Dal Fry

Dal fry is a popular North Indian Cuisine. Dal Fry usually prepared with arhar dal also known as toovar dal or pigeon pea lentils. Dal fry tastes best when served with steam rice or jeera rice; but I prefer dal fry with chaptis.

Ingredients

  ½ cup Toovar Dal (soaked 1 hour before)

 1          Onion finely chopped

 1          Tomato Chopped

 3-4       Green chillies chopped (as per your taste)

 ¼ sp    Turmeric powder

 ½ tsp  Ginger garlic paste

2 tsp    Coriander powder

1 tsp    Cumin powder

¼ tsp  Mustard

½ tsp  Cumin

2 tsp   Oil

Few curry leaves

Few coriander leaves

Method

 Soak toovar dal 1 hour before in water.

After 1 hour, cook toovar dal by adding water, turmeric powder and few drops of oil in cooker.

     Heat oil in wok/pan.

    Add mustard once it crackle add cumin

       Add curry leaves and onion chopped, sauté it add chopped few    coriander  leaves (reserving some for garnish) fry well

      Add ginger garlic paste fry until raw smell goes

      Add turmeric powder mix well add chopped green chillies fry well

      Add coriander powder and cumin powder; fry well then add chopped        tomatoes mix well, add little water and close led and cook until tomatoes are cooked

       Once tomatoes are cooked, add cooked toovar dal mix well, add  a glass of water close the led and cook. Once starts boiling leave it for another 5 minutes to boil, add chopped coriander leaves. Serve with Jeera rice or steamed rice. 

Bharwa Baingan

  In this recipe, brinjals/eggplants are slit and stuffed with spicy masala and cooked.

7-8 Brinjals/eggplant

1tbsp Dried coconut powder/dessicated coconut powder

2 tsp Groundnuts

2tsp Sesame seed

¼ sp turmeric

2tsp Coriander powder

1 tsp Cumin powder

1 Onion finely chopped

1tbsp oil          

½ Lemon juice

Salt to taste       

Method

Dry roast groundnuts and sesame seed separately and keep aside to cool.Remove the skin from groundnuts.

Grind ground and sesame seed to powder, and take in a bowl.

Add dried coconut powder, turmeric, chilli powder, coriander powder, cumin powder and salt mix well.

Add finely chopped onion and mix well.

 Make a six slits on brinjals/eggplant

Stuff above masala and keep aside.

Heat oil in pan, add stuffed brinjals and saute it.

Close the led and cook until brinjals/eggplant are half cooked.

Once brinjals/eggplants are, half cooked add remaining stuffing masala mix well, sprinkle very little water and cook by closing led.

Once brinjals is cooked, add ½-lemon juice just before removing from gas. Serve with roti.