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    DalFry

    soak the dal 30 min first ↓

    A teal bowl of yellow moong dal fry topped with chopped coriander and red chilli2,000+ cooks
    ★ 4.2
    • Total time:1hr 15min
    • Your hands-on time:11min you
    • Longest hands-free stretch:40min free

    How upliance makes dal fry, step by step

    Outside the jar · a bowl
    +30 min in the bowl
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Dal fry. Done.
    11 min41 min
    1. upliance, upliance

      This cooks it.

      • CHOP
      • SAUTÉ
      • STIR
      • COOK
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, sautés, stirs and cooks, and the screen tells you what to drop in next. The dal soaks in a bowl before you start; everything else happens in the jar. Scroll to watch it make dal fry from above.

    2. You, 2 min

      Wash and soak the dal

      +−How long?

      Plan ahead: rinse 80 g of split yellow moong dal a couple of times, then leave it in a bowl with 400 ml of water. Give it about 30 minutes (longer is fine). Two minutes of work, but it has to happen before you start the jar, because the dal goes in about two minutes after the jar starts.

    3. You, 6 min

      Peel onion, garlic, ginger

      +−How rough?

      While the dal soaks: peel 1 onion and cut it in half. Peel 6 garlic cloves (the slowest bit) and a 3 g piece of ginger. Pull the stem off 1 green chilli. Halve 1 tomato. For the finish, fine-chop 4 coriander stems, pick 4 mint leaves and squeeze half a lemon. Chopping the onion and tomato fine is the jar's job, not yours.

    4. You, 15 s

      Drop 1 of 3

      +−What goes in

      1 tbsp ghee, 1 tsp jeera and ¼ tsp hing, straight into the empty jar.

    5. Line drawing: crown lifted off the lid
      upliance, 30 s

      Sizzles jeera in ghee

      +−Why first?

      The tadka. With the crown off, upliance warms the ghee and stirs the jeera and hing till they crackle and smell toasty, all in about 30 seconds.

    6. You, 30 s

      Drop 2 of 3

      +−What goes in

      1 onion and 1 tomato, each cut in half, 6 garlic cloves, 3 g ginger and 1 green chilli, on top of the tadka. upliance weighs each one as it lands. Lid and crown on.

    7. Line drawing: jar with lid and crown on
      upliance, 10 s

      Chops it fine

      +−No knife?

      No knife, no onion tears. With the lid and crown on, the blade turns the onion, tomato, garlic, ginger and chilli into a fine, juicy masala in about 10 seconds. Scrape the sides down once it stops.

    8. Line drawing: crown lifted off the lid
      upliance, 30 s

      A quick sauté

      +−Only 30 seconds?

      Crown off again. upliance stirs the chopped masala in the hot ghee for about 30 seconds, just long enough to take the raw edge off. The long cook that comes next does the rest.

    9. You, 1 min

      Drop 3 of 3

      +−What goes in

      Drain the soaked dal and tip all of it in, then ¼ tsp turmeric, ½ tsp garam masala, ½ tsp salt and 300 ml of fresh water. Lid and crown on.

    10. upliance, 40 min

      Cooks the dal, stirs itself

      40MIN FREEleave the kitchen
      +−What's the jar doing?

      Lid on, upliance cooks the dal for about 40 minutes and stirs it as it goes, till the moong breaks down into a thick, creamy dal with the masala cooked right in. No standing over the pot, no stirring. Make the rotis, set the table, call your mum.

    11. You, 1 min

      Herbs, lemon. Serve.

      +−Finish

      Pour the dal into a bowl. Scatter the chopped coriander and mint, crush 1 tsp kasoori methi over it between your palms and add ½ tbsp lemon juice. Eat hot with rice or roti.

    Where the time goes

    You: 11 min
    soak · peel · 3 drops · garnish+30 min waiting outside the jar, hands-off
    upliance: 41 min40 free
    sauté · chop · stir · cook
    upliance: a steel jar on a smart base with a touchscreen

    You: 11 min. upliance: 41 min.

    Get uplianceWatch it on YouTube
    Full recipeIngredients by drop and every step+−

    Everyday dal fry with split yellow moong: a ghee-and-jeera tadka, onion and tomato chopped and sautéd in the jar, then the soaked dal cooked for about 40 minutes till creamy while the jar stirs it. Soak the dal for 30 minutes before you start. Eat it with rice or roti.

    North Indian. Veg main course. Serves 2. About 1 hr 15 min start to finish; about 11 min of it is you. Cooked 2,000+ times on upliance.

    Ingredients (2 servings)

    Before you startsoaked ~30 min

    • Split yellow moong dal washed80 g
    • Water for soaking, drained off400 ml

    Drop 1the tadka

    • Ghee 1 tbsp
    • Jeera 1 tsp
    • Hing ¼ tsp

    Drop 2chopped, then sautéd

    • Onion peeled, cut in 21
    • Tomato cut in 21
    • Garlic peeled6 cloves
    • Ginger peeled3 g
    • Green chilli stem removed1

    Drop 3cooked ~40 min, stirring

    • Soaked moong dal drainedall of it
    • Turmeric ¼ tsp
    • Garam masala ½ tsp
    • Salt ½ tsp
    • Water 300 ml

    To serve

    • Coriander leaves fine-chopped4 stems
    • Mint leaves picked4 leaves
    • Kasoori methi crushed1 tsp
    • Lemon juice ½ tbsp

    Steps

    1. Soak (you, 2 min; then about 30 min in the bowl). Rinse 80 g split yellow moong dal a couple of times and soak it in 400 ml water for about 30 minutes.
    2. Prep (you, ~6 min, while the dal soaks). Peel 1 onion and cut it in half. Peel 6 garlic cloves and 3 g ginger. Remove the stem from 1 green chilli. Halve 1 tomato. Fine-chop 4 coriander stems, pick 4 mint leaves and squeeze ½ tbsp lemon juice for the end.
    3. Drop 1 (you, 15 s). Put 1 tbsp ghee, 1 tsp jeera and ¼ tsp hing into the jar.
    4. upliance, 30 s. With the crown off, it sizzles the jeera and hing in the ghee, stirring.
    5. Drop 2 (you, 30 s). Add the halved onion and tomato, garlic, ginger and green chilli. Put the lid and crown on.
    6. upliance, 10 s. It chops everything fine. Scrape down the sides.
    7. upliance, 30 s. With the crown off, it sautés the chopped masala briefly, stirring by itself.
    8. Drop 3 (you, 1 min). Drain the soaked dal and add it with ¼ tsp turmeric, ½ tsp garam masala, ½ tsp salt and 300 ml fresh water. Put the lid and crown on.
    9. upliance, ~40 min. It cooks the dal, stirring as it goes, till it is soft and creamy. This is your free time: about 40 minutes away from the kitchen.
    10. Serve (you, 1 min). Pour into a bowl and top with the chopped coriander and mint, the crushed kasoori methi and the lemon juice. Serve hot with rice or roti.
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