Daal/dal fry can be made in many different ways. But I always loved the thick daal fry that my pachi(mom’s sister) used to make. It was very simple and was very tasty. She used to serve it with peas pulav or jeera rice. This combination is my favorite. I don’t know her recipe, but this is what I make these days after a lot of trial and error. One of my readers asked for this, so here it is.
1 cup toor daal
1/2 tea spn ginger-garlic paste
1/2 cup onion
4-5 green chilies
4-5 curry leaves
1/2 tea spn mustard seeds
1/2 tea spn cumin seeds
A pinch turmeric
1/4 tea spn cumin powder
1/2 tea spn coriander powder
2-3 strands coriander leaves(optional)
Cook toor daal with a pinch of turmeric and green chilies till it becomes soft.
Heat oil and fry ginger-garlic paste, onion till onions turn translucent. Add daal, salt, coriander powder, cumin powder and cook for 5-6mins. Do not add too much water, this daal should be thick.
Heat ghee, add mustard seeds, cumin seeds. When they start popping, add curry leaves. Pour this seasoning over daal. Garnish with coriander leaves(optional). Serve hot.
Serves : 2-3
Preparation time: 20mins