Chef Ruchi Bharani brings you a popular dish from the Punjabi menu, that is, dal fry with tadka. Extremely nutritive and tempered with various spices, dal fry tastes delicious when served with jeera rice or naan or roti.
Ingredients:
1/4 cup of yellow pigeon peas
1/2 cup of gram dal
1 onion finely chopped
1 and 1/2 tomato chopped
3-4 tbsp ghee (clarified butter)
1/4 tsp turmeric powder
coriander leaves
2 green chillies finely chopped
1/2 tsp cumin seed
1 piece of cinnamon
2 pieces of cloves
1/2 tsp of red chilly powder
1/4 tsp asafoetida
1 and 1/2 tbsp of garlic finely chopped
salt to taste
1 dry red chilly
Method:
- Wash both the lentils thoroughly. Soak them for half an hour in 1 and half cup water. Pressure cook it for 3-4 whistles.
- Heat about 1 & 1/2 tbsp of ghee (keeping the rest for tadka) in a pan.
- Add the seasoning ingredients- cumin seeds, cloves and the cinnamon stick.
- Add the onions and saute until translucent but make sure that they do not turn brown in colour.
- Add the tomatoes, green chillies,turmeric powder and red chilli powder and let the ingredients cook until the tomatoes are soft.
- Pour in the boiled dal and mix well. Add water if required.
- Add salt and sprinkle some coriander leaves and let it boil for about 5 - 6 minutes.
Tadka:
- Heat the remaining ghee in a small pan.
- Add a whole dry red chilli and let it cook,
- Add 1/4 tsp asafoetida and chopped garlic.
- Stir and pour it all over the dal.
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