Lentils are eaten with great relish throughout India, more so Gujarat. In fact, all through the different regions of this north western state of the Indian sub-continent, a single lentil may be cooked and flavored differently. This particular fried dal is one such variation and when eaten with plain boiled rice or any flavored rice, it is an instant hit with every member of the family. Although it is a simple lentil dish, the garnish and accompaniments chosen can make it a gourmet turn out. The fried Gujarati dal has nothing fried in it, in fact it is full of protein and simple ingredients that only add to a rich color and a great taste.
Ingredients:
1 cup of toor dal
2–3 dried red chilies broken into small pieces
1/4 tsp each of coriander powder
Turmeric powder
Mustard seeds
Urad dal
Finely chopped garlic and asafetida
1 small onion chopped fine
Salt to taste and cooking medium as per personal preference
Popular Accompaniments:
You can serve the fried dal variation with a dollop of butter or clarified versions of the same. It goes well with rice, roti, puris or bread. It tastes great with pickles and chutneys of your choice and can also be drunk as a soup by an ill member of the family.
Preparation:
In a heavy bottom vessel, heat the cooking medium.
Add the toor dal and stir fry the dale for around 5 minutes.
Add the bits of dried red chilies and coriander powder to the dale and again allow the ingredients to blend for another 5 minutes till the dal gets a rich brown color.
Transfer this to a pressure cooker, add about 3 cups of water and cook the dale for around 15 minutes.
When the lentil mix cools well, you could either grind it to a pulp in a blender or mix it vigorously to a fine paste.
Main Cooking:
In a heavy bottom vessel, heat a little cooking medium.
When the oil or ghee is hot, add the mustard seeds.
Once they splutter, add the urad dal.
Fry the dal for around 5 minutes.
Add the asafetida, onion and garlic.
Allow the ingredients to blend well, till the onions turn opaque.
Mix together both the concoctions and bring the lentil magnificence to a simmer on a low flame for around 5 more minutes.
Presentation:
Finally garnish with a sprinkle of fresh coriander leaves or mint leaves and serve.
