Dal Fry using a mix of 6 dals | Mixed lentils dal fry
A recipe for dal fry made using a mix of 6 lentils | Mixed dal curry | Mixed dal fry recipe
The last time I went to my neighbourhood supermarket, I picked up this 6 lentil (dal) mix and I wanted to try making a mixed dal fry. This mix had split green mung, split udad dal with skins, yellow mung dal, masoor dal, chana dal and tur dal.
Mixed lentils nutrition: The advantage of this mixed bag of dal is that you get a variety of antioxidants and you also get a dal with a different texture and taste. A great source of plant protein and fibre, when combined with rice or wheat-based bread makes a complete protein, with all essential amino acids.
What else can you make using a bag of mixed lentils:
Adai - Soak with a handful of rice, grind along with some green chillies or black pepper and prepare instant 'dosas' - grind somewhat coarse to get a lovely texture to these thick hearty dosas
You can also make a tasty dal vadaby soaking and grind the soaked lentils along with chillies, ginger, asafoetida. Mix in some finely chopped onions, coriander or other greens like spinach / mint
Mixed dal khichdi with rice, millets or broken wheat - makes a complete protein. Throw in some palak or methi for a green colour and extra nutrition
Cook these lentils, drain the water and make hummus.
Or may be a mixed lentil soup, prepared the Jordanian way?
So here's the recipe for a Dal Fry made using mixed lentils. This lentil dish goes well with plain steamed rice, pulaos and parathas.
Dal Fry Using a Mix of 6 Dals
- Wash and soak the dals for 30 minutes.
- Drain the soaked lentils and place in a pressure cooker (I use this) with 2 cups of water, turmeric and 2 drops of oil. Pressure cook for 2 whistles, switch off flame and allow cooker to cool. It's best not to overcook the dal so that there is some texture to the lentils and it doesn't turn completely mushy. We do want it to be properly cooked though.
- In a heavy bottomed pan, heat the ghee. Add cumin seeds. Once it splutters, add asafoetida.
- Add the finely chopped ginger, garlic and onion. Saute for 4-6 minutes on medium flame until onions are golden-brown.
- Add pureed tomatoes and simmer until most of the water dries out.
- Add salt, red chilli powder and simmer for another 2 minutes.
- Add cooked dal to this and bring to a simmer, adding the garam masala powder at the final stage.
- Remove into a serving bowl and garnish with fresh coriander leaves.
- Serve with steamed rice or parathas, along with wedges of lemon.
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