Dal Fry (Pili Put)
Split pigeon peas simmered with tomatoes, garlic and warming spices, finished with a tempering of mustard and cumin seeds.
M Recipe by Madhuri Kshirsagar
👩🍳 Directions
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1
Wash 1 cup toovar dal (arhar dal/split pigeon pea) jar and wash it well with water and keep it for 10-15 minutes. After 10 minutes, pour water out and put pulse in a pressure cooker and add 2 cups of water and add 1/2 tsp turmeric.
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2
Shake the put and let the cooker stain. Cook the dal on low flame until it is 2-3 whistles. When the gravy gets cooked, turn off the gas, but do not remove the lid until it turns out completely. When all the steam is removed from the cooker, drain the lentils in a bowl.
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3
Heat a patley / rinse on medium flame. Now add 1 tbspn oil and heat it. After heated, put the mustard in it and roast till it bursts. Now he will hing(asafoetida) it.
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4
After frying the asafoetida, add cumin and garlic to it and roast till it becomes brown. Cut into 3-4 green chilli hoe do pieces and put it in oil. let it cook for 1 minute. Do not mix all the water, so put some water in it. Now add salt to it.
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5
After cooking, add tomatoes to it and cook it well. When all the mixture is cooked, put it in it and mix it well.
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6
Let the lentils cook for 6-7 minutes. After the lentil is cooked, add finely chopped coriander and mix it. And turn off the gas.
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7
Put the bowl in a serving bowl and serve it with rice.
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