Prepare to bring some excitement to your meals with the alluring 'Green Dal Fry,' a dish instilled with aromatic spices and the wholesome goodness of moong dal. So, remain tuned to #MoongKiPatshala for more recipes that add a healthy twist to daily cooking!.

GREEN DAL FRY.

Ingredients.

1 cup split skinless green gram, soaked for 20 minutes and drained pipes.
1/2 cup sliced fresh coriander leaves.
3-4 green chillies, sliced.
7-8 garlic cloves, sliced.
1/2 inch ginger, approximately sliced.
1/4 cup scraped fresh coconut.
1/2 tsp Tata Sampann Turmeric Powder.
Salt to taste.
Tempering 1.
2 tbsps ghee.
1 tsp cumin seeds.
A pinch of asafoetida (hing).
4-5 garlic cloves, unpeeled and crushed.
1 inch ginger, sliced.
2-3 dried red chillies.
Salt to taste.
1/2 lemon.
2 tablespoons sliced fresh coriander leaves.
Tempering 2.
1 tablespoon ghee.
1/2 tsp cumin seeds.
A pinch of asafoetida (hing).
A pinch of red chilli powder.

Approach.

1. Take split skinless green gram in a pressure cooker, include Tata Sampann Turmeric Powder, salt, and 3 cups water and cook under pressure till 3 whistles are given out.
2. Put coriander leaves in a blender container, add green chillies chopped, garlic, ginger, scraped fresh coconut and 1/4 cup water and mix to a smooth paste. Set aside until in use.
3. Open the cooker once the pressure has actually lowered totally, mix well.
4. For the tempering 1, heat ghee in a non-stick pan, include cumin seeds and when they change colour, include asafoetida, garlic and ginger. Snip the dried red chillies and add into the pan and mix well.
5. Put the mixed paste into it and sauté for a minute. Include 1/4 cup water, mix and cook for 1 minute.
6. Put the prepared gram mixture and simmer for 5 minutes on medium heat. Include 1/4 cup water, mix and cook for 1-2 minutes. Change salt, mix and squeeze the juice of lemon and mix.
7. Include coriander leaves, mix and take the pan off the heat.
8. For the tempering 2, heat ghee in a small non-stick pan, add cumin seeds, asafoetida, a pinch of red chilli powder, mix and take the pan off the heat.
9. Put the dal into a serving bowl, put the tempering on top and serve hot.

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