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Dal Fara

Nov-19-2015
Saumya Chaturvedi
0 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

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!

Recipe Tags

  • Veg
  • Medium
  • Others
  • UP
  • Main Dish
  • Vegan

Ingredients Serving: 2

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

Instructions

  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.

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