Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What are the keys to making good dal fry?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the keys to making good dal fry?),it will help you,my kids.
Answer:
Daal Fry:
The key to great daal fry is properly cooked daal. It should be soft and cooked but not mushy & overcooked. Toor daal cooks quickly and doesnt need to be soaked.
Ingredients:
1 1/2 lbs toor daal
4 tablespoons oil
3 tablespoons cumin seeds
1 large onion
2 large fresh roma tomatoes
2-3 thin green chilies
1 teaspoon red chili powder
1 tablespoon garam masala
2 tablespoons salt
METHOD:
Wash toor daal in 4 changes of water, then set to cook. put enough water in the toor daal to be about 1 1/2 inches above the daal. If you don't have a pressure cooker, use a large saucepan, it should take somewhere around 45 minute for the daal to become soft.
In a large saute pan, add the oil, cumin, finely chopped onion and green chillies. Saute until the onions are transparent &
add diced tomatoes and saute for 2 more mintues. Check the daal to make sure it is soft, then mash with a potato masher until you have a porridge-like consistency. If you need to retrieve water from the pan, then do it beforehand. just remember, you can always put the water back in if there isn't enough, but you can't take it out once the lentils are mashed.
After the daal is mashed add the saute mixture. Add red chilli powder for more heat if necessary, add garam masala and salt. Stir over heat for 2 minute and it is ready. Serve over jeera rice with papad and mango pickle.
In my opinion (and I have many Indian friends that agree) you need to soak the lentils before cooking them. Soak them for a good 8 hours or so, and then only cook them 15 minutes. That way, the lentils retain their shape and don't turn into total mush.
hi. the best dal fry or dal tarka uses 3 types of lentils, namely moong dal, masoor dal and urad dal. you have to mix all three equally and soak in hot water for a while and then boil with a little salt. fry chopped red onions+ chopped ginger and garlic till golden brown. mix corriander powder, cumin powder and garam masala with a little tumeric powder. add tomato puree or chopped tomatoes and after they are simmered for 5 minutes add in the boiled lentils. mix and decorate with chopped fresh corriander leaves. serve with boiled basmati rice or pulao rice.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What are the keys to making good dal fry?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the keys to making good dal fry?),it will help you,my kids.
Answer:
Daal Fry:
The key to great daal fry is properly cooked daal. It should be soft and cooked but not mushy & overcooked. Toor daal cooks quickly and doesnt need to be soaked.
Ingredients:
1 1/2 lbs toor daal
4 tablespoons oil
3 tablespoons cumin seeds
1 large onion
2 large fresh roma tomatoes
2-3 thin green chilies
1 teaspoon red chili powder
1 tablespoon garam masala
2 tablespoons salt
METHOD:
Wash toor daal in 4 changes of water, then set to cook. put enough water in the toor daal to be about 1 1/2 inches above the daal. If you don't have a pressure cooker, use a large saucepan, it should take somewhere around 45 minute for the daal to become soft.
In a large saute pan, add the oil, cumin, finely chopped onion and green chillies. Saute until the onions are transparent &
add diced tomatoes and saute for 2 more mintues. Check the daal to make sure it is soft, then mash with a potato masher until you have a porridge-like consistency. If you need to retrieve water from the pan, then do it beforehand. just remember, you can always put the water back in if there isn't enough, but you can't take it out once the lentils are mashed.
After the daal is mashed add the saute mixture. Add red chilli powder for more heat if necessary, add garam masala and salt. Stir over heat for 2 minute and it is ready. Serve over jeera rice with papad and mango pickle.
In my opinion (and I have many Indian friends that agree) you need to soak the lentils before cooking them. Soak them for a good 8 hours or so, and then only cook them 15 minutes. That way, the lentils retain their shape and don't turn into total mush.
hi. the best dal fry or dal tarka uses 3 types of lentils, namely moong dal, masoor dal and urad dal. you have to mix all three equally and soak in hot water for a while and then boil with a little salt. fry chopped red onions+ chopped ginger and garlic till golden brown. mix corriander powder, cumin powder and garam masala with a little tumeric powder. add tomato puree or chopped tomatoes and after they are simmered for 5 minutes add in the boiled lentils. mix and decorate with chopped fresh corriander leaves. serve with boiled basmati rice or pulao rice.
correctness,It's Non-profit and only for informational purposes.
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