Majadra daal fry

Majadra daal Fry

2 cup middle eastern majadra lentil 

5-6 cups water

(cook majadra on stove top with 5-6 cups of water until tender. It takes about 20 minutes)

For gravy:

1 large onion

7-8 clove garlic

2 cube ginger

1/4 tsp fennel seeds

1-2 green chilies

1/4 cup cilantro

2-3 mint leaves ( optional)

Take all the above ingredients and finely crush them in food processor. 

2 tomatoes (crushed in food processor separately) 

4-5 tbsp olive oil 

1 tsp cumin seeds

1/4 tsp asafetida 

1 tsp garam masala

1 tsp methi masala

1/3 tsp crushed roasted coriander seeds

1/2 tsp red chili powder

1/3 tsp turmeric powder.

Salt to taste.

Cooking method:

Heat 4-5 tbsp olive oil, add fennel seeds, cumin seeds and asafetida. Add the crushed onion, garlic, ginger, green chili and cilantro mix to the hot oil. Stir often till the onions turn brown. Add garam masala, methi masala, salt, turmeric, red chili powder, cherished roasted coriander seeds and stir for 2 minutes. Add crushed tomatoes to it and stir. cover with lid and let it cook until tomatoes are well cooked and blend into the onion gravy. Add this prepared gravy to cooked majadra daal. Add a cup more water if necessary. Continue cooking daal for another 10-15 minutes. Eat with rice or roti or as daal soup. 

Garnish daal with butter, cilantro and lemon ( optional)