Dal Karail By Chef Pankaj Bhadouria
Dal Karail is a simple yet tasty dish from north India. Chef Pankaj Bhadouria brings this lentil-based dish to your kitchen.Read More
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.