Daal fry/Tempered lentils||Step by step how to make restaurant style daal fry at home|| quick and easy

Dal fry or tempered lentils soup is usually prepared with Aarhar Dal which is also known as tur daal,toovar Dal and in English pigeon pea lentils,You can also add some moong Dal or masoor daal (red r ink lentils) to make this recipe.

It is a very famous dish in Indian Cuisine and mostly ordered in restaurants. You may think it might need some sort secret ingredients 😉.No not at all,it’s so simple that you can make any day any time at your home.

It just needs tempering in Tempering 1 (Tadka 1),when we start making the daal, and Tempering 2 (Tadka 2) after finished making it.

In between we need finely chopped onions,garlic, tomatoes,green chillies….who will equally play a great role in cooking up this daal/lentil soup with great flavors and texture.

From my kitchen to your kitchen, we’re presenting daal fry recipe👇👇👇

Type: Curry, side dish

Preparation time- 25-30 minutes

Cooking time- 25-30 minutes

Ingredients:

1/2 cup tur daal/arhar daal/pigeon pea lentils
5 tbs moong daal
1/2 cup chopped onion
1/4 th cup chopped tomatoes
Salt to taste
1 tsp cumin powder+1 tsp coriander powder+1 tsp red chilli powder+1/2 tsp turmeric powder
Tempering 1- 1 tsp cumin powder,1 tsp chopped ginger,1 tsp chopped garlic,1 tsp ginger garlic paste
Tempering 2- 1 tbs oil,1 tbs butter,1 tsp cumin seeds,1/2 tsp salt,1/4th cup chopped tomatoes,2-3 green chillies
1/4 th cup chopped coriander leaves

Procedure:

Soak the lentils for 2-3 hours
Now boil the lentils
In a pan add 2 tbs oil
Add the Tempering 1
Fry well and add 1/2 cup chopped onions
Mix well and add 1/4th cup tomatoes and add the spices(1 tsp red chilli powder+1 tsp coriander powder+1 tsp cumin powder+1/2 tsp turmeric powder)
Mix well until oil separates and then add the boiled lentils
Stir well the lentils and if you feel it’s too thick add 1-1/2 cup hot water
Bring it boil and add handful chopped coriander leaves and dish it out
Now let’s do the Tempering 2– mix well
Pour the sizzling tempering on the prepared lentil/daal
Garnish with some chopped coriander leaves and lime/lemon edge
And its done