Dal Fry is a tasty gravy. I have prepared with Paytham Paruppu also called Paasi Paruppu(Moong Dal). Wanted to do with toor dal which is usually done just for a change tried with this.
Paytham Paruppu - 2 cups
Onion - 2 nos
Green chilli - 2 nos
Mustard - 1/2 tspn
Jeeragam(Cumin seeds) - 1/2 tspn
Chopped Kothamalli (Coriander/Cilantro - 2 tspns
Cooking oil - 2 tspns
Salt
Preparation Method
Soak paytham paruppu for 1/2 hour in hot water and then cook in pressure cooker or on stove with water. Keep it in medium flame as it will overflow and stir occasionally.
Heat a Kadai, put oil and mustard. Wait till its splutters. then add chopped onion,green chilli and pinch of salt. Fry for 2minutes. Then add cooked dal and stir well. Add salt and stir well.
In a sauce pan put jeeragam and roast for 2 minutes and add to the gravy.
Now add little oil in sauce pan and fry till onion till brown and garnish with chopped coriander leaves.
Dal Fry is ready. This is a very good combination with Jeera rice which I made for weekend lunch today.
Tips - While cooking any dal do not add salt, if you add salt dal will not cook. Always add salt finally.
2 comments:
Little confused here,
In a sauce pan put jeeragam and roast for 2 minutes and add to the gravy.
Now add little oil in sauce pan and fry till onion till brown and garnish with chopped coriander leaves.
My question: The chopped had been added earlier with chillie and salt.
Are we adding more onions again to be fried till brown?
Also how are the onions we are talking about.
Thanks Ma.
Hello Mr. Shankar, Thank you for visiting my space. Yes you have to add little more onions at the end for the taste.
Do let me know incase of doubt.
Regards,
Saraswathi
Post a Comment