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Thursday, 30 April 2015

Chana-Moong Dal Fry (Bengal Gram & Split Green Gram Lentil fry)

          Dals or Lentils need to be included in our daily diet due to its nutritional value and is a great comfort food for many. They can be prepared in many ways, in combination too. This is my version of Chana and split Moong Dal Fry. 

          Do prepare this delicious dal fry, to be had with any Indian bread or rice. I first boiled both the dals along with onion, ginger and green chilies and then tempered with cumin seeds, asafoetida, garlic and tomatoes. This gave the dal a very good flavour. 

          Adjust the water accordingly if having with rice and you can relish it accompanied with some pickle and papad for a simple and a light wholesome meal. Please check for a step by step method with pictures to prepare it.

  • 1/2 cup chana dal (Bengal gram lentil)
  • 1/2 cup moong dal (split green gram lentil)
  • 1 onion, sliced
  • 1" ginger, grated
  • 2 green chilies, slit
  • 2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 tsp. garlic, chopped finely
  • 1 tomato, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander leaves, chopped to garnish
  • 1 green chilly, chopped to garnish

          Soak both the dals for 30 minutes. Wash, rinse and boil in 2 cups water along with the onion, ginger, turmeric powder and green chilies for 4-5 whistles.

          Heat oil in a pan and temper with cumin seeds. After it stops crackling, add the garlic and asafoetida. Saute till the garlic becomes light brown in colour.

         Now add the tomato and continue to fry on low flame till it is mashed up. Add the boiled dal  and salt and simmer for 2-3 minutes. Adjust water according to the consistency required. Serve, garnished with coriander leaves and green chilies.

                           Heat oil in a pan and temper with cumin seeds.

                           Add garlic and asafoetida and saute till light brown.

                           Add tomato and saute till well mashed up.

                           Add the boiled dal and salt and simmer on low flame.

                          Serve, garnished with coriander leaves and green chilies.

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