Dal Fry Recipe
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Servings: 2
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup |
| Water | As required |
| Onion | 1 (finely chopped) |
| Tomatoes | 2 (finely chopped) |
| Green Chillies | 2 (finely chopped) |
| Ginger | 2-inch piece |
| Garlic | 5 cloves |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 tablespoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Lemon wedges | As required |
| Coriander (Dhania) Leaves | Chopped, for garnishing |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Mustard seeds | 1 tablespoon |
| Fennel seeds (Saunf) | 1 tablespoon |
| Cumin seeds (Jeera) | 1 tablespoon |
| Dry Red Chillies | 2 |
| Ghee (Clarified Butter) | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 |
| Protein | 15g |
| Carbohydrates | 45g |
| Fat | 10g |
| Fiber | 10g |
| Sodium | 500mg (depends on salt added) |
Instructions
-
Preparation of Dal:
Begin by thoroughly washing the chana dal under cold running water until the water runs clear. After washing, soak the dal in enough water for about 20 to 30 minutes to soften it. -
-
Cooking the Dal:
In a pressure cooker, add the soaked dal along with water, salt, and turmeric powder. Close the lid and cook for 5 to 6 whistles, allowing the pressure to release naturally. Once done, carefully open the lid and set the cooked dal aside, draining and reserving any excess water for later use. -
Sautéing Aromatics:
In a heavy-bottomed kadhai (wok), heat a combination of oil and ghee over medium heat. When the oil is hot, add the grated ginger, minced garlic, and finely chopped green chillies. Sauté these ingredients for a few seconds until they release their fragrant aroma. -
Cooking the Onion and Tomatoes:
Introduce the finely chopped onion to the kadhai and continue to sauté for 3 to 4 minutes until the onions become soft and turn a lovely golden brown color. Next, add the chopped tomatoes, allowing them to cook for about 2 minutes until they become soft and mushy. -
Combining Ingredients:
Stir in the cooked chana dal into the aromatic mixture, ensuring everything is well combined. Gradually add 1 cup of the reserved lentil water, adjusting the salt according to your taste. Allow the dal to come to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally. You may add more water if necessary to achieve your desired consistency; many prefer the dal to be a little thicker. -
Tempering the Dal:
For the final touch, heat a tablespoon of ghee in a small tadka (tempering) pan. Once the ghee is hot, add the mustard seeds, cumin seeds, fennel seeds, and dry red chillies. Follow this with a sprinkle of asafoetida and Kashmiri red chilli powder. Fry the mixture for approximately 15 seconds, or until the seeds begin to pop and release their fragrant oils, taking care not to burn them. -
Finishing Touches:
Pour the prepared tempering over the simmering dal. Allow the dal fry to rest for an additional 10 minutes, letting the flavors meld beautifully before giving it a gentle stir. -
Serving:
Serve the Dal Fry hot, garnished with freshly chopped coriander leaves and a squeeze of lemon juice for an extra zesty flavor. This dish pairs wonderfully with steamed rice, jeera rice, or phulka, and can be complemented with a side of Aloo Methi Masala for a hearty and satisfying meal.
Enjoy this delightful Dal Fry Recipe, a classic comfort dish that embodies the warmth of North Indian cuisine, perfect for any lunch or dinner setting.
