27 September, 2019

DAL FRY with a small twist to go with ROTI/PHULKA or RICE

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

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)

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