INGREDIENTS:
- 1 cup toor dal or (¾ cup toor dal + ¼ cup moong dal)
- 2 to 2 ¼ cups water (use more if cooking in pot)
- Salt as needed
For tempering dal fry
- 1 ½ tbsps ghee or oil or butter
- ½ to ¾ tsp cumin or jeera
- ½ tsp mustard
- 1 red chilli broken
- 1 to 2 green chilies slit or chopped
- 1 medium onion chopped finely
- 1 tsp Ginger garlic paste
- 1 large tomato chopped or pureed
- ¼ tsp turmeric
- ¼ to ½ tsp red chili powder
- ¼ tsp Garam masala
- handful coriander leaves chopped finely
Method:
- Wash toor dal a few times until water runs clear.Add water to the pot or pressure cooker along with dal. Cook on a medium heat for 2 whistles. If making in a pot add more water as needed and cook until soft and mushy.
- Heat a pan with ghee, oil or butter. Add mustard, cumin and red chili if using. When they begin to splutter.Next add onions and green chilies. Saute until the onions turn golden.
- Add ginger garlic paste and fry until the raw smell goes off.
- Then add tomatoes and salt. Saute on a medium flame until tomatoes turn soft.
- Add red chili powder, garam masala and turmeric.Saute for 2 mins till the masala begins to smell good & leaves the pan.
- Add the cooked and mashed dal. Add water if needed to bring it to a consistency.Stir well and allow to cook until the dal begins to bubble well.This may take about 3 to 5 mins.
- When dal reaches the desired consistency, Serve dal fry with rice, roti or paratha.
