Dal Fry
My Special Dal Fry
Ingredients:
Procedure:
In a pressure cooker, cook dal. Tur dal takes around 3-4 whistles and Moong dal 2-3 whistles.
We want a well cooked dal so make sure the dal is properly cooked. Over cooked is fine, but under cooked won't work for this recipe.
In a Kadhai take 2 Tbsp of oil (Sunflower / groundnut) and heat it. Once its properly heated add cumin, mustard, hinga, ginger, garlic, curry leaves, green chillies. Roast these till the garlic and ginger turns light brown in colour. This step is important. The light brown colour indicates flavors of garlic and ginger have been extracted.
Add turmeric, onions and salt. Saute the onions till they turn brown. Cover the lid.
Add Tomatoes and salt. Saute and cover the lid to let it cook.
Now take the dal which must be ready by now. In the dal, add 1/2 tsp of Hinga and 1/2 tsp turmeric powder and mix it well. Add little water if the dal looks too dry.
To the mixture in the kadhai, add this cooked dal.
Add 1/2 cup water to make the dal of desired consistency.
Add salt, red chilli powder and stir well.
Add the chopped jaggery and chopped coriander at this stage.
Bring dal to a boil and let it simmer for 2-3 minutes
Serve with rice and a dollop of ghee.
Ingredients:
- Dal : Tur / Moong Dal: 3 small vati / 1 Big vati
- Tomato : 1 medium size finely chopped
- Onion : 1 medium size finely chopped
- Garlic cloves : 4-5 finely chopped
- Ginger : 1 inch finely chopped
- Green Chillies : 4-5 finely chopped (depending on spice level)
- Coriander : 1/2 cup finely chopped
- Jaggery finely chopped 1 table spoon
- Oil 1 Tbsp
- Spices: Curry Leaves, Cumin, Mustard, Hinga, Turmeric, Red Chilli Powder and Salt as per taste.
Procedure:
In a pressure cooker, cook dal. Tur dal takes around 3-4 whistles and Moong dal 2-3 whistles.
We want a well cooked dal so make sure the dal is properly cooked. Over cooked is fine, but under cooked won't work for this recipe.
In a Kadhai take 2 Tbsp of oil (Sunflower / groundnut) and heat it. Once its properly heated add cumin, mustard, hinga, ginger, garlic, curry leaves, green chillies. Roast these till the garlic and ginger turns light brown in colour. This step is important. The light brown colour indicates flavors of garlic and ginger have been extracted.
Add turmeric, onions and salt. Saute the onions till they turn brown. Cover the lid.
Add Tomatoes and salt. Saute and cover the lid to let it cook.
Now take the dal which must be ready by now. In the dal, add 1/2 tsp of Hinga and 1/2 tsp turmeric powder and mix it well. Add little water if the dal looks too dry.
To the mixture in the kadhai, add this cooked dal.
Add 1/2 cup water to make the dal of desired consistency.
Add salt, red chilli powder and stir well.
Add the chopped jaggery and chopped coriander at this stage.
Bring dal to a boil and let it simmer for 2-3 minutes
Serve with rice and a dollop of ghee.
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