Dal or Dahl as the British called it (try saying that like you’d pronounce the word “doll”) has been a staple food in Indian cuisine with many variations and different flavors. This recipe for Dal Fry is very close to my heart because it comes from my mom’s kitchen. This is my humble attempt to recreate the awesome dal my mom makes at home. This is her signature dish – simple and elegant just like her.
Tadka Dal was a common fare at our home but not Dal Fry. Mom made Dal Fry when we had guests over and now she makes every time we visit because my little one loooves her dal. The weird thing is somehow I usually make this too usually when we have company.. in a way that tradition has lived on.
Serve hot with rotis or jeera rice.Print
To be pressure cooked
- 1 cup Moong dal,rinsed
- 1/2 teaspoon turmeric powder
- 3 medium sized tomatoes, pureed
- 2 green chillies, slit lengthwise
- 1 teaspoon oil
- salt to taste
For the tempering
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 4 cloves of garlic, finely minced in to a paste
- 1/2 cup finely chopped coriander leaves
- Pressure cook the dal on medium heat with 2 cups of water (I cook till the vent goes off 4 times and the dal is well cooked.) Shut the gas off and set aside.
- On medium heat, add oil to a wok or kadhai followed by tomatoes and green chillies. Fry the tomato puree until the oil separates out or when the tomato puree loses the moisture and has thick gravy like appearance.
- Add the pressure cooked dal,salt, turmeric powder and mix well. Simmer it for 10 minutes. Add water (if needed) to get the dal to a consistency you like.
- Heat ghee in a separate pan and add cumin seeds and when they start to sputter add minced garlic cloves. Fry for around 10-20 seconds and then add this to the dal in the cooker.
- Garnish it with coriander leaves before serving.