Dal Fry -

Dal Fry –

Pigeon peas/toor dal – 1 bowl

Chana dal – 1/4^th bowl

Onions – 2, sliced

Tomato – 1 large, finely chopped

Garlic paste – ½ t-spoon

Ginger paste – ½ t-spoon

Green chilies – 2, finely chopped

Garam masala powder – ½ t-spoon

Red chili powder – 1 t-spoon

Cumin seeds – ½ t-spoon for dal + ½ t-spoon for tadka

Oil – 1 and ½ tb-spoon

Handful of chopped coriander leaves

Ghee/clarified butter – 1 t-spoon

Red chilies – 2

Garlic cloves – 5-6, sliced

Procedure –

 1. Cook toor dal and chana dal in a pressure cooker.

2. Heat oil in a pan. Add cumin seeds and let them splutter. Add onions and sauté till brown. Add ginger-garlic paste, chopped green chilies and turmeric powder and sauté for 2-3 minutes. Then add chopped tomatoes and cook then for 5 minutes.

4. Add cooked dals and water and mix well. Boil dal for 5 minutes on medium flame. Meanwhile keep adding remaining ingredients red chili powder and garam masala powder. Turn off the heat and add chopped coriander leaves. Keep dal aside.

5. Heat ghee in a small pan. Add cumin seeds and let them splutter.

6. Add red chilies and garlic and roast them for 2 minutes and turn off the heat.

7. Pour the tadka on cooked dal at the time of serving. Serve dal hot with jeera rice or roti.