Butter dal fry recipe, a rich restaurant style dal with cream, butter to take it to the next level. Full video, step by step pictures.
For me dal means simple in flavour and in terms of ingredients, preparation too. I have tried making dal with milk earlier but the method was not right. Some how always stuck to my usual dal fry. We all love how the dal makhani tastes, don’t we? Why, because of the considerable amount of cream and butter along with the goodness of the urad dal’s texture.
When Vj improvised his dal when I went to India alone last year, I never thought it would taste this good. Aj just loves it. He also makes sure to balance the spice so that it doesn’t taste bland, it is just spot on always. He have some un usual ingerdients anyways, like adding a sprinkle of sambar powder and a few pinches of fennel seeds powder, but at the end, it just turns so flavourful and delicious.
He uses mixture of toor dal and moong dal, but i used Organic Masoor dal from Wildseed.com, all the spice powders are also from them, it’s all so fresh and pure, flavorful.
Butter dal fry recipe
Ingredients
- 1/3 cup masoor dal
- 1 tbsp ginger very finely chopped
- 1 tomato
- 1/4 cup cooking cream if using thick cream, just use 2 tbsp
- 3 green chilli very finely chopped
- 2 tsp kasoori methi leaves
- 1/8 tsp turmeric
- 1 tbsp ghee
- 2 tbsp butter
- Salt as needed
Spice powders
- 1 tsp red chilli powder
- 1/2 tsp coriander seeds powder
- 1/4 tsp garam masala powder
- 1/4 tsp turmeric powder
- 1/8 tsp fennel seeds powder
Instructions
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Soak dal for 30 mins. Pressure cook with little turmeric, ginger, asafoetida, few drops of ghee and 1 cup water for 4 whistles.
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Mash it once done. Set aside. Gather all ingredients needed.
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Heat a pan with ghee. In medium heat, add cumin seeds, asafoetida. Give it a quick stir.
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Add ginger, green chillies and give it a stir.
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Add tomato, all masala powders, little salt and cook until tomatoes turn mushy.
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Add kasoori methi and give it a good mix.
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Add one cup water, cooked dal and add more water to wash dal vessel and add it to the dal.
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Add salt and mix well. Simmer for 5-7 mins.
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Make sure to mix so that it doesnt get burnt.
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Add cream and mix well. Simmer for 4 more mins.
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Once thick, switch off the flame.Add butter and switch off the flame.
Video
Notes
- After adding dal, dont forget to stir every now and then to avoid burning.
- Boil well until dal turns thick and creamy. The time given may vary according to the vessel you use, heat from your stove. So adjust as needed.
- Add salt enough, otherwise the dal might not be tasting good.
- As it cools down, it gets thicker, so switch off accordingly if you are going to have it for later.
Butter dal fry method:
- Soak dal for 30 mins. Pressure cook with little turmeric, ginger, asafoetida, few drops of ghee and 1 cup water for 4 whistles. Mash it once done. Set aside.
- Gather all ingredients needed. Heat a pan with ghee.
- In medium heat, add cumin seeds, asafoetida. Give it a quick stir. Add ginger, green chillies and give it a stir.
- Add tomato, all masala powders, little salt and cook until tomatoes turn mushy.
- Add kasoori methi and give it a good mix.
- Add one cup water, cooked dal and add more water to wash dal vessel and add it to the dal. Add salt and mix well.
- Simmer for 5-7 mins. Make sure to mix so that it doesnt get burnt.
- Add cream and mix well. Simmer for 4 more mins. Once thick, switch off the flame.
- Add butter and switch off the flame.
Serve with hot rice and a sabji by side.
The post Butter dal fry recipe, Rich & Creamy appeared first on Raks Kitchen.
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