Dal fry restaurant style
This restaurant style dal fry is our family's favorite. Made with toor dal in an onion tomato masala, it tastes yum with both, rotis and rice.
Equipment
- Pressure cooker
- Shallow cooking pot
Ingredients
- ½ cup toor dal
- 1 medium onion finely chopped
- 1 large tomato finely chopped
- 2 chilis slit
- 1½ tbsp ginger garlic paste
- 8-10 curry leaves
- 2-3 tbsp coriander leaves finely chopped
- 1 tbsp garam masala
- ½ tbsp coriander powder
- 1 tbsp turmeric powder
- 1 tsp red chili powder for color
- 1 tsp hing asafetida
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2-3 dried red chilis
- 4-5 tbsp ghee
- salt to taste
Instructions
- Pressure cook the dal with turmeric powder and 1 cup water until fully cooked. When done, whisk it to make it smooth and break the lentils. Set aside
- Over medium heat, heat 3 tbsp ghee in a cooking pot and add the mustard seeds. Once they pop, add the hing and a few curry leaves. Fry for a minute and add the onions, cook until they turn translucent
- Add the ginger-garlic paste and cook until their raw smell goes off. Then add the tomatoes and salt, cook until the tomatoes turn mushy - add some hot water to cook the tomatoes down
- Throw in the garam masala, coriander powder, chilis - stir these in well and cook for 2-3 minutes. Now tip in the cooked dal, mix in well and add ¾ cup water*. Over medium low flame, let this simmer for 5-6 minutes
- Check for salt, adjust if needed and turn the heat off. In a separate small pan, heat the remaining ghee and add in the cumin seeds. Once it crackles, add the dried red chilis and remaining curry leaves, mix well. Quickly add the chilli powder and turn the heat off
- Lace the dal with the cumin seed-chilli powder tempering and garnish with coriander leaves. Stir the tempering in and serve your delicious dal fry restaurant style with choice of Indian breads and/or rice. Enjoy!
Notes
- Add as much or as little water as you'd like the consistency of your dal to be
- 1 cup = 250 millilitres
- tbsp = tablespoon
- tsp - teaspoon