Dal Fry is a dish where the split red gram is boiled and fried along with spices in the oil or clarified butter. Dal Fry is a simple dish, mastering the taste, without which the North-Indian meals does not get completed. This follows the rule, simplicity at its best. This is a protein-rich dish, so nutritious for the kids too.
In fact in Northern India, while the gram is boiled, the water is extracted little and given to the small kids, as old as a year. First a thin version can be given and then as the kids like its taste and grow, the more thick version can be fed to them. In Southern India, the same rule applies by mashing rice and dal finely and given to kids adding clarified butter.
Ingredients:
1. Split red gram/tur dal - 1 cup
2. Onion - 1 no.
3. Tomato - 2 no.
(Onion and tomato though optional)
4. Cumin seeds
5. Chilly powder - 1 tsp.
6. Turmeric powder - 1/4 tsp.
7. Red Chillies - 2 no.
8. Coriander leaves - handful
9. Salt to taste
10. Clarified butter/Ghee - 1 tbsp.
Cooking Method:
1. Clean and pressure cook the split red gram in 3 cups of water, turmeric and salt.
2. Chop the onions and tomatoes finely and keep aside.
3. Heat up oil in a pan, add cumin seeds followed by red chilies, onions and tomatoes.
4. Once the onions and tomatoes gets cooked, add chilly powder giving it a mix.
5. Finally add cooked split red gram and cook it absolutely on low fire.
6. Just before the finishing line, add coriander leaves and switch off the flame.
7. Savour the dal fry with simple roti along with a vegetable side dish like Potato Peas Stir Fry and any other dishes.
Note:
1. If required more water after the dal is cooked, add warm water as adding cold water the dal might get mashed up.
2. For a garlic flavor in the dal fry add finely chopped garlic in the oil after cumin seeds.
3. In North-Indian Dal Fry, the split red gram is fried with clarified butter/ghee, but in South-Indian Dal, which is called mudda pappu (in Telugu language) where the split red gram is boiled and then fried with minimal spices like mustard seeds, curry leaves and red whole chilies, and relished with rice topping clarified butter/ghee.
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| Dal Fry with Pulkas/Rotis
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