Dal Fry Restaurant Style | Indian Dal Fry | Dal Tadka
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If you are craving for restaurant style dal fry at home then this recipe is a must try. Making this recipe is very easy and doesn't consume much of time, everyone who has tasted my restaurant style dal fry is in love with it, I've posted the video & steps in details. If you are interested do try this recipe and let me know your feedback & Suggestion.! thanks
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Ingredients
- 1/4 cup Toor dal Pigeon pea
- 1.5 cup water
- 1 Onion
- 2 Tomato small
- 2 Garlic pods big
- 2 inch Ginger
- Curry leaves
- Coriander leaves for garnish
- 1 Red chili
- Oil
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Jeera powder
- 1/2 teaspoon Coriander powder
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Red chili powder or Kashmiri chili powder
- 1/4 teaspoon Mustard seeds
- 1 Pinch Hing
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Instructions
- Take 1/4 cup Toor dal (Pigeon pea) and wash twice and drain excess water.
- Add 1.5 cups of water to dal, 1/4 tsp turmeric and 1 tsp oil
- Pressure cook for 3 whistles or cook in a pot until dal is achieve mash able consistency
- Finely chop ginger, garlic pods, onions, tomatoes and coriander and keep aside
- Take a pan and heat 3 - 4 tbsp oil , once oil is hot enough add garlic, ginger, onion and sauté for 2 mins.
- Add salt, cook onions for a minute and then add tomatoes. Tomatoes should be cooked until they are soft and tender
- Add turmeric powder, coriander powder, jeera powder ,garam masala ,Lower the flame and then add red chili powder in above mentioned quantities .
- Add some coriander leaves and cook this mixture for a minute and add cooked dal
- Mix well and cook dal for 3 minutes and keep aside
- Last step is to add tadka for our dal, take a small pan and heat oil.
- Add mustard seeds 1/4 tsp, jeera 1/4 tsp, hing a pinch, red chili (optional) and few curry leaves.
- Lower the flame and add red chili powder and instantly add tadka to the cooked dal.
Video
Notes
- Do not over cook the dal
- Adding oil & Turmeric to dal while cooking helps to cook dal quicker
- In the last step : while adding chilli powder to the tempering, make sure the flame is on slow speed or turn off the flame, if the oil is too hot. Doing this it doesn’t burn red chilli powder and helps to retain bright red colour
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Recipe Nutrition
Calories: 136 kcal | Carbohydrates: 27 g | Protein: 7 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 45 mg | Potassium: 523 mg | Fiber: 7 g | Sugar: 8 g | Vitamin A: 1396 IU | Vitamin C: 55 mg | Calcium: 65 mg | Iron: 2 mg
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