How to make VEGAN DAL FRY-SK Khazana -
Once you make this vegan dal fry, you will definitely be coming back for another helping all the time!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Toor dal (तुवर दाल), Cashewnuts (काजू)
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to VEGAN DAL FRY-SK Khazana checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Mixed Dal - SK Khazana Dal Amritsari Yellow Dal Kutchi Mango Phajeta
VEGAN 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 : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for VEGAN DAL FRY-SK Khazana Recipe
Toor dal soaked for 30 minutes and drained 1 cup
Cashewnuts 1 cup
Onion 1 medium
Green chillies 2
Tomato 1 medium
Ginger 1/2 inch piece
Garlic cloves 6-8
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Curry leaves 10-12
Rock salt (sendha namak) to taste
Turmeric powder 1/4 teaspoon
coriander leaves chopped 2 tablespoons
Lemon juice 1 tablespoon
coriander sprig to garnish
Method
Step 1
Preheat the oven at 150˚C.
Step 2
Take cashew nuts on a baking tray and bake for 15 minutes. Set aside.
Step 3
Finely chop onion, green chillies, tomato and ginger piece. Roughly chop garlic cloves and set aside.
Step 4
For the cashew butter, transfer the roasted cashew nuts in a blender jar and blend to a fine paste.
Step 5
Heat a pressure cooker, add pigeon peas and 2 cups water and cook for 2-3 whistles. Allow the pressure to reduce completely.
Step 6
Heat a pan, add mustard seeds and cumin seeds and roast till the seeds splutter. Add curry leaves and sauté for a few seconds.
Step 7
Add the chopped onion, chopped ginger, rock salt and garlic and mix well. Cook till the onion turns golden brown. Pour ¼ cup water and mix.
Step 8
Add green chillies and tomato and sauté well. Add ¼ cup water, mix and cook till the tomato turns pulpy.
Step 9
Add turmeric powder and sauté for a minute. Add the cooked gram mixture and stir well. Add rock salt, mix and cook for 1-2 minutes.
Step 10
Switch the heat off and add chopped coriander, lemon juice and 1 tsp of the prepared cashew butter. Mix well and transfer into a serving bowl.
Step 11
Serve hot with steamed brown rice.
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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.
