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  #1  
Old September 16th, 2016, 12:49 AM
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Green Onion Dal Fry

Green Onion Dal Fry


Serves 2

Green Onion Dal Fry is very easy to prepare and its taste is unique. This Dal Fry can be served with Rice/Chapati and Mix Pickle.


Main Ingredients

1 Cup Arhar Dal
5 large Green Onion bulbs(White Portion)

1 teaspoon Haldi/Turmeric Powder
2 teaspoon Dhania/Coriander Powder

1 teaspoon Red Chilli Powder
2 piece of Green Chillies Thinly Sliced

1 teaspoon Ginger Garlic Paste
4 large Green Onion leaves Finely Chopped

1 teaspoon Chat Masala
0.25 Cup Mustard Oil

Salt to taste
1 teaspoon Jeera(Cumin Seeds)

1 teaspoon Rai(Mustard Seeds)
1 large Dry Red Chilly

1 large Tomato


Wash and Boil the dal with 4 Cups of water,Haldi powder and salt in a cooker till 4 whistles and then 5 minutes on slow flame.

Now heat oil into a frying pan and add jeera and mustard seeds till they crackle. Add dry red chilli and put green onion bulbs and saute them.

When onions are golden,slow the flame and add ginger-garlic paste and saute them for 1 min.

Add chopped tomatoes, dhania powder, red chilli powder and chat masala. Cover the lid of frying pan and fry them for 2-3 mins till oil separates from cooked masala.

Add chopped green onion leaves and saute it for 1 min.

Finally add boiled dal into this tadka and bring to a boil on high heat and then simmer it on slow flame for 5 mins.

Garnish with chopped green chillies. Relish it with Chapati/Rice with mix Pickle.

www.bigbasket.com/flavors/recipes/583/green-onion-dal-fry/
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  #2  
Old September 16th, 2016, 04:20 AM
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Re: Green Onion Dal Fry

So the tadka you've substituted onion with green onions. I don't know if that makes much of a difference.
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  #3  
Old September 16th, 2016, 10:30 AM
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Re: Green Onion Dal Fry

arhar dal is same as toor dal ?
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  #4  
Old September 16th, 2016, 04:14 PM
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Re: Green Onion Dal Fry

Quote:
Originally Posted by razzrhino View Post
arhar dal is same as toor dal ?
Yes.

You have eaten both?
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  #5  
Old September 22nd, 2016, 04:20 AM
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Re: Green Onion Dal Fry

It's a bit like this video.. (40 seconds long video)

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  #6  
Old September 28th, 2016, 05:15 AM
Aashika Aashika is offline
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Re: Green Onion Dal Fry

green onion as in spring onions? Its interesting how the ingredients change from one location to another. We usually dont use coriander powder/ chat masala/ ginger garlic paste in dals.
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  #7  
Old September 28th, 2016, 08:43 AM
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Re: Green Onion Dal Fry

Quote:
Originally Posted by Napolean View Post
Yes.

You have eaten both?
i think so - toor for sure
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  #8  
Old September 29th, 2016, 08:39 AM
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Re: Green Onion Dal Fry

Quote:
Originally Posted by Aashika View Post
green onion as in spring onions? Its interesting how the ingredients change from one location to another. We usually dont use coriander powder/ chat masala/ ginger garlic paste in dals.
How do you impart flavor without the ingredients you mentioned? Only tamarind, curry leaves and mustard seeds?
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  #9  
Old September 29th, 2016, 09:02 AM
Aashika Aashika is offline
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Re: Green Onion Dal Fry

Quote:
Originally Posted by sarv_shaktimaan View Post
How do you impart flavor without the ingredients you mentioned? Only tamarind, curry leaves and mustard seeds?
Yes. Generally we have some greens (like spinach), Onion, tomato pressure cooked along with toor dal. Then add tamarind water, salt, hing, red chili powder, tadka. that all.
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  #10  
Old October 3rd, 2016, 08:18 AM
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Re: Green Onion Dal Fry

Now the thing with using tomatoes is you want to blanch them, or you keep getting the tomato skin in the curry/dal, a major turnoff acc. to me.

This is the recommended way..

Blanch Your Tomatoes

Blanching is a heat-and-cool process. It stops or slows natural enzymes in the tomatoes that could cause loss of flavor and color. It also makes easy work of peeling the tomatoes. Here's how to do it:
  • Fill a large 7- to 8-quart pot with 1 gallon water; bring water to boiling.
  • Using a sharp knife, cut a shallow X on the bottom of each tomato. This encourages the skin to split during blanching so you'll be able to slip off the skin easily with your fingers once the tomatoes have cooled.
  • Working in 1-pound batches, immerse tomatoes in the boiling water.
  • Cook for 30 to 60 seconds or until the tomato skins split open.
  • Using a slotted spoon, transfer tomatoes to a large bowl of ice water.

And this is my way of doing it.
  • Place tomato/es in a ceramic/glass bowl after cutting a shallow X with a sharp knife.
  • Place the bowl in microwave and run on high for 2-4 minutes depending on the size of the bowl/number of tomatoes.
  • Let it cool off, remove the skin which would have started separating. If you don't have time to wait, then place in ice cold water and then peel off the skin.
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  #11  
Old October 3rd, 2016, 08:37 AM
Aashika Aashika is offline
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Re: Green Onion Dal Fry

Quote:
Originally Posted by sarv_shaktimaan View Post
Now the thing with using tomatoes is you want to blanch them, or you keep getting the tomato skin in the curry/dal, a major turnoff acc. to me.

This is the recommended way..

Blanch Your Tomatoes
I don't blanch the tomatoes. I guess its a habit. My mom never did and I never did. I think it adds a texture to the dal but mostly it could be a habit as it doesnt bother me.
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