I don’t have a dal friendly household so it is something which is very rarely cooked as curry for rice or roti. But when I get a chance, I make sure I make some. For me it is comfort food. Scooping it up with some Pakistani tandoor roti slices is my kind of meal of a nice cold night. Not only that, it takes hardly any time to prepare them as well. Making restaurant style dal fry at home can be challenging at times but this recipe that I tried won hands down with a nice homely feel. The ghee gives it an awesome feel so just don’t skip it fearing the calories. After all, how much harm can 1 tsp ghee give you? Hehe… Off to this delicious curry…
Punjabi Dal Fry
- 1/3 cup masoor dal
- 1/3 cup chana dal bengal gram
- Water to cook
- 1 tsp ghee
- 1/2 tsp cumin seeds
- 3 cloves
- 1 samll pc cinnamon
- 1 medium onion minced
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 2 green chillies minced
- 1 to mato chopped
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp Kashmiri chilli powder
- Juice of one small lemon
- Salt to taste
- Chopped coriander leaves for garnish
- Add the dals along with sufficient water to cook in a pressure cooker and cook till done. Allow the pressure to go by itself.
- In a saucepan, heat ghee. Splutter the cumin seeds. Briefly fry the cloves and cinnamon.
- Add the onion and saute til soft. Add the ginger, garlic and chilli and saute till the raw smell is gone.
- Add in the tomatoes and cook till mushy.
- Add all the masala powder and saute for two minutes.
- Add the cooked dal now and give a very good mix. Add more water if required.
- Cook on simmer for five minutes. Squeeze in the lemon juice and add salt to taste.
- Cook for another minute and switch off.
- Garnish with coriander leaves and relish with rice or naan!