I had an awful night with a runny nose ,headache and dry cough..... and I woke up all sleepy....I talked to Ma and she suggested something hot....so a cup of steaming black coffee and two cookies later I was able to stand up straight....
It was a Saturday and I wanted to have a home cooked lunch but nothing too fancy.....
I am very fond of 'Dal' or lentil soup that we make at home.... nothing is better than a serving of hot dal with white rice....and so that was it.... I decided to go for it.....Mung Dal and some fritters to go with it..... these fritters too made of lentil paste and have an amazing taste..... try them!!!
For the dal:
1cup mung dal
whole cumin seeds-1 tsp
tomato- 1 medium diced
peas- a handful
garam masala powder- 1/4 tsp
green chillies-2-3 slit
Wash the mung dal and drain the extra water.
Next heat two tbsp oil in the pressure cooker and roast the dal until they turn light brown.
Add a little salt and turmeric and around 1 and 1/2 cup water and pressure cook until the lentil is softened and gets soupy.
This takes around 2-3 whistles but again might vary.
Next in a separate pan, sizzle the cumin seeds, add the ginger and tomatoes.Add a tablespoon of salt and cook in medium heat till the tomatoes soften.
Add the peas and cook until the seasonings blend well.
Add this mix to the hot simmering dal.
Season with salt and sugar and slit green chillies.
Mung dal at our place is taken a little sweet .This is according to personal choice. So add the salt and sugar according to taste.
For the fritters or "dal er bora"
Masoor dal-1 cup
green chillies3-4 cut into small bits
Onion-1 medium chopped coarsely
oil for frying
Make a fine paste of the masoor dal with water in a grinder. It should not be too runny.
Add salt carefully according to taste and mix well.
Add the onion pieces and green chilli bits.
Heat oil in a nonstick fry pan . Scoop out little portions of the lentil paste with your hand and put them in the hot oil carefully.
Fry until golden brown on both sides.
Take out , drain the excess oil and serve with the hot dal and white rice.