Dal fry is one of many delectable lentil dishes found in the Indian cuisine. More and more people adhere to eating some form of dal each day as part of their main diet. It is an excellent source of protein, making it imperative for vegetarians to eat it often. Though there are countless variations of Dal Fry recipes (including one called Dal Tadka) involving various types of lentils such as masoor, urdhva mung, vatana etc., Arhar Dal- sometimes referred to simply as Pigeon Peas- is most commonly used to make this dish because they have a light taste without being too watery so they hold up well while cooking.
If you want to make dal fry just like what is served at the top-rated restaurants, then there’s no better recipe than sticking to this food guide. It includes one of the most common and tasty recipes for making dal fry. Read on:
Make Dal Fry Easily at Home:
- Arhar Dal: 1 cup
- Water: 3 cups for cooking dal
- Onion: 1, chopped
- Tomato: 1, chopped
- Green Chillies: 1-2, finely chopped
- Whole Red Chillies: 2-3
- Curry Leaves: 10
- Ginger & Garlic: ½ inch, 3-4 cloves made into paste
- Mustard Seeds: ¾ teaspoon
- Cumin Seeds: 1 teaspoon
- Asafoetida: a pinch
- Turmeric Powder: ½ teaspoon
- Red Chilli Powder: ½ teaspoon
- Kasuri Methi/dry fenugreek leaves: 1 teaspoon
- Ghee: 2-3 tablespoons
- Lemon Juice: 1 teaspoon
- Coriander leaves: fresh, chopped, 1-2 tablespoons, for garnishing
- Salt to Taste
Method to Prepare the Dal Fry:
Make sure to wash the lentils well before soaking them in hot water for about thirty minutes. You will want to pour the starchy liquid into a separate bowl or container once that is complete, then place those soaked lentils into your pot with three cups of fresh water and just a pinch of turmeric. Boil them until they are soft – approximately 3-4 whistles – after which time you will need to lower the temperature by removing the pressure cooker from heat and allowing it time to release all remaining steam. After ten minutes, remove the lid carefully and use an immersion blender if necessary to achieve a smooth texture.
In a pan, take some ghee and bring it to heat. Add on the mustard seeds and let them cook until they start popping. Once you hear the spluttering of the seeds (1-2 minutes), add cumin seeds and continue cooking for another minute or two; stirring occasionally. Finally, onions should be added to the mix followed by sautéeing for a few minutes until they turn golden brown in colour.
To this add the ginger/garlic paste and cook it till the time the raw garlic and ginger’s aroma has dissipated. Follow with curry leaves, green chillies and red chillies, frying them for a couple minutes before adding all of your dry spices such as turmeric powder, asafoetida, plus chili powders. When that is done, add in the tomatoes to simmer them down for 4-5 minutes so they can become soft enough to blend smoothly into your dish.
Time has come to stir-in the cooked lentil, mixed with water and salt for seasoning. This needs to be let simmer on low heat until it reaches a smooth thickness; usually ranging from medium-thickness to consistency. Consistency would spoil the taste of this dish if left thinner than necessary.
Add kasuri methi and stir the dal for a while then turn off the heat. Then, add fresh squeezed lemon juice to the pot of boiled lentils and mix well. Pour it into a serving bowl, garnish with some freshly chopped cilantro leaves, and top it with a touch of butter or ghee if desired – this dish is best served with steamed basmati rice or chapattis.
Dal is a staple food in India. It can be prepared in numerous ways and the combinations of vegetables used are limitless. Dal fry is one of the most popular dishes to prepare. Dal Fry is prepared with pulses or lentils. The dal is cooked until it becomes soft and then is fried with spices and vegetables. Dal is a nutritious food and is very easy to digest. It is recommended that dal is eaten at least twice a week. It is also low in fat, cholesterol free and low in sodium.
Dal fry is an Indian curry that is served with rice and other side dishes. It is made from lentils, spices and onions. The lentils used in the recipe are usually red lentils, which are commonly known as masoor dal. However, yellow lentils can also be used. The spices used in the recipe are turmeric, cumin seeds, red chilli powder, as well as coriander, or cilantro. Onions are also a key ingredient.