Dal Fry

Ingredients:

• 1 cup Toor dal (Pigeon pea)
• ¼ cup Chana dal ( bengal gram)
• 1 onion finely chopped
• 2 small tomatoes finely chopped
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon fenugreek seeds
• ¼ teaspoon turmeric powder
• 1 teaspoon kasuri methi (dry fenugreek leaves)
• 1 tablespoon butter
• 1 teaspoon cilantro chopped
• 2 dry red chillies
• salt to taste
• Pich of asafoetida

Method:

1. Wash the dals with water. Add enough fresh water and soak them for 15 minutes.
2. Add salt, turmeric powder and fenugreek seeds to the dal and pressure cook them over medium flame. Cook upto 3-4 whistles.
3. Let the pressure come down and then remove dal from the pressure cooker. Do not mash the dal completely.
4. Heat oil in a pan. Add cummin seeds, pinch of asafoetida and dry red chillies
5. Add chopped onion and stir-fry over a medium flame for 1 minute.
6. Add ginger-garlic paste and saute for 1 minute. Add chopped tomatoes and cook until the raw aroma of tomatoes is gone.
7. Add salt, garam masala, red chili powder and mix it properly. Add cooked dal to the pan.
8. Add 1 cup of water and let it cook on a medium flame. Stir in between.
9. Add 1 tablespoon of butter and chopped cilantro to the dal. Dal should not be thin.
10. Add kasuri methi and switch off the flame. Serve hot with Rice or Pulao.