write an essay on how to make dal fry?????
Answers
Answer:
Rinse the dal (I used mix of toor and masoor) and transfer to an instant pot or pressure cooker. Add 1/2 teaspoon turmeric, 1/2 teaspoon salt and 3 cups water. Stir. Boil the dal using either-
Instant Pot: cook on high pressure for 8 minutes with natural pressure release.
Stove-top pressure cooker: cook for 4 to 5 whistles on high then lower the heat and let it cook for 3 to 4 minutes. Set aside.
Heat oil in a pan on medium heat. Once hot, add the cumin seeds and let them sizzle. Then add dried red chili and hing and saute for few seconds.Add onions (also add 1/4 teaspoon salt for the onions to cook faster) and cook for around 4 minutes until soft and light golden brown in color. Add crushed garlic-ginger and sliced green chili. Cook for 1-2 minutes until the raw smell goes away. Add chopped tomatoes and stir. Then add the garam masala, red chili powder and mix. Cook for 6 to 7 minutes until tomatoes are very soft and cooked and oil oozes from the side of the masala. This step is important, don’t rush it. Stir in between and I also added around 2 tablespoon water so that the masala doesn’t burn. Now add the boiled dal to the pan and mix. Add water to thin out the dal at this pont, I added 1 cup water here, you can add as per your taste. Add kasuri methi, Also add the chopped cilantro. Add the remaining 1/4 teaspoon salt and mix. Let the dal simmer for 3 to 4 minutes on low-medium heat. You can serve the dal at this step or do the extra step of giving it a smokey flavor (dhungar method).
Dhungar Method (Optional)
For the dhungar method, place a steel bowl on top of the dal. Meanwhile heat a piece of charcoal over direct heat until it’s red hot.
Place hot charcoal in that steel bowl on top of trivet. Pour oil on top of charcoal. You will immediately see fumes coming out of charcoal. Immediately close the pot with a lid. Let it remain like this for 5 to 10 minutes. Then open the lid and remove the bowl from dal. The longer you keep the lid closed, the smokier dal will get, so don’t do more than 10 minutes. I did for 7 minutes.Garnish with cilantro and serve dal fry with tandoori roti or rice! Voila! Dall Fry is ready
Hope it helps
Answer:
Explanation: I want to share you a new recipe dal fry. I am very much happy to share this recipe.
Cooking lentils
1: take ½ cup tuvar dal (arhar dal or pigeon pea lentils) or half-half of tuvar dal and masoor dal (pink or orange lentils). Rinse the lentils in water for a couple of times. Then add the lentils in a pressure cooker. Also add a pinch of turmeric powder and 1.5 cups water. in another pan, heat 2-3 tablespoon oil or ghee or unsalted butter. Add ½ or ¾ tsp black mustard seeds (rai).Once the mustard seeds start crackling, then add 1 tsp cumin seeds/jeera and saute them for some seconds till they change color and crackle. Then add 1 medium sized chopped onion, about ⅓ cup chopped onions. Then add ginger -garlic paste (½ inch ginger + 3-4 garlic, crushed or made into a paste in a mortar & pestle).Saute till the raw smell of the ginger -garlic disappears. Add 10-12 curry leaves, 2-3 dry red chilies, 1 or 2 green chilies. I have added curry leaves as they give a very nice flavor to the dal. Saute for a minute. Now add all the spice powders – ½ tsp turmeric powder, ½ tsp red chili powder, 1 to 2 pinches of asafoetida, Stir.
Now add 1 medium sized chopped tomatoes (about ⅓ cup finely chopped tomatoes).. Stir and saute till the tomatoes become soft and pulpy. The oil should also start to leave the masala mixture. This an indication that the onion -tomatoes base mixture is cooked.
Add this fried mixture to the dal or add the mashed dal to the fried mixture. At last add some salt and keep in low flame for a minute. The tasty dal fry is ready.
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