Restaurant style dal fry

Name: Restaurant style dal fry
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/4 Cup Pigeon Pea (3 hand full); 1 Onion finely chopped; 1 Tomato finely chopped; 1 Green Chilli finely chopped; 1 tsp Ginger Garlic Paste; 1/4 tsp turmeric powder; 1 tsp Red Chilli Powder; 1/2 tsp Garam Masala Powder; 1/2 squeeze Lemon; 1 tsp Kasurimethi; as required Coriander leaves; as per taste Salt; 1 tbsp Oil/Ghee; 1 tsp Cumin Seeds; A generous pinch Asafoetida; 1 Dry Red Chilli

sushcookss @sushcookss

Ghaziabad

#ldcravings2
A simple yet a lip-smacking restaurant-style DAL FRY paired with JEERA RICE

I love all kinds of dal recipes, but now this has become a favourite of mine. Usually, I end up making a dal tadka, but today was in a mood to try this with the missing of those weekend going out and having restaurant ka khana. Dal Fry is mostly one common thing which almost everyone orders for lunch. So making this at home was a feel-good process.

#ldcravings2
A simple yet a lip-smacking restaurant-style DAL FRY paired with JEERA RICE

sushcookss @sushcookss

Ghaziabad

#ldcravings2
A simple yet a lip-smacking restaurant-style DAL FRY paired with JEERA RICE

Saved

Ingredients

3 servings

1/4 CupPigeon Pea (3 hand full)
1Onion finely chopped
1Tomato finely chopped
1Green Chilli finely chopped
1 tspGinger Garlic Paste
1/4 tspturmeric powder
1 tspRed Chilli Powder
1/2 tspGaram Masala Powder
1/2 squeezeLemon
1 tspKasurimethi
as requiredCoriander leaves
as per tasteSalt
1 tbspOil/Ghee
1 tspCumin Seeds
A generous pinchAsafoetida
1Dry Red Chilli

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Steps

1

Wash the dal and pressure cook for 3 whistles.
2

By the time your dal gets cooked, heat a pan with oil. Splutter cumin, dry red chilli and add a generous pinch of asafoetida. Add the chopped onions, green chilli and fry for 2 minutes.
3

Now add the ginger/garlic and green chilli paste and fry again for a minute. Add all the spice powders and salt. Give a quick mix and add the tomatoes. Fry until oil oozes out.
4

Add the cooked dal and mix everything well and cook for 4-5 minutes. Add water if the consistency is very thick.
5

In the end, add the Kasurimethi, coriander leaves and lemon juice. Switch off the flame and give a quick mix.Serve hot with Jeera Rice.