Dal or lentils is one of the staple food eaten with rice, roti or chapati (wheat-based flat bread). There are many variations that can be prepared with Dal such as Dal Fry, Dal Makhani, Spinach Dal and many more.
Dal contains an excellent source of protein, especially for vegetarians. It is typically 25% protein by dry weight. However, after cooking it contains 9% protein, 70% water, 20% carbohydrates( including 8% Fibre) and 1% fat.
Some of the types are :-
- Toor Dal- Which is also known as yellow pigeon peas commonly used to make dishes such as bisi belt bath, sambar etc .
- Chana Dal- It is produced by removing the outer layer of black chickpeas and then splitting the kernel, it is used to make the famous Gujarati Dokla.
- Yellow split peas- These are the most popular dal used in India and also prevalent in Indian communities of Fiji Island, Guyana etc.
- Rajma Dal- Very popular in Northern India, known as split Kidney beans.
- Urad Dal- One of the main ingredients in popular dishes like Idli and Dosa.
- Wash 1 1/2 cup of dal, pressure cook with little turmeric powder for 3 whistles/ until completely cooked. Mash and keep aside.
- Chop onions, tomato, coriander leaves, green chilies and dry red chillies
- Add 2-3 tsp oil in a pan, add mustard seeds and once they crackle add jeera/ cumin seeds.
- Add the onions and let them cook till it slightly browns. Once the onion changes color add 1/2 tsp of ginger-garlic paste. stir until the raw smell disappears.
- Add all the spices i.e Red chili powder, turmeric powder, salt, red and green chillies. Mix well for 2 minutes.
- Add the tomato’s, cook until the tomatoes are soft and mushy.
- Add the cooked dal into the pan and add little water(depending on how thick you want your dal to be) add salt if required.
- Let it cook for 3 minutes, add kasuri methi, garam masala and coriander to garnish
Dal Fry can be eaten with Roti, Naan and Jeera Rice
Hope you guys like this Recipe. 🙂