Restaurant Style Dal Fry Dal fry and rice best combination ever! Ingredients Arhar dal (toor dal/split pigeon peas) – ½ cup Water – 1 cup + 1 cup Oil – 2 tablespoons Cumin seeds – 1 teaspoon Onion – 1 small or ½ cup, chopped Ginger paste– 1 teaspoon Garlic paste – 1 teaspoon Green chilies – 2 small, chopped finely Tomatoes – 1 medium or ½ cup, chopped Turmeric powder – ¼ teaspoon Red chili powder – 1 teaspoon Coriander powder – ½ teaspoon Cumin powder – ½ teaspoon Kasoori methi (dried fenugreek leaves) – 1 teaspoon Garam masala – ½ teaspoon Salt – to taste Lemon juice – 1 teaspoon Cilantro – few sprigs, chopped finely Instructions Wash toor dal under running cold water till water runs clear. Take dal into pressure cooker and add 1 cup of water. Close it with lid; put the weight on. Let it cook on medium heat for 5-6 whistles. Let the pressure go down by itself and open the cover. While pressure is releasing, start making masala for dal fry. Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit. Add chopped onions and mix. Let it cook till it becomes light brown. Then add ginger paste, garlic paste and green chilies. Sauté it for 30-40 seconds. Add chopped tomatoes. And mix. Let it cook for 1-2 minutes or till tomatoes get softened. Add dry spices (red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, kasoori methi) along with salt. Mix and cook for a minute. Oil will start to separate. Add cooked dal and 1 cup of water. Mix and let it simmer for 5 minutes. Then turn off the gas. Finally add lemon juice and chopped cilantro. Mix well. And serve. I have garnished it with sliced ginger because that’s how I saw and ate in restaurants.
Posted on: Thu, 08 Jan 2015 06:43:38 +0000
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