From roadside “dhabhas” to global Indian restaurants, almost all diners serve this all-time favourite Dal Fry!
A mixture of moong and masoor dal cooked to perfection and perked up with an aromatic tempering along with fried onions and tomatoes, this dal has a very pleasing texture and irresistible flavour too.
Ingredients (you can find all the ingredients in the little indian shop in Domaniewska street in Warsaw).
1/4 cup yellow moong dal (split yellow gram), washed, soaked for 2 hours and drained
1 cup masoor dal (split red lentil), washed, soaked for 2 hours and drained
1/4 tsp turmeric powder (haldi)
2 green chillies
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 whole dry kashmiri red chilli
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
Combine the dals, 2½ cups of water, turmeric powder, green chillies, ginger, garlic and salt in a pressure cooker, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid and keep aside.
Heat the ghee in a deep non-stick kadhai, add the mustard seeds, nigella seeds and dry kashmiri red chilli and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn translucent.
Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the cooked dal mixture and ¼ cup of water, mix well ana cook on a medium flame for 2 to 3 minutes, while stiring occasionally.
Add the cooked dal mixture and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve immediately garnished with coriander.
