Dal fry is a mild Indian dish that pairs well with roti and rice. This version includes coconut paste for an extra layer of flavor.
Ingredients
Main Ingredients
- 50gtoor dal
- 10pieceshallots
- 4clovegarlic
- 1piecetomato
- 1/4tspturmeric powder
- 2piecegreen chilly
- 1/2tspchilly powder
- 3tbspgrated coconut
- 1tspcumin seeds
- 1/2pieceMalabar tamarind
- 1/4tspasafoetida
- 2piecedried chilly
- 1/2tspmustard seeds
- 1sprigcurry leaves
- 1tbspcoriander leaves
- 3/4tbspoil
- salt to taste
How to make Dal Fry
Cooking the Dal
Put a pressure cooker on the stove and add toor dal, tomato, 5 shallots, 3 garlic cloves, and turmeric powder. Add enough water to cook well.
Cook for 2 whistles. Do not overcook.
When the pressure is completely gone, open the lid. Add chilly powder, salt, and Malabar tamarind.
Allow to boil for 2 minutes.
Preparing the Coconut Paste
In a mixer jar, add grated coconut, green chilly, 1 garlic clove, 5 shallots, and 3/4 tsp cumin seeds.
Grind it to a fine paste by adding enough water.
Combining and Finishing
Add the coconut paste to the dal mix. Stir continuously until it starts bubbling.
Turn off the flame. Add asafoetida powder and coriander leaves.
In a pan, heat oil. Add mustard seeds and cumin seeds. When they pop, add dried chilly and curry leaves.
Add this tempering to the dal mix.
Tips & Tricks
Ensure not to overcook the dal in the pressure cooker to maintain its texture.
Adjust the amount of green chilly and chilly powder according to your spice preference.
Gayatri
(@rene121)
Cooking is my passion. I love to create new recipes... and also love to learn about different cuisine.