Dal fry quick

By Ranveer Brar · 90 min

Ingredients

Instructions

1. In a pressure cooker, heat the ghee, then add the cumin and fenugreek seeds and let them splutter.
2. Add the toor dal, green moong dal, crushed garlic, salt, asafoetida, turmeric and water. Mix well.
3. Close the lid and cook for 3-4 whistles, or until the dal is cooked. Set aside.
4. For the paste, combine the garlic, ginger, coriander stems, mustard oil, green chillies, coriander seeds, cloves, black cardamom, cumin, black peppercorns and degi red chilli powder in a bowl.
5. Transfer the mixture to a mixer grinder jar and grind to a smooth, fine paste.
6. Mix the beaten curd with the paste well. Set aside.
7. Fry the dry Kashmiri red chillies in hot oil until their texture changes. Drain them on an absorbent sheet and set aside.
8. For the tadka, heat the leftover oil in a pan, add the cumin, onions, asafoetida and salt, and sauté for 2-3 minutes.
9. Add the degi red chilli powder, almonds, cashews and raisins and cook for one minute. Add a little water, bring to a quick boil, then switch off and set aside.
10. In a handi, heat the ghee, add the curd mixture and cook until the masala is done or the oil separates from it.
11. Add the water, cooked dal, hot water, salt and the ¼ cup ghee, and simmer for 12-15 minutes.
12. Stir in the prepared tadka and bring to a quick boil. Serve in a bowl, garnished with the reserved tadka, fried chillies and coriander sprig.

Summarized from Ranveer Brar's video. Watch it for the details.

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