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