatoes and spices. Finally, tempering(tadka) is prepared and added to dal and serve immediately.
*The consistency of dal fry is medium-thick, that’s why you may serve dal fry with roti and rice as per your choice and taste.
For instant dal:
You can deep freeze the pressure cooked dal in the refrigerator and just deep frost the frozen dal and mix it with tempering whenever required.
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Enjoy!
