Dal Fry/ Lentil Soup!



 
Dal is quintessential to any Indian meal. There are many variations of dal across India depending on the type of lentil used and the spices and tadka /tempering given to the dal. The most common lentil used for dal preparation is tuvar dal/split pigeon, yellow moong dal, chana dal and masoor dal.

Dal is the protein aspect of a vegetarian meal. But sadly its not consumed in large amounts to provide the sufficient amount of protein. A large bowl of dal on every meal is essential in addition to the various vegetables and chutneys/relishes to provide a well balanced vegetarian diet.

Dal Fry is one such recipe of dal where it taste so good that I can eat it by the bowlfuls. Its a hot favorite on restaurant menus too. I prefer to use yellow moong dal as it cooks easily on a stovetop and then temper it with different spices.

Ingredients:
1 cup yellow moong dal
1 small onion sliced
1 large clove of garlic, minced
1 large clove of garlic, finely chopped
1 tbsp. of grated ginger
1 small tomato chopped
1 tsp cumin seeds
1/4 tsp turmeric pdr
1/2 tsp red chili pdr
1 tsp cumin pdr
1 tsp coriander pdr
2 tsp jaggery
1 dried red chili
1 tbsp. of oil
1 tbsp. of ghee
chopped cilantro leaves for garnish

Directions:
Dry roast the yellow moong dal in a pan till fragrant and the color changes slightly.
Wash the dal in many changes of water.
Cover the dal with enough water and cook it on medium heat till done.
Skim off foam as it cooks. Set aside.
In another small pan, heat 1 tbsp. of oil.
Temper with 1/2 tsp of cumin seeds and let them crackle.
Add in the sliced onions and saute gently till they carmelize and brown.
Stir in the minced garlic and grated ginger.
Tomatoes go in next and cook the till they are mushy.
Add in the spice pdrs -turmeric, red chili, coriander and cumin.
Saute for another 5 mins till all spices are cooked well.
Pour this seasoning into the dal. Mix well.
Add salt and jaggery to the dal. Taste to balance flavors
In another small pan, heat 1 tbsp. of ghee.
Temper with remaining 1/2 tsp of cumin seeds, 1 red chili  and the sliced garlic.
Cook till the garlic browns lightly.
Pour this tempering over the dal and garnish with cilantro.

Dal fry pairs really well with chapattis or with jeera rice (Cumin flavored rice)
Taste great by itself. It can be also had as a lentil soup.

Comments

Post a Comment

Popular posts from this blog

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa...
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and ...
Read more

Pudina Ghosht: Goat meat in Mint curry!

Image
Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats. Ingredients: 2 lbs goat meat pieces on bone 1 large red onion, sliced 4-5 large cloves of garlic, chopped 1.5 inch ginger chopped 3-4 thai chilies chopped 1 packed cup of fresh mint leaves 3/4 cup of fresh cilantro (coriander leaves) 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor) 1/2 cup thick yogurt 1/4 teaspoon ...
Read more