Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Masala daal fry. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Masala daal fry Recipe. Daal Mash Fry makes an extra ordinary dish for any occasion. Keeping it simple is the new trend you need to try!
You can cook Masala daal fry using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Masala daal fry
- Make ready 500 of grm, Gram pulse(channe ki daal) (boiled).
- You need 150 of grm, onion (chopped).
- Make ready 200 of grm, tomatoes (chopped).
- Take 1 of cup,oil.
- It’s of Salt, as taste.
- You need 1 of tesp, Red chilli(or es taste).
- You need 1 of tesp, Chilli flaks.
- Make ready 1 of tbsp, Green chilli paste.
- You need 1 of tbsp, ginger paste.
- Take 1/2 of cup, coriander (fresh).
- Prepare 1/4 of tesp, tarmaric powder.
- Make ready 1 of tbsp, cumin seeds.
How to Make Mixed Masala Dal.Add all the ingredients from tomato to salt.Then, open the cooker and mash the dal till smooth.If the dal is too thick, add some water.
Masala daal fry instructions
- Heat the oil first and fry the onion for two minutes..
- Now add tomatoes and cook for 1 minute..
- Now add green chillies and ginger in it and cook for two minutes..
- Now add dry ingredients.cook on mediam heat for 2 minutes..
- Add Gram pulse and mix it well..
- Add the green coriander and let it cook for five minutes on low flame..
- Fry masala daal is ready..
Add Shan Daal Masala Mix and garlic.Heat the remaining ghee / oil and stir fry the curry leaves for few seconds and pour over the cooked lentil curry.Allow the steam to escape before opening the lid.
Heat the ghee or oil in a small fry pan.To make the dal fry, I first boil the dal with turmeric and salt and then make the masala in a separate pan.Most of the flavor of this dal comes from using fresh onion, tomatoes, ginger and garlic.So you don't need a ton of spices here.I have just used a bit of garam masala, chili powder and kasuri methi for that fragrance at the end.
