Dal Fry

Here is a recipe for Dal Fry. I learned it from my aunt. I luvvvv it. I shall post the pictures soon.Some people make it with just one of the dals. Instead we can use as many dals as you want. That can be useful when you have limited supplies of each dal or find one pricey over other.Undoubtedly the following dish is a protein relish. Dals tend to create gas in body. So ginger in dhal fry can offset that problem.Once made, you can store this for 3-4 days in fridge and use, provided it remains ;-)

Ingredients

1:1:1 = Moong yellow : Tuvar : Chana D1 Onion big, cut into small pieces

1 big tomato cut

2 Green Chillies1 tbsp Garlic Ginger paste or grated

1/2 tsp Cardamom powder - Secret Ingredient :-)

2 tsp Garam Masala1 tsp Coriander powder

1 tsp Red chilli powder

2 tspTurmeric powder more

2 tsp Cumin seeds

One inch Cinnamon Stick

Oil

Salt to taste

Method

1. Boil dals with little salt and turmeric powder.
2. Crackle Cumin seeds and cinnamon in a 1.5 tbsp of oil and little ghee. Ghee gives a good aroma, so one can even replace entire oil with ghee. Keep the gas at medium flame.
3. Add cardamom powder. You can break the seeds and add too.
4. Fry green chillies, ginger garlic paste for a minute. Ginger garlic paste due to it's moisture makes oil splutter, so try to use lid.
5. Add onions, fry well and when they are brown add tomatoes.
6. When the tomatoes mash well, add the masalas.
7. Fry well till it looks like one homogeneous paste and oil separates.
8. Mash the boiled dals either with masher or blend them in blender for just 2 seconds, not more. I prefer mashing with either hands or potato masher.
9. Add the dals to the paste in Step 7.
10. Increase the flame and heat the dals. This is where it gets a good taste.
11. Remove from stove in 15 mins.
12. Top with lil Kasoori Methi and chat masala if you want.

Serve with finely cut onions, Slit Green chillies and Lemon.

It goes well with Jeera rice, Plain Rice or Phulkas.