Dal Fry

Dal fry - name says it all, it needs no description as it is a popular and common dish prepared throughout India with their own variations. It is made with toor dal or combination of toor dal, chana dal. moong dal, masoor dal. It goes well with any of Indian breads, steamed rice and jeera rice. 

Ingredients :

• Toor Dal - 1 cup
• Water - 2 cups
• Mustard - 1/2 tsp
• Jeera - 1 tsp
• Onion - 2 medium sized
• Tomato - 2 medium sized
• Garlic - 4 cloves
• Ginger - 1/2 inch
• Green chili - 2
• Red chili - 2
• Curry leaves - 1 sprig
• Hing/ Asafoetida - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tsp
• Kasuri Methi - 1 tsp
• Oil/ Ghee - 3 tbsp
• Coriander leaves for garnishing
• Salt to taste

Method :

• Wash 1 cup toor dal and pressure cook with 2 cups of water for 3-4 whistles or till dal is cooked well. Cooking time depends on type of dal used.
• In a kadai/pan heat oil/ghee. Add mustard and let them splutter. Then add jeera and fry.
• Add in finely chopped onions and fry till translucent. Then add crushed ginger and garlic. Fry till raw smell goes away.
• Add slit green chilies,red chilies, curry leaves and stir.
• Add turmeric powder, chili powder, hing and fry for some seconds. Don't burn the spices. 
• Add finely chopped tomatoes and saute till they are soft.
• Now add cooked dal. You can smash them before adding. Add water for desired consistency and salt to taste.
• Stir well and let it come to boil on medium flame so that all the spices get incorporated together.
• Check for salt, spices, consistency and adjust. Do not make it watery. Let it be medium thick consistency.
• Lastly crush kasuri methi on the palms of your hand and add to the dal. Mix well and simmer for 2 mins and switch off the flame. 
• Garnish with chopped coriander leaves and serve hot with roti/ jeera rice/ steamed rice and ghee.

Serving Suggestion : Here I have reduced amount of chili powder while adding it to the dal. I have separately heated 1 tbsp oil, added in chili powder and just gave a stir. Poured it over the dal while serving.