#dalfry #dalrecipe #dalyum


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Servings - 2 - 3

INGREDIENTS
Red lentils - 120 grams
Split pigeon peas - 120 grams
Water - 500 milliliters
Water - 800 milliliters
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Oil - 1 tablespoon
Cumin - 1 teaspoon
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Tomato - 250 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1/2 teaspoon
Water - 300 milliliters
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons
Ghee - 1 tablespoon
Cumin - 1 teaspoon
Dry red chili - 1
Asafoetida - 1/4 teaspoon

PREPARATION
1. In a bowl, add 120 grams red lentils, 120 grams split pigeon peas, 500 milliliters water and soak for 20 minutes.
2. Take a pressure cooker, add the soaked dals, 800 milliliters water, 1 teaspoon salt, 1/2 teaspoon turmeric and cover it with lid.
3. Cook until you hear 2 whistles.
4. Heat 1 tablespoon oil in a heavy skillet, add 1 teaspoon cumin, 1 tablespoon ginger, 1 tablespoon green chili and stir for 1 - 2 minutes.
5. Then, add 250 grams tomato and saute until it turns soft and pulpy.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 1/4 teaspoon turmeric and stir well.
8. Add 1 teaspoon red chili, 1/2 teaspoon salt and mix it well.
9. Now, add the cooked dal and mix it well.
10. Add 300 milliliters water and mix it again.
11. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Add 1/2 teaspoon garam masala and mix it well.
14. Bring it to a boil.
15. Add 2 tablespoons coriander and mix it well.
16. Cook for another 3 - 5 minutes on medium heat.
17. Remove it from heat.
18. Heat 1 tablespoon ghee in a pan, add 1 teaspoon cumin, 1 dry red chili, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.
19. Pour the tempering over the dal.
20. Serve.

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