Daal Fry is probably the most common feature at any and every road-side restaurants across Pakistan. This was one of the staple meals of MR and his friends during his days in the University, served with freshly baked Naan, with thick slices of Onion and a hint of Achaar! This is all enough for one to have tears of pure joy. We try to create the same magic at 704, using simple ingredients available in our kitchen.
P.S. While we use Chana Daal (split chickpeas) in our recipe, the same can be followed for Moong Daal (split green gram).
- Channa daal (split chickpeas) – 1 Cup
- Tomatoes – 3
- Onion – 1
- Green chillies – 2 (medium)
- Garlic – 2 cloves
- Fresh coriander – handful
- Red chilli powder – 1 tsp
- Coriander (dhania) powder – 1 tsp
- Cumin (zeera) powder – ½ tsp
- Garam masala powder – ½ tsp
- Turmeric (haldi) powder – ¼ tsp
- Salt – to taste
- Butter – 1 tbsp
- Cooking oil – 2 tbsp
- Soak 1 cup channa daal (split chickpeas) in water for 2-3 hours.
- Boil the soaked daal until tender.
- Finely chop 1 onion.
- Coarsely chop 3 tomatoes.
- Coarsely chop 2 green chillies.
- Finely chop 2 garlic cloves.
- Finely chop a handful of fresh coriander.
- Add finely chopped garlic to 2 tbsp of cooking oil on medium/high heat, cook until light brown.
- Add chopped onion, cook until soft.
- Add coarsely chopped tomatoes, 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp garam masala, ½ tsp cumin (zeera) powder, ¼ tsp turmeric powder, salt to-taste, and coarsely chopped green chillies.
- Stir well until all spices are well mixed with the vegetables, add ½ cup of water. Cook until tomatoes start to puree.
- Add boiled daal/split chickpeas; stir well to mix everything together. Cover and cook for 4-5 minutes.
- Remove lid, add 1 tbsp butter, a handful of chopped fresh coriander, mix well. Cover and cook for 2 minutes.
- Serve hot!