This simple dal fry is my favourite side dish for rice in afternoon. Shravanthi and me enjoy having it with ghee added at top. It is very simple yet the best accompaniment for rice and chapathi. I learned it from grandma as she makes it often at home whenever we go there. This remains as Shravanthi’s most liked menu after the curd rice.
- Toor dal – 1/2 cup
- Chana dal – 1/2 cup
- Cumin seeds – 2 tsp
- Tomato – 1
- Turmeric powder – 1/4 tsp
- Chilli powder – 1/2 tsp
- Asafoetida – pinch
- Ghee – 2 tsp
- Salt – as required
1.Pressure cook dals adding turmeric powder with enough water for about three whistles.
2.Heat kadai with a tsp of ghee and add cumin seeds, tomato and asafoetida.
3.Stir well until the tomato becomes soft, add little water to it and cook for a minute.
4.Add cooked dal and salt along with chilli powder. Mix well and cook in low flame for 5 minutes.
5.When the dal becomes thick, remove from flame and add tsp of ghee at top.
6.Serve hot with rice or chapathi.
- A piece of ginger can be added for flavour.
- I prefer thick consistency when having with rice. The consistency can be adjusted accordingly.