Dal fry

I am a dal person. Dal fry makes a quick, humble, homely meal when served piping hot with phulkas or bhaat in a steel plate. When nostalgia hits and I crave something simple and desi to the core, I make dal fry with ghee instead of oil. The ghee makes the dal fry so fragrant and silky. Unfortunately, none of my friends or family share my love of ghee, so when I’m alone and lonely, this is one recipe I fall back on to comfort me. To make dal fry for 2 or 3 people, you’ll need

1. 1/2 cup chana dal
2. 1/2 cup moong dal
3. 2 tbsp of ghee (preferred, but can be replaced by oil)
4. 1 large onion, grated
5. 1 tomato, finely chopped
6. 3 dry red chillies
7. 1 small piece of cinnamon
8. 1/2 tsp of haldi powder (turmeric)
9. 1/2 tsp of red chilly powder
10. 1/2 tsp of dhania powder (coriander)
11. 1/2 tsp of jeera powder (cumin)
12. 1 tsp whole jeera seeds
13. 1 tbsp of freshly prepared ginger garlic paste
14. 1 pinch of hing (asafoetida)
15. Finely chopped coriander leaves for garnishing

Soak both the dals in water for 15-30 minutes, while you chop your vegetables. Pressure cook the dal with a little salt, so that it is cooked but not fully mashed up.Heat 1 tbsp ghee/oil in a skillet and saute the grated onions till slightly browned. Add in the ginger garlic paste, turmeric powder, red chilly powder, coriander and jeera powder. Add in the tomatoes and cook till tomatoes turn soft and fat separates. Pour the cooked dal and add water if required to get the desired consistency. Taste and adjust salt. Switch off after a couple of minutes.

In another small pan, heat the remaining 1 tbsp ghee/oil. Once hot, add jeera seeds, hing, dried red chillies, cinnamon and pour it over the dal. Garnish with finely chopped coriander leaves.

I am sending this recipe to the one week recipe marathon from December 25th to 31st at Nupur’s One hot stove.

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