Monday, 16 January 2012

Daal Fry Recipe

·         1/3 cup tuvar daal
·         ½ cup chana daal
·         1/3 cup moong daal
·         2 tbsp ghee
·         3 whole dry red chilies
·         1 chopped onion
·         ¼ tsp mustard seeds
·         ¼ tsp cumin seeds
·         ¼ tsp turmeric powder
·         1 tomato, chopped
·         1 cup chopped carrots
(You can use any desired vegetable)
·         4-5 fresh curry leaves
·         1 tsp ginger garlic paste
·         ½ tsp coriander powder
·         1 ½ tsp green chili paste
·         ¼ tsp black pepper powder
·         Salt to taste
·         Fresh coriander leaves
            Soak tuvar daal and chana daal for 5-6 hours before cooking. Soak moong daal also but for lessor time. Heat the ghee in a skillet. Add whole red chilies, cumin seeds, mustard seeds, fresh curry leaves, turmeric powder and black pepper. Cook over medium heat for 2-3 minutes. Now add chopped onion and cook for another 2-3 minutes. Then add chopped tomato and chopped carrots. Add ginger garlic paste, green chili paste, salt, and coriander powder also. Cook for 3-4 minutes. Drain the water from all three daals and add them to the skillet. Add about 3 cups of water to the skillet; cover it and let it cook until the daals are tender. You can add more water if daal is too thick or is not cooked well. In the end add chopped coriander leaves and serve. You can also sprinkle ground garam masalah and chopped green chilies on the top.