Dal Fara | How to make Dal Fara

By Saumya Chaturvedi  |  19th Nov 2015  |  
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  • Dal Fara, How to make Dal Fara
  • Prep Time

    0

    mins
  • Cook Time

    20

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  • Serves

    2

    People

24

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About Dal Fara Recipe

My dadi (grandmother) was from Jaunpur (a district in eastern UP). This dish was her speciality. I feel that almost in every region of India, we have our very own desi casserole recipe...Rajasthan serves lipsmacking Dal Bati, Gujrat and Maharashtra have Dal Dhokli. Similar to that is this recipe, Dal Fara. It is a very easy to cook recipe, you can alter the measure of ingredients according to your choice. Simple and satisfying!

Dal Fara

Ingredients to make Dal Fara

  • 1 cup arhar dal (split pigeon pea) - soaked
  • Whole wheat flour for 4 rotis
  • water for cooking the dal
  • 4 to 5 cloves of garlic (one of the main ingredients)
  • red chilli powder - 1 tsp
  • Green chilli 1 - 2
  • jeera - 1 tsp
  • turmeric powder 1 - 2 tsp
  • oil for tempering
  • Chopped fresh coriander for garnishing

How to make Dal Fara

  1. Soak the dal. Sift the flour, add a little salt and red chilli and knead a soft (roti-like) dough.
  2. Keep the dough aside and in a deep bottom pan/cooker boil water to cook the dal.
  3. Once the water starts to boil, put in the soaked dal, salt and a little turmeric.
  4. Take the dough and make small pedas like you make for the rotis.
  5. Roll the rotis and cut small squares or diamonds from it.
  6. Once the dal is semi-cooked (al dente), add the cut roti squares to the boiling dal.
  7. You will see after sometime (approx 7 minutes), the dal will start to thicken up and roti squares will get cooked.
  8. Add a little more water if you like. You can adjust the quantity of water as per your choice.
  9. Once done. Prepare the tempering. Remember garlic is the hero of this dish.
  10. Chop garlic and green chilli. In a pan heat oil or ghee (tastes best in ghee). Once hot, add jeera, green chilli and then the garlic.
  11. Once the garlic turns light brown, add red chilli. Pour this hot tempering over the dish and garnish it with chopped coriander.
  12. It should be consumed hot. I love to slurp the dal.

My Tip:

Dal in dal fara should not be mashed. Do not keep it for too long as rotis will loose the texture and dal will start to thicken. (Like in the cover photo of my recipe. I took it to office to have for lunch). Serve it with green chutney for the complete taste.

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