Green Dal Fry
by Tarla Dalal
Added to 115 cookbooks
This recipe has been viewed 36468 times
Bored of the simple dal fry recipe? here’s a variation you’ll be tempted to try out. Moong and toovar dal are boiled together and then cooked with a wonderful fresh paste of coriander, coconut, ginger, chillies and more. Your family will relish the different taste.
- Combine all the ingredients and grind in a mixer to a coarse paste adding a little water if required. Keep aside.
- Clean, wash and soak the dals in enough water for about 30 to 45 minutes. Drain well.
- Combine the soaked dals, 1 cup of water, salt, turmeric powder, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Heat the oil in a broad non-stick pan, add the prepared green paste and sauté on a medium flame for 3 to 4 minutes.
- Add the prepared cooked dal, 3/4 cup of hot water and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||1036.1 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||18.8 mg|
|Folic Acid||49.7 mcg|
RECIPE SOURCE : Dals
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