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Main Course

Easy Dal Curry Restaurant Style

Rich, fragrant, and full-bodied — this dal curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

100 g Dal{dark orange}
2 cup Water
Turmeric A pinch
Pepper powder A pinch
1/2 tsp Mustard seeds
1 nos Red dry chilly
Curry leaves, a few
Ghee/coconut oil For sauting
Salt, to taste

Preparation

Step 1
Boil dal with water in pressure cooker for one whistle.
Step 2
Use a kadai vessel, heat oil, let the mustard seeds crackle and fry dry red chilly and curry leaves.
Step 3
Transfer the cooked dal to kadai and add turmeric powder, pepper powder and required salt.
Step 4
Cook for two minutes.
Step 5
If dal thickness is more, adding water is recommended.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Easy Dal Curry Restaurant Style

Rich, fragrant, and full-bodied — this dal curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

100 g Dal{dark orange}
2 cup Water
Turmeric A pinch
Pepper powder A pinch
1/2 tsp Mustard seeds
1 nos Red dry chilly
Curry leaves, a few
Ghee/coconut oil For sauting
Salt, to taste

Preparation

Step 1
Boil dal with water in pressure cooker for one whistle.
Step 2
Use a kadai vessel, heat oil, let the mustard seeds crackle and fry dry red chilly and curry leaves.
Step 3
Transfer the cooked dal to kadai and add turmeric powder, pepper powder and required salt.
Step 4
Cook for two minutes.
Step 5
If dal thickness is more, adding water is recommended.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.