Dal Fry

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings

Ingredients

250 gms toovar (arhar) dal
2 chopped tomatoes
2 chopped onions
2 chopped green chillies
2 to 3 tsp chopped garlic (lehsun)
2-3 whole dry kashmiri red chilli
ghee for cooking
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 cinnamon (dalchini) stick
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
7 to 8 curry leaves (kadi patta)
chopped coriander (dhania) for garnishing

Method

Pressure cook the dal in 4 cups water for 3 whistles.Allow the steam to escape before opening the lid and keep aside.Heat the ghee in a non stick pan or wok.Add the cumin seeds and mustard seeds and let it heat till they start to crackle.Add the cinnamon stick and 1/2 tsp of hing.Add the dry red chilli and curry leaves and saute for 20 seconds.Add the chopped garlic and fry for 1 minute.Add the onions and saute till the onions are golden brown.Add the tomatoes and green chillies and cook till the tomatoes are pulpy and soft.Add the ginger-garlic paste and saute well till the rawness of the ginger garlic paste goes away.Add the haldi powder, red chilli powder, jeera powder, coriander powder and garam masala and saute for 3 to 4 minutes for the masalas to cook completely.Once the tampering is done we add the pressure cooked dal in the pan.Add salt and mix well and cook on a slow flame for about 5-6 minutes.Garnish with coriander and serve.