Clean and wash the dhal until the water runs clear.
Add 11/2 Cups of Water to the dhal along with other ingredients mentioned under 'For Dhal'.
Pressure cook the dhal for a whistle in high flame and for another whistle in low flame.
Switch off the flame and allow to pressure to release.
For Tempering :
Heat Oil/Ghee, immediately lower the flame and splutter Cumin seeds, Dry Red Chillies and Asafoetida powder and Kasoori Methi.
Pour the tempering to the Dhal and mix well.
Garnish it with Cream and Coriander Leaves.
Serve hot with dish of your choice.
For Smoky Flavour (Optional) :
Place a small ramekin in the middle with some vegetable oil inside.
Add the red hot coal inside the oil and cover the pot with a lid.
Leave the smoky charcoal inside the pot for a while.
It will give the Dhal Fry a smoky flavour.
Can use Masoor Dhal for the dish or mix equal amount of Masoor dhal and Moong dhal for the recipe.
The above dhals do not require soaking and both Dhals require the same amount of cooking time.
If using Tuvar Dhal or Bengal Gram Dhal soak them before cooking.
For more details on How to cook Beans, Lentils and Pulses, click here ...
Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
According to ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
Adding Tomatoes and Cream is totally optional.
Do not splutter cumin seeds and asafoetida powder in high flame this will burn them and will give bitter taste to the dish.
Pour the Tempering to the cooked dhal.
Can also substitute Green Chillies with Red Chilli Powder.
Infusing the Smoky Flavour to the dhal is totally optional.
Half cook moong dal in a open pan with required water. Fry it for a minute. ( Do not pressure cook, moong dal will become mushy)Heat Oil in a Kadai & add mustard seeds, let it splutter and then add seasoning ingredients as listed
It has lot of names like Hari dal fry or Sabut moong dal or Akha mung dal in North side. I have a South Indian version of green moong dal curry/pasi paruppu kuzhambu using sambar powder that goes well with rice and tiffin varieties and here comes the North Indian style green moong dal curry/Hara Moong Dal Tadka that’s suits well for chapatti/roti and rice varieties
So wanted to try something out of it and finally ended up in making dhalfry along with mung beans. When I was cleaning my pantry last week I found out a pack of whole masoor dhal which I bought couple of months back in Indian store