“Spicy Masoor Dal Fry” … An awesome Onion ~ Garlic Tadka Dal prepared with red lentils that goes very well as a side dish … Try it, tastes awesome with Pulav / Roti / Poori or even Rice …. Yumz …..
Dal Fry is something I prepare usually when my Mom comes over as she loves it. I prepare this with different dals / lentils but I love it best with masoor dal with lots of garlic and onions as seasoning. I have posted Methi dal fry before which is close in making to this, but there I had used mixed dals, while here I have used my fav. Masoor dal. Masoor Dal when cooked is a little bit on sweeter side so I make it spicier by addition of spicy spices. Do try out this dal that is sure to go well with your family and friends. I served it with capsicum egg pulav, you can serve the same with any pulav, rice, roti, poori etc. Goes very well with any dish.
Ingredients :
Masoor Dal / Red Lentils : 2 cups.
Garlic : ¼ cup peeled and cut to small pieces.
Onion : 2 medium sized.
Tomato : 1 large or 2 small.
Green Chillies : 3-4 Cut into small pieces.
Haldi / Turmeric Powder : ½ tsp
Kashmiri Red Chilly Powder : 2 tsp
Jeera / Cumin Seeds Powder : 1 tsp
Coriander Leaves : ¼ cup finely chopped
Oil : 3 tblsp
Salt to taste.
** Wash the masoor dal and put it in a pressure cooker with enough water. The level of the water should be an inch above the masoor dal.. Cover with the lid and cook on medium flame to 3-4 whistles. Remove and keep aside. Let the pressure cooker cool completely on its own. Once the pressure drop open the lid gently and keep this ready aside.
** Peel off the skin and chop finely the onions. Keep them ready aside. Wash and chop the tomato into small cubes keep this also ready aside.
** Now add the oil in a thick bottomed kadai. When hot lower the heat to medium and add in the garlic, when they become light brownish, add in the onions and continue frying till they also turn light brownish in colour. Now add in the curry leaves and the chopped green chillies along with the red chilly pd, haldi pd and jeera pd. Fry for a minute and then add in the tomatoes and mix well. Cook for 2-3 minutes on slow heat.
** Note : The addition of spice level is individual choice. You can increase or decrease both green chilly as per your choice. Again the addition of red chilly powder also pertains to individual choice. Also if you do not have or do not prefer Kashmiri Red chilly powder you can add on any red chilly powder of your choice, though Kashmiri red chilly powder imparts a lovely red colour to the dal.
** Now add the cooked dal along with salt to taste. Mix all well. Add in water if necessary. The consistency of the dal is thick, so do not add in more water. Bring to a boil on medium heat, stirring often. The dal may get burnt at the bottom of kadai, so keep stirring often.
** Cover and cook on low heat till the tomatoes are soft and the dal has turned soft and mushy and has mixed in well. Stir once or twice in between. Remove, garnish with coriander leaves and cover and leave aside for 15 mins. for the flavors to seep in.
** “Masoor Dal Fry” is done and ready to be serve. Serve the Dal fry hot with any dish as an accompaniment of your choice. Goes well with Roti / Poori / Rice / Paratha / Pulav. This is really a tasty dish with the awesome flavour of garlic. I served it with Capsicum Egg Pulav and it was an awesome combo of dishes. Do try it out and enjoy this monsoon season and enjoy with your family and friends.
** You may also check up on Methi Multi Dal Fry Recipe, Just click on the link below ….
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