Daal fry

This preparation of Lentil is the most common which one will find In Indian restaurants and Dhabas( roadside open restaurants).
This Lentil dish is prepared mostly with Arhar/tuar daal( yellow pigeon peas lentil) with tempering of fried onions & tomatoes and flavors of different spices.  A delicious lentil variety which  tastes best with roti/ chappati (puffed Indian bread) and Jeera rice!!!!

This preparation is for 3 persons
Ingredients:
1 cup yellow pigeon peas (arhar/tuar daal)
2 and 1/4 cup water
2 medium tomatoes(nicely cut into small pieces)
1 large onion(nicely cut into small pieces)
1 teaspoon green chili (cut into small pieces)
1 teaspoon ginger(shredded/ cut into julienne)
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon red chili powder(laal mirch powder)
1/2 teaspoon garam masala
1 teaspoon cumin seeds(jeera)
1/2 teaspoon asafeotida(hing)
1/2 teaspoon black salt(kaala namak)
1 teaspoon  lemon juice
salt according to taste
2 table spoon ghee/oil
For garnishing:
Chopped coriander leaves
Few slices of tomatoes(optional)
Method:
Wash and soak daal in water for about 20-25 minutes.
In a pressure cooker, add the daal , salt and haldi. Cook the daal for about 10 minutes (One whistle on high flame and one whistle on low flame).

Boiled arhar daal

In a kadahi(wok), heat ghee/oil and add jeera & hing. When jeera starts to crack add the green chili, ginger and saute them for few seconds.

Green chili and ginger

Add the onions and saute them too till they change color to light brown. Now add the tomatoes and saute them too till they become little dry.

Sauteing onions

Adding tomatoes

Now add all the spices mentioned above and saute them for a minute. Add the boiled daal to this tempering and mix well. Add lemon juice too.

Adding daal to the tempering

Finally add the chopped coriander leaves and garnish with slices of tomatoes.

Daal fry ready

Delicious Daal Fry is ready!! Serve it hot....
Optional notes:
One can add paste/ pieces of garlic with the onions to enrich the flavor. Garlic Helps in good digestion of food.
I prefer to give the tempering in ghee only but one can also use butter for this preparation.
Serve the daal with Milk phulkas.






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