Dal Fry

Dal fry is a very famous dish in roadside Punjabi Dhaba's. The taste and texture is different than regular dal dishes. The dal here is not completely soft and mashed up. Also, dal is cooked separately.

All the spices used and the ghee gives a lot of flavoring to the dish.

Preparation Time: 15 minutes 

Cook Time: 15 minutes 

Serves : 3

Ingredients:

Toor Dal: 1.5 cups

Onion : 1 medium chopped finely 

Tomato: 1 medium chopped 

Green chilies: 3 slit 

Curry leaves: 1 sprig 

Ginger: 1" piece chopped finely 

Garlic: 2 cloves chopped finely 

Asafoetida/hing : 1/2 teaspoon 

Turmeric: 1/2 teaspoon 

Red chili powder: 1 teaspoon 

Coriander powder: 1 teaspoon 

Kasoori Methi : 1 teaspoon 

Salt to taste 

For tempering:

Cumin Seeds: 1 teaspoon 

Mustard seeds: 1/2 teaspoon 

Dry red chilies: 3 broken in half 

Method:

Cook dal separately either in a pressure cooker for 2 whistles or on the stove until the dal is completely cooked but not mushy.

Heat ghee in a pan, add the ingredients listed for tempering and fry until the seeds splatter. Add the ginger, garlic and curry leaves fry for 30 seconds. Add green chilies, onions and turmeric. Fry until the onions are translucent. Add tomatoes and cook for 3 minutes until they turn mushy. Add the spices and mix well. Add dal, rub the kasoori methi between your palms and add it to the dal, mix well and cook for 3 minutes. 

Turn off the stove and serve hot with rice or roti.