Dal Sabzi

This recipe I tried on my own, I had some extra boiled dal left over when I was preparing Toor Dal Usal, thought why shouldn't I go for a sabzi instead of using it for sambar. This is an easy recipe requires less time if you already have boiled toor dal.

This recipe is similar to dal fry that we get in the restaurants, but I have used green chillies instead of red dried chillies and I haven't given the tadka. We will learn below the steps for this recipe.


Toor Dal
1 cup
2 ½ cup
½ tea spoon
4 flakes
½ inch
1/3 cup chopped
Green chilly
2 sliced

 To Temper:

1 table spoon
Mustard seeds
½ tea spoon
Cumin seeds
½ tea spoon
Curry leaves
Turmeric powder
½ tea spoon

1. Wash toor dal thoroughly in water drain all the water. Add 2 cups of water to this and keep it in a pressure cooker on a high flame. When the cooker releases 2 vissels you can off the stove and wait for 5 mins until the pressure in the cooker gets released. (Or else you can boil dal in an open vessel as explained in this recipe Toor Daal Usal)
2. Check the dal it should not be half boiled as in pic below.

3. Heat oil on a medium flame, when the oil is heated add the items to temper. When the mustard seeds starts to splutter add the smashed garlic, smashed ginger, green chilly slices, asafetida, and chopped onions, salt as per taste.
4. When the onion become translucent add boiled dal, coriander leaves to it. Mix well. Allow it to cook
for 5 mins.
5. Garnish this with coriander leaves and server it with rice/roti.