ग्रीन दाल फ़्राय | Green Dal Fry | Sanjeev Kapoor Khazana



This heavenly fragrant dal is absolutely delicious to look at due to the amazing green hue imparted by the aromatic coriander leaves and the delicate sweetness that comes from coconut.

GREEN DAL FRY

Ingredients

1 cup split skinless green gram, soaked for 20 minutes and drained
½ cup chopped fresh coriander leaves
3-4 green chillies, chopped
7-8 garlic cloves, chopped
½ inch ginger, roughly chopped
¼ cup scraped fresh coconut
½ tsp Tata Sampann Turmeric Powder
Salt to taste
Tempering 1
2 tbsps ghee
1 tsp cumin seeds
A pinch of asafoetida (hing)
4-5 garlic cloves, unpeeled and crushed
1 inch ginger, chopped
2-3 dried red chillies
Salt to taste
½ lemon
2 tbsps chopped fresh coriander leaves
Tempering 2
1 tbsp ghee
½ tsp cumin seeds
A pinch of asafoetida (hing)
A pinch of red chilli powder

Method

1. Take split skinless green gram in a pressure cooker, add Tata Sampann Turmeric Powder, salt, and 3 cups water and cook under pressure till 3 whistles are given out.
2. Put coriander leaves in a blender jar, add green chillies chopped, garlic, ginger, scraped fresh coconut and ¼ cup water and blend to a smooth paste. Set aside until in use.
3. Open the cooker once the pressure has reduced completely, mix well.
4. For the tempering 1, heat ghee in a non-stick pan, add cumin seeds and once they change colour, add asafoetida, garlic and ginger. Snip the dried red chillies and add into the pan and mix well.
5. Pour the blended paste into it and sauté for a minute. Add ¼ cup water, mix and cook for 1 minute.
6. Pour the cooked gram mixture and simmer for 5 minutes on medium heat. Add ¼ cup water, mix and cook for 1-2 minutes. Adjust salt, mix and squeeze the juice of lemon and mix.
7. Add coriander leaves, mix and take the pan off the heat.
8. For the tempering 2, heat ghee in a small non-stick pan, add cumin seeds, asafoetida, a pinch of red chilli powder, mix and take the pan off the heat.
9. Pour the dal into a serving bowl, pour the tempering on top and serve hot.

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