Punjabi Dal Fry

Punjabi Dal Fry 

Punjabi Dal Fry

INGREDIENTS-
1/4 cup of yellow pigeon peas
1/2 cup of gram dal
1 onion finely chopped
1 and 1/2 tomato chopped
3-4 tbsp ghee/ clarified butter
1/4 tsp turmeric powder
coriander leaves
2 green chillies finely chopped
1/2 tsp cumin seed
1 piece of cinnamon
2 pieces of cloves
1/2 tsp of red chilly powder
1/4 tsp asafoetida
1 and 1/2 tbsp of garlic finely chopped
salt to taste
1 dry red chilly

METHOD-
Tell both the lentils, wash them thoroughly. Soak them for half an hour in 1 and half cup water. Pressure cook it for 3-4 whistles.
Take 1 and half tbsp ghee, keeping the remaining for the tadka. Add the seasoning ingredients- cumin seeds, cloves and the cinnamon stick. Add onions, saute until translucent. Add tomatoes, green chillies,turmeric powder, red chilly powder. Pour in the dal. Mix well. Add water if required. Add salt. Sprinkle coriander leaves. Let it simmer for 5-6 min. 

TADKA-
Heat the remaining ghee in a small pan. Add a whole dry red chilly, 1/4 tsp asafoetida and chopped garlic. Stir and pour it all over the dal. 

MOONG KI PHEEKI DAL

MOONG KI PHEEKI DAL

Ingredients:

Moong ki dal 1 ½ cups, boiled in 2 cups of water
(Till tender)

For Baghar:

Onion 1 chipped
Garlic crushed 1 tsp, heaped
Green chilies 3 chopped
Coriander leaves 2 tbsp, chopped
Whole red chilies 4-5
Whole cumin 1 tsp
Turmeric ¼ tsp
Curry leaves 8 - 10
Oil ¼ cup

Method:

1. Cook lentil till tender.
2. Whisk well, give baghar & garnish with chopped green chilies & coriander leaves.

For Baghar:

1. Heat oil, add chopped onion & garlic, when light golden.
2. Add turmeric, cumin, whole red chilies, curry leaves & add to the lentil.