दाल फ्राई (Dal Fry, North Indian Dal Fry) by Tarla Dalal





The interactive transcript could not be loaded.



Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Sep 28, 2012

Dal Fry, a popular moderately spiced North Indian dal.
Recipe link : http://www.tarladalal.com/Dal-Fry-1965r

Subscribe : http://goo.gl/omhUio

Tarla Dalal App: http://www.tarladalal.com/free-recipe...
Facebook: http://www.facebook.com/pages/TarlaDa...
YouTube Channel: http://www.youtube.com/user/TarlaDala...
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/1078836208487...
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/

Dal Fry

From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite Dal Fry. A mixture of moong and masoor dal cooked to perfection and perked up with an aromatic tempering along with fried onions and tomatoes, this dal has a very pleasing texture and irresistible flavour too. The addition of nigella seeds to the tempering is a special touch, which leaves a lingering flavour on your taste buds even after you finish your meal. Enjoy the Dal Fry hot and fresh with your favourite rotis.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves 4

1/4 cup yellow moong dal , soaked for 2 hours
1 cup red masoor dal , soaked for 2 hours
1/4 tsp turmeric powder (haldi)
2 green chillies , slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 whole dry kashmiri red chilli
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes

For The Garnish
1 tbsp chopped coriander (dhania)

1. Wash the dals together.
2. Combine 2½ cups of water, dals, turmeric, chillies, ginger, garlic and salt , mix well and pressure cook for 2 whistles.
3. Allow the steam to escape before opening the lid and keep aside.

How to proceed
1. Heat the ghee in a kadhai, add the mustard seeds, nigella seeds and kashmiri chilli, sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 2 to 3 minutes, till the onions turn translucent.
3. Add the tomatoes and a little water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the prepared cooked dal, ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5. Serve immediately garnished with coriander.



to add this to Watch Later

Add to

Loading playlists...