DAL (Dhal, Lentil) - is
a dried pulse; important part of Indian, Nepali, Sri Lankan, Pakistani,
Bangladeshi Cuisine. Staple food consumed with rice, roti,
chapati throughout India, Pakistan, Bangladesh, Nepal; source of proteins for a
balanced diet without meat.
Ingredients & Method
-
1 cup dal or lentil of your choice
- 2
tbsp. Ghee Or Oil
- Dry red chilli or green chilli to taste
- Fresh ginger & garlic (optional)
-
1-2 tsps. garam masala (optional)
- 1
each - chopped onion & tomato
-
2tbsp. each - mustard & cumin seeds
- Hing
to taste
- Lemon
juice to taste
-
1tsp. Turmeric powder
- Few
curry & coriander leaves
- 2
tbsp. dry methi leaves
- 1/2
cup Water or as consistency required
- Salt
to taste
Pressures cook dals until tender. In a pre-heated
pan, sauté mustard & cumin seeds, add onions and fry till golden
brown. Add tomatoes, ginger-garlic, hing, curry leaves
and turmeric powder and keep on frying for few minutes. Add cooked
dals and mix well with dry methi leaves, salt, lemon juice & garam masala (if using).
Simmer for few minutes and garnish with coriander leaves. Serve hot with
ghee rice, plain rice or roti of your choice.
 |
| Masoor dal fry |
 |
| Moong dal fry |
 |
| Toor dal fry |
 |
| Green grams & red lentil dal fry |
