Daal/dal fry can be made in many different ways. But I always loved the thick daal fry that my pachi (mom’s sister) used to make. It was very simple and was very tasty. She used to serve it with peas pulav or jeera rice . This combination is my favorite. I don’t know her recipe, but this is what I make these days after a lot of trial and error. One of my readers asked for this, so here it is.
Ingredients: 1 cup toor daal 1/2 tea spn ginger-garlic paste 1/2 cup onion 4-5 green chilies 4-5 curry leaves 1/2 tea spn mustard seeds 1/2 tea spn cumin seeds A pinch turmeric 1/4 tea spn cumin powder 1/2 tea spn coriander powder 2-3 strands coriander leaves(optional) Ghee Oil Salt
Method: Cook toor daal with a pinch of turmeric and green chilies till it becomes soft. Heat oil and fry ginger-garlic paste, onion till onions turn translucent. Add daal , salt, coriander powder, cumin powder and cook for 5-6mins. Do not add too much water, this daal should be thick. Heat ghee , add mustard seeds, cumin seeds. When they start popping, add curry leaves. Pour this seasoning over daal . Garnish with coriander leaves(optional). Serve hot.
Serves : 2-3 Preparation time: 20mins
Chane usli – is one of the dishes that is served in temples during Ram Navami and other festivals. This is one of my all time favorite dishes to cook as well as eat. The temple version has a tinge of sweetness sometimes. Perfectly cooked black chick peas are spiced very lightly and garnished with coconut to get this very tasty dish.
There are many ways of making this dish. I think it varies from temple to temple. But I am posting here the simplest possible and tastiest version that I have tasted. Aayi makes this as a side dish for lunch/dinner, we don’t make it sweet though. This can also be eaten alone as a filling snack. This recipe was on the queue for a long time now, today when I saw a request for this recipe, I thought of posting it.
Ingredients: 1 cup black chick peas( chane ) 1/2 tea spn mustard seeds A pinch asafoetida 4-5 curry leaves 3-4 green chilies 1/4 tea spn sugar/jaggery(optional) 2-3 tbl spns fresh/frozen coconut A little oil Salt
Method: Soak black chane overnight and pressure cook them till they are soft. Heat oil and add mustard seeds. When they start popping, add curry leaves, green chilies, asafoetida. Now add cooked chane , salt, sugar/jaggery and cook for 5-6mins. Garnish with coconut, mix well and serve.
Serves : 2-3 Preparation time : 30mins
