Even though I have been really busy this past week, I couldn't miss JFI:Toor Dal hosted by lovely Linda of Out of the Garden. A dear friend and a fellow Michigander at heart, she has a collection of amazing pictures of Michigan. I am looking forward to exploring and discovering Michigan with abundant help from her.
So I present to you Spicy Toor Dal Fry. You could probably make dal fry using a combination of dals as well. Dal Fry is another dish that I remember from my various road trips in India, specifically Uttar Pradesh. We would stop by a roadside dhaba and order some dal fry, sabzi and rotis. Almost always, the dal fry was spicy and delicious. Also taking a cue from the dhaba experience, I didn't grind my ginger and garlic, rather I cut them in small, thin slices. Biting into cooked garlic and ginger pieces gives an intense flavor to delight, but not intense to overwhelm.
Ingredients (serves 2-3)
3/4 cup toor dal
2 medium tomatoes - chopped
1 medium onion - chopped
2-3 cloves garlic - chopped thinly
1" ginger- chopped thinly
piece of cinnamon
1 green chilli
2/3 tspoon cumin seeds
1/3 tspoon mustard seeds
pinch of asafoetida
1/2 tspoon red chilli powder (acc to taste)
1 tspoon coriander powder
1/2 tspoon cumin powder
1/4 tspoon garam masala
1/2 tspoon butter
1 tspoon oil
Cilantro leaves for garnishing
salt to taste.
Boil the toor dal till it's completely cooked. Set it aside.
Heat oil and butter in a deep bottom pan and temper it with asafoetida,
green chilli, cumin seeds and mustard seeds. Add cardamom, cinnamon
along with ginger and garlic and saute till they start turning brown. Add
the onion and let it cook till onions start to turn brown. Add the
tomatoes and cook on closed lid till it turns soft.
Mix all the masalas together with a little water to a paste and add it to the
pan and let it cook for 2-3 min till it all mixes well. Add the boiled dal
and mix it well together. Add 1 cup water or more as needed.
The dal should be thick, not too watery. Cook for 3-4 min till dal
comes to a boil.
Now take it off heat and serve it warm with roti or rice. We enjoyed ours with
roti and matar paneer. This is our entry for JFI: Toor Dal.