Restaurant Style Dal fry

First, ensure dal has been washed and soaked overnight (or for at least 1 hour) and pressure cooked with 400 ml water. Add 2 tbsp ghee, 1 tsp jeera, 0.25 tsp hing, and 15 g butter to The Upliance jar. Then add 6 g peeled ginger, 12 cloves peeled garlic, 1 piece green chilli (stem removed), 1 piece onion (cut in two), and 1 piece dried red chilli (stem removed). The Upliance will automatically chop the aromatics for 10 seconds.

The Upliance will now sauté the spices for 30 seconds at medium heat (110°C). Following this, it will continue sautéing the aromatics for 7 minutes at low heat (95°C) until softened with automatic stirring, ensuring even cooking.

Add 1 piece tomato (cut in two) to The Upliance jar. The Upliance will sauté it for 5 minutes at low heat (95°C) with automatic stirring until soft. Next, add the pressure cooked dal with its water, 0.25 tsp turmeric, 0.75 tsp garam masala, 0.75 tsp salt, 0.5 tsp kasoori methi, and 0.5 tsp sugar to the jar. The Upliance will then simmer the dal for a total of 25 minutes at low heat (95°C) with automatic stirring until it reaches the desired consistency.

The Restaurant Style Dal Fry is ready. Garnish with 4 stem minced coriander leaves and 5 g softened butter directly in The Upliance jar or a serving bowl before serving.