Dal Fry (Restaurant Style)

Ingredients:

Toor dal 1/2 cup
Chana dal 1/4th cup
Moong dal 2 tsp
Oil 1 tsp
Turmeric powder 1 tsp
Ghee 1 tbsp
Mustard seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Hing
Garlic cloves 4 crushed
Red chillies 2
Curry leaves few
Onion 1 small chopped
Tomato 1 medium chopped medium size
Kasoori methi 1 tsp
Lemon juice 1.5 tsp
Green chillies 3
Salt

Method:

1. Boil all the dals by adding water, oil and Turmeric powder and mash then fully.
2. Heat ghee in a pan, add mustard, cumin seeds, Hing,  red chillies, curry leaves, green chillies, crushed garlic, then add onions and cook till they turn light brown.
3. Now add the tomatoes, mix well. Don't let them become mushy.
4. Add the dal and water as required, salt, lemon juice and cook for few mins.
5. Finally sprinkle crushed Kasoori methi on top, give it a mix and garnish with Coriander leaves.
6. Serve hot with pulka, Paratha or any rice.

Tomato Dal

Ingredients:

Toor dal 1 small cup
Tomatoes 4 small chopped
Green Chillies 4 slit
Oil 1.5 sp
Turmeric powder 1/2 sp
Cumin seeds 1 sp
Ghee 1/2 sp (optional)
Mustard seeds 1 sp
Garlic cloves 2+4
Curry leaves few
Onion 1 small chopped
Hing small pinch

Dry Red chillies 3 Lemon juice 2 sp
Salt to taste
Coriander leaves 1/2 cup chopped

Method:

1. Take toor dal in a pressure cooker, wash and add around 4 cups of water, 1/2 sp oil, 4-5 curry leaves, 1/2 sp cumin seeds,  turmeric powder, garlic cloves 2 and pressure cook for 4-5 whistles depending on your cooker and let it rest till all the pressure releases.
2. Heat 1 oil and ghee in a pan, add mustard seeds, cumin seeds and let them crackle, and then add dry red chillies, crushed garlic, curry leaves, hing and onions and fry till the onions turn little brown.
3. Now add the green chillies, fry for a minute and then add the chopped tomatoes, salt and cook till the tomatoes start getting mushy.
4. Now add the cooked dal, mix well and cook for another 5-10 mins. Add some water as required to adjust the consistency.
5. Finally add lemon juice, adjust salt and add lots of chopped coriander leaves and serve hot with steamed rice or with phulkas.