Monday, August 22, 2011

Masala Dal Fry


Toor Dal (Pigeon Peas) - 1/2 cup
Black Gram, split - 1/4 cup
Fresh Cream - 1 tsbp
Onion - 1 large, chopped
Tomato - 1 large
Green Chillies - 2
Garlic Cloves - 5
Ginger, grated - 1/2 tsp
Curry Leaves - 8
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1 tsp
Cumin Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Cumin Seeds - 1 tsp
Oil - 1 tbsp
Salt to taste


  1. Pressure cook toor dal and black gram with just enough water such that they still hold their shape when cooked.
  2. Heat a pan, add oil and cumin seeds.
  3. When cumin seeds start sizzling, add curry leaves, slit green chillies, chopped onion, garlic cloves and ginger. Saute until onion turns translucent.
  4. Add chopped tomatoes and saute until tomatoes become soft and mushy.
  5. Add cooked dal and gram and mix lightly.
  6. Add turmeric powder, cumin powder, coriander powder, garam masala powder and salt. Mix lightly.
  7. Adjust the consistency by adding water only if required. Let it boil for 3-4mins on low flame.
  8. Add fresh cream. Mix well.
  9. Serve hot with pulkas, rotis, steamed rice or ghee rice.


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