Today is the last day of 2nd group In Blogging Marathon 20 Under theme of “Delicious Dal”… So tried something different with dal…. that is “Dal Papad”.
Under this recipe of Dal Papad, I used tuvar or split yellow pigeon peas lentils, add some spices and onion tempering bole to Tadka… with unique combo of fried papad.
It’s really tasty and all ingredients are easily available in our day to day kitchen.
It’s accomplished with tandoori roti…… which increase taste of this dal with some spicy onion salad.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serving: 3 Cup
1/3 Cup Split Yellow Pigeon Peas/ Tuvar Dal
Salt to taste/ Namak
1/4 Tsp. Turmeric Powder/ Haldi
2 Tbsp. Clarifying Butter/ Desi Ghee
1 Onion, Chopped/ Pyaaz
1 Tomato, Chopped/ Tamatar
1 Green Chilli, Chopped/ Hari Mirch
1/4 Tsp. Mustard Seed/ Rai
1/4 Tsp. Cumin Powder/ Jeera
1/2 Tsp. Fenugreek Seeds/ Methi Dana
A pinch of Asafoetida/ Hing
1/2 Tsp. Coriander Powder/ Sukha Dhaniya
1/2 Tsp. Red Chili Powder/ Lal Mirch Powder/ Peprika
1/4 Tsp. Garam masala
1/2 Tsp. Sugar
2 Large Papad ( Made by Dal)
Oil for Frying
Wash and soak the tuvar dal in the water for 10-15 minutes. Now drain the excess water and boil the dal with salt, turmeric powder, ghee and 2 cup water. Cook till to 3-4 whistles and remove from the fire.
Heat the oil in the pan on medium flame, when oil is hot enough, add papad one by one and fried it. Remove the papad on tissue paper.
Now heat the 2 tbsp. ghee in wok. Add mustard seed, cumin powder, fenugreek seed and asafoetida together, when they start splutter. Add onion and chilli together, sauté till to little golden. Add tomato, sauté till to soft. Now add coriander powder, red chilli powder, garam masala together and mix well. Add dal and cook for 10 minutes more. Now add papad in big pieces, boil for 5 minutes more. Now garnish with chopped onion on the top of Dal Papad.
Submit this dal papad recipe with following events:
Blogging Marathon page for the other Blogging Marathoners doing BM#20