Try this Dal Fry recipe, or contribute your own.
Suggest a better descriptionMix all the dals. Wash thoroughly and soak for 10 minutes. Pressure cook till done. (approx. 3 whistles). Cool cooker, remove dal, beat with hand beater. Make thin paste of the dry masala powders. Heat 2 tablespoon ghee in saucepan add the chopped onoin and fry for till onions are pink. Add the dry masala paste, fry for a minute more. Add the dal and bring to boil. Simmer for 5-7 minutes. Take dal in serving dish. Just before serving give the tadka (seasoning) as follows: Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter. Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds. Take off fire. After 2-3 seconds, add lemon juice and chopped coriander. Pour onto hot dal and cover for 2-3 minutes. Stir and serve hot with plain or jeera rice or buttered rice. Making time: 20 minutes (excluding pressure cooking time) Makes: 4 servings Shelflife: Best fresh piping hot.
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 1 | ||
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Calories: 536 | ||
Calories from Fat: 380 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.3g | 56 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 202.7mg | 7 % | |
Potassium 1212.4mg | 32 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 27.2g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 536
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