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Wednesday, 18 September 2013

Dal Fry

I have to confess, am very fussy when it comes to eating dal. The only reason I cooked this dish is for my husband, who had been mentioning his liking for dal & roti for a long time. But I have to tell you, the moment I tasted the dal my eyes popped out instantly. It was amazing!!! I just loved it with steaming rice and kovakai fry (recipe to come soon).


Dal Fry is an Indian classic dish best served with steamed rice, roti / Naan. You will wonder in what way it is different from the usual Dal Tadka! Well, I can tell you one big difference. Dal Tadka is mildly flavored with onions, tomatoes, chilies and few common tempering ingredients. But the Dal Fry is much more flavorful. The ginger, garlic, lime juice and kasuri methi really packs in that punch. Dal Fry is known to be served in many North Indian Dhabas and restaurants and Dal Tadka is also a staple in many South Indian homes served with steamed rice and vegetables.

Serves 3

You Will Need:

1/2 Cup of Toovar Dal
1/2 tsp of Mustard Seeds
1/2 tsp Urad Dal
1/4 tsp Hing
Few Curry Leaves
7 – 8 Shallots, Finely Chopped
1/2 tsp of Freshly Crushed Ginger Garlic Paste
1 Medium Sized Tomato, Finely Chopped
2 Green Chilies, Crushed / Finely Chopped
2 – 3 Dried Red Chilies, Broken
A tsp of Cumin Seeds
1/4 – 1/2 tsp of Red Chili Powder
Juice of half a Lime (Optional, but I would suggest you try)
A tsp of Crushed Kasuri Methi
A tbsp of Finely Chopped Coriander Leaves
2 – 3 tbsp of Ghee / Gingelly Oil

The Cooking:

Wash and cook the lentils with required water, a tsp of gingelly oil and 1/4 tsp turmeric powder till soft and mushy.

Heat a kadai on high with ghee or oil. Once hot crackle mustard seeds, urad dal, cumin seeds, hing, dried red chilies and curry leaves followed by green chilies, shallots and ginger garlic paste. Sauté till the onions turn golden brown. Now add the chopped tomatoes, coriander, red chili powder and salt. Keep the flame on medium and sauté till the oil begins to separate. 

Squeeze over the lime and give it a quick stir. Now spoon in the cooked dal and stir to mix everything together. Finally add the crushed kasuri methi and serve hot with roti / steamed rice

IMPORTANT POINTERS:

Reserve the water you cook the lentils in. Dal begins to thicken as it cools down. So if desired you can always add the lentil water to help thin it out.
Happy Cooking!




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