DHAL FRY

Dhal fry.............is an all-time favorite, which is served in the road side dhabbas to five star restaurants......the unique combo of masoor  and moong dhals......gives an excellent texture to this dhal...enjoy it with rotis, poories or rice varieties.......
Please check my Glossary for any unknown terms.
Please check my other Dhals

Ingredient

Masoor dhal - 1/4 cup

Moong dhal - 1/4 cup

Turmeric powder - 1/2 tsp

Green chillies - 2, slit

Ginger-garlic paste - 3/4 tsp

Pearl onions - 6

Tomato - 1, finely chopped

Salt to taste

For seasoning

Ghee - 2 tsps

Jeera - 1 tsp

Broken red chilli - 1

Coriander leaves/cilantro for garnishing

Recipe Cuisine: North Indian; Category: Lunch / Dinner

Prep time: 10 mts; Cooking time: 15 mts

Serves 2

Both masoor and moong measured and taken in a pressure pan, then allowed to soak in hot water with turmeric powder, for an hour

Add ginger-garlic paste, and slit green chillies, pressure cook for 3-4 whistles, the topmost picture on the left shows the cooked dhal, then dhal mashed nicely, and salt to taste added

In a pan, heat ghee

Season jeera and red chilli

add the finely chopped pearl onions and tomato, saute well till the tomato pieces become mushy

Now, add 1 cup water, and allow to boil on slow flames

Then pour the mashed dhal, check the consistency, if need be, add some hot water to bring the dhal to the required consistency

Garnish with coriander leaves

Serve this extremely simple and awesome dhal with soft phulkas

This post first appeared in www.malpatskitchen.com

Notes

* Jeera can be replaced by nigella (kalonji) seeds too. I did not have that at home, hence I seasoned jeera.

Categories: Dhals, Pressure cooker recipes, Side dishes for rotis & poories