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Monday, 1 September 2014

Masoor - Chana Dal Fry

          
           Usually masoor dal and chana dal are cooked individually. But, I decided to combine both the dals and cook in a Bengali cum Punjabi style. And the end result turned out simply delicious. I gave a tadka of panch phoron and garnished with mint leaves. A tsp. of ghee added the extra flavour. The consistency should be on the thicker side as it tastes good if had with tandoori roti or naan. 





  • 1/4 cup masoor dal (red lentils)
  • 1/4 cup chana dal (bengal gram)
  • 2 tbsp. oil
  • 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek and nigella (kalonji) seeds)
  • 1 tsp. ginger, finely chopped
  • 1 onion, chopped
  • 3-4 garlic cloves, chopped
  • 2 green chillies, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. ghee
  • few mint leaves to garnish


          Boil both the dals together in 1 cup water till soft and mushy. Blend  and keep aside. Heat oil and temper with panch phoron. After it stops spluttering, add the onion, garlic, ginger and green chilies.

          Saute till light brown. Add the boiled dal, salt, turmeric powder and simmer on low heat for 2-3 minutes. Add more water according to the consistency desired. When done, add the ghee and mix well. Serve, garnished with mint leaves.











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