Dal is a term used in the Indian subcontinent for dried, split pulses that do not require pre-soaking. The term is also used for various soups prepared from these pulses.
Dal fry preparations are eaten with rice, roti, chapati, and naan on the Indian subcontinent. How it is cooked and presented varies by region. In South India, dal is primarily used to make the dish called sambar. It is also used to make Pappu that is mixed with charm and rice
- 3 cup of water
- 1 tsp mustard / rai
- ¾ cup toor dal
- 1tsp ghee
- 1 tsp jeera/ cumin
- 1 dried chilli
- 1 onion chopped
- Few curry leaves
- Pinch of asafoetida/hing
- 1 green chilli
- 1tsp ginger garlic paste
- ¼ tsp turmeric
- ½ tsp red chilli
- 1 tomato
- ½ tsp coriander powder
- 1 tsp salt
- 1 tbsp coriander
- ¼ tsp garam masala
- 1 tsp Kasturi methi
- firstly in a pressure cook ¾ cup toor dal and 3 cup water for 5 whistles.
- now in another Kadai heat 1 tbsp ghee and splutter 1 tsp mustard, 1 tsp jeera, 1 dried red chilli, few curry leaves and a pinch of hing.
- add in 1 onion followed by 1 tsp ginger garlic paste and 1 green chilli. saute well.
- further add ¼ tsp turmeric, ½ tsp chilli powder and ½ tsp coriander powder. saute on low flame.
- additionally, add 1 tomato and saute till it turns soft and mushy.
- add the cooked dal along with 1 tsp salt. mix well.
- simmer for 5 minutes or till dal turns smooth and absorbs the flavour.
- now add ¼ tsp garam masala, 1 tbsp coriander and 1 tsp crushed Kasuri methi.
- finally, serve dal fry