Dhall fry best done with tuvar dhall (pigeon pea lentils). You can also make them with either moong dhall, masoor dhall or chana dhall.
Mine was a combo of moong dhall and tuvar dhall equal portion. I like to saute with ghee and a cooking ahead atleast an hour or more so as to let the spices absorb well with the dhall gravy.
You can use a pressure cooker or with a laid back fashion as I just did (but beware not to burnt them though)
Ingredients
1 cup of tuvar dhall
1 cup of moong dhall
enough water to pressure cook
1 tsp of turmeric powder
enough water to pressure cook
1 tsp of turmeric powder
4 tbs of ghee
1 tsp of mustard seeds
1 tsp of cumin seeds
1 big onion - chopped
1 tsp ginger garlic
2 red chilies - chopped coarsely
2 sprigs of curry leaves
2 -3 dry chilly
a good dash of asofetida
1 tsp of turmeric powder
1 tsp of red chilly powder
2 red chilies - chopped coarsely
2 sprigs of curry leaves
2 -3 dry chilly
a good dash of asofetida
1 tsp of turmeric powder
1 tsp of red chilly powder
1 medium sized tomato - chopped finely
salt to taste
3-4 tbs of chopped coriander leaves
water to adjust the thickness of dhall
1 tsp of lemon juice. - optional
3-4 tbs of chopped coriander leaves
water to adjust the thickness of dhall
1 tsp of lemon juice. - optional
How to prepare:
1. Wash and pressure cooker both dhalls with turmeric powder till soft without any grains felt. It should be kind of creamy and mushy.
2. In a pan, heat ghee till melted. Add in mustard seeds and let it splutter
3. When the mustard seeds starts spluttering, add in onions, fry till soft and translucent, add in ginger garlic paste. Once the rawness of the ginger garlic is disappear, add in the chilies and curry leaves, stir well
4. Add in the powders, stir and mixed well.
5. Next goes in the chopped tomatoes, mix well and stir well and cooked till the tomatoes are soft and the oil is separated from the sides.
6. At this point, season with salt, add in the cooked dhall, mixed well, beware though, the dhall is very thick and they will start to pop.
7. Add in some water, depending on your required consistency, mixing well with the tempered and dhall.
8. Once they are well coated, remove from fire, add in the chopped coriander leaves and lemon juice. Stir well.
If you prefer, you may add in a dash of ghee and chopped coriander leaves while serving.
Enjoy.
Sathiarani
2. In a pan, heat ghee till melted. Add in mustard seeds and let it splutter
3. When the mustard seeds starts spluttering, add in onions, fry till soft and translucent, add in ginger garlic paste. Once the rawness of the ginger garlic is disappear, add in the chilies and curry leaves, stir well
4. Add in the powders, stir and mixed well.
5. Next goes in the chopped tomatoes, mix well and stir well and cooked till the tomatoes are soft and the oil is separated from the sides.
6. At this point, season with salt, add in the cooked dhall, mixed well, beware though, the dhall is very thick and they will start to pop.
7. Add in some water, depending on your required consistency, mixing well with the tempered and dhall.
8. Once they are well coated, remove from fire, add in the chopped coriander leaves and lemon juice. Stir well.
If you prefer, you may add in a dash of ghee and chopped coriander leaves while serving.
Enjoy.
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Sathiarani
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