Dal Tadka vs Dal Fry: Simple Fat-Saving Trick Revealed (Video)

Transcript

Want to cut dal fat by a third? Stay till the end.

Want to cut dal fat by a third? Stay till the end.

Dal Tadka vs Dal Fry

In this video you'll learn a quick way to keep dal light and tasty, and I’ll reveal a simple trick that saves a third of the fat.

What sets them apart

The three styles differ mainly by when the spiced fat joins the lentils. Tadka stays plain until a hot tarka is poured over. Fry simmers the dal in a tomato-onion masala. Dhaba adds extra garlic, ginger and a smoky finish.

Dal Tadka steps

For dal tadka, soak a cup of toor dal, pressure-cook it with turmeric and salt, then whisk it smooth. In a small pan heat a tablespoon of ghee, add cumin and let it sizzle for ten seconds before pouring over the dal.

Dal Fry steps

For dal fry, start with the same cooked dal. In oil, fry cumin, then golden onions, add ginger-garlic paste, followed by chopped tomatoes, turmeric, red chilli and coriander powder. Let the oil separate, then stir in the dal and simmer a few minutes.

Pressure cooker time

A typical pressure-cooked toor dal needs about four whistles to become soft and ready for any of the three styles.

Dhaba Dal secrets

Dhaba dal builds on the fry base but uses a mix of dal, often three parts toor and one part chana. The onions are fried a shade darker, and the pot gets a final smoky tarka of ghee, garlic cloves and dried red chilies.

Insider trick

The insider trick is to keep the dal plain in the pot and heat the tarka just before serving. Pour the sizzling ghee, cumin, garlic and chilies over each bowl. You get the same punch with about a third less fat.

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Read the full guide

Read the complete guide on thecareonline.com. This is general information, not medical advice.