Skip to main content

Dal fry (Lentil curry)



A simple and easy dish that tastes yummy too :) Guess i keep saying that for every dish. ;) But this one is really easy! This goes well with both chappathi and rice dish too :)




Ingredients

  • Toor Dal : 1 cup
  • Onions (chopped) : 3/4 cup
  • Water : 2-1/2 cups
  • Turmeric Powder : 1/2 t
  • Oil : 3 T
  • Garlic (chopped) : 1 t
  • Ginger (chopped) : 1 t
  • Tomatoes (chopped) : 1 cup
  • Green Chillies (chopped) : 1 t
  • Cumin Seeds : 1/2 t
  • Chilli Powder : 1 t
  • Coriander Leaves (chopped) : 1/4 cup
  • Salt to taste












Method
  • Take the dal and wash it properly.
  • Soak it in about 2-1/2 cups of water for half an hour.
  • Pressure-cook the dal until it is done.

  • Take oil in a frying pan and heat it.
  • Now, add chopped garlic, ginger, onion, cumin seeds and green chillies.
  • Fry the mixture on medium flame for 3 to 4 mintues.
  • Stir the mixture periodically.
  • Put chopped tomatoes, turmeric powder, chilli powder and salt and fry again on a high flame for about 3 minutes.
  • Pour this mixture into cooked dal and mix thoroughly.
  • Dal fry is ready.









Labels:

Comments

Post a Comment

Popular posts from this blog

Hummus

How can I even dream of having a Pita bread without this yummy creamy dip --> Hummus of course. :) Like many other cuisines, Mediterranean was also introduced to me by my hubby dear. He loves Hummus and now, me too :D And thats how I ended trying to make it at home. Ingredients Yogurt - 1/4 C Garbanzo Beans / Chick Peas - 2 C Tahini (Sesame Seed Paste) - 1/2 C Lemon Juice - 1/2 C Garlic cloves - 3 Salt - 1/2 t Citric acid - 1/4 t Water - 2 T Mint Leaves - a few For garnishing Parsley - 2 T Cayenne Pepper or Paprika - 1 t Olive Oil - 1/4 C Method   In a food processor, add the garbonzo beans, garlic, lemon juice and salt, blend until smooth.  Next add yogurt, tahini, water, citric acid and mint leaves. Spread the hummus in a plate and garnish with parsley, cayenne pepper and olive oil. Serve with pita bread.
6 comments
Read more

Shahi Paneer / Indian Cottage Cheese In Creamy Gravy

Shahi Paneer is a very popular dish in India. Shahi means "Royal". Shahi Paneer is a part of the " Mughlai " cuisine. "Mughlai" cuisine was developed in the kitchens of the Mughal Empire . This cuisine is always famous for its distinct aroma consisting of whole spices. Gosh, I am feeling hungry! :D Paneer is one of my all-time favorites. :) I just love Paneer. :D And so I am always in search of new paneer recipes. And here is another one from the lovely Aipi of US Masala . :D Thanks to her awesome recipes. I keep going back to check out all of them. I am always sure to find something new :) Here is the recipe friends. Do try it out and let me know how you like it.. :D Ingredients Paneer, cubed – 1 C Onions, chopped – 2 Coriander Powder – 1 tbsp Garam Masala – 1/4 t Ginger -1 " pc Garlic - 3 Green chilli - 2 Asafetida/hing - a pinch Almonds - 1/4 C Cashew - 1/2 C Milk- 1 C Water - 1 C Sugar – 1/2 t Salt – to taste C...
42 comments
Read more

Broccoli Parantha/Paratha - Broccoli Flat Bread

I am sure a lot of you guys out there would have tried this. I tried it for the first time today and it came out fine. :D I was so hungry and I wanted to try a new recipe. I went through the fridge and found broccoli hidden behind the pile of carrots. And as I thought of different dishes that I could try with Broccoli, I jumped on the Paratha option. I did not have the patience to dig for a recipe. So tried my own. And hey gals. It tasted good :) Ingredients For the dough Wheat flour – 1 C Water/Milk – ½ C Salt – to taste Broccoli Filling Broccoli, chopped – 1 C Onion, chopped – ½ Cumin seeds - ½ t Green chilli, chopped - 1 Cilantro, chopped – 1 bunch Garam masala powder – ½ t Amchoor powder - ½ t Salt – to taste Oil – 2 T Method For the dough Mix flour, salt and water/milk to make soft dough. Cover it with a damp cloth. Keep it aside for 5 to 10 mins. Filling Heat a pan with oil. When hot, add cumin seeds. Once the seeds splutter, ad...
35 comments
Read more