Dal Fry Very Tasty North Indian Vegetarian Dish

Dal  Fry 

Ingredients:

• 1/4 cup red lentils
• 1/4 cup yellow moong dal
• 1/8 cup masoor dal 
• 1/8 cup channa dal
• 1/4 teaspoon Garam masala powder 
• 3/4 cup onion chopped
• 1/3 cup tomatoes chopped 
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 4 tablespoon ghee 
• salt to taste

Garnish

• 3-4 hot green chilies
• 1/2 teaspoon cumin
• 1/2 teaspoon mustard seed
• 2/3 teaspoon garlic paste
• 2/3 teaspoon ginger paste
• 2 tablespoon coriander chopped
• 1/2 thickly chopped onion

 Method Of Preparation :

• Mix and wash thoroughly all dals (lentils).
• Soak for 15 minutes.
• Cook slowly in medium heat until half done. 
• Heat ½ of ghee and fry onions.
• Add all of the spices until onions are fried until light golden brown. 
• Add the onion and mixture to dals (lentils) and cook until cook.
• Heat remaining ghee in a small saucepan on a high. 
• Pour fried garnish to Dal.
• Finish it by adding chopped coriander.

Serve it with Naan, Rice or Roti

Dal Bati Favorite Rajasthani Vegetarian Dish Very Tasty To Eat

Dal Bati

Serves: for 6 person

Ingredients 

For Dal:

• 3/4 cup: Whole black gram (urad,soaked in water overnight with a pinch of soda bicarb)
• 2 cups: Rajma beans (soaked in water overnight with a pinch of soda bicarb)
• 1 cup: Onions, chopped finely
• 3/4 cup: Tomatoes, chopped finely
• 1 tbsp: Ginger-garlic paste
• 2 tsps: Garam masala powder
• 2 tsp: Chilli powder
• 1 tsp: Turmeric powder
• 2-3: Green chillies, slit lengthwise
• 1 cup: Coriander leaves, chopped finely
• 2 tbsp: Cream
• 4 tbsp: Ghee
• Oil
• Salt to taste

For Dumplings:

• 5 cups: Whole wheat flour, sieved
• 1 cup: Ghee, melted
• 2 tbsp: Curd
• Salt to taste

Method Of Preparation:

• Pressure cook rajma and black gram till it becomes soft.
• Heat 4 tbsp oil. 
• Add onions. 
• Brown them. 
• Add ginger-garlic paste and tomatoes and fry it. 
• Add all the masalas, beans and salt. 
• Simmer till well blended. The gravy should be thick. 
• Pour over cream and ghee.
• Knead a soft dough with flour, ghee, curd, salt and just enough water.
• Roll into lemon-sized balls. Cover and keep for one hour.
• Then roast in batches on hot coals till puffed and golden outside and spongy inside.
•  Keep hot.
• Garnish the dal with coriander leaves and slit green chillies.
• Dip hot dumplings in the dal while eating.