27 September, 2019
DAL FRY with a small twist to go with ROTI/PHULKA or RICE
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My version of dal fry recipe is with a slightly different method. Below is an absolutely my way of making this dal. I mean we like it this way.
Normally we have this dal along with Phulka or white rice. Though I make this dal with the same set of ingredients, it tastes little more sour because of the addition of thick tamarind juice, and the texture, taste and aroma differs due to the slightly different method in which it is prepared.
Click here to read the recipe of dal made in south India – hesarubele tovve/split green gram dal
Ingredients : measuring cup used – 250 ml, servings – 4
- Pigeon pea/arahar dal/togari bele – 1/2 cup
- Water – 3 cups (adjust)
- Ghee – 1 tbsp
- Cumin seeds – 1/2 tbsp
- Onion – 1 medium sized
- Tomato – 1 medium sized
- Green chili – 3 slit
- Ginger – 1 tbsp
- Coriander leaves – 2 tbsp
- Curry leaves – 1 tbsp
- Turmeric powder – 1/2 tsp
- Red chili powder (less hot) – 1&1/2 tsp
- Coriander seeds powder – 2 tsp
- Cumin powder – 1 tsp
- Thick tamarind juice – 2 tbsp
- Hing – 1/8 tsp
- Salt to taste (I have added 1&1/4 tsp)
PROCEDURE :
- Pressure cook the dal using 2 cups of water until 1 whistle (Or as per your cooker requirement)
- Chop onion, tomato, coriander leaves
- Heat ghee in a pan, add in cumin seeds, green chili, ginger, curry leaves, coriander leaves stir once, then add in onion and saute until it turns soft
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- Now add in tomato stir for a minute, add in 1/2 tsp salt and 1/2 cup of water, stir, cover and cook further for a minute
- Separate half portion of the onion-tomato mixture and let it cool a bit, then grind into a fine paste using remaining 1/2 cup of water (this is the difference which I have mentioned above)
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- Pour the ground paste into onion-tomato mixture in the pan, add in the turmeric powder, red chili powder, coriander powder, cumin powder, hing and tamarind juice, stir well and then put cooked dal and 3/4 tsp of salt
- Boil well while combining everything, remove from the heat and serve