There are several options for preparing this dish. I will talk about North Indian and South Indian ways of Fried Daal. Let’s start with the fact that daal is most often a lentil soup with spices in milk. Or it can be considered both a side dish and a sauce for the main course and tortillas. This Daal is unusual for us. If you are interested in trying Kerala Fried Daal, then get the recipe.
Ingredients:
daal (ready-made lentil paste or lentils) – 50 g br> ground chili – a pinch
black mustard – 1 tsp.
ground turmeric – a pinch
oil – 3 tbsp.
coconut milk (or cream) – 1/4 cup
fenugreek leaves or ground fenugreek – 1/2 tsp.
ghee – 1 tbsp.
- Boil the dall in water in a ratio of 1:2 until fully cooked: it should be half-boiled. Grind or grind with a blender.
- Grind onion, garlic and chili.
- Heat oil in a pan or a cauldron, add cumin and black mustard, fry slightly, then add chopped vegetables, ground chili, turmeric.
- Fry over high heat, add dal, salt, milk, fenugreek. Fry over high heat, stirring constantly.
- At the end, add ghee and a pinch of ground cumin.
Served with rice or bread (naan, parotta or chapati). This is a North Indian method.
The South Indian method is the same, only vegetables are cooked in coconut oil, and milk is mixed with coconut pulp and leaves are added at the beginning of cooking curry Dall prepared in this way is softer and more aromatic to the taste.
