Initially when I made Dal Fry I would use only Toor Dal,Tomato and garlic and then give it a jeera tadka. It was then my pacchi introduced me to her style of Dal Fry. I loved it instantly and this is the recipe that I have been following making my own modifications as and when necessary!
Dal-Fry goes really well with Bagahara rice, Jeera rice or even plain steamed rice or chapati.
Here is what's needed:
1-1/2 cup Toor Dal
1/2 cup Moong Dal
1 tbsp Masoor Dal(Optional)
1 tbsp Chana Dal
3 green chilli's chopped fine
1 tbsp Garam masala powder (Combination of garam masala and kitchen king masala)
1 tsp Kasuri methi (Optional)
1/2 tsp Turmeric powder
1/2 tsp red Chilli powder (Omit if the chilli's are very spicy)
1 big Tomato chopped
1 big Onion chopped
4-5 Garlic pods chopped fine
small piece of ginger minced
1 tsp Jeera
Salt to taste
Coriander leaves chopped for garnishing
1) Pressure cook all dals until done. Mash them.
2) In a kadai heat oil and fry jeera until they crackle. Add in chopped garlic and ginger for few seconds. Add in Onions with little salt. Helps onion to cook faster and also gives it a nice colour. Add tomato's and cook until mushy.
3) Add in all the powders along with salt and green chilli. Pour this over the dal and bring it to a boil. Add Kasuri methi if using. I would recommend it as it gives a different aroma and taste. Check for salt and spice and add accordingly. You can also add water if it is too thick.Bring it to a rolling boil and switch off.
4) Dress with coriander leaves and serve hot with lemon wedges.
P.S: I forgot to add jeera in the step 1 while making this so I gave a tadka of jeera!!
I did not want to use Cashew paste so this has fried Onion and blanched Tomato as base gravy. Here is what's needed:
1 small Cauliflower cut into bite sized florets soaked in salt and turmeric water
2 cups green Peas I used frozen variety
2 big Onions chopped roughly
2 medium sized tomato's
1 tsp fresh ginger garlic paste
1 tsp chilli powder
2 tsp garam masala
1/4 tsp turmeric powder
Salt to taste
Coriander leaves for garnishing
1) Fry ginger garlic paste along with onions and little salt until golden. Keep aside to cool.
2) Blanch tomato's in hot water for ten minutes or until it skin tears apart. Once cooled peel it off and make a puree out of it.
3) Make a paste of the fried onions. Parboil the green peas and cauliflower.
4) Heat little oil and the Onion paste and fry for a min. Add tomato puree and fry well. Add the masala powders and salt bring it to a boil. Add in the veggies and bring it to boil.
5)Garnish with chopped coriander leaves. Serve with phulkas or Pooris.
P.S: You can also add a pinch of kasuri methi as it further enhances the taste.