Pankaj Bhadouria
Dal Karail is a simple yet tasty dish from north India. Chef Pankaj Bhadouria brings this lentil-based dish to your kitc ... Read More
Preparation Time
10 Min
Cooking Time
10-15 Min
Meal Type
main course
Difficulty
MEDIUM
For Dal Karail
1 cup soaked split white lentils
salt to taste
6-7 tbsp oil
2 tbsp oil
¼ tsp asafoetida
½ cup onion paste
1-2 tsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
water as required
preserved water of split white lentils
salt to taste
1 tsp dry mango powder
coriander sprig for garnish
Blend soaked white lentils, salt and water into a thick and smooth batter.
Wet your hands with water and make fritters of the batter in an oval shape and deep fry them.
Heat 2 tbsp oil in a pan and add asafoetida, onion paste, ginger garlic paste and saute.
Add turmeric powder, red chilli powder, coriander powder, garam masala powder, water and mix well.
Add salt, preserved split white lentils water to the pan and mix well.
Cut the karail and add them to the boiling gravy and cook for 5-10 minutes.
Mix dry mango powder and water to make a paste. Add the paste to the dal and bring it to a boil.
Garnish with some fresh coriander sprig and Dal Karail is ready to serve.
Dal Karail is a lentil-based recipe famous in Uttar Pradesh and Bihar. It is made with split white lentils paste, deep-fried into vadas and cooked in a gravy made of onion paste, ginger garlic paste and spice powders. It’s a very simple and wholesome dish that can be served with rice or roti as an accompaniment.
This traditional Dal Karail is mouth-watering.
