Dal Fry is as popular as Dal Makhani; the difference between these dals is the use of lentils. Dal Makhni is made of Black whole gram & Red Kidney beans; while Dal Fry is made of Yellow lentil. You can make same dal with Yellow Gram or pigeon pea lentil. Here in this recipe I have used yellow gram. Dhabas are the road side restaurants and very popular for its rustic style of food.
1 cup Yellow Moong Dal, washed & soaked
2 ¼ cups water
2 tbsp. Clarified Butter or Ghee
1 tsp. Cumin seeds
2 cloves
Pinch of Asafetida
3-4 Green chilies
1 tbsp. Ginger, finely cuts
2 Medium Size Tomatoes, Finely chopped
1 tbsp. fresh Coriander, plus extra for garnishDSC_0132
1 tsp. Turmeric powder
1 tsp. Red Chili powder
2 tsp. Dry coriander powder
Salt to taste
1 tbsp. Lime juice
1 small piece of charcoal
Cook dal in the pressure cooker with salt and 1 cup water for one whistle. Remove and cool.
Heat the pan on medium high heat adds clarified butter or ghee adds cumin, clove and let them light brown. Add ginger, asafetida, green chilies and chopped coriander, sauté. Add turmeric, red chili powder, coriander powder and chopped tomatoes, fry for 2-3 minutes. Add cooked dal and mix lightly. Add water and simmer for 4-5 minutes. Dal should be medium consistency, add lime juice and remove from fire. Heat a charcoal on direct flame till it start burning, remove and keep it on aluminum foil. Add some butter of ghee to create e smoke. Give this smoke on the cooked dal and cover with lid. This aroma gave the touch of Dhaba style dal. Garnish dal with coriander leaves and serve Dal Fry with hot steamed rice or chapatti.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s