Easy Dal Fry, Restaurant style Dal Fry
Author:
Yummy N Tasty
Posted on,
19, May 2012
9.9 K views.
3
3.6/5 ( 7 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
15-20 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Pigeon peas spilts / Yellow Tuvar dal / Sambar parippu - 1 cup
- Chopped Spinach - ¼ cup, optional
- Tomato, big sized - 1 Nos, sliced
- Sliced Green Chillies - 2-3 Nos
- Turmeric powder - ½ Teaspoon
- Water as required ( approx: 2 ½ cups)
- Salt to taste
For tempering:
- Shallots - 2 Nos, finely sliced
- Mustard seeds - ½ Teaspoon
- Dried Red chillies - 1-2 Nos
- Red chilly powder - 1 pinch
- Coconut Oil - 1 Tablespoon
- Curry leaves - 1 sprig
Instructions:
- Clean and wash the dal, drain the water completely.
- In a pressure cooker, add in the washed dal, sliced tomato, sliced green chillies, turmeric powder, salt and enough water. If you are using spinach, add in the pressure cooker.
- Close the cooker and cook on high heat until three whistles or the dal is cooked well. When it is done, remove from flame and set aside for 5 minutes.
- Heat 1 tablespoon oil in a pan, splutter mustard seeds. Then add the chopped shallots, curry leaves, dried chillies and fry until the shallots are golden in color.
- Lower the heat and add red chilly powder, fry for 5 seconds, then add this to the dal curry.
- Mix well and place the cooker on medium heat for another 2-3 minutes. Stir occasionally.
- Serve hot with rice or chappathi's.
Tips:
If the curry is too thick, add little more water, mix well and cook for another 2-3 minutes.
Comments
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Easy Dal Fry, Restaurant style Dal Fry
| Author - Yummy N Tasty |
| Posted on - 19, May 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/dal-fry/ |
| Cooking time - 15-20 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Pigeon peas spilts / Yellow Tuvar dal / Sambar parippu - 1 cup
- Chopped Spinach - ¼ cup, optional
- Tomato, big sized - 1 Nos, sliced
- Sliced Green Chillies - 2-3 Nos
- Turmeric powder - ½ Teaspoon
- Water as required ( approx: 2 ½ cups)
- Salt to taste
For tempering:
- Shallots - 2 Nos, finely sliced
- Mustard seeds - ½ Teaspoon
- Dried Red chillies - 1-2 Nos
- Red chilly powder - 1 pinch
- Coconut Oil - 1 Tablespoon
- Curry leaves - 1 sprig
Instructions :
- Clean and wash the dal, drain the water completely.
- In a pressure cooker, add in the washed dal, sliced tomato, sliced green chillies, turmeric powder, salt and enough water. If you are using spinach, add in the pressure cooker.
- Close the cooker and cook on high heat until three whistles or the dal is cooked well. When it is done, remove from flame and set aside for 5 minutes.
- Heat 1 tablespoon oil in a pan, splutter mustard seeds. Then add the chopped shallots, curry leaves, dried chillies and fry until the shallots are golden in color.
- Lower the heat and add red chilly powder, fry for 5 seconds, then add this to the dal curry.
- Mix well and place the cooker on medium heat for another 2-3 minutes. Stir occasionally.
- Serve hot with rice or chappathi’s.
Tips:
If the curry is too thick, add little more water, mix well and cook for another 2-3 minutes.
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