Monday, November 26, 2012
Dal Fry - Mixed Lentil Soup tempered with spices - A North Indian Delicacy
Dal Fry is a North Indian delicacy and is eaten with much love at my home by A and Me. It is one of the most popular dishes out of the Punjabi carte du jour. A combination of lentils can be used to make this lentil soup. Some mix BengalGram (Chana Dal) & Pigeon Peas (Toor Dal) along with the Red (Masoor) & Yellow (Moong) lentils that I used. It is very high in protein and is extremely nutritive. This rich lentil soup is first boiled and then tempered with a variety of spices to enrich its taste. It can be eaten with both Rice (Jeera Rice – Rice flavored with Cumin) and Roti’s. The first time we had this with Roti’s and the leftover was eaten with Rice the next day. No I did not have Jeera Rice but nevertheless tasted great with the plain steamed Rice.
Here is what you will need to make Dal Fry:
Yellow Lentil (Moong Dal) – 1 Cup
Red Lentil (Masoor Dal) – ½ Cup
Onion – 1 large – made into paste
Tomato – 1 medium – made into paste
Green Chillies – 4 – I pasted this with the Onion + 2 slit to garnish
Ginger – 1 tsp grated
Garlic – 1 tsp grated
Whole Dry Red Chillies – 2
Black Mustard Seeds – ½ tsp
Nigella Seeds (Kalonji) – ½ tsp
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – ½ tsp
Garam Masala Powder – ½ tsp
Cooking Oil – 1 tbsp
Salt to taste
Red Chilli Flakes – to garnish
Ghee / Clarified Butter – 1 tsp - optional
Wash the lentils under running water and then soak them in water for 30 minutes.
Once soaked put the lentils into the cooker with 1 tsp of Turmeric powder, Salt and the grated Ginger and Garlic and whistle until tender. It took me 5 whistles.
Heat Cooking Oil in a Pan and temper with Whole Dry Red Chillies, Black Mustard & Nigella seeds for about 30 seconds.
Add the Onion-Green Chilli paste and cook till Onions turn a little brownish.
Add the Tomato paste and cook till the rawness of the Tomatoes go away.
Add the already cooked Dal in. Mix thoroughly.
Add the Red Chilli Powder, Cumin Powder, Coriander Powder and Garam Masala Powder and mix.
Add desired amount of Water and bring it to boil, let it simmer for a while.
This Dal is not going to be runny, it will be thick. Hence turn of the stove when desired thickness is reached.
Garnish with Red Chilli Flakes, a couple of Slit Green Chillies.
Serve with hot Roti’s or Jeera Rice.