Dal Fry (Restaurant Style) – Maimoona Yasmeen Recipes – Hyderabadwala

From Maimoona Yasmeen Recipes

Pigeon pea lentils: 300 grams or 2.25 teacups
Tomatoes (medium size) : 7 chopped
Ginger garlic paste : 1 ½ tablespoons
Red chili powder: 2 ½ teaspoons
Turmeric powder: ½ teaspoon
Salt: 2 teaspoons
Chopped coriander:1 cup
Curry leaves: 1 cup
Whole green chilies: 8 to 10
Cooking oil:  4 tablespoons
Cumin seeds: 4 teaspoons


1.    In a pressure cooker add pigeon pea lentils or tuvar dal, chopped tomatoes,  ginger garlic paste, red chilli powder, turmeric powder, 350 ml or 3 teacups of water. Mix well and close the lid.

2.    Cook on medium flame for about 15 to 20 minutes till the pigeon pea lentils get tender.

3.    Open the lid, add 2 cups of water and make it into a fine paste using a blender.

4.    Add 3 cups of water, salt, chopped coriander, curry leaves and whole green chilies and close the lid.

5.    Simmer for 10 to 15 minutes on medium flame.

6.    In a frying pan, add oil, when the oil is hot, add cumin seeds.

7.    When the cumin seeds turn brown, switch off the flame and temper the boiled tuvar dal.
Hyderabadi Restaurant Style Dal is ready.




fahmida begum says…
very easy to understand & remember and simple ingredient to make so delicious food

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