How to make Dal Fry -- SK Khazana -
Comfort food at its best – a bowl full of hot dal dry and jeera rice, what more can one ask for after a tiring day
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Toor dal (तुवर दाल),
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Dal Fry -- SK Khazana checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Jeera Mirachi Kadhi Turai Aur Moong Ki Dal Phoolkopi Motorshuti Diye Bhaja Mungerdaal sambhar
Dal Fry -- SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dal Fry -- SK Khazana Recipe
Toor dal 3/4 cup
Split Bengal gram washed 1/2 cup
Split skinless green gram washed 1/2 cup
Salt to taste
Turmeric powder 1 teaspoon
Onions small 2
Green chillies 2
Oil 1 1/2 tablespoons
Ghee 1 1/2 tablespoons
Cumin seeds 1 1/2 teaspoons
Asafoetida 1/2 teaspoon
Dried red chillies 2-3
Garlic finely chopped 2 tablespoons
Ginger finely chopped 1 tablespoon
Curry leaves 8-10
Tomatoes medium, finely chopped 2
Red chilli powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Dried mango powder 1 teaspoon
Chaat masala 1/2 teaspoon
Dried fenugreek leaves powder 1/2 teaspoon
Butter 2 tablespoons
Fresh coriander sprig for garnish
Jeera rice to serve
Salad to serve
Papad to serve
Method
Step 1
Wash toor dal with sufficient water and drain.
Step 2
Heat a pressure cooker, add split Bengal gram, split skinless green gram and washed toor dal. Add salt, ½ tsp turmeric powder and 3½ cups water, cover the cooker and cook under pressure till 4-5 whistles are released.
Step 3
Meanwhile, finely chop onions and green chillies.
Step 4
For the tadka, heat oil and ghee in a pan, add cumin seeds and let their colour change.
Step 5
Add asafoetida, dried red chillies, garlic, ginger, curry leaves and green chillies, mix and sauté on high heat till garlic turns golden.
Step 6
Add onions, mix and saute till golden brown.
Step 7
Open the lid of the pressure cooker and mash the cooked gram mixture with a masher.
Step 8
Add tomatoes to the onion mixture and sauté on high heat till they soften.
Step 9
Add red chilli powder, remaining turmeric powder, cumin powder and salt and mix well and cook till the mixture is pulpy.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
