Daal Fry

This one is usually cooked the day following the last function of the wedding season.

Just the perfect food when you terribly want to eat something light/ vegetarian , to bring comfort to your overworked digestive system.

Comes daal fry to the rescue.

This is your Dad’s recipe.

He has never really told me how he got to know about this recipe, since his experience in cooking was next to none when we got married, so I’m assuming he just came up with it.

As the matter of fact, I’ll ask him now.

“Reverse Engineering”…..that’s his answer (means you are never going to know)

Ingredients for Daal Fry

Mash daal (urid daal) 1 1/2 cup (soaked for an hour)

onion (chopped) 1 medium

ginger/garlic paste 2 tbsp

tomatoes (chopped) 2–3 medium

turmeric 1/2 tsp

red chilli powder 11/2 tsp

coriander powder 1/2 tsp

salt

green coriander and green chillies for garnishing

Method for Daal Fry

Boil lentils (see the pointer). Drain the water completely once boiled.

In a wok heat oil and fry onions till golden brown.

Add ginger/garlic paste. fry a little.

Add tomatoes and cover till tomatoes are tender and mixed well.

Add turmeric, red chilli powder, salt and mix. Cook a bit.

Add lentils, mix everything, cover and lower the heat.

Simmer for 10 minutes

Pointers

While boiling, do not boil it very tender. Its grains should be separated and require an effort while you try to squish a grain

Add one tablespoon of pickle (any kind) in step 6.