Wednesday , May 24 2017
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Masoor Dal Fry


1 cup masoor dal
1 cup shredded carrot(Gajar) optional
1 cup chopped tomato optional
(Vegetables are optional)
big pinch turmeric pwd
1 small onion, finely chopped
1/4 tsp turmeric pwd
pinch of cumin pwd
1/2 tsp coriander pwd
1 green chilli, slit lengthwise
1 tomato, finely chopped
1/4 tsp red chilli pwd (adjust)
1/2 tsp grated ginger
few curry leaves
salt to taste
1/2 tbsp oil

For seasoning/poppu/tadka:

2 tsps ghee
1/2 tsp cumin seeds
1-2 dry red chilli, de-seed and tear
pinch of asafoetida


In a pressure cooker, place a cup of masoor dal, shredded carrot, tomato and turmeric powder, 2 cups of water and pressure cook upto 2 whistles.

If cooking over stove top, cook till the dal is soft. Mash dal, add half a cup of water and salt. You can add more water if you want a watery consistency. Keep aside.

Heat oil in a cooking vessel, add curry leaves, green chilli, grated ginger and coriander powder, cumin powder and red chilli powder and over low flame let the oil be infused with these spice powders for a few seconds.

Add the onions and saute for 4 minutes. Add the chopped tomatoes and cook for another 4 minutes.

Add the cooked dal to this mixture and combine. Cook for 8 minutes over low to medium flame.

In a separate pan, heat oil for seasoning. Add cumin seeds and let them splutter. Add the asafoetida and red chillis and turn off heat.

Pour this seasoning over the dal.

serve with rotis or white rice.