Dal Fry

Dals or lentils are a common preparation in most Indian meals. I have to dedicate few posts to this humble yet important dish. I cook dal at least once a week. Some weeks more. ;-) Mostly on days that I have no clue what to cook or on days when I feel we need to take a well deserved break from all non vegetarian food. The beauty of cooking dals is that it can be cooked in so many different ways, by adding as many or as little spices, vegetables and other ingredients from your kitchen. I personally prefer to keep it simple. But today's post is by no means a simple dal recipe. It is one of the most popular dal preparations of all time. At least in my circle of family and friends.

I learnt this recipe from my elder sister, Anita, and this recipe has a special place of honor in her kitchen. Her family loves a meal of dal fry with jeera pulao and fried chicken. Who wouldn't! In fact as I am writing this post I am salivating for this meal. :-( But this meal will have to wait, at least for now.

Coming back to the post, this specific dal preparation goes well with jeera pulao (cumin tempered rice), Indian pickle and papad. According to me, this simple meal is worth many scrumptious buffets, as it brings many fond memories of my childhood and loved ones. Hope you like it as much.... Enjoy!

Ingredients:

1. Tuvar Dal - 1 cup
2. Onions - 3 medium (Finely chopped)
3. Tomatoes - 3 medium (Finely chopped)
4. Green chilly - 3 nos (adjust as per taste) (Finely chopped)
5. Garlic - 3 fat flakes (Finely chopped)
6. Ginger - 1/2 inch (Finely sliced)
7. Cumin powder - 1/2 tsp
8. Coriander powder - 1 tbsp
9. Turmeric powder - 1/2 tsp
10. Mustard seeds - 1/2 tsp
11. Asafoetida (hing) - 1/4 tsp
12. Curry leaves - 20 leaves
13. Coriander leaves - for garnish (Finely chopped)
14. Oil - as required
15. Salt - as required

Method:

1. Cook the dal in 1 cup of water till it is soft and squishy. Once cooked, whisk it so that the consistency is thick throughout. Keep aside.
2. In case your cooking the dal in a pressure cooker, take three whistles, and then take it off the stove. The dal should be thick in consistency, and not watery and runny. Keep aside.
3. Heat oil in a deep pan, add the mustard seeds, let it stop crackling. Then add the chopped garlic,green chilly, curry leaves, and asafoetida. Mix well and let it fry for a minute. Add the ginger.
4. Then add chopped onions and fry well till the onions turn golden brown.
5. Add the tomatoes. Mix well. Let this mixture cook for a couple of minutes. When the oil starts leaving the sides, add the powders. Stir well and fry the mixture for two to three minutes.
6. Finally add the cooked dal and salt. Mix well. Let the dal simmer and mix with all ingredients for three to five minutes.
7. Garnish with fresh chopped coriander leaves.