Bored with your regular Dal? Make your boring dal interesting with this recipe-
1. Dal Fry.
For pressure cooking the dal- ½ cup urad dal and masoor dal, 1.5 cup water.
Other ingredients for dal fry- ⅓ cup finely chopped onions, ⅓ cup finely chopped tomatoes, 2 chopped green chillies, 3 dry red chillies, 12 curry leaves, ½ inch ginger,1 tbsp ginger-garlic paste, ¾ tsp black mustard seeds, 1 tbsp cumin seeds, 2 pinches asafoetida, ½ tbsp turmeric powder, ½ tbsp red chilli powder, 1 tbsp kasuri methi, ½ tbsp garam masala, 3 tablespoons oil, 2 tbsp chopped coriander leaves, 1.5 cups water, salt as required
Procedure-1. Pressure cook the lentils and mash them slightly.
2. Take a pan heat oil. Add the mustard seeds and let them gasp.
3. When you hear the gasping sound of the mustard seeds, add cumin seeds and fry.
4. Put the onions and fry them until they turn translucent.
5. Now add the ginger-garlic paste and fry.
6. Add the green chillies, red chillies, curry leaves and keep stirring.
7. Add all the spices- turmeric powder, red chilli powder, asafoetida. And fry.
8. Add tomatoes and cook them until they become soft.
9. Now add the mashed dal. Stir it well. Add water and salt.
10. Stir and now simmer the dal for 5 minutes.
11. Dal fry usually has a medium to a thick consistency. Adjust the amount of water you want.
12. Keep the dal medium consistency.
13. Now crush the Kasuri methi and add them to the dal. Now, add garam masala powder. Simmer it for a minute. Take off the flame and add coriander leaves. Add lemon juice, stir the dal well.
14. Now garnish it with coriander leaves while serving.
2. Jeera Rice.
Ingredients- 1 cup Basmati Rice, 2 cups Water, 1 tbsp Ghee, 1 Bayleaf, 1 inch of Cinnamon Stick, 5-6 Cloves, 1 tbsp Jeera, 1chopped Green Chilli, 1/2 teaspoon Salt, 2 tbsp chopped Coriander
Procedure- 1. Rinse the basmati rice twice, and soak in water so, the rice is completely soaked and has an inch of extra water. Soak the rice for at least 1/2 hour.
2. Drain the water from rice and set aside.
3. Heat ghee in a pot and add all the spices and jeera to it. Once the jeera starts gasping, add the chopped green chilli and then drained rice. Sauté the rice for two minutes on a medium flame.
4. Put salt and water to rice and mix well. Boil the rice, and then reduce the heat. Cover and cook the rice for approximately 6 minutes, until all the water has evaporated and the rice is cooked. Top with chopped coriander and serve hot.