How to Make Dal Fry Recipe

Preparation:

• Rinse the Dal: Add 1 cup (200 grams) toor dal (split pigeon peas) to a pot or pressure cooker. Rinse well a few times until the water runs clear. Optional: Soak the dal for 30 minutes to reduce cooking time, then drain the water.

Cooking Methods:

• - Pressure Cooker: Pour in 2 ½ cups (600 ml) water. Cook on medium heat for 2 to 3 whistles. Once the pressure releases, open the lid and slightly mash the dal.
• - Pot: Add dal to a heavy-bottom pot with 3 cups (720 ml) water. Bring to a boil, then simmer uncovered until soft and mushy, adding more hot water as needed. Soaking the dal in warm water for 30 minutes before cooking can speed up the process.

How to make vegan dal recipe

Making Dal Fry in a pan:

• Temper the Spices: Heat 2 ⅔ tablespoons (40 grams) ghee, oil, or butter in a pan. Add ⅔ to 1 teaspoon (2 to 5 grams) cumin seeds, ⅔ teaspoon (2 grams) mustard seeds (optional), and 1 ⅓ dried red chili. When the spices splutter, add ⅙ teaspoon (0.5 grams) hing (asafoetida).
• Saute Onions: Add 1 ⅓ medium onion (¼ cup/30 grams) chopped, and 1 ⅓ to 2 ⅔ green chilies (slit or chopped). Saute until the onions turn golden.
• Add Aromatics: Add 1 ⅓ teaspoon (7 grams) ginger garlic paste (or ½ inch ginger & 2 garlic cloves, finely chopped). Saute until the raw smell disappears, about a minute.
• Cook Tomatoes: Add 1 ⅓ large tomato (½ cup/100 grams), chopped or pureed, and salt. Saute on medium flame until tomatoes turn soft.
• Spice It Up: Stir in ⅓ teaspoon (1 gram) turmeric, ⅓ to ⅔ teaspoon (1 to 2 grams) red chili powder, and 1 teaspoon (5 grams) garam masala. Saute for 2 minutes until the masala smells good and leaves the pan.
• Combine with Dal: Add the cooked and slightly mashed dal to the pan and mix well. Pour in ⅔ cup (160 ml) water or more to reach desired consistency. Cook until the dal begins to bubble.
• Finish: Crush ⅔ teaspoon (1 gram) kasuri methi (dried fenugreek leaves) in your palms and add it. Taste and adjust salt if needed. Garnish with 2 ⅔ tablespoons (10 grams) finely chopped coriander leaves.
• Serve: Serve dal fry with rice, roti, butter naan, or paratha. Once the temperature cools slightly, squeeze some lemon juice over the top if desired.

Crockpot dal fry instructions:

Cooking in a Crockpot:

• Rinse and soak 1 cup (200 grams) toor dal as mentioned above.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the dal is soft and mushy.

Prepare the Tempering:

• In a small pan, heat 2 ⅔ tablespoons (40 grams) ghee, oil, or butter over medium heat.
• Add ⅔ to 1 teaspoon (2 to 5 grams) cumin seeds and ⅔ teaspoon (2 grams) mustard seeds (optional). When the seeds begin to splutter, add ⅙ teaspoon (0.5 grams) hing, 1 ⅓ dried red chili (broken), and 1 ⅓ to 2 ⅔ green chilies (slit or chopped) if using.
• Add 1 ⅓ medium onion (¼ cup/30 grams), finely chopped, and saute until the onions turn golden.
• Add 1 ⅓ teaspoons (7 grams) ginger garlic paste (or finely chopped ginger and garlic). Saute until the raw smell disappears, about a minute.
• Add 1 ⅓ large tomato (½ cup/100 grams), chopped or pureed, and 1 to 1 ⅓ teaspoons (5 to 7 grams) salt. Saute on medium flame until the tomatoes turn soft.
• Stir in ⅓ teaspoon (1 gram) turmeric, ⅓ to ⅔ teaspoon (1 to 2 grams) red chili powder, and 1 teaspoon (5 grams) garam masala. Saute for 2 minutes until the masala smells good and leaves the pan.

Combine Dal and Tempering:

• Add the cooked dal to the pan with the tempering. Mix well and adjust the consistency with more hot water if needed.
• Cook until the dal begins to bubble well. Crush ⅔ teaspoon (1 gram) kasuri methi (dried fenugreek leaves) in your palms and add it to the dal.
• Taste and adjust salt if needed. Garnish with 2 ⅔ tablespoons (10 grams) finely chopped coriander leaves or fresh basil.

Serve:

• Serve the dal fry with rice, roti, butter naan, or paratha. When the temperature cools slightly, squeeze some lemon juice over the top if desired.

Instant Pot Dal Fry:

• Saute: Press the SAUTE button on the Instant Pot and melt 2 ⅔ tablespoons (40 grams) ghee. Add cumin seeds, red chili, and mustard seeds (optional). When the spices pop, add hing, green chili, and onions. Saute for 2 minutes, then add ginger garlic and fry for 30 seconds.
• Cook Tomatoes: Add tomatoes and salt. Saute until they turn soft and mushy. Stir in red chili powder, turmeric, and garam masala.
• Combine and Cook: Add the rinsed dal and 3 cups (720 ml) water. Press CANCEL, mix well, and scrape the bottom to release any stuck bits. Secure the lid, set the steam vent to sealing, and press PRESSURE COOK (high pressure) for 8 minutes.
• Finish: Allow natural release for 10 minutes after the Instant Pot beeps. Mash the dal to your liking, add kasuri methi, and coriander leaves. Adjust salt and add hot water for a thinner consistency if needed. Sprinkle lemon juice before serving with rice.