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. So check out the step by step pictorial recipe 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. Sauté 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. Serve with rice or chapatis.
Dry roast lentil & soak for 30 minutes.
Pressure cook roasted urad dal in 1 & 1/2 cups water, onion, green
chilies, turmeric powder, ginger & 1 tsp. oil for 4-5 whistles. Whisk
slightly & keep aside.
Heat oil & temper with panch phoron & asafoetida.
After it stops spluttering, add ginger-garlic paste. Sauté for a few seconds.
Add boiled dal & salt to taste. Simmer on a medium flame for 2-3 min.
Add ghee & coriander leaves. Mix well & switch of the flame.
Serve with rice or chapatis.
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