Dal fry

Name: Dal fry
Yield: 4-6 people
Cuisine: Indian
Ingredients: 150 gm chana dal; 1.5 teaspoons Jeera; 2 small (medium if Indian) onions diced; 1 tsp ginger garlic paste (about 1/2 inch ginger and 4 cloves of garlic blender); 1/2 teaspoon Jeera powder; 1/2 teaspoon haldi; 1 teaspoon dhania powder; 1/2 teaspoon garam masala; 1 tez patta; 2 green elaichi pieces; 1-1.5 small onions, cut thin; 1 tablespoon ghee if available, else oil; 1/2 teaspoon Jeera; 1 teaspoon red chilli powder

anujsakhuja @anujsakhuja

Dal fry

anujsakhuja @anujsakhuja

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Ingredients

4-6 people

150 gmchana dal
Masala
1.5 teaspoonsJeera
2small (medium if Indian) onions diced
1 tspginger garlic paste (about 1/2 inch ginger and 4 cloves of garlic blender)
1/2 teaspoonJeera powder
1/2 teaspoonhaldi
1 teaspoondhania powder
1/2 teaspoongaram masala
1tez patta
2green elaichi pieces
Tarka
1-1.5small onions, cut thin
1 tablespoonghee if available, else oil
1/2 teaspoonJeera
1 teaspoonred chilli powder

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Steps

1

Soak chana daal in water for at least 30 mins. Water should be 3x volume of dal. (30 mins - 2 whistles and 5 mins vs 60 mins - 2 whistles.
2

Heat adequate oil in pressure cooker on medium heat. Once hot, add zeera until small starts coming and then add onions. Mix well, stir occasionally and cook until well browned.
3

While waiting for onions to brown, purée 2 tomatoes (same size as onion) in the blender. If using fresh ginger garlic, purée one heaped teaspoon worth of ginger and garlic with the tomatoes. This would be about half inch ginger and 4 cloves of garlic.
4

Once browned, turn heat to medium slow and add tomato purée and ginger garlic paste.
5

Add salt, zeera powder, haldi, dhania powder, garam masala. Turn heat to high and cook to masala leaves oil.
6

Move to low heat. Add dal to the pressure cooker and mix well. Add remaining water to the pressure cooker. Add 2 pieces green elaichi and 1 tez patta.
7

Close pressure cooker and put it on medium- high. Cook till 2 whistles (and 5 extra minutes if dal only soaked for 30 mins). In UK stove, 3 whistles might be better. After whistles are done, take off heat and unclip the cooker.
8

Cut onions thin and brown well
9

Heat ghee/oil in dish and add zeera. Once slightly browned, turn off heat and let it cool for 2-3 mins. Then add one teaspoon red chilli powder and put aside.
10

Add hot water to dal if required to reach thickness desired. Add salt if needed. Add some fried onions in and mix well. Remove elaichi if you can find it.
11

Add in tarka and onions and serve.