Daal Fry

Pulses and legumes are regularly used in Indian Kitchen in various forms. Most basic variety being different varieties of daals to go with rice, pulavs and parathas.

 We love our Daal mildly spiced and with a flavour of ghee or butter. This Daal fry that I am posting today is one of my favorites and is very easy and delicious daal. Though you can use tuvar daal or masur daal if you want , Moong daal lends this dish a wonderful flavor.

The aroma of ghee or butter  in a hot daal  is enough to  instantly warm up your day during the rains and lift your mood. Try it sometimes with plain hot rice and you will know what I mean........





Ingredients : 

2 cup.................Moong daal
2........................cloves
1/2 inch .............cinnamon
2........................cardamoms
1/4 tsp................cumin seeds
4 to 5................pepper corns
1/2 tsp..............turmeric powder
salt

For the Tempering :

1 small ......................Onion (finely chopped )
4 to 5.......................garlic cloves ( crushed)
2 to 3 .....................cloves
1 inch.......................cinnamon
2 to 3 ....................dry red chillies ( broken into pieces)
2 tbsp....................butter ( I use Amul )

Garnish :

fresh coriander leaves chopped

Method :

Wash the daal and add 2 cups water .

Add all the things given in ingredients list except haldi and salt.

Pressure cook it for 3 to 4 whistles.

Remove from the cooker , add haldi , salt and adjust water .

You can either blend it with a blender or keep it as it is.

Now in a separate vessel heat butter and  add cloves, cinnamon , chillies .

Now add onions and crushed garlic and saute till golden .

Add this tempering to the daal.

Garnish with coriander leaves and serve with rice , pulavs or roti.




Also linking it to :

WTML - OCT  @ asiyama