Daal Fry (Tadka Daal)

Name: Daal Fry (Tadka Daal)
Total time: 35 min
Yield: 4 log
Ingredients: Masoor / moong daal 1½ cup; Haldi 1/2 tsp; namak; Lehsan 4 jawey; zeera 1 tsp; Sabut laal mirch 3; ghee 3 tbsp; Hari mirch; hara dhaniya; lemon

35 minute · 4 log · Desi Khane · India

Tadka daal ka bowl, laal mirch aur zeere ke tadke ke sath

Daal fry roz ka wo khana hai jo sabit karta hai ke saada khana bhi yaadgar ho sakta hai, bas daal naram pakni chahiye aur tadka garam garam daal kar foran dhak dena chahiye. Masoor aur moong jaldi pak jati hain aur baghair cream ke creamy ho jati hain, aur upar ghee, lehsan, zeera aur sabut laal mirch ki khushbu bowl se pehle table tak pahunchti hai. Ye chawal ya roti ke sath sukoon ka khana hai, busy hafton aur un dinon ke liye jab kuch khaas nahi chahiye. Poori recipe taqreeban 35 minute leti hai, aur zyada waqt daal khamoshi se ubalti hai.

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Ajza

Masoor / moong daal 1½ cup
Haldi 1/2 tsp
namak
Lehsan 4 jawey
zeera 1 tsp
Sabut laal mirch 3
ghee 3 tbsp
Hari mirch
hara dhaniya
lemon

Banane Ka Tareeqa

Daal ko kai dafa paani badal kar dhoyein, jab tak paani taqreeban saaf na ho jaye, phir achhi tarah chaan lein.
Daal ko bartan mein haldi aur 4 cup paani ke sath rakhein. Ubal layein, jhaag hata dein, aur aanch halki kar dein.
20 se 25 minute halki aanch par pakayein, beech beech mein hilate hue, jab tak daal bilkul naram aur creamy na ho jaye. Zyada gaarhi ho to garam paani daalein.
Chakhein aur namak daalein. Daal behne wali honi chahiye, sakht nahi, kyunke thanda hone par gaarhi ho jati hai.
Lehsan ko patla kaatein. Chhoti kadhai mein ghee darmiyani aanch par garam karein aur zeera daalein. Jab chatakne lage to lehsan daalein.
Lehsan ko sunehra hone tak fry karein, brown nahi. Sabut laal mirch daalein, das tak ginein, aur kadhai foran aanch se utaar lein.
Garam tadka aik hi dafa daal par daalein, sizzle sunein, aur 2 minute ke liye bartan dhak dein taake khushbu andar rahe.
Hari mirch aur dhaniya milayein, upar lemon nichodein, aur chawal ya roti ke sath garam serve karein.

Chef ki tip

Jaise hi tadka daalein, daal ko dhak dein. Is se khushbu daal ke andar rehti hai, kitchen mein nahi nikalti, aur lehsan ka zaiqa poore bartan mein phail jata hai.

Serve Karna

4 logon ke liye ubale hue chawal ya roti, lemon ka tukda, aur side par saada salad ya achar ke sath kaafi hai. Daal gehre bowls mein patli aur garam serve karni chahiye, tadka upar nazar aana chahiye. Chawal ke sath serve karein to daal table par chawal par daalein. Tala hua anda ya papad isay poora khana bana deta hai.

Store Aur Dobara Garam Karna

Thanda kar ke airtight dabbe mein fridge mein 3 din tak rakhein. Fridge mein daal gaarhi ho jati hai, is liye dobara garam karte waqt thoda garam paani mila kar hilayein. Halki aanch par hilate hue garam karein, jab tak bhaap na nikle, aur dobara garam karne ke baad taaza dhaniya daalein. Hisson mein 1 mahine tak freeze karein, fridge mein thaw karein, aur behtareen khushbu ke liye taaza tadka banayein.

Ajza Ke Notes

Masoor daal sab se jaldi pakti hai aur creamy hoti hai. Moong daal thodi shape rakhti hai. Dono chal jati hain, aur aadhi aadhi mix bhi achhi hai.
Haldi rang aur halke zaiqe ke liye hai. Zyada daalne se daal karwi ho jati hai, is liye naap kar daalein.
Tadke ke liye lehsan ko kaatein, kootain nahi. Qashain aik jaisi sunehri hoti hain aur kurkuri rehti hain.
Ghee tadke ka zaiqa sab se achha uthata hai. Tail bhi chal jata hai, lekin aik extra lehsan ka jawa daalein.

Variations

Palak daal: paki hui daal mein 2 cup kata hua palak mila kar tadke se pehle 5 minute simmer karein.
Tamatar daal: shuru mein daal ke sath 1 kata hua tamatar daalein, khatte aur thode gaarhe result ke liye.
Zyada lehsan wali: tadke mein lehsan dugna kar dein aur aadha tsp kuti hui laal mirch bhi daalein.

Aam Ghaltiyan

Daal ko kam pakana. Daane wali daal tadka kitna bhi achha ho, creamy nahi hoti.
Lehsan jalana. Brown lehsan karwa ho jata hai aur poora bartan kharab kar deta hai, is liye kadhai jaldi utaar lein.
Tadke ke baad bartan khula chhodna. Khushbu nikal jati hai aur daal pheeki lagti hai.
Daal sakht rehne par namak shuru mein daalna, is se naram hone mein der ho sakti hai, is liye naram hone ke baad namak daalein.

Aksar Puche Jane Wale Sawal

Tadka daal ke liye sab se achhi daal kaun si hai?

Masoor sab se jaldi aur creamy hoti hai. Moong qareeb dosri hai. Toor daal bhi chal jati hai, lekin isay zyada waqt chahiye aur pressure cooker madad karta hai.

Kya daal fry ghee ke baghair ban sakti hai?

Ji haan. Tail use karein aur aik extra lehsan ka jawa daalein. Result halka hota hai, aur tadka phir bhi kaam karta hai, lekin khushbu utni rich nahi hoti.

Meri daal paani wali kyun hai?

Isay kaafi der simmer nahi kiya gaya, ya paani zyada use hua. Kuch minute baghair dhak ke simmer kar ke gaarha karein, aur yaad rakhein ke thanda hone par aur gaarhi hoti hai.

Kya daal pressure cooker mein paka sakte hain?

Ji haan. 2 seeti ya taqreeban 8 minute pressure par pakayein, pressure khud khatam hone dein, phir khule bartan mein tadka laga kar mukammal karein.

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