Saturday, November 1, 2014

Dal Fry

Dal Fry is a very flavorful and easy to make lentil. This recipe is moderately spiced and very popular in northern part of India.The tasty and spicy combination of Toor dal and Moong dal goes well with roti, paratha or rice. So lets learn how to make this with "Flavors of Sneha's Kitchen".


1/4 cup Toor dal (yellow pigeon peas)
Dal Fry
3/4 cup Moong dal (split yellow peas)
1 onion chopped
1 tomato chopped
1 tbsp of ginger-garlic chopped
2 tbsp of clarified butter or ghee
1 tsp of cumin seeds
1 green chilli chopped
1 bay leave
Pinch of asafoetida
2-3 dry red chillies
1/2 tsp of turmeric
1 tsp of chilli powder
1 tsp of coriander powder
1/2 tsp of garam masala powder
1 tbsp of lemon juice
2 tbsp of chopped coriander leaves
Salt to taste
Water as required
Cilantro and split green chilli to garnish


  • Pressure cook the washed toor dal & moong dal by adding lilttle water, salt & turmeric.
  • Heat ghee in a pan. Crackle the cumin seeds.
  • Add bay leave, dry red chilli & asafoetida.
  • Add chopped ginger-garlic and saute it for few seconds.
  • Add chopped onion & green chilli and fry until golden brown.
  • Add chopped tomato & salt. Cook till tomatoes are soft.
  • Now add the coriander powder, chilli powder, garam masala powder and cook for 2-3 minutes. You can add little water to make sure that the spices are not sticking to the pan.
  • Now add the cooked dal and boil it for 2-3 minutes on medium flame.
  • Now add the coriander leaves, lemon juice and mix well.
  • Garnish with cilantro and split green chill. Serve hot.

Note: Dal Fry is not thin and usually has a medium to thick consistency but you can adjust the amount of water to get the desired consistency.

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