I am looking for a recipe for ' dal fry ' - served in hotels across India. Can u give me the recipe ?

Question

I think they use Moong Dal.

Answer 1

Dal Fry (Moong Dal)

Ingredients:

1½ cups moong dal

3 cups water

2 tablespoons oil

1/8 teaspoon asafetida

1/8 teaspoon turmeric powder

½ teaspoon mustard seeds

½ teaspoon cumin seeds

3 green chilies, split lengthwise (small, thin variety)

1 teaspoon ginger paste

1 tablespoon chopped garlic

1 coarsely chopped red onion (medium)

1 cup chopped tomatoes

2 sprigs curry leaves, leaves removed and rinsed

Salt to taste (up to 2 teaspoons)

3 tablespoons chopped cilantro leaves

Method:

Rinse the moong dal. Add water, and boil in a medium-sized saucepan (the dal is cooked when you can pick up a few grains and mash them easily between your fingers). Mix the dal well with a spoon to a smooth consistency.

Heat oil on medium heat, in a medium-sized pan, for 30 seconds;

Add asafetida, turmeric, mustard seeds, cumin seeds and curry leaves, in quick succession. Cover the pan to prevent the oil and spices from splattering;

When the mustard seeds start crackling, add the green chilies, ginger paste and garlic. Saute for 1 minute;

Add onions, and continue sauteing until they turn translucent, about 5 minutes;

Add the tomatoes, and saute for 3 minutes longer.

Add the boiled moong dal and salt, and fry until all the ingredients are mixed well. Garnish with cilantro leaves.

Dal fry goes well chapattis or naan. Serve with raitha and mango or lime pickle.

I also like dal fry with plain, white rice.

Chapattis and Naan are available in the refrigerated food section of Indian grocery stores. When ready to serve, take them out of their pouches, and warm on a griddle for about a minute on each side, taking care not to burn.

Answer 2

Ingredients

1/4 cup toor dal

1/4 cup yellow moong dal

1/8 cup masoor dal

1/8 cup channa dal

3-4 green chillies

2 stalks curry leaves

1/2 tsp. garlic grated

1/2 tsp. ginger grated

1/2 tbsp. lemon juice

1 onion finely chopped

1 tbsp chopped coriander

1/2 tsp. each cumin & mustard seeds

1/2 tsp. red chilli powder

1/2 tsp. turmeric powder

1/4 tsp. garam masala

salt to taste

3 tbsp. ghee

Preparation

Mix all the dals. Wash thoroughly and soak for 10 minutes. Pressure cook till done. (approx. 3 whistles). Cool cooker, remove dal, beat with hand beater. Make thin paste of the dry masala powders. Heat 2 tbsp. ghee in saucepan add the chopped onoin and fry for till onions are pink. Add the dry masala paste, fry for a minute more. Add the dal and bring to boil. Simmer for 5-7 minutes. Take dal in serving dish. Just before serving give the tadka (seasoning) as follows: Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter. Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds. Take off fire. After 2-3 seconds, add lemon juice and chopped coriander. Pour onto hot dal and cover for 2-3 minutes.

Stir and serve hot with plain or jeera rice or buttered rice.

Answer 3

You can make Dal-fry with Dhuli Moong Dal, Tuar Dal, or Split Masoor, Or Chana Dal. Chana  Dal-fry is popular in Punjab. The recipe follows.

http://www.indiacurry.com/soups/sukhidal...

Sukhi Chana Dal Dried split chickpeas Recipe

Sukhi Dal is also called Dal Fry, popular in Punjab. Sukhi means dry, dish is not soupy

I have chosen Chana Dal. In reality, you can use the same technique with Dhuli Moong Dal (Split decorticated Moong Beans), Tuar Dal (Pigeon peas), or Split Masoor (Split Lentil). You can also use a combination of these pulses.

Ingredients

Presoak

1. Chana Dal (Split chickpeas): 1 Cup

2. Water: 3 Cups

Basic Dal

1. Water: 1½ cup

2. Turmeric Powder: 1 teaspoon

3. Cooking oil: 2 teaspoons

Bhagar

1. Cooking oil: 3 Tablespoon

2. Cumin seeds: ¼ teaspoon

3. Mustard seeds: ¼ teaspoon

4. Cinnamon stick Broken up: 1"

5. Cloves: 4

6. Bay leaf: 2

7. Finely chopped onions: ¾ cup

8. Salt: ¼ teaspoon

9. Cayenne pepper ground: ¼ teaspoon

10. Amchoor: ¼ teaspoon

Garnish

Chopped Cilantro

Method

Pre-soak

Wash, rinse and presoak beans for about two hour. Discard water and rinse again.

Basic Dal

1. Add water, turmeric and oil to a pot. Bring it to a boil

2. Add Pre-soaked drained beans. Bring it to a boil

3. Turn down heat to medium. Cook uncovered, till Chana Dal is half cooked..

Bhagar

1. Heat Ghee in a heavy bottom pan

2. Add Mustard seeds, Cumin, Cinnamon, Cloves, and Bay leaf. Sauté till cumin are brown and mustard seeds start to pop

3. Add onions, salt and cayenne pepper. Fry till onions are brown.

4. Transfer to Basic Dal.

5. Cook Dal for about 5 minutes.

Garnish with Cilantro