Dal fry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Toor dal |
| ¼ | cup | Yellow moong dal |
| ⅛ | cup | Masoor dal |
| ⅛ | cup | Channa dal |
| 3 | Green chillies; (3 to 4) | |
| 2 | Stalks curry leaves | |
| ½ | teaspoon | Garlic grated |
| ½ | teaspoon | Ginger grated |
| ½ | tablespoon | Lemon juice |
| 1 | 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 |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.