1cupTur DalArhar Dal /Pigeon Peas spilt and skinned
6whole Garlic Clovessmashed with the back of a knife
2Green Chilliesslit lengthwise
2Whole dried Red Chillies
½teaspoonChilli Powder / Cayenne Pepper
Juice of 1 Limeoptional
2tablespoonsChopped Coriander / Cilantro
Pressure cook the dal with tomatoes, turmeric, salt and 3 cups water till completely cooked through and can be mashed easily between two fingers. If using a traditional pressure cooker, cook for 4-5 whistles. In an Instant Pot, cook on manual for 30 minutes. Use a wire whisk or spoon to mash the dal further so it's almost smooth.
Heat ghee and butter in a pan and add the smashed garlic. Stir fry on high for a minute till the garlic is fragrant and starts turning golden brown. Reduce the heat and add mustard seeds, cumin seeds, curry leaves, green and red chillies and stir fry for another minute.
Add red chilli powder and give it a quick stir and all the cooked dal along with ½ cup water. Bring this to a boil and simmer for five minutes.
Switch off the flame and stir in chopped coriander and lime juice (if using). Serve hot with rice, pickle, sliced onions and rotis.
For those of you asking, here is the old recipe:INGREDIENTS
¾ Cup Tur or Arhar Dal (Pigeon peas spilt and skinned)
2 tablespoons Butter
1 tablespoon Oil
2 cloves Garlic (smashed)
½ teaspoon Garlic Paste
½ teaspoon Ginger Paste
2 Green Chilies (slit lengthwise)
1 Onion (finely chopped)
2 Tomatoes (finely chopped)
½ teaspoon Chili Powder
1 teaspoon Dhaniya (or Coriander Powder)
½ teaspoon Jeera (or Cumin Powder)
½ Turmeric Powder
½ Garam Masala (Powder)
1 tablespoon Kasuri Methi
1 Teaspoon Salt
Coriander (chopped, for garnish)
Pressure cook the dal with 2 ½ cups water till completely cooked through and can be mashed easily between two fingers. Use a wire whisk or spoon to mash the dal further so it's almost smooth.
Heat oil and butter in a pan and add smashed garlic. Fry the garlic till light brown, without burning it and add the slit green chilies, ginger and garlic paste.
Cook for 30 seconds and add onions. Stir fry the onions till they are translucent and add tomatoes, whole spices and salt.
Cook till the tomatoes completely break down and become pasty. At this point, stir in the dal along with some water if required. Bring this to a boil and simmer for 5-7 minutes.
Dry roast the kasuri methi in another pan for a minute or so. Grind it to a powder and mix it in the dal along with juice from the lemon. Switch off the flame and stir in chopped coriander.
Serve hot with rice, pickle, sliced onions and rotis.
Arhar/Toor/Pigeon Peas is the best dal to use for dal fry. It has a mild taste, cooks fairly quickly, and breaks down so that the dal has a mushy consistency which is just right for dal fry.
Do not skimp on the butter and garlic, they are imperative the taste of this dish!
Smashing the garlic with the back of a knife helps release it's juices making the dish more flavourful and aromatic.
Adjust the spice levels by controlling the amount of dry red chilli you add. You can even add in 1-2 slit green chillies while sautéing if you like it spicier.