Wednesday, February 16, 2011

Dal Fry

I have never been much into Dal. I would have typical Gujarati Dal (Which is there for lunch at least 5 days a week) only if mom has prepared it. And later on, I also learnt to make it to get the exact taste. Still, I avoid having this dal in any function or at somebody’s place. Similarly, I avoid Dal Fry as well. Generally when people go out at restaurants, they order Dal Fry or Dal Tadka with Jeera Rice/Pulao. But I would still prefer rice with sabzi gravy. But HE loves dal fry like anything (or any dal for the fact), so I had no choice but to make it more often :(

Serves 2-4
Preparation Time: 10 Minute + soaking time
Cooking Time: 30 Minute

½ sup toor dal
½ cup moong dal
½ cup chopped onion
½ cup chopped tomato
1 tsp cumin seeds
4-6 whole pepper
½ tsp green chili paste
½ tsp garlic paste
¼ tsp ginger paste
½ tsp turmeric powder
½ tsp red chili powder
½ tsp dhaniya powder
¼ tsp kitchen king
¼ tsp garam masala
¼ tsp aamchur
1 tbsp tomato paste
Coriander leaves for garnishing

1. Soak both dals for couple of hours and pressure cook them together
2. Stir it with hand blender while it is still hot. Avoid using electric blender
3. Add salt and bring dal to boil on low flame. Add desired quantity of water at this time only
4. In a separate skillet heat oil. Add cumin seeds, pepper, onion, chili paste, garlic paste and ginger paste
5. When onions turn golden brown, add tomato and kitchen king masala
6. Stir it until tomatoes turn soft and add remaining spices
7. Mix well and add this mixture to boiling dal
8. Add tomato paste, mix well and turn off the heat (When you add onion-tomato mixture to dal, it should be boiling. Once you mix them, do not cook for long)
9. Garnish with coriander leaves and serve hot

PS Same recipe can be used with only toor dal too.

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