How to make Dal Fry - SK Khazana -

One of the most popular comfort foods – hot dal served with steamed rice

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon peas (toovar dal), Turmeric powder (हल्दी का पावडर)

Cuisine : Indian

Course : Dals and Kadhis

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For more recipes related to Dal Fry - SK Khazana checkout Dal Dhokli - SK Khazana, Sambhar-SK Khazana. You can also find more Dals and Kadhis recipes like Simple Palak Dal Makhanewali Kadhi Jeerya Miryachi Kadhi Shengdanyachi Amti

Dal Fry - SK Khazana

Dal Fry - SK Khazana Recipe Card

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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 : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dal Fry - SK Khazana Recipe

  • Split pigeon peas (toovar dal) soaked 1 cup

  • Turmeric powder 1/4 teaspoon

  • Asafoetida 1/4 teaspoon

  • Ghee 1 tablespoon

  • Butter 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 1 teaspoon

  • Garlic finely chopped 1 teaspoon

  • Green chillies finely chopped 1-2

  • Medium onion finely chopped 1

  • Medium tomato finely chopped 1

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped to garnish

Method

Step 1

Pressure cook pigeon peas in 2 cups water with turmeric powder and asafoetida till the pressure is released 3 times.

Step 2

Heat ghee and butter in a deep non-stick pan. Add cumin seeds, ginger, garlic, green chillies and onion. Mix and sauté till onions turn translucent.

Step 3

Add tomato, mix, cover and cook till soft. Add chilli powder, garam masala powder, mix well and cook for a minute.

Step 4

Add cooked pigeon peas and mix. Add ½ cup water and salt, mix and simmer for 2-3 minutes.

Step 5

Garnish with coriander leaves and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

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.