In the vast and diverse landscape of Indian cuisine, there are few dishes as ubiquitous and beloved as “Dal Fry”. This humble yet flavorful dish holds a special place in the hearts of both local and global food enthusiasts. Combining the richness of lentils with an aromatic blend of spices, dal fry showcases the essence of Indian cooking: simplicity, depth of flavour and a harmonious interplay of ingredients. The beauty of dal fry lies in its symphony of flavors. The earthy lentils provide a comforting canvas upon which the spices perform their intricate dance.
“Dal Fry” means, “Dal” refers to lentils and “Fry” denotes the cooking technique of sauteing. The heart of any dal fry recipe lies in the lentils used. Common choices include red lentils (masoor dal), yellow lentils (Toor dal) or a mix of lentils. It has been dietary staple in India for centuries, offering a valuable source of protein, especially in vegetarian diets.
In the culinary landscape of India, where diverse flavors and regional traditions intertwine, dal fry emerges as a quintessential dish that encapsulates the essence of Indian cuisine. From its humble beginnings as a protein rich staple to its evolution into a celebrated comfort food, dal fry embodies the creativity and resourcefulness of Indian cooks. With its aromatic spices, nourishing lentils and harmonious flavours, dal fry continues to delight taste buds and bring people together, serving as a flavorful bridge between tradition and innovation. It transcends socio-economic boundaries, uniting people from different walks of life around a common dish. Whether served in a humble home or lavish restaurant, dal fry evokes a sense of familiarity and comfort, reminding people of home-cooked meals and cherished memories. As you savor a bowl of Dal Fry, you’re not just tasting a dish, you are experiencing a piece of India’s rich culinary heritage.
Dal fry is a versatile dish that can be enjoyed with various accompaniments. It pairs beautifully with steamed rice, forming the cornerstone of a traditional Indian meal. Additionally, it can be savored with roti (Indian flatbread) or naan, puri or paratha, jeera rice, transforming the experience into a culinary adventure of textures and flavours.
Ingredients:
1 cup Bengal gram
½ cup Moong dal (split & hulled moong lentil)
½ cup Masoor dal (Red lentils)
1 tsp mustard seeds
1 tsp cumin seeds
2 dry red chilies
¼ tsp asafoetida
2 medium size onions, finely chopped
2 green chilies, chopped
½ tsp Turmeric powder
½ tsp red chili powder
2 tsp coriander powder
1 tbsp ginger garlic paste
½ tsp Garam masala
1 tomato, chopped
2 tbsp Vegetable Oil
Salt, to taste
For Tempering:
2 tbsp vegetable oil
1 tbsp ghee (clarified butter)
2 dry red chilies
1 tsp cumin seeds
1 tsp Kashmiri chili powder
Preparation:
- Step 1: To prepare dal fry, start by washing the lentils and set them aside.
- Step 2: In a pressure cooker, heat oil and temper the oil with mustard seeds, cumin seeds, dry red chili and asafoetida, allowing them to splutter.
- Step 3: Next add onions and fry for 7-8 minutes on medium heat, then add chopped green chilies and cook for 2-3 minutes, then add turmeric powder and red chili powder and stir.
- Step 4: Then add coriander powder and ginger garlic paste and stir for 2-3 minutes, then add Garam masala and chopped tomato fry for 3-4 minutes, then add a little water and cook the masala for 4-5 minutes more.
- Step 5: Now add the washed lentils, water and salt in the pressure cooker.
- Step 6: Pressure cook for 2-3 whistle on medium heat. If cooking in a pot cook till the dal turns mushy and soft.
- Step 7: After the pressure subsides, open the lid and mash the dal to the desired consistency.
- Step 8: For final touch, heat oil and ghee in a frying pan. Now add dry red chili, cumin seeds and let them splutter. Then turn the heat down and add Kashmiri chili powder and turn off the heat.
- Step 9: Transfer the prepared dal into a serving bowl, pour the tempering over it, and garnish with coriander leaves and serve hot with steamed rice, jeera rice, roti, naan, puri or paratha.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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