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Wednesday, 18 May 2016

Roasted Urad Dal Fry


           If you have got tired of having only tuvar, moong, chana and masoor dal, then do try this roasted urad dal fry for a change. I do sometimes go in for this type of dal which can be enjoyed with rice or chapattis. It simply turns out delicious and wholesome. Please check below a step by step guide with pictures to prepare it.





  • 1/2 cup split urad dal (Black Gram), dry roasted & soaked in water for 30 minutes
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 2 green chilies, chopped
  • 1 tsp. ginger-garlic paste
  • 2 tbsp. mustard oil + 1 tsp. 
  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
  • 1/4 tsp. asafoetida
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. ghee (clarified butter)
  • 1-2 tbsp. coriander leaves, chopped





          Pressure cook the roasted urad dal in 1 1/2 cups water, onion, green chilies, turmeric powder, ginger and 1 tsp. oil for 4-5 whistles. Whisk slightly and keep aside.

         Heat oil in a pan and temper with panch phoron and asafoetida. After it stops spluttering, add the ginger-garlic paste. Saute for a few seconds.

          Add the boiled dal and salt to taste. Simmer on a medium flame for 2-3 minutes. Add ghee and coriander leaves. Mix well and switch of the flame.




                              Dry roast the lentil and soak for 30 minutes.



                         Pressure cook the roasted urad dal in 1 1/2 cups water, onion, green
                         chilies, turmeric powder, ginger and 1 tsp. oil for 4-5 whistles. Whisk
                         slightly and keep aside.



                         Heat oil in a pan and temper with panch phoron and asafoetida. 



                        After it stops spluttering, add the ginger-garlic paste. Saute for a few 
                        seconds.



                         Add the boiled dal and salt to taste. Simmer on a medium flame 
                         for 2-3 minutes. 



                            Add ghee and coriander leaves. Mix well and switch of the flame.











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