Dal Fry is my dish of choice when I have to order lunch at work. It is a simple yet versatile dish that goes with well with both rice and rotis. Also, there is comfort to be had in a dish of warm dal fry. I like to eat it best with jeera rice or just by itself. The restaurant near my work place makes a wonderful dal fry, and when I ask him to make it teekha (spicy), the cooks there oblige with a generous dose of green chillies. 🙂
The recipe I am posting here is my sister-in-law’s. She made this dish on a Sunday recently. I just photographed it and am posting her recipe here.
- Tuvar Dal or Kandi Pappu – 1 Cup
- Tomato – 1 Medium
- Onion – 1 Medium
- Ginger Garlic Paste – 1 tsp
- Green Chillies – 2
- Red Chilli Powder – 1/2 tsp
- Turmeric – 1/8 tsp
- Ghee – 1 tbsp
- Mustard Seeds – 1 tsp
- Salt to Taste
- Fresh Coriander for Garnish
- Soak the Tuvar Dal in 2 Cups water for about 30 to 60 minutes.
- Pressure cook the dal for 4 whistles or till it is completely mashed.
- With a heavy ladle, mash the dal completely.
- Chop the tomato into fine pieces.
- Chop the onion into 1/2″ pieces.
- Chop the green chillies into fine pieces.
- In a heavy bottomed vessel, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the onion pieces and fry till transparent.
- Add the tomato pieces and stir fry till the tomato pieces are soft.
- Add the ginger-garlic paste and fry for 2 minutes.
- Add the green chillies, red chilli powder, and turmeric.
- Stir fry for 2 minutes.
- Add the mashed dal, salt, and 1/2 cup water to the onion-tomato mix.
- Mix well and let cook for about 5 minutes.
- Garnish with coriander leaves.
- Serve hot with jeera rice or rotis.