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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse tuar dal and yellow moong dal thoroughly. Add double the amount of water and cook on medium flame until 4-5 whistles in a pressure cooker.
Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn pink.
Add chopped tomatoes, garlic, ginger, and green chillies. Cook well until the raw smell of ginger and garlic disappears.
Add kasuri methi, red chilli powder, turmeric powder, coriander powder, garam masala, and salt to taste. Sauté the spices well, adding a little water if necessary.
Once the spices are cooked, add the cooked dal and bring it to a boil. Ensure the dal is thick and not too watery.
Once the dal boils, remove it from the flame.
Heat ghee in a small pan. Add finely chopped garlic and sauté until golden brown.
Add whole red chillies or Kashmiri red chilli powder, turn off the heat, and pour the tempering over the dal.
Garnish with chopped coriander leaves and serve hot with jeera rice or parathas.
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If you prefer a spicier dal, increase the amount of green chillies or red chilli powder.
For a richer flavor, use ghee instead of oil for tempering.
Can I use only one type of dal?
Yes, you can use either tuar dal or yellow moong dal, but the combination of both gives a richer flavor.
How can I make the dal thicker?
Cook the dal longer or reduce the amount of water used during cooking.
Is it necessary to use a pressure cooker?
A pressure cooker speeds up the cooking process, but you can also cook the dal in a pot until tender.
Can I skip the tempering?
Tempering adds a burst of flavor, but you can skip it if you prefer a simpler taste.
What can I serve with Dal Fry?
Dal Fry pairs well with jeera rice or parathas.
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