Dal Fry is one of the most common dishes ordered at any Indian restaurant. While it tastes best with white rice, this rich aromatic lentil dish can go down well with any flavored rice or flat Indian bread. Usually it is prepared from toor (tuvar) dal but in Orissa channa dal is most commonly used in this recipe. I consider this as comfort food ( if m not making it for guests ) and i pair it with a simple white rice & fried papad. Blissfully easy and deliriously yummy.
Read on the recipe for my version:
Preparation Time - 15-20 mins (10 mins of idle/standby time)
Ingredients -
To be pressure cooked - 3 cups channa dal, 2 green chillis, 1/2 inch long ginger, salt to taste, 1/2 tsp turmeric.
For tempering - 2 medium sized onions, 1 large tomato, 3 green chillis, 1/2 tsp ginger garlic paste, 1/2 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp asafoetida, 1/4 tsp chilli powder, 1/5 tsp garam masala, 3 tbs kasuri methi, 4 tsp oil, salt to taste.
Preparation - Chop the onion and tomato into small pieces. Make small slits in the green chillis.
Cooking - Wash and soak the channa dal for 2-3 hours.
Take the soaked channa dal in a pressure cooker. Add salt, turmeric, crushed ginger and green chilli. Add 4 cups of water and close the lid. Cook for 2-3 whistles.
Allow steam to release. Open the lid and slightly mash the dal with a heavy spoon.
Heat the oil in a wok. Add mustard and cumin seeds.
Once the seeds start spluttering add one chopped onions. Fry till they start turning translucent.
Add ginger garlic paste and fry for 1-2 minutes.
Add chilli powder, asafoetida and a pinch of turmeric. Stir fry masalas for 30-40 seconds.
Add the chopped tomatoes and sprinkle salt over it. Allow to cook till tomatoes soften and oil starts leaving the sides of the wok.
Add kasuri methi and garam masala at this stage. Cook for a minute.
Pour the contents of the pressure cooker into the wok. Mix well.
Garnish with freshly chopped coriander leaves (or grated coconut if you want that exclusive Odisha touch). Serve hot with rice/rotis.
Read on the recipe for my version:
Preparation Time - 15-20 mins (10 mins of idle/standby time)
Ingredients -
To be pressure cooked - 3 cups channa dal, 2 green chillis, 1/2 inch long ginger, salt to taste, 1/2 tsp turmeric.
For tempering - 2 medium sized onions, 1 large tomato, 3 green chillis, 1/2 tsp ginger garlic paste, 1/2 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp asafoetida, 1/4 tsp chilli powder, 1/5 tsp garam masala, 3 tbs kasuri methi, 4 tsp oil, salt to taste.
Preparation - Chop the onion and tomato into small pieces. Make small slits in the green chillis.
Cooking - Wash and soak the channa dal for 2-3 hours.
Take the soaked channa dal in a pressure cooker. Add salt, turmeric, crushed ginger and green chilli. Add 4 cups of water and close the lid. Cook for 2-3 whistles.
Allow steam to release. Open the lid and slightly mash the dal with a heavy spoon.
Heat the oil in a wok. Add mustard and cumin seeds.
Once the seeds start spluttering add one chopped onions. Fry till they start turning translucent.
Add ginger garlic paste and fry for 1-2 minutes.
Add chilli powder, asafoetida and a pinch of turmeric. Stir fry masalas for 30-40 seconds.
Add the chopped tomatoes and sprinkle salt over it. Allow to cook till tomatoes soften and oil starts leaving the sides of the wok.
Add kasuri methi and garam masala at this stage. Cook for a minute.
Pour the contents of the pressure cooker into the wok. Mix well.
Garnish with freshly chopped coriander leaves (or grated coconut if you want that exclusive Odisha touch). Serve hot with rice/rotis.
Ohh so you add ginger and green chilly while boiling the dal and then again in the tadka. Thats a new thing I have learnt today ..
ReplyDeleteNice blog btw, good traditional Odhiya recipes.. glad to be your follower, :)