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My name is Jennifer. I just started cooking Indian foods a few months back. I enjoy eating mostly South Indian rice and dhal dishes, so my friend had given me this recipe. All have so far enjoyed it. Hope you do to! To know more about me, visit my homepage, http://members.tripod.com/~jap5.
E-mail : jenpolan@yahoo.com
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Dhal Fry
Ingredients
1 cup Toor dhal (yellow dhal, flat on one side, ronded on the other)
2-3 cups Water
1-2 teaspoon Oil (depending on how much you like)
1-2 teaspoon Mustard seeds (depending on how much you like)
One Onion
One or two Tomatoes (depending on taste)
1/2 tablespoon Jira (cumin) seeds
One teaspoon Turmeric powder
1/2-1 teaspoon Ginger paste (depending on taste)
A few Green Chillies
Method :
- If you pressure cook dhal, you only need 2 cups water per each cup dhal. If you make dhal in a rice cooker (as I do) use 3 cups water per cup dhal. While this is cooking (10 min. pressure cook, much more in a rice cooker)
- Chop onions, place aside.
- Chop tomatoes, place aside.
- Heat oil. Add mustard seeds. When mustard seeds pop, add onions.
- Fry onions till brown.
- By this time dhal should be done, cooked so that you can stir it and mix it.
- It is pastey, add the dhal and green chillies into the frying pan and mix everything together.
- Take the ginger paste and for easier stirring in, put
the paste in a little bit of water, the turmenic
powder, jira seeds, mix the solution and mix in with dhal mix on the stove. I find that doing this allows for the paste and other things to distribute more
evenly.
- Fry or cook for about 10 minutes after.. you do
not have to fry this til browned. It will be a pastey mix. Eat with rice.
Serves : 2-4
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