Dal is my comfort food and I can eat dal and rice or dal and roti even everyday. It is quick and easy to make and is a great accompaniment with any paratha, chapati and rice. Today we will learn how to make Dal fry for chapati and rice following this easy recipe with step wise pictures.
Wash and cook moong dal (pasi paruppu) with 1 1/2 cup of water and a pinch of turmeric powder until soft. Mash it well and keep it ready. You can either pressure cook or you can cook in a pan.
Finely chop onion, green chilli, ginger, garlic and tomatoes.
Heat oil, add mustard seeds, when it splutters, add cumin seeds, fenugreek seeds, red chillies, hing and curry leaves.
When jeera/cumin seeds sizzle, add finely chopped onion, green chilli and garlic.
Saute until onions turn transparent or very light brown.
Then add chopped tomatoes, turmeric powder, chilli powder, salt needed and cook until tomatoes become soft.
Then add the cooked dal, a cup of water and bring it to boil. When it starts boiling, reduce the heat and cook simmered for 5-6 minutes. Check for salt. You may adjust the thickness of the dal by adding more or less water according to your personal preferences. I personally prefer it neither too thick nor thin.
Garnish with coriander leaves and serve hot with roti, parathas or rice.
Note – Have it with hot steamed rice topped with ghee or serve piping hot with chapatis or parathas.
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