Dal Fry | Sanjeev Kapoor Khazana

Dal fry and jeera rice, dal fry and steamed rice, dal fry and roti - this classic lentil dish teams up well with literally anything!
DAL FRY

Ingredients

½ cup split pigeon peas (toovar dal), soaked for 30 minutes
¼ cup split Bengal gram (chana dal), soaked for 30 minutes
¼ cup split skinless green gram (dhuli moong dal), soaked for 30 minutes
¼ teaspoon asafoetida (hing)
¼ teaspoon turmeric powder
3 tablespoons butter
1 teaspoon cumin seeds
1 inch ginger, finely chopped
1 tablespoon chopped garlic
2 green chillies, finely chopped
1 medium onion, finely chopped
1 medium tomato, finely chopped
Salt to taste
1 teaspoon red chilli powder
½ teaspoon garam masala powder
1 tablespoon chopped fresh coriander leaves
Juice of ½ lemon
Fresh coriander sprig for garnishing

Method

1. Heat a pressure cooker. Add drained split pigeon peas, drained split Bengal gram, drained split green gram, asafoetida and turmeric powder and 2½ cups water, mix, cover and cook till 4-5 whistles are released.
2. Heat 1½ tablespoons butter in a deep non-stick pan. Add cumin seeds and sauté till fragrant. Add ginger and garlic and sauté for 1 minute.
3. Add green chillies and onion and sauté till onion turns golden brown. Add tomato and salt and sauté till tomato turns soft and pulpy.
4. Add chilli powder, garam masala powder, salt and coriander leaves and mix well.
5. Mix the cooked dal mixture. Add it to tomato mixture, mix and cook for 4-5 minutes.
6. Add remaining butter. Switch off heat, add lemon juice and mix well.
7. Garnish with a coriander sprig and serve hot with green pea pulao.

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