dal fry

Categories
Bawarch2
Yield
1 servings
MeasureIngredient
¼ cup Toor dal
¼ cup Yellow moong dal
⅛ cup Masoor dal
⅛ cup Channa dal
Green chillies; (3 to 4)
Stalks curry leaves
½ teaspoon Garlic grated
½ teaspoon Ginger grated
½ tablespoon Lemon juice
Onion finely chopped
1 tablespoon Chopped coriander
½ teaspoon Cumin & mustard seeds
½ teaspoon Red chilli powder
½ teaspoon Turmeric powder
¼ teaspoon Rajwadi garam masala
  Salt to taste
3 tablespoons 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.

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