Have you eaten lentils many times but dal fried in a spicy way? Today we are telling you a way to fry the lens, which can also spice up a fizzy lens.
Subject:
1 1/2 cup tur dal, 1/2 cup chana dal, 1 large finely chopped onion, 2 medium finely chopped tomatoes, 1 teaspoon coriander powder, 1/2 teaspoon turmeric, 2 tsp Kashmiri red chilli powder, 2-3 finely chopped green Chilli, 1 tsp garam masala, 2 whole red chilli, 1 tsp green coriander (finely chopped), 1 tsp mustard, 1 tsp cumin, pinch asafoetida, 1 tbsp amateur powder, enough to taste
Method:
Wash the dal once with water. Put the lentils, turmeric, salt and water in the cooker, close the lid and set the flame on. Keep the flame high until the first whistling. After this, put 4-5 whistles in a medium saucepan. After 5 whistles, turn off the flame and let the pressure of the cooker dissolve. By the time the pressure of the cooker is released, prepare the tension. For this, put the ghee in a skillet and heat over medium heat. Save 1 tbsp ghee. When the ghee is hot, add the apofetida, mustard, cumin and raw chilli and fry well. After this, add the onion and fry until light brown. Keeping it running. After roasting the onions, add tomatoes, red chillies, coriander powder, turmeric, mango, garam masala and mix well. To fry the spices, add 1/2 small cup of water and fry for 4-5 minutes while stirring. After 5 minutes the dal tempering will be ready. Pour the prepared tempering onto the dal and mix well. If the lentils are thick, add some water to it, stir and put the cooker on the flame and bring to a boil. After boiling, add the coriander leaves to the dal and mix. Turn off the flame and apply tempering on the dal. For this, heat a tadka pan or regular pan by adding ghee. When the ghee is hot, turn off the flame and add the red chilli and the Kashmiri red chilli and mix. Put this impulse on Dal. Punjabi style dal fry ready. Garnish with green coriander and ginger slices.
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