Thursday, September 23, 2004

Dal Fry - curry

Creamy, rich and smooth. This is the perfect accompaniment for the rice or rotis.
Prep time: 10 mins
Cooking time: 25 mins
Serves 4
1 cup masoor dal (split red lentils)
1/4 cup yellow moong dal (split yellow lentils)
2 green chillis,slit
1 teaspoon grated ginger
1 teaspoon grated garlic
1/4 teaspoon turmeric powder (haldi)
salt to taste

For the tempering
1/2 teaspoon mustasrd seeds (rai)
1/2 teaspoon nigella seeds (kalonji)
1 red chilli
1 onion, sliced
1 tomato, chopped
2 tablespoons ghee

For the garnish
3 tablespoons chopped coriander
1 tablespoon butter
  • Wash the dals together.
  • Combine the dals, chillis, ginger, garlic, turmeric, salt and 3 cups of water and pressure cook till the dals are tender.
  • Remove the chillis and discard. Whisk the dal till it is smooth. Keep aside.
For the tempering
  • Heat the ghee in a pan and add the mustard seeds, nigella seeds and red chilli.
  • When the mustard seeds crackle, add the onion and saute till it is translucent.
  • Add the tomato and saute for another 3 to 4 minutes.
How to proceed
  • Add the dals to the tempering, mix well and bring to a boil. Serve hot, garnished with the coriander and butter.

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