Dal Fry - the South Indian Way

I wanted to make Dal Fry the South-Indian way and wohoo! it turned out superb.

Ingredients:
1/4 cup toor dal (kandi pappu/yellow lentils)
1/4 cup moong dal (split green gram/pesara pappu)
1/8 cup masoor dal (split red lentils/erra pappu)
1/8 cup channa dal (chick peas/chanaga pappu)
3-4 green chillies
2 stalks curry leaves
1/2 tspn garlic grated
1/2 tspn ginger grated
1/2 tbsp lemon juice
1 onion finely chopped
1 tbsp chopped coriander/cilantro
1/2 tspn each cumin & mustard seeds
1/2 tspn red chilli powder
1/2 tspn turmeric powder
1/4 tspn garam masala
salt - 1 tspn or to taste
3 tbsp ghee or oil.

Cooking time: 25 minutes Preparation time: 7 mins

Mix all the dals after washing thoroughly and soak for 10 minutes. Pressure cook till they're done into a soft paste (approx. 3 whistles). Cool cooker, remove dal, beat with hand beater if the consistency is not soft enough.


Next, make a thin paste of the dry masala powders with little water. Heat 2 tbsp ghee or oil in a saucepan and add the chopped onions. Fry till the onions turn pink. Now, add the masala paste and fry for a minute more. Add dal and bring to boil. Simmer for almost 5-7 minutes. Empty the contents into a serving dish.



Just before serving give the tadka (seasoning/tempering) as follows: Heat remaining ghee/oil in a small saucepan, add cumin and mustard seeds. Allow them to splutter and add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds. Take the pan off the fire. After 2-5 seconds, add lemon juice and chopped cilantro for garnishing. Pour onto hot dal and cover for 2-3 minutes to retain the aroma. Stir and serve hot with plain or even jeera rice.