Tuesday, 22 May 2012

Dal Fry (Seasoned Yellow Lentils - North Indian style)

Lentils can be mixed with things such as rice and other grains for added benefits. Because lentils are high in fiber they can help reduce the risk of coronary disease. Much like corn yellow lentils have a high content of folate and other B vitamins that are essential for the blood stream to help reduce the risk of heart attack and other heart related problems. 
For this dish, Indian Yellow lentil is preferred over those of other origins for its delicious flavor, appetizing color, texture and aroma.

Serves 2
Yellow lentils or Toor Dal - 1 cup
Salt - 1 tsp
Oil - 1 tsp
Jeera or Cumin seeds - 1/2 tsp
Asafoetida - 1/2 tsp
Tomato -1 - finely chopped 
Onion - 1 - finely chopped
Garlic - 2 cloves - finely chopped
Ginger - 1 inch piece - finely chopped
Green chilly - 1 - finely chopped
Coriander powder - 1/2 tsp
Red Chilly powder - 1/2 tsp
Coriander leaves - chopped - 2 tbsp for garnishing

Boil the toor dal/yellow lentils with 1 cup water and 1 tsp salt for about 20 mins in a pressure cooker.
Allow to cool for about 10 mins before opening the cooker.
Now take a heavy bottomed pan, keep on low heat, add oil, and then add cumin seeds and asafoetida and allow to crackle. Now add the finely chopped garlic, ginger, green chilly and fry for 1 minute till they give out a good aroma. Now add the chopped onions and fry well till soft and lightly golden. Now add all the spice powders, and fry for 1 minute, and then add the tomatoes and fry well till the tomatoes are soft and oil begins to separate.
Now pour the boiled dal or yellow lentil and fry till it becomes thick with no water content.
Add salt to taste if required.
Garnish with freshly chopped coriander leaves.
Serve hot with rice or roti or any Indian bread.

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