Preparation time: 10 minutes
Cooking time: 30 minutes
Category: Main course
Pigeon pea dal (Tuver dal) – 2 cups
Water – 4 cups + 1.5 cups
Ghee – 4 tbsp
Bay Leaf ( Tamal patra) – 1
Cloves (laving)- 3 to 4
Cinnamon (taj) – 3-4 small sticks
Whole dry red chili- 1 to 2
Cumin Seeds (jeeru) – 1 tsp
Ginger- garlic -green Chili paste – 2 tbsp
Onions – 1 large or 3 small
Tomatoes- 2 medium or 4 small
Garam Masala – 1/2 tbsp
Red Chili Powder – 1 tbsp
Turmeric Powder – 1/2 tbsp
Salt – 1/2 tbsp
Coriander-cumin powder – 1 tbsp
Sugar – 1 tbsp
Few coriander Leaves
Wash 2 cups of pigeon pea dal (tuver dal) and pressure cook it with 4 cups of water for 3 whistles. Mash the dal lightly with a wired whisk or with a spoon and keep aside.
In a pan take 4 tbsp ghee. Add 1 bay leaf ( Tamal patra) , 3 to 4 cloves (laving), 3-4 small sticks Cinnamon (taj) , 1 to 2 whole dry red chili and 1 tsp cumin seeds (jeeru) and fry them.
Add 2 tbsp ginger, garlic and green chili paste.
Add finely chopped onions and fry till they become transparent or light brown.
Add finely chopped tomatoes and cook till they soften.
Add all the spice powders – 1/2 tbsp turmeric powder, 1 tbsp red chili powder, 1/2 tbsp garam masala, 1 tbsp coriander-cumin powder and 1 tbsp sugar and fry for some seconds.
Add the mashed dal. stir well. add 1 .5 cup water, 1/2 tbsp salt and chopped coriander leaves. Cook it for another 5-10 minutes.
you can garnish the dal fry with some more coriander leaves while serving. Serve hot dal fry with steamed basmati rice or jeera rice. 🙂
For Jeera Rice:
Take 4 tbsp ghee in a pan. Add cumin seeds , asafoetida and cooked rice. Add coriander leaves and mix all together.