Dal Fry is a tasty gravy. I have prepared with Paytham Paruppu also called Paasi Paruppu(Moong Dal). Wanted to do with toor dal which is usually done just for a change tried with this.
Paytham Paruppu/split green gram/yellow dal - 2 cups
Onion - 2 nos (sliced)
Green chilli - 2 nos (slit)
Mustard - 1/2 tspn
Jeera (Cumin seeds) - 1/2 tspn
Chopped Kothamalli (Coriander/Cilantro - 2 tspns
Cooking oil +ghee - 2 tblspns
Salt
Preparation Method
Soak paytham paruppu for 1/2 hour in hot water and then cook in pressure cooker with enough water for 3-4 whistles or on stove with water. Keep it in medium flame as it will overflow and stir occasionally.
Heat a Kadai, add 2 tspns oil add 1/2 quantity sliced onion and fry till brown.Take and keep it separately in plate.
In the same pan/kadai add ghee and oil and mustard. Wait till its splutters. then add balance chopped onion,green chilli and pinch of salt. Fry for 2 minutes. Then add tomato and saute till its soft. now take cooked dal mash it well . Add cooked dal and stir well. Add salt and stir well. can add if water required.
In the same pan/kadai add ghee and oil and mustard. Wait till its splutters. then add balance chopped onion,green chilli and pinch of salt. Fry for 2 minutes. Then add tomato and saute till its soft. now take cooked dal mash it well . Add cooked dal and stir well. Add salt and stir well. can add if water required.
In a sauce pan put jeera and roast for 2 minutes and add to the gravy.
You can also tadka at end or at beginning
Tadka - add little oil in sauce pan, add jeera and fry till onion till brown and garnish with chopped coriander leaves.
Tadka - add little oil in sauce pan, add jeera and fry till onion till brown and garnish with chopped coriander leaves.
Dal Fry is ready. This is a very good combination with Jeera rice which I made for weekend lunch today.
Tips - While cooking any dal do not add salt, if you add salt dal will not cook. Always add salt finally.
Dal should be watery semi liquid, once its cool it becomes thick.
Dal should be watery semi liquid, once its cool it becomes thick.
2 comments:
Little confused here,
In a sauce pan put jeeragam and roast for 2 minutes and add to the gravy.
Now add little oil in sauce pan and fry till onion till brown and garnish with chopped coriander leaves.
My question: The chopped had been added earlier with chillie and salt.
Are we adding more onions again to be fried till brown?
Also how are the onions we are talking about.
Thanks Ma.
Hello Mr. Shankar, Thank you for visiting my space. Yes you have to add little more onions at the end for the taste.
Do let me know incase of doubt.
Regards,
Saraswathi
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