Daal, a very important food item in Indian households. And why shouldn’t it be, after all the plain simple daal is a powerhouse of proteins! A staple diet in almost all homes!
There are umpteen varieties of daal recipies, some plain and simple, some exotic, the list goes on……like Daali Toay, Daal Tadka, Paalak Daal, Moong Daal Fry, etc.
Here I am presenting a recipe of a particular daal fry which I have relished from a nearby restaurant for the last 21 years. How much ever I tried, I simply couldn’t crack their recipe. But just recently, when I just casually mixed certain daals and followed the restaurant’s tempering method, which I had understood long back….. I got the daal which tasted exactly like theirs!
The combination of these daals makes it a highly nutritious one!
INGREDIENTS :
1/2 cup Tuar daal (split pigeon peas)
1/4 cup Split green Moong daal
1/4 cup Masoor daal
1/2 tsp Turmeric powder
1/4 cup Fresh corriander
2 Small onions
2 Green chillies
2-3 Garlic cloves
1/2 tsp Cumin seeds
1 sprig Curry leaves
1/4 tsp Asafoetida
2 tbs Oil
Salt to taste
METHOD :
1. Wash and soak the mentioned daals in water for about an hour.
2. Pressure cook with 1/4 tsp turmeric powder till done.
3. In a saucepan, heat oil and add cumin, asafoetida, curry leaves, chopped green chillies and roughly crushed garlic for tempering. Saute.
4. Add to it the finely chopped onions and mix well. Saute till onions turn translucent.
5. Add the remaining turmeric powder and mix.
6. When the onions are cooked add the boiled and mashed daal and salt to taste. Add required quantity of water to adjust consistency.
7. Bring to a boil and simmer for a while. Check seasoning.
8. Garnish with fresh chopped coriander and serve with Veg Pulav or Paneer Vegetable Pulao or just with some hot steamed rice! Tastes delicious even with Rotis!
