Recipe

Recipe:

1. Prepare the Dal:

   • Rinse 1 cup Chana Dal and 1/4 cup Moong Dal thoroughly.
   • Soak the dal in water for 15-20 minutes.
   • Drain the soaked dal and add it to a pressure cooker with 3.5 cups of water.
   • Add 1/2 teaspoon turmeric powder and 1 teaspoon ghee to the dal.
   • Pressure cook the dal for 2 whistles. Avoid overcooking to maintain the texture of the dal.
   • Once cooked, let the cooker cool down naturally.

2. Prepare the Tempering (Tadka):

   • Heat 2 tablespoons ghee or oil in a pan.
   • Add 1/2 teaspoon asafoetida and let it sizzle.
   • Add 2 finely chopped onions and sauté until they turn pink, about 2-3 minutes.
   • Add 1 tablespoon finely chopped garlic and 1/2 teaspoon finely chopped ginger. Sauté until the raw smell disappears.
   • Add 2 finely chopped or pureed tomatoes. Cook until the tomatoes are well incorporated and the oil starts to separate from the mixture.
   • Stir in 2 teaspoons Kashmiri red chili powder, 1 teaspoon coriander powder, and salt to taste. Cook until the spices blend well with the tomato mixture.

3. Combine Dal and Tadka:

   • Add the cooked dal to the tempering mixture.
   • Mix well and let it simmer for 7-8 minutes on low flame, allowing the flavors to meld together.
   • Add 1/2 teaspoon Kitchen King Masala (or Garam Masala) and 1 tablespoon Kasoori Methi. Stir and cook for an additional 2 minutes.

4. Prepare the Final Garnish:

   • Heat 1/2 teaspoon ghee in a small pan.
   • Add 1 tablespoon finely chopped garlic and sauté until it turns slightly dark.
   • Optional: Add a pinch of red chili powder for extra color and flavor.
   • Pour this garlic tempering over the cooked dal fry for an extra layer of aroma and taste.

5. Serve:

   • Serve the Dal Fry hot with roti, paratha, or cumin rice. Adjust the consistency by adding water if needed, depending on your preference.

Enjoy your flavorful Dal Fry, which is sure to bring the taste of a restaurant right into your home!