Ingredients for 3-4 People:
- 2 cups of toor daal (Yellow lentils, Gelbe Linsen Dal)
- 1 cup Channa daal ((geschälte und gespaltene) indische Kichererbsen )
- 1 big chopped tomatoes
- 2-3 tbsp. tomato puree
- 1 big Chopped Onions
- Dry red chili
- 1 Star Anise
- Coriander for garnishing
---------------Spices----------------------
- 2 tbsp. Coriander powder
- 2 tbsp. red chili powder
- 1 tbsp. Turmeric Powder
- 1 tbsp. Mustard seeds
- 1 tbsp. Cumin Seeds
-1/2 tbsp. Asaphoetida (Hing)
- 1/2 tbsp. Garam masala
- 2 tbsp. Ginger Garlic paste
Method:
step1: Boiled the daal (Toor daal and Chana daal)
- Take pressure cooker and boiled daal for 4-5 whistle.
Make sure that you are not adding much water in starting. If you are taking 2 cup of toor daal and 1 cup of Chana daal then add 3 cups of water.
- Let is be cool until all hot air from cooker comes out
- Open the cooker and check the thickness of daal, if it is too thick then add water little by litter until your desire consistency reach.
Step2:
-Take a pan add 2-3 tbsp. Ghee (Oil or butter work too)
- Let it be hot then add Mustard seeds.
- Add Asaphoetida, Bay leaf, Star Anise, Cloves, dry red chili and cook them for half a minute
- Add 1 tbsp. cumin seeds
- Add Ginger Garlic paste and cook it for 2 min.
- Add chopped onions
-Add 1 tbsp. salt (adjust later as per your taste)
- Mix well and cook it until onions turn into golden brown color
- Then add 1 tbsp. Turmeric Powder and mix well.
- Now add chopped tomatoes and 3-4 tbsp. tomato puree, cook until tomatoes become like puree. (Approx. 5-6 min.). Just make sure that tomato started to leave oil from it.
- Once oil started to separated from tomatoes then started to add other spices.
- Add 1-2 tbsp. Coriander Powder (Adjust as per your taste)
- Add 1-2 tbsp. Red chili powder
- Add 1/2 tbsp. Garam Masala
Mix it well and cook until oil again started to get separated from the mixer. Don't forget to keep stirring, otherwise spices are started to stick at the bottom and will be burn.
- Once all spices with onions and tomatoes are cooked well then time to add boiled daal.
- Add Boiled daal and keep stirring until they mix well with spices.
- Let it cook for another 6-7 min until Daal started to bubble.
Check the consistency of daal, if it is too thick for you then add little water, Daal fry is normally bit thick than normal daal, so I prefer more thick inconsistency.
Step 3:
Once Daal is done, in the end, add Tadka made it from Clarified butter (Ghee) or also you can use butter. This additional tadka will give good flavour and enhance the taste of daal.
- Take a small vessel and add 2 tbsp. Ghee
- Once Ghee is hot enough then add 1/2 tbsp. Asafoetida
- Add 1/2 tbsp. Cumin seeds and
- 1 tbsp. red chilli powder
- You can also add curry patta if you have (3-4 Curry leaves)
Let it cook for 1 min approx.
Now pour it on the daal and garnish with Coriander. Serve hot and you can eat with Jeera rice or Chapati.
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