Saturday, February 12, 2011

Moongdal curry / Dal Tadka / Dal Fry


 This is not a different or any special curry, usual dal curry or dal fry only. But i am posting this for my sister,who was recently married and started her Great Cooking :) She was asking me to post some side dish for chapathi/idly/dosa n  other tiffen varieties.
so here's the easy and simple  recipe....

Ingredients
  1. Moongdal   1 cup(measured in 160 ml cup)
  2. Onion        1 medium size (finley chopped)
  3. tomato          2 medium (finely chopped)
  4. green chilles     5 no.s(finely chopped)
  5. curry leaves       1twig
  6. ginger      1" piece (finely chopped)
  7. garlic     1flake
  8. turmeric powder  1/2 tsp
  9. oil/Butter      2-3 tsp
  10. mustard seeds      1/2 tsp
  11. urad dal     1/2 tsp(optional)
  12. cumin seeds  1tsp
  13. hing (powder)   1/4 tsp
  14. salt as needed
  15. coriander leaves   a handful (finely chopped)

Method
  • First cook moongdal with turmeric powder,1/2tsp cumin seeds ,1 garlic flakeand 2 and 1/2 cupsof water. 
  • Once it get cooked slighlty mash it and keep aside 

  • Heat oil in a wok ,add mustard seeds allow to pop and add urad dal,1/2tsp jeera,hing . 
  • fry them and add chopped onions ,ginger,green chillies and curry leaves.(sprinkle some salt) and fry till the onion gets golden color. 

  • then add chopped tomato and saute nicely till the tomato gets soft and leaves oil. 
  • Now add the cooked dal, enough salt and mix well...Cook covered for 1-2 minutes and when it starts boiling add chopped coriander leaves n turn off the stove.

  • That's it...Moong dal Curry/Dal Tadka ready. Serve it with chapathi, dosa, plain rice or Jeera rice.

                                                                             
Notes:
You can adjust the consistency to your taste, in the updated picture it looks like thin, yes as i made it for rice, for rice i like it to be little thin but for chapathi i won't add water n make it like curry like u see in the old picture.
If u want u can also add 1/2 tsp of amchur powder in the end.

Tips:
To make your chapathi more soft n fresh for long time, cook your chapathi in high flame not more than 2 minutes on each side. If u are packing chapathi for lunch box, don't put just like that, take a foil paper and place one paper towel on it and put ur hot chapathi cover with paper towel and foil paper, then keep it in the lunch box. Definitely it will remain very soft and fresh.                                                                                                                            

4 comments:

  1. Thanks ka. Definitely i will try this dish. Ur dishes r really very super n different. It motivating us to cook different dishes daily. Thanks for ur idea. Keep it up....

    ReplyDelete
  2. Thankyou so much..i tried it and luckily it came out very well.. my husband liked it too..

    ReplyDelete

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