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Add 1 cup dal to a pot or cooker. Rinse it well a few times until water runs clear. (optional - To cut down the cook time, soak them for 30 minutes and drain the water.)
To cook in pressure cooker: Pour 2½ cups water. Pressure cook on a medium heat for 2 to 3 whistles. When the pressure releases, open the lid and mash the dal slightly.
To cook in pot: Add dal to a heavy bottom pot and pour 3 cups water & bring it to a boil. Simmer until soft & mushy adding more hot water as needed.
Heat a pan with ghee, oil or butter. Add mustard seeds, cumin seeds and dried red chili. When the spices begin to splutter, add hing.
Next add onions and green chilies. Saute until the onions turn golden.
Add ginger garlic and saute until the raw smell of ginger garlic goes off. This takes about a minute.
Then add tomatoes and salt. Saute on a medium flame until tomatoes turn soft.
Add red chili powder, garam masala and turmeric. Saute for 2 mins till the masala begins to smell good & leaves the pan.
Add the mashed dal & mix well. Pour more water as needed to bring it to a desired consistency. (watch video)
Cook until the dal begins to bubble well. When dal fry reaches the desired consistency, crush kasuri methi in your palms and add it.
Taste test and add more salt if needed. Garnish with coriander leaves.
Serve dal fry with rice, roti, butter naan or paratha. When the temperature comes down slightly squeeze in some lemon juice.
Press the SAUTE button instant pot and pour ghee to the steel insert.
When the ghee melts, add the cumin, red chilli & mustard (optional).
As soon as the spices pop, add hing, green chilli & onions.
Saute for 2 mins and then fry ginger garlic for 30 seconds.
Add in tomatoes and salt. Saute until the tomatoes turn soft and mushy.
Stir in red chilli powder, turmeric and garam masala. Add rinsed dal and pour 3 cups water.
Press CANCEL button. Mix well and scrape the bottom with the spatula to release any bits of food stuck.
Optional - You can also place a long legged trivet and then place your rice bowl and cover.
Secure the Instant pot with the lid. Set the steam vent to sealing position.
Press the PRESSURE COOK button, high pressure and set the timer to 8 minutes.
When the IP beeps wait for the natural release for 10 mins.
Mash the dal to suit your liking. Then add kasuri methi and coriander leaves. Taste test and add more salt if needed.
If you like thinner consistency you can add little hot water and mix.
Sprinkle some lemon juice over the dal fry & serve with rice.