Dal Fry Recipe - Cooking Index
Dal Fry Recipe - Cooking Index
| 1/4 cup | 59ml | Toor dal |
| 1/4 cup | 59ml | Yellow moong dal |
| 1/8 cup | 29ml | Masoor dal |
| 1/8 cup | 29ml | Channa dal |
| 3 | Green chillies - (3 to 4) | |
| 2 | Curry leaves | |
| 1/2 teaspoon | 2.5ml | Garlic grated |
| 1/2 teaspoon | 2.5ml | Ginger grated |
| 1/2 tablespoon | 7.5ml | Lemon juice |
| 1 | Onion finely chopped | |
| 1 tablespoon | 15ml | Chopped coriander |
| 1/2 teaspoon | 2.5ml | Cumin & mustard seeds |
| 1/2 teaspoon | 2.5ml | Red chilli powder |
| 1/2 teaspoon | 2.5ml | Turmeric powder |
| 1/4 teaspoon | 1.3ml | Rajwadi garam masala |
| Salt to taste | ||
| 3 tablespoons | 45ml | Ghee |
Mix all the dals. Wash thoroughly and soak for 10 minutes.
Pressure cook till done. (approx. 3 whistles).
Cool cooker, remove dal, beat with hand beater.
Make thin paste of the dry masala powders.
Heat 2 tablespoon ghee in saucepan add the chopped onoin and fry for till
onions are pink.
Add the dry masala paste, fry for a minute more.
Add the dal and bring to boil. Simmer for 5-7 minutes.
Take dal in serving dish.
Just before serving give the tadka (seasoning) as follows:
Heat remaining ghee in a small saucepan, add seeds (cummin and mustard).
Allow to splutter.
Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.
Take off fire. After 2-3 seconds, add lemon juice and chopped coriander.
Pour onto hot dal and cover for 2-3 minutes.
Stir and serve hot with plain or jeera rice or buttered rice.
Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: Best fresh piping hot.
Source:
welcometoindia.com
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