While in India all types of Dal recipes, Dal Fry and Dal Tadka recipes are hottest and commonly prepared. But I assume most of them still don't know the essential difference between Dal Fry and Dal Tadka recipe. Basically, in Dal Fry recipe, the tadka or tempering is made at the start and also for tadka onion and tomatoes are added. Once sautéed, cooked or pressure cooked toor Dal or arahar Dal is added on top of it. Whereas in Dal tadka, tempering is added in the final step after cooking and adding all the spices to lentil. Adding onion and tomatoes aren't mandatory in Dal tadka and also any choice of Dal are often used to prepare it.
The recipe for toor Dal Fry or Arhar Dal fry is extremely easy to make with no complicated steps. Yet there are some tips, recommendations and serving ideas for Dal Fry recipe. Firstly, the consistency of Dal Fry is extremely critical and should not be either thin or thick. It should be runny consistency and will be ready to easily mix it with Rice or Jeera rice. Secondly, the Dal Fry is usually prepared only with toor dal or Pigeon Pea lentil. On the other hand you can easily experiment the recipe and extend it by adding equal proportions of chana dal or moong dal for variations. Lastly, if you're frequently preparing Dal recipes, then you can deep freeze the pressure cooked Dal in the refrigerator. Just deep frost the frozen Dal and blend it with tempering whenever required.
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Total time: 25 minutes
How to cook:
Add 3 cups of water and pressure cook ¾ cup of Toor Dal.
Pressure cook for 5-6 whistles or till the toor Dal gets cooked completely.
In kadai heat 1tbsp Ghee, 1 tbsp Mustard, 1 tbsp Jeera, 1 dry Red Chilli, few curry leaves and a pinch of hing.
Sauté finely chopped Onion alongwith 1 tsp of Ginger Garlic paste and chopped Green Chillies.
Add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp of coriander powder. Sauté well.
Now add finely chopped tomato. Sauté till it turns mushy.
Add cooked Dal, salt. Mix it well.
Add ¼ Garam masala, 1tbsp of finely chopped Coriander and 1 tbsp of crushed Kasuri Methi.
That’s set! Serve it with hot steam rice or Jeera Rice.
Tried this recipe?
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