Friday, 18 April 2014

Yellow Dal Fry

I come from a region in India where Yellow Dal (rahar/ arhar/ toor) is had on everyday basis. True, this dal complements most of Indian greens and curries but one does need variety. I know, you'll say cook some other dal like moong or lentils, but I like to keep those reserved for Sundays and the like.
So this is a recipe that takes my everyday yellow dal for a spin! I pair up this dal with a simple jeera rice.

P.S. Great way to use leftover dal.

Yellow Dal Fry

Yellow dal- 1 cup
Onion, chopped- 1 big
Tomato, chopped- 1 big
Ginger- garlic paste- 1 tsp
Cumin seeds- 1/4 tsp
Mustard seeds- 1/4 tsp
Red chilly powder- 1/2 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 + 1/4 tsp
Garam masala powder- 1/2 tsp
Asafeotida- 1/4 tsp
Salt to taste
Oil- 3 tbsp
Fresh coriander leaves for garnishing


Pressure cook dal with salt and  1/4 tsp turmeric powder.

Heat oil in a pan.

When heated, add asafeotida, mustard and cumin seeds.

When tempered, add ginger-garlic paste. Saute for about a minute.

Add chopped onions. Fry till they turn translucent. 

Add powdered spices except garam masala.

Fry for another minute.

Add dal. Add water for desired consistency and mix well.

Add chopped tomatoes.

Add garam masala and stir.

Check for salt.

Cover and bring to a boil on low flame.

Garnish with fresh coriander leaves and serve hot.