Daal Fry

Daals or lentil preparations are common in most Indian meals. There are a vast variety to choose from and every part of the country has a different way to cook it, and not to mention each family has their own recipe. It is a staple food in many Indian homes, mostly among vegetarian families that rely on daals or lentils for their rich protein content. A regular Indian meal typically includes daal, chawal, sabzi, roti or chapatti and achar(lentil soup, rice, vegetable sauté, Indian flatbread, and pickle). A wholesome and nutritious meal. The beauty of cooking dals is that it can be cooked in so many different ways, by adding as many or as little spices, vegetables and other ingredients from your kitchen. I personally prefer to keep it simple. But today's post is by no means a simple dal recipe. It is one of the most popular daal preparations of all time.

I learnt this recipe from my elder sister, Anita, and this recipe has a special place of honor in her kitchen. Her family loves a meal of daal fry with jeera pulao and fried chicken. Who wouldn't! In fact as I am writing this post I am salivating for this meal. :-( But this meal will have to wait, at least for now.

This specific daal preparation goes well with jeera pulao (cumin tempered rice), Indian pickle and papad. According to me, this simple meal is worth many scrumptious buffets, as it brings many fond memories of my childhood and loved ones. Hope you like it as much.... Enjoy!

Recipe credit : Ms. Anita Arakal

Ingredients:

1. Tuvar Dal - 1/2 cup
2. Onions - 2 medium (Finely chopped)
3. Tomatoes - 3 medium (Finely chopped)
4. Green chilly - 6 nos (Finely chopped)
5. Garlic - 6 fat flakes (Finely chopped)
6. Ginger - 1/2 inch (Finely sliced)
7. Cumin powder - 1/2 tsp
8. Coriander powder - 1 tbsp
9. Turmeric powder - 1/2 tsp
10. Mustard seeds - 1/2 tsp
11. Asafoetida (hing) - 1/4 tsp
12. Curry leaves - 20 leaves
13. Coriander leaves - for garnish (Finely chopped)
14. Oil - as required
15. Salt - as required
16. Juice of 1 lime
17. Coriander leaves for garnish

Method:

1. Wash and soak the daal and cook in 1 cup of water till it is soft and squishy. Once cooked, whisk it so that the consistency is thick throughout. Keep aside.
2. In case your cooking the daal in a pressure cooker, take three whistles, and then take it off the stove. The daal should be thick in consistency, and not watery and runny. Keep aside.
3. Heat oil in a deep pan, add the mustard seeds, let it stop crackling. Then add the chopped garlic,green chilly, curry leaves, and asafoetida(hing). Mix well and let it fry for a minute. Add the ginger.
4. Then add chopped onions and fry well till the onions turn golden brown.
5. Add the tomatoes. Mix well. Let this mixture cook for a couple of minutes. When the oil starts leaving the sides, add the powders. Stir well and fry the mixture for two to three minutes.
6. Finally add the cooked daal and salt. Mix well. Let the daal simmer and mix with all ingredients for three to five minutes. Add the lime juice and mix well. Check for taste and consistency. Switch off the flame. 
7. Garnish with fresh chopped coriander leaves.
8. Serve hot with steamed white rice or jeera rice, papad and pickle.