How to make Dal Fry - SK Khazana -
One of the most popular comfort foods – hot dal served with steamed rice
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
For more recipes related to Dal Fry - SK Khazana checkout Sambhar-SK Khazana. You can also find more Dals and Kadhis recipes like Sprouted Moong Kadhi Rasam Tamatar Ki Kadhi Kolamba
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 : 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.
Most Visited Recipes
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.
